Peach Chutney - cooking recipe

Ingredients

1 1/4 c. vinegar
3 c. sugar
7 or 8 large firm peaches, peeled and sliced (6 c.)
1/2 tsp. ginger
1/2 tsp. crushed red pepper
2 cloves garlic, crushed
1 c. raisins
2 large onions, chopped coarse (1 1/2 c.)
1/2 tsp. salt

Preparation

In large saucepan, boil vinegar and sugar 5 minutes.
Add remaining ingredients.
Cook slowly, uncovered, stirring occasionally, 20 to 30 minutes or until peaches are tender and chutney is thickened.
Spoon hot chutney into 5 or 6 clean, hot 1/2-pint jars, leaving 1/2-inch headspace.
Seal with lids. Process in boiling water bath 10 minutes.
(To peel peaches easily, dip into boiling water 1 minute, then quickly into cold water.
Slip off peel with paring knife.
Also, boiling water bath may be omitted if you spoon hot chutney into hot, sterilized jars and seal at once.)
Must be stored in refrigerator.
Will keep several weeks.