Harvest Chutney - cooking recipe

Ingredients

2 c. firmly packed brown sugar
1 c. cider vinegar
2 tsp. salt
1 tsp. ground ginger
1/2 tsp. each: mustard seed and whole black peppercorns
1/4 tsp. cayenne pepper
2 lb. each: tomatoes and tart green apples, peeled, cored and diced
3 medium zucchini, diced
2 medium onioins, thinly sliced
1 c. raisins
1/3 c. coarsely chopped candied ginger

Preparation

In a 5-quart kettle or Dutch oven, combine sugar, vinegar, salt, ground ginger, mustard seed, peppercorns and cayenne.
Bring to boiling.
Mix in tomatoes, apples, zucchini and onions.
Boil gently, uncovered, stirring frequently until almost thickened, about 1 hour.
Add raisins and candied ginger.
Continue cooking, boiling gently uncovered, stirring often until thickened, 10 to 15 minutes.
Fill hot clean canning jars to within 1/4-inch of rims with boiling hot chutney.
Run a spatula down edges between chutney and jars to release air bubbles.
Wipe rims and place scalded lids on top.
Screw on bands.
Place jars on a rack in a canning kettle half full of hot water to cover jars by 1-inch.
Bring to a gentle boil and process 5 minutes.
Remove from water and cool thoroughly.