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Hot & Spicy Pumpkin Chutney

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: HOT & SPICY PUMPKIN CHUTNEY
 Categories: Condiments, Canning
      Yield: 5 Jars
 
      4 c  Pumpkin pulp (about one
           -8-inch pie pumpkin)
  1 1/2 c  Dark brown sugar
  1 1/4 c  Malt vinegar
    1/2 c  Coarsely chopped onion
    1/2 c  Coarsely chopped dark
           -raisins
      3    Hot yellow peppers, seeded
           -and chopped
      2 tb Minced garlic
      2 tb Minced ginger
      1 ts Salt
 
  Wash pumpkin, cut into large pieces, scrape out and discard seeds.
  Place pumpkin pieces in large saucepan; cover with water. Bring to
  boil; boil gently 20 minutes or until tender. Drain.
  
  Remove rind from pulp; mash pulp to uniform consistency. Measure 4
  cups pulp into large stainless steel or enamel saucepan. Add sugar,
  vinegar, onions, raisins, peppers, garlic, ginger and salt. Bring to
  a boil; boil gently 45 minutes or until thick.
  
  Fill boiling water canner with water. Place 5 clean 250 mL mason jars
  in canner over high heat. Prepare 2-piece metal lids according to
  manufacturer's directions.
  
  Ladle chutney into hot jar to within 1/2-inch of top rim (head space).
  Remove air bubbles by sliding rubber spatula between glass and food;
  readjust headspace. Wipe jar to remove any stickiness. Centre lid on
  jar, apply screw band just until fingertip tight.
  
  Place filled jars in canner. Cover, return water to a boil and
  process 10 minutes. Remove jars. Cool 24 hours. Check jar seals.
  Sealed lids curve downward. Wipe jars, label and store in a cool,
  dark place.
  
  Makes five 250 mL jars.
 
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