Farmer' Wife Chutney Recipe

(This Chutney recipe is meant to be canned.) 4 cups chopped peeled cored pears - (abt 3 med) 2 cups chopped peeled turnips - (abt 2 large) 2 cups chopped onion - (abt 2 med) 1 3/4 cups dried currants 1 cup chopped seeded sweet red pepper - -- (abt 2 med) 1 cup chopped peeled cored tomatoes - -- (abt 2 large) 2 cups brown sugar 1 hot red pepper -- finely chopped 1 tablespoon mustard seed 2 teaspoons turmeric 1 teaspoon ginger 1/2 teaspoon pepper 3 cups cider vinegar, 5% acidity Prepare jars and closures according to manufacturer's instructions. Combine all ingredients in a large saucepot. Cook slowly until thick. As mixture thickens, stir frequently to prevent sticking. Carefully ladle hot chutney into hot sterile jars, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight. Process 15 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.  This recipe yields about 3 pints. Use caution when cutting or seeding any hot pepper; wear latex gloves to prevent hands from being burned; avoid rubbing face or eyes.