Chutney
From:	Marie-Thé, Quebec, Canada
Comments:	In season, use fresh peaches, pears and tomatoes but 20% more sugar must then be added to compensate for the sugar in canned fruits. For a larger quantity, foolowing the same preparation, use: 6 [28-ounce / 796-mL each] cans peaches 6 [28-ounce / 796-mL each] cans pears 10 large onions 14 sweet green peppers 6 [28-ounce / 796-mL each] cans tomatoes 10 cups [2.5 L] vinegar 12 cups [2.4 kg] sugar 3/4 cup [190 mL] coarse salt 1/2 cup [125 mL] marinade spices [tied in a cottoncheese bag]
Ingredients	Preparation
2 [28-ounce / 796-mL each] cans peaches 2 [28-ounce / 796-mL each] cans pears 4 large or 8 small onions 6 sweet green peppers, halved, membranes removed and seeded 2 [28-ounce / 796-mL each] cans tomatoes 4 cups [1 L] vinegar 4 pounds [1.8 kg] sugar 4 tablespoons [60 mL] coarse salt 2 tablespoons [30 mL] marinade spices [tied in a cottoncheese bag]	Cut peaches, pears, onions and sweet green peppers into small cubes into a large casserole. Mix in tomatoes with juice, vinegar, sugar, coarse salt and marinade spices. Bring to a boil and leave to simmer over low heat for 1 hour. Pour hot into hot sterilized jars; seal jars.