Instructions: (For Calcutta Spice Mixture tie spices in a large square of cheesecloth, creating a spice bag.)

Blanch, peel and pit peaches. Coarsely chop peaches and combine with vinegar in a large stainless steel or enamel saucepan. Stir in sugar. Bring to a boil and cook until peaches are tender. Peel and grate or finely chop gingerroot; tie in a large square of cheesecloth, creating a spice bag. Add spice bag, onions, green and banana peppers, dark and golden raisins, mixed peel and pickling salt to peaches. Stir in your choice of Island spice mixture or Calcutta spice bag. Return mixture to a boil. Stirring frequently, simmer until thick, about 45 minutes.

Remove thickened chutney from heat and discard spice bag(s). Ladle chutney into a hot jar to within 1/2 inch (1 cm) of top rim (head space). Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/2 inch (1 cm). Wipe jar rim removing any stickiness. Center lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining chutney. Cover canner; return water t! o a boil; process 10 minutes at altitudes up to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check jar seals. Remove screw bands; store separately. Wipe jars, label and store in a cool, dark place. 6 pint (500 mL) jars

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