Before anyone fusses at me, yes I know you are only supposed to use approved recipes. However in this case I'll compare the recipe to know quantities and use my judgment. I think there is enough vinegar for the amount of low acid ingredients esp since peaches are acidic. You have about 1 1/4 cups low acid ingredients and 1/2 cup vinegar (2.5 to 1). Compare that to the surejell hot pepper jelly recipe that has 4 cups low acid ingredients and 1 cup vinegar (4 to 1). http://www.kraftrecipes.com/recipes/surejell-hot-pepper-jelly-51962.aspx These are the proportions from Caribbean Peach Chutney in the Ball Complete Book. For our purposes I will estimate low based on their guide and say 3/4 cup per onion and bell pepper. So the ginger, onion and bell pepper together would be 4 cups plus the banana pepper to 1 cup vinegar (also 4 to 1). Of course you have the addition of the candied citrus peel which is also a low acid ingredient. 1 cup peeled, chopped gingerroot 1 cup malt vinegar 10 cups chopped, pitted, peeled peaches (Their guide says 1 lb peaches should yield about 2 1/4 cups sliced peaches or 1 3/4 cups crushed) 2 cup lightly packed brown sugar 2 onions, finely chopped 2 green bell peppers, seeded and finely chopped 1 hot banana peppers, seeded and finely chopped 1 cup dark raisins 1 cup golden raisins 1 cup mixed candied peel* (of your choice) 1 tablespoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon cloves Here is an approved recipe with mangoes which are less acidic than peaches (although maybe similar if underripe?) The proportions are very similar. Personally, I would leave it alone. But if you have anyone in your family with a compromised immune system or you have a low comfort level with these things, by all means, freeze it. Here is a link that might be useful: http://www.uga.edu/nchfp/how/can_06/mango_chutney.html

I happened to be sifting through old computer files today and found two recipes I had saved from the old fruitcake posts. RE: Church of the Besotted Fruitcake * Posted by: Readinglady z8 OR (My Page) on Sat, Oct 8, 05 at 22:29 Here's the recipe from that thread with her comments. (We actually ended up with two lengthy fruitcake threads, as I remember.) I don't think we've heard from Mrs. Bartholomew for a while. Hopefully she returns as fruitcake season moves into full swing. "Here is the recipe I use for Christmas fruitcake - more or less, anyway, because I tend to use different types and proportions of fruits and nuts each year. I candy my own pineapple, angelica, and cherries, but you can use store-bought and give them a good rinse to get the extra sugar off before you use them. Makes two large loaves. 1/2 to 3/4 litre white rum 1 pound candied cherries (substitute angelica for a handful of the cherries, if you have it) 3/4 pound candied pineapple 1/4 pound candied citrus peel 1 pound large sultanas 1/2 pound blanched whole almonds 1/2 pound walnut halves 1 pound unsalted butter, softened 2 and 1/4 cups of sugar 6 large eggs 4 cups of white cake flour (not self-raising) 1/4 cup lemon extract Warm 1/2 litre of the rum until it seems just about to boil, and immediately remove it from the heat. Soak the cherries, pineapple, citrus peel, sultanas, angelica and nuts in the rum overnight. Strain, reserving the rum, and set the fruits and nuts aside in a very large mixing bowl. (You don't have to heat the rum up if it's too much trouble, but it soaks into the fruit much better if it's warm). Beat the butter and sugar until very light and fluffy. Beat in half of the eggs, then half the flour, then the rest of the eggs, then the rest of the flour, then the lemon extract. Pour the batter over the fruit and nuts and stir well. If your loaf pans are non-stick, just butter them. I use a stick of butter like a crayon to do this. Otherwise, line with buttered parchment paper. Scrape the batter into the pans. Bake in a preheated 300 degree Fahrenheit oven for 45 minutes, then cover the pans with foil and bake for another 45 minutes. Watch carefully near the end of the cooking time; as soon as the cakes start to pull away from the edges, or resist when you poke them gently, they are ready. It is better to underbake than overbake. Let them rest on a rack until they've cooled to room temperature. When the cakes have cooled but are still in the tins, carefully poke several holes through each loaf with a long, thin skewer. Heat the reserved rum - again not letting it quite boil - and drizzle it over the cakes. If the fruit and nuts soaked up most of the rum, add another 1/4 litre of rum before heating it. Leave it for 15 minutes so that the rum will more or less soak through the cakes, although some may still remain in the bottom of the tins when you remove the cakes. Wrap each cake carefully for storage. If you have large enough linen pudding-bags, you can lightly moisten these with rum and slip a cake inside each one. Otherwise, you can wrap the cakes in the brown paper they were baked in, which should be thoroughly permeated with the rum. Whether you've used cloth or brown paper, wrap the cakes in another layer of plastic wrap or tuck them into a plastic bag for further protection. The longer you leave the cakes before serving, the better. If you won't be able to resist tasting, pour a little of the batter into a ramekin to bake it separately and eat it while you're wrapping the other two cakes." I can see I need to buy the ingredients soon. Just reading the recipe makes my mouth water. Carol ============================ It's Fruitcake Time Again! Posted by gardengrl Orlando (My Page) on Thu, Oct 6, 05 at 9:03 Hi Everyone, If you remember last year at this time, the Harvest forum had quite a thread going on fruitcakes. Well, last year I made two versions from posted recipes and they were the BEST! I call them "rum cakes" in order to avoid the fruitcake stigma. :-) I made my cakes in October (both a dark cake and a yellow cake), refridgerated them (since I'm in the south), and "basted" them every week with whatever version of alcohol I wanted. They were a hit during Thanksgiving and Christmas. So, go raid your liquor cabinet gang; it's fruitcake time! Here are two recipes from last year; both recipes make 2 fruitcake loaves when baked in a typical loaf pan. I've modified my versions a little from the original recipes. Dark Fruitcake Approximately 25 ounces of golden raisins (add more or less to your preference) 2 cups coarsly chopped walnuts or pecans 2 1/4 cups sifted, all purpose flour 1 cup shortening (I used butter) 1 cup sugar 1/2 cup molasses 5 eggs 3/4 tsp salt 1/2 tsp baking soda 1 1/2 tsp cinnamon 1/2 tsp each, cloves and mace (nutmeg) 1/2 cup orange juice 1 cup blackberry jam or preserves Optional: Place raisins and nuts in a glass bowl or pan and cover with dark rum or brandy. Allow to soak 24 hours. Drain and reserve the used liquor when finished. Preheat oven to 275 degrees. Mix flour with salt, baking soda, and spices, set aside. Cream shortening or butter until fluffy; Gradually add sugar and molasses. Beat in eggs, add flour mixture in increments until well mixed. Stir in raisins, nuts, orange juice and jam. Line loaf pans with parchment paper. Spray parchment with non-stick spray. Pour batter evenly into two loaf pans and bake approximately 3 1/2 hours (or until toothpick inserted comes out clean). It really depends on how deep you pour the batter. When done, take cakes out of oven, allow to cool for approximately 5-10 minutes. Invert loaf pans, remove cakes, and allow to cool on cooling racks. When cool, take a toothpick and poke holes into the top and bottom of fruitcake. Baste fruitcake with raisin infused rum/brandy, allowing liquor to soak into holes. If your in the south, place cakes in an airtight container and store in the fridge. If up north in a cool environment, wrap cakes in wax paper followed by tin foil, and store in a cool place. Baste cakes with raisin liquor or other dark liquor every week until the holidays. Yellow Fruitcake White rum: optional 1 to 1 1/2 pounds of candied or dried fruit. I use a "harvest mixture" of dried fruit from Sams, which includes dried cranberries, dried cherries, dried strawberris, and dried blueberries. 1/2 pound of nuts (your choice, more or less nuts to your preference) 1 pound unsalted butter, softened 2 1/4 cups sugar 6 large eggs 4 cups of white cake flour (not self rising) 1/4 cup lemon extract Warm rum in a saucepan or microwave until it is just about to boil. If you don't want alcohol, feel free to use a juice of your choice. Place fruit and nuts in a large bowl or pan and pour hot rum/liquid over. Soak overnight, drain fruit and reserve the used liquor when finished. Preheat oven 300 degrees Beat butter and sugar until light and fluffy. Beat in half the eggs, then half the flour, then the rest of the eggs, then the rest of the flour. Add lemon extract. Stir in soaked fruit and nuts. Line 2 loaf pans with parchment paper. Spray paper with non-stick spray. Pour batter evenly into both pans. Bake cakes uncovered for 45 minutes, then cover with tin foil and bake another 45 minutes. Watch carefully near the end of cooking time; as soon as the cakes start to pull away from the edges of the pans, or resist when you poke them gently, they are ready. It's better to underbake than overbake. Remove cakes from oven and cool for 5-10 minutes. Invert loaf pans, remove cakes, and allow to completely cool on cooling racks. Follow basting and storing process as listed for the dark cakes (basting with alcohol optional, you can use fruit juice). Use the reserved dried fruit infused liquor for basting. I alternate basting with Grand Mariner (sp?) every week.

I'm corning our own flat cut brisket this year-- used a recipe from Bob Appetit-- the brine contains Lager-- it's brined for a total of eight days-- will be interesting to see if it's as good as Dad's old corning recipe. Also planning to do a Beer Cake-- it's originally a German recipe but hey if it's got beer it COULD be Irish. Home Cookin Chapter: Heirlooms , Traditional & Ethnic Gugelhupf Bierkuchen (German Beer Cake) ======================================= 1 cup molasses 1/2 cup butter at room temperature 1 (12 ounce) bottle beer 1 cup raisins, plumped and dried 2-2/3 cups sifted all-purpose flour 1/2 teaspoon salt 1 tablespoon baking powder (double action) 1/4 teaspoon baking soda 1/2 teaspoon EACH, ground cinnamon, nutmeg, ginger (I use 1 teaspoon cinnamon) 1 cup coarsely chopped pecans or filberts, toasted Glaze (see recipe below) . Instructions: Preheat oven to 350°F (180°C). Grease and flour a 9 or 10-inch tube, bundt or gugelhupf (sometimes spelled Kugelhopf) pan. Combine the molasses, butter, and beer in a saucepan and heat only until the butter melts. Stir in the raisins or currants and let the mixture cool for 15 minutes. Sift together the dry ingredients. Stir in the nuts. Pour the cooled beer mixture over the dry ingredients and stir until smooth. Pour the batter into prepared pan. Bake in preheated 350° F (180°C) oven for 45 60 minutes (I check at 45 minutes, mine took 50 minutes). Remove from oven and let stand for 15 minutes before turning out on a wire rack. Let cake cool a bit before drizzling glaze over it. GLAZE: Mix 1 cup icing sugar and enough maple syrup (or liquid honey) to moisten the icing sugar to the drizzling stage. Pour glaze over the top of the cake and let it run down the sides.

I enjoy Hot Cross Buns and usually make a couple of different recipes each years. I buy extra citron during the holidays for the more traditional recipe. I also enjoy the dried cherry version. I'll just post my favorites so you can decide for yourself...which you might want to try. I have made all of these recipes. Hot Cross Buns: 1 cup (240 ml) milk 1 package (1/4 oz.) (7 grams) active dry yeast 1/2 teaspoon granulated white sugar 3 1/2 - 4 cups (455 - 520 grams) all purpose flour 1/4 cup (55 grams) light brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/2 teaspoon salt 5 tablespoons (70 grams) unsalted butter, melted 1 large egg, lightly beaten 1/3 cup (80 ml) candied fruit and peel mix 1/3 cup (80 ml) currants (or raisins) Glaze: 1/2 cup (60 grams) confectioners (powdered or icing) sugar 1 tablespoon milk or cream Hot Cross Buns: In a small saucepan, or in the microwave, heat the milk until lukewarm (about 100 degrees F or 38 degrees C). Add the yeast and 1/2 teaspoon sugar and stir to combine. Set aside for about 10 minutes or until the yeast is foamy. Meanwhile in the bowl of your electric mixer, with the paddle attachment, combine the flour, sugar, spices, and salt. Once the yeast is foamy, gradually add to the flour mixture and beat until the dry ingredients are moistened. Add the melted butter and egg and beat until incorporated. With the mixer on medium low speed, with the dough hook, gradually add the candied and dried fruit and continue to knead the dough until it is silky smooth and elastic. Add more flour if necessary. Place the dough in a lightly greased bowl, turning the dough once, so the top is lightly greased. Cover with plastic wrap and place in a warm spot to rise until it has almost doubled in size (about 1 1/2 - 2 hours). When the dough has doubled in size, gently punch it down to release the air, and divide into 12 equal pieces. Form each piece into a small round ball and place on a parchment lined baking sheet (Place three buns to a row, four rows altogether. They should be spaced so they have enough room to double in size.) Make an egg wash of one beaten egg with 1 tablespoon milk, and brush the tops of the buns with the wash. Lightly spray a piece of plastic wrap with a nonstick cooking spray, and place lightly over the buns. Place in a warm spot until almost doubled in size (about 60 minutes). Preheat oven to 400 degrees F (205 degrees C). Brush the tops of the buns with the egg wash, and with clean kitchen shears (or a a sharp, lightly greased knife), cut a 'cross' in the top of each bun. Place the baking sheet in the preheated oven and bake for about 15 minutes, or until the buns are nicely browned and a toothpick inserted in the middle comes out clean. Place on a wire rack to cool completely before glazing. Glaze: Combine the confectioners sugar and milk and mix until smooth. Place the glaze in a paper cone or a small plastic bag. Cut the end of the cone or bag and pipe a 'cross' on the top of each bun. Makes 12 buns. http://www.joyofbaking.com/breakfast/HotCrossBuns.html#ixzz1oCQc7kPD Traditional Hot Cross Buns (source unknown) serves 12 3 cups flour Note: I hold out about 1/2 C of this flour and add if dough seems too soft) 1 tsp. salt 1/2 tsp. all spice 1/2 tsp. nutmeg cinnamon 1/4 cup sugar 1/2 cup butter, melted 1 egg, beaten 3/4 cup raisins 1/3 cup candied citron fruit Yeast Mixture: 1 Tbs. dry yeast 1 Tbs. sugar 2/3 cup warm milk 1/2 cup warm water 1 cup flour Glaze: 2 Tbs. milk 2 Tbs. water 3 Tbs. sugar Preheat oven to 425 degrees F. Mix all yeast ingredients in a bowl. Set aside and let it foam. Sift flour, salt, spice, and sugar in a second bowl. Add fruits and mix well. Mix butter, eggs and add to yeast mixture. Add yeast mixture to flour mixture. Knead dough on floured surface, 8\-10 minutes or until smooth and elastic. Divide into 12 equal pieces, shape into round buns. Place rolls close together in a baking pan. Cover and let rise at warm room temperature for 45 minutes. Use a sharp knife to cut an X\-shape on the dough surface. Bake in oven at 425 degrees F for 15\-20 minutes or until golden brown. Cool on rack. Make glaze by bringing ingredients to boil in a saucepan for 2 minutes. Brush glaze over buns thickly. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Hot Cross Buns with Dried Sour Cherries www ( ?? ) Yield: 16 buns For Buns: 6 tablespoons granulated sugar 1 cup milk 1/4 cup (1/2 stick) unsalted butter 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves Grated zest of one lemon 1/4 cup warm water 2 packages (1/2 ounce or 4 1/2 tsp) active dry yeast 1 whole egg plus 2 egg yolks 3 1/3 cups all\-purpose unbleached flour, plus more for kneading 1 teaspoon salt 1 cup dried sour cherries 1/2 cup chopped pistachios (I omit) Melted unsalted butter for pan and brushing 1 egg yolk mixed with 1 tablespoon milk (glaze) For Icing: 1 cup confectioners' (powdered) sugar 1 to 2 teaspoons milk, heated Buns: Combine 5 tablespoons of the sugar, the milk, butter, cinnamon, nutmeg, cloves, and lemon zest in a small saucepan over medium heat. Stir until the milk is hot and the butter is melted. Remove from the heat and pour into a large bowl. Let cool to room temperature. Meanwhile, combine the warm water with the remaining 1 tablespoon sugar in a small bowl. Sprinkle the yeast over the water and let stand until frothy, about 10 minutes. Whisk the whole egg, the egg yolks, and the yeast into the cooled milk. In another bowl, stir together the 3 1/3 cups flour and the salt. Add the yeast mixture, stirring until a sticky dough forms. Stir in the sour cherries and pistachios. Turn the dough out onto a lightly floured board or countertop and knead until smooth and elastic, 10 to 15 minutes. If the dough is too sticky, sprinkle with a little more flour. Transfer to a lightly buttered bowl and brush the surface with a little melted butter. Cover loosely with plastic wrap and let rise in a warm, draft\-free place until doubled in bulk, about 2 hours. Punch down and knead briefly. Re\-cover and let rise a second time, about 30 minutes. Punch the dough down again and knead briefly. Divide into quarters and divide each quarter into 4 equal pieces. Roll each piece of dough into a smooth ball and place in a lightly buttered 9\-by\-13\-inch pan. Cover loosely with plastic wrap and let rise a final time until doubled, about 30 minutes. Preheat the oven to 375 degrees. Brush the buns with the egg glaze. Bake until golden brown and the buns sound hollow when rapped on the bottom, 20 to 25 minutes. Let cool completely on a wire rack. Icing: Combine the confectioners' sugar and 1 teaspoon warm milk in a bowl. Stir until smooth, adding another 1 teaspoon milk if needed to achieve a smooth consistency. Spoon into a pastry bag or a lock\-top sandwich bag, seal, and snip off the tip of one corner. Squeeze the icing from the bag, piping a cross over each cooled bun. Serve the buns at room temperature. Nancy