Pear Chutney

   I found a recipe: Ginger-Pear Chutney. Relatively simple, used 5 pounds of pears, had currants in it and sounded good. So I got 5 pints of chutney plus a little extra. I canned the pints and will have the fresh for immediate consumption. Does it look like I made a dent in the pears?

   Note to self: do not stain your deck, make 7 quarts of chicken stock from scratch and process a batch of pear chutney all on the same day. Seemed like a good idea when I started the stock at noon, the deck at 3 and the pears at 5. I am tired and my right arm is very tired.......