Apple Chutney

  

Quantity: 6 pints

Jar size: Pints

Ingredients:

2 quarts chopped, cored, pared tart apples (about 10 medium)
1 cup chopped onions
1 cup chopped sweet red bell peppers (about 2 medium)
2 hot red peppers, seeded and chopped
1½ pounds seedless raisins
4 cups brown sugar
3 tablespoons mustard seed
2 tablespoons ground ginger
2 tablespoons ground allspice
2 teaspoons canning salt
1 clove garlic, crushed
1 quart white vinegar (5%)

Instructions:

  1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.
  2. Combine all ingredients; simmer until thick, about 1 hour and 15 minutes. As mixture thickens stir frequently to prevent sticking.
  3. Pour boiling hot chutney into hot jars, leaving ½ inch headspace.
  4. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
  5. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Process time in boiling water canner

 

Process Time at Altitudes of

Style of Pack

Jar Size

0 – 1,000 ft

 

1,001 – 6,000 ft

Above 6,000 ft

 

Hot

Pints

10 minutes

15 minutes

20 minutes

Source:

So Easy to Preserve, 6th ed. 2014




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