Canning Recipes




Apple And Green Tomato Chutney
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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12 tart green apples
24 small green tomatoes
4 medium onions
3 cups seedless raisins - (1 lb)
4 cups cider vinegar
2 1/2 cups brown sugar - (tightly packed)
2 tablespoons salt
1/2 teaspoon crushed dried chilies
1 1/2 tablespoons curry powder
3 tablespoons mixed pickling spices

Wash, core and chop the apples; wash, blanch, peel and chop the tomatoes;
chop the onions.

Place apples, tomatoes and onions in a preserving kettle and add raisins,
vinegar, sugar, salt, red pepper and curry powder. Put the pickling
spices in a cheesecloth bag and add to the kettle. Boil, stirring
occasionally, for 25 minutes, or until apples are transparent. Remove
fruit with a slotted spoon.

Boil syrup rapidly until it thickens. Discard pickling spices, return the
fruit to the syrup and bring to a boil. Remove from the heat and ladle
into hot, sterilized jars and seal immediately. Process in boiling water
bath for 10 minutes.

This recipe makes approximately 24 half-pints.




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