Canning Recipes Curried Apple Chutney Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 2 quarts chopped peeled cored apples - (abt 16 med) 2 pounds seedless raisins 4 cups brown sugar 1 cup chopped onion - (abt 1 med) 1 cup chopped sweet red peppers - (abt 2 med) 2 hot red peppers -- chopped 1 garlic clove -- crushed 3 tablespoons mustard seed 2 tablespoons ginger 2 teaspoons allspice 2 teaspoons curry powder 2 teaspoons salt 4 cups vinegar, 5% acidity Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions. Treat fruit to prevent darkening. Rinse and drain. Combine all ingredients in a large saucepot. Simmer until thick, about 1 hour and 15 minutes, stirring frequently. Carefully ladle hot chutney into hot jars, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight. Process 10 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation. This recipe yields about 10 pints. Comments: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned. © 2008 canning-recipes.com contact