Canning Recipes

Curried Apple Chutney
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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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

This recipe yields about 10 pints.

Comments: When cutting or seeding hot peppers, wear rubber gloves to
prevent hands from being burned.

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