Canning Recipes

Rhubarb Chutney
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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4 cups coarsely-diced rhubarb - (abt 1 lb)
2 cups brown sugar - (firmly packed)
1/2 cup lemon juice
1/2 cup cider vinegar
2 tart apples -- peeled, and
coarsely diced
1 cup raisins
3 tablespoons minced fresh ginger
10 black peppercorns
4 whole cloves

Place the rhubarb, sugar, lemon juice and vinegar in a heavy saucepan.
Bring to a simmer and add the apples, raisins, ginger, peppercorns and
cloves. Bring the mixture back to a boil and continue simmering for about
20 minutes, or until the rhubarb is tender and the chutney slightly
thickened. At this point, the chutney can be spooned into clean jars and
stored in the refrigerator for many months.

For pantry storage: Wash 4 half-pint jars and fill with hot water until
needed. Prepare lids as manufacturer directs. When the chutney has
cooked, spoon the hot mixture into 1 hot jar at a time, leaving 1/4-inch
head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and
close remaining jars. Process in a boiling-water canner for 15 minutes
(20 minutes at 1,000 to 6,000 feet; 25 minutes above 6,000 feet).

This recipe yields 4 half-pints.

Comments: This relish studded with spices and raisins can dress up a
simple roast chicken or duck, a pot roast, brisket or even grilled fish.
It will keep for several months in the refrigerator, or it can be
processed in a boiling-water canner for even longer storage on the pantry

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