Preparing and Canning Chutneys
- 3 quarts chopped tomatoes (about 6 pounds)
- 3 quarts chopped apples (about 5 pounds)
- 2 cups seedless white raisins
- 2 cups chopped onion
- 1 cup chopped green bell pepper
- 2 pounds brown sugar
- 1 quart white vinegar (5%)
- 4 teaspoons canning salt
- 1 teaspoon ground ginger
- ¼ cup whole mixed pickling spice
Yield: About 7 or 8 pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Wash tomatoes and remove skins. Chop tomatoes
to make 3 quarts. Wash and pare apples; remove seeds and cores; chop to
make 3 quarts.
Combine all ingredients except the whole spices. Place spices loosely
in a clean, white cloth; tie with a string, and add to tomato apple mixture.
Bring to a boil; boil gently, stirring frequently, until mixture is thickened
and reduced about one half in volume (about 1 hour). Remove spice bag.
Pack the boiling hot chutney into hot pint jars, leaving ½ inch
headspace. Remove air bubbles and adjust headspace if needed. Wipe rims
of jars with a dampened clean paper towel; adjust two-piece metal canning
lids. Process in a Boiling Water Canner.
|Table 1. Recommended
process time for Tomato-Apple Chutney in a boiling-water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from "So Easy to Preserve", 5th ed.
2006. Bulletin 989, Cooperative Extension Service, The University of Georgia,
Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D.,
Extension Foods Specialists.
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