Canning - How To Make Homemade Apple Chutney

During the fall season, we love to visit our local fruit2 teaspoons ground allspice
orchard and pick our own apples so that we can1 teaspoon curry powder
make some homemade apple chutney.2 teaspoons table salt
We enjoy using this chutney as a sandwich spread or4 cups white vinegar
as an addition to our homemade chicken, turkey andApple Preparation: Wash, peel, core and chop your
tuna salads. If you are using it as a salad spread, cutapples, sprinkle with 2 teaspoons of lemon juice to
your mayonnaise or salad dressing in half and replaceprevent darkening; set aside.
the other half with the chutney.In a large stock pot, combine all of the above
This recipe requires the basic home canningingredients, one at a time and stirring in between
equipment: half-pint or pint-sized mason jars, watereach addition. Over medium heat, simmer the mixture
bath canner, jar lifter, seals and rings, ladle and afor 60 to 85 minutes or until the mixture has
funnel.thickened. Use a nonstick silicone spatula to stir the
Apple Chutney Recipemixture every 10 minutes.
2 quarts applesOnce mixture is done cooking, ladle it into hot and
2 teaspoons lemon juiceclean mason jars, leaving a 1/2" head space. Use a
2 lbs. seedless raisinssoft cotton towel and wipe the rims clean before
4 cups brown sugar, firmly packedplacing the seal and ring onto your jar.
1 medium onion, finely choppedProcess jars in your water bath canner for 10 to 15
1 cup sweet red peppers, finely choppedminutes or according to manufacturers instructions.
2 red peppers, finely choppedOnce they are done, carefully remove them from
1 clove of garlic, crushedthe water and let them cool in a non-drafty area of
2 1/2 tablespoons mustard seedyour kitchen. After 2 hours have passed, recheck
2 tablespoons gingeryour jars to make sure they have all sealed properly.