Chutney Recipes For Canning

Easy Addictive Tomato Chutney Recipe (Regular & Low …

WEBJul 14, 2021 · Prep the tomatoes, chopping either by hand or with a food processor: Core and quarter the tomatoes and add them - unpeeled - in …

Rating: 4.7/5(213)
1. Prep the tomatoes, chopping either by hand or with a food processor. You should have 7 cups of chopped/pureed tomatoes.
2. Combine the tomatoes and all the remaining ingredients in a heavy, nonreactive 4-6 quart pot.
3. Bring to a boil over high heat, then lower heat and cook at a low simmer (just a few bubbles here and there) for 1-1/2 to 2 hours until thickened. Stir often as it thickens to prevent scorching.
4. Ladle the chutney into 1/2 pint canning jars leaving 1/4" headspace and attach the two-piece canning lids. (If not canning, ladle into freezer containers to freeze or store in fridge.)

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Blueberry Chutney Recipe To Can or Freeze (Honey …

WEBNov 11, 2020 · Ladle the hot chutney into hot half-pint or pint sized canning jars, leaving a 1/2-inch headspace. Wipe the jar rim clean with …

Rating: 4.7/5(15)
1. Place blueberries into a large stock pot, either undefrosted frozen or fresh (if using fresh rinse and remove stems).
2. Add all the remaining ingredients to the pot and bring to a full boil over medium-high heat, stirring often. Reduce heat to medium-low and simmer an hour, stirring regularly until the chutney has thickened to the desired consistency.
3. Use a hand-held immersion blender, if needed, to create a chunky-smooth sauce.
4. Let chutney cool and transfer to freezer safe containers leaving 1 inch headspace for expansion. Label and freeze up to a year.

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Indian Apple Chutney Healthy Canning

WEBNov 22, 2023 · This Indian Apple Chutney for home canning is a traditional dark, thick, rich chunky sweet and sour chutney. Use as an …

Rating: 3.7/5(90)
1. Wash, peel, core and chop the apple.
2. Put in a large pot that can hold at least 6 to 8 litres (quarts).
3. Wash the onion, peel, chop, add to pot.
4. Wash the pepper, seed, chop and add to pot.

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Spicy Rhubarb Chutney to Can or Freeze An Oregon …

WEBJun 23, 2021 · Combine all the ingredients in a 6 or 8-quart stainless steel pot. Stir well and bring to a boil over high heat. Reduce heat to a simmer …

Rating: 4.7/5(39)
1. Combine all the ingredients in a 6 or 8-quart stainless steel pot. Stir well and bring to a boil over high heat. Reduce heat to a simmer (a very gentle boil) and cook, uncovered, until thick, about 30 minutes. Stir occasionally, and more towards the end as the chutney is thickening.
2. For Canning: While the mixture cooks, prepare six half-pint jars (or three pints) and keep hot until needed. Prepare canning lids according to manufacturer's directions, and start the water heating in the canner. (Refer to these directions if you need a water bath canning refresher.)
3. When the chutney is cooked, ladle into 1 jar at a time, leaving 1/4-inch headspace, wiping the rim with a damp cloth, and attaching the lid. Place jar in prepared canner. Fill and close remaining jars.
4. Process jars in a boiling-water canner for 15 minutes. Turn off burner, remove lid and let jars sit in the canner for 5 minutes. Carefully remove to a towel-lined counter and let cool. Check seals before labeling and storing in a cool, dark place. Refrigerate any jars that didn't seal to use within 3 to 4 weeks.

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