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Recipes - Mar 22, 2017

Apple Ginger Chutney

For this week's recipe, we're getting a little adventurous, mixing the sweet taste of apples with some zesty ginger. This recipe is a great all year round as it features non-seasonal ingredients!

Our recommendation: serve with meats or combined with sour cream or cream cheese in appetizer toppings or sauces.

Yield: Makes about 7 x 250 ml jars
Prep Time: 60 minutes
Processing Time: 10 Minutes
Difficulty: Expert

INGREDIENTS:

3 cups (750 ml) prepared Granny Smith apples, about 5 large or 1 lb (500 g)

1 red bell pepper, seeded and chopped

2 cups (500 ml) chopped onion

2 cups (500 ml) dark brown sugar, lightly packed

1- 1/2 cups (375 ml) cider vinegar

1 cup (250 ml) golden raisins

1/4 cup (50 ml) peeled and minced ginger root

3/4 tsp (4 ml) ground mustard

3/4 tsp (4 ml) salt

1/2 tsp (2 ml) red pepper flakes

DIRECTIONS:

• Place 7 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

• Peel, core and coarsely chop apples. Measure 3 cups (750 ml).

• Combine prepared apples and remaining ingredients in a large stainless steel saucepan. Bring to a boil, stirring constantly. Boil gently, uncovered, stirring occasionally, 40 minutes. Remove from heat.

• Ladle chutney into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more chutney. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining chutney.

• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*

• When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

• After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.

For best quality, use home canned foods within one year.