GREEN TOMATO APPLE CHUTNEY Pt. 2
1. In a Dutch oven or a large, heavy bottomed pot, combine tomatoes , apples, onions, brown sugar, vinegar, garlic, mustard seeds, gingerroot, salt, hot pepper flakes and cloves. Bring to a boil over high heat, stirring often.
2. Reduce heat and boil gently, stirring often and reducing heat further as mixture thickens, for 40 to 50 minutes. Stir in raisins; cook, stirring often, for about 15 minutes or until thickens. Test for doneness.
3. Ladle into sterilized jars to with in 1/2 inch of rim. Remove any air pockets and adjust headspace , if necessary, by adding chutney' wipe rims. Apply prepared lids and rings; tighten rings just until fingertip - tight.
4. Process jars in a boiling water canner for 10 minutes. Transfer jars to a towel - lined surface and let rest at room temp. until cooled. Check seals; refrigerate any unsealed jars for up to 3 weeks.
** Test for doneness : Place a spoonful of chutney on a plate. Draw a small spoon through the center. Chutney is done when no liquid seeps into the space. Chutney will thicken more as it cools and should not be overly thick. It should mound on a spoon but fall gently from it.
Finally be sure to let Rancher know how this comes out for you.
If you can not copy this to Word from google chrome open explorer and cut and paste it from there.
1. In a Dutch oven or a large, heavy bottomed pot, combine tomatoes , apples, onions, brown sugar, vinegar, garlic, mustard seeds, gingerroot, salt, hot pepper flakes and cloves. Bring to a boil over high heat, stirring often.
2. Reduce heat and boil gently, stirring often and reducing heat further as mixture thickens, for 40 to 50 minutes. Stir in raisins; cook, stirring often, for about 15 minutes or until thickens. Test for doneness.
3. Ladle into sterilized jars to with in 1/2 inch of rim. Remove any air pockets and adjust headspace , if necessary, by adding chutney' wipe rims. Apply prepared lids and rings; tighten rings just until fingertip - tight.
4. Process jars in a boiling water canner for 10 minutes. Transfer jars to a towel - lined surface and let rest at room temp. until cooled. Check seals; refrigerate any unsealed jars for up to 3 weeks.
** Test for doneness : Place a spoonful of chutney on a plate. Draw a small spoon through the center. Chutney is done when no liquid seeps into the space. Chutney will thicken more as it cools and should not be overly thick. It should mound on a spoon but fall gently from it.
Finally be sure to let Rancher know how this comes out for you.
If you can not copy this to Word from google chrome open explorer and cut and paste it from there.
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