Green Tomato Chutney for Canning |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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This recipe is an old favorite. It was the first thing I tried to can, when a weatherman's prediction of an early frost resulted in me having a harvest of 75 pounds of green tomatoes. Use your food processor to chop. Ingredients:
10 lbs green tomatoes, cored and chopped |
3 lbs granny smith apples, cored and chopped |
3 lbs yellow onions, peeled and chopped |
1 1/2 lbs dark brown sugar |
1 quart apple cider vinegar |
1 tablespoon salt |
2 tablespoons curry powder (your favorite brand and heat level) |
1 tablespoon dry mustard |
1 teaspoon cayenne |
1 teaspoon ginger (dry powder) |
1 lb golden raisin |
2 tablespoons pickling spices |
Directions:
1. Put the pickling spice in a tea ball or tie it in a square of cheesecloth.
2. Combine all ingredients in a very large enamel or stainless steel kettle. Cover, bring slowly to a boil.
3. Uncover, reduce to simmer, and cook 90 to 120 minutes, stirring occasionally, until thick.
4. Ladle into hot, sterilized jars to within 1/8 of top.
5. Wipe rims, add hot lids and rings.
6. Process Pints 10 minutes; Quarts 25 minutes in boiling water bath.
7. Let stand 2 weeks before serving.
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