I had another marathon canning day today. I started with a double batch of salsa. You can find the recipe here. Even after doubling this recipe I still have 26 tomatoes left. UGH! Here’s a quick look at the salsa mission:

A  sea of red…
A little soak in a cold bath to get ready for peeling…
A big pot of peeled tomatoes.
Filling the jars…
And a soak in the hot bath :)
Here’s the finished product:
6 quarts and 2 pints. Not bad!
Then I moved on to the Apple Plum Chutney. We’ve been getting tons of apples and plums from Bountiful Baskets, so I found this recipe to use them all up. Here it is:
Apple Plum Chutney
Ingredients: (I doubled the recipe)
5 cups apples, chopped, peeled, cored (about 5 medium apples)
2 1/2 cups chopped peeled tomatoes (about 3 large tomatoes)
2 cups chopped pitted blue plums (8-10…I used both blue and purple plums)
2 cups raisins
2 cups cider vinegar
2/3 cup chopped onion
2 cloves garlic, minced
2 1/2 cups dark brown sugar (or demerara)
2 tsp. curry powder
1/4 tsp. ground allspice
1/4 tsp. pickling salt
1/8 tsp. cayenne pepper
Method:
Combine apples, tomatoes, plums, raisins, onion, garlic, and vinegar in a very large stainless steel or enamel pot. Bring to boil. reduce heat and boil gently uncovered for 30 minutes.
Add sugar, return to boil. Boil gently for 30 minutes or until thickened, stirring occasionally.
Add curry powder, allspice, salt, pepper, and cook for 5 more minutes, stirring frequently.
Ladle into hot jars. Leave 1/2 inch headspace. Process for 10 minutes for half-pints, and 15 minutes for pint jars.

I ended up with 5 pints and 2 half-pints.

I haven’t tasted it yet…but we’ll be having it on chicken this week. I wish there was a way to send a smell electronically because this stuff smelled HEAVENLY when it was cooking. It smelled like fall in a pot….sweet, spicy, warm, and delicious. YUM!
And as if I didn’t spend enough time in the kitchen today…
We’ll be enjoying these after dinner!
(We’re having carmelized onion, cauliflower, and bacon fritatta…very experimental :)
What’s on the menu at your house?
If you’d like this little sprout to be delivered to your inbox, become a follower today! And as always, thanks for your comments!
Lindsay

ShareShare This Post!
Share →

Leave a Reply

Your email address will not be published. Required fields are marked *