Making and Canning Apple, Pear and Golden Raisin Chutney
You may make this the weekend before Thanksgiving.  
If not canning, it will keep in the refrigerator until
Christmas.  It is wonderful with turkey, pork chops, cold
cuts, on toast or on biscuits for breakfast.
Ingredients for 4 pints:
Apples - Golden or Gala
Spanish Onions
2 medium
Golden Raisins
2 cups
Cider Vinegar
1-1/2 cups
Brown Sugar
1-1/2 cups
Ground Ginger
1 tablespoon
1. Slice and halve the onions.
2. Core and cube apples and pears.  Do not
remove the skin.
3. Place all ingredients in a heavy pan and bring
to a simmer.
4. Simmer around 2 hours until dark brown, the
raisins are plump and it has begun to thicken. It
will continue thickening as it cools.
For canning use the following techniques:
Canning using hot pack method with 1/2” of headspace.  
Processing with a Water Bath for 10 minutes at 212 degrees.  For elevations above 1,000 foot level
Altitude Time Adjustments.  After processing, remove from boiling water and place the jars on a
towel, separated by 1” to cool naturally as quickly as possible.
Labeling and Storing
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write:
© 2004 David G. Blackburn
A Simple Approach to Preserving Homemade Foods
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