Safety classification
Tested
Testing authority: Bernardin
Safety reviewed: 09/18/2026
Processing details
Altitude adjustment: Use the exact altitude-adjusted schedule in the tested recipe card.
Source & provenance
(function(){function p(){var e=document.querySelector(“#post-4760 .entry-content”),s=e&&e.querySelector(“.wprm-recipe-snippet,.wprm-recipe-container”),n=e&&e.querySelector(“#recipe-quick-nav”);if(e&&s&&n&&s.nextElementSibling!==n)e.insertBefore(s,n);}if(document.readyState===”loading”)document.addEventListener(“DOMContentLoaded”,p);else p();setTimeout(p,250);})();
Safety classification
Tested recipe. Documented by Bernardin.
Processing details
- Method: Boiling-water
canning ; hot pack - Jar size: 250 ml jars
- Headspace: 1/4 inch
- Processing: 10 minutes at altitudes up to 1,000 ft (305 m); use Bernardin’s altitude adjustment guidance above that elevation.
Tested/documented source
Bernardin: Apple Rhubarb Chutney — Bernardin. The source and recipe card remain authoritative for quantities and processing.
Preparation timeline
- Prepare jars, canner, produce, and measured ingredients.
- Prepare the fruit, cook it with the tested water, lemon, sugar, spices, and cranberries, then hot-pack while the chutney is boiling hot.
- Fill jars, adjust headspace, process for elevation, and cool undisturbed 12–24 hours.
Equipment
- Boiling-water canner with rack
- 250 ml jars with compatible lids and bands
- Large nonreactive preserving pot
- Jar lifter,
canning funnel, and bubble/headspace tool
Visual method guide
- Prepare ingredients uniformly.
- Cook the full tested mixture as directed.
- Hot-pack evenly and maintain 1/4 inch headspace.
- Process using the documented altitude schedule.
Safety essentials
Preserve the tested fruit, lemon, sugar, spice, and dried-cranberry proportions. Use the jar size and processing directions documented by Bernardin.
Do not enlarge jar size or shorten processing time. Refrigerate any unsealed jar.
About this recipe
A tested Canadian fruit chutney for 250 ml jars.
Before you begin
Read the complete recipe card and source, measure every ingredient before cooking, confirm your elevation, and prepare only one tested batch at a time.
Altitude-adjusted processing
10 minutes at altitudes up to 1,000 ft (305 m); use Bernardin’s altitude adjustment guidance above that elevation.
Maintain a full rolling boil throughout processing; restart timing if boiling stops.
Apple Rhubarb Chutney — Bernardin
Ingredients
- 4 cups (1000 ml) diced peeled apples, 4 large
- 2 cups (500 ml) diced rhubarb (fresh or frozen)
- 1/2 cup (125 ml) water
- Juice and grated rind of 1 lemon
- 4 cups (1000 ml) granulated sugar
- 1 tsp (5 ml) ground cinnamon
- 1/2 tsp (2 ml) ground nutmeg
- 1/2 cup (125 ml) dried cranberries
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
Directions
- Place 4 clean 250 or 236 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. Keep jars hot until ready to use. Preheating Bernardin® lids is not advised.
- The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed.
- Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning. In large heavy-bottomed pot, combine apples, rhubarb, water, lemon rind & juice, sugar, cinnamon and nutmeg. Bring to a boil over high heat, stirring constantly.
- Reduce heat, boil gently 15 minutes, stirring frequently. Stir in dried cranberries. Cook 10 to15 minutes longer until mixture reaches soft jam-like consistency, stirring frequently. Remove from heat, let rest for 1 minute. Stir to distribute dried cranberries.
- Ladle hot mixture into a hot jar to within 1/4 inch (0.5 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 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.
- Processing: At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes - 10 minutes.
- Altitude-adjusted processing table: At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes
Recipe Notes
Private Notes
Questions or results?
Discuss this recipe with the canning community. Community comments do not replace the tested source or safety classification shown on this page.
Join the discussion
Please log in or create a free account to discuss this recipe. You will return here afterward.
Tried this recipe?
Share your results how it turned out.Serving suggestions
Serve with roasted meats, curries, cheese, sandwiches, or grain dishes.
Frequently asked questions
Can I change the jar size?
No. Use only the jar sizes documented by the tested source.
Can I change the vinegar, fruit, vegetables, or sugar?
Do not alter the tested formulation for shelf-stable
Recipe context
This sweet-tart cooked chutney is distinct from jam, pie filling, or an unprocessed refrigerator compote.
Troubleshooting
Seal failure: Refrigerate the jar; do not store it at room temperature.
Liquid loss: Allow jars to cool undisturbed, then inspect the seal and food before storage. Discard spoiled product without tasting.
Source and provenance
Primary source: Bernardin. Editorial organization changes only; the tested formula and safety requirements remain in the recipe card.