Recipe safety classification
Tested manufacturer recipe. Follow Bernardin’s exact ingredients, preparation, jar size, headspace, and process. Do not present this record as independently laboratory-tested by
Processing details
- Method
- Boiling-water
canning - Jar size / yield unit
- 250 Ml Jars
- Headspace
- 1/2 inch
- Published processing direction
- At altitudes up to 1,000 ft, process in a boiling-water canner for 10 minutes. Apply Bernardin’s source altitude adjustment above 1,000 ft.
Publisher source
Bernardin’s official recipe page is the controlling source. The WPRM card preserves the imported formula and directions.
Preparation timeline
Read the full recipe card and source before starting. Complete any standing or maceration step stated there, then ready the canner, jars, lids, and measured ingredients.
Equipment
- Boiling-water canner with rack
- 250 Ml Jars
- Jar lifter, funnel, and headspace tool
- Nonreactive preserving pot and accurate measures
Visual method guide
- Prepare and cook exactly as the recipe card directs.
- Fill hot jars with 1/2 inch headspace.
- Remove bubbles when applicable, wipe rims, and apply lids.
- Process according to the cited direction and the source’s elevation adjustment.
- Cool undisturbed and verify seals.
Safety essentials
Official Bernardin manufacturer recipe. Use the exact WPRM formula and the cited source directions; the imported record does not independently document laboratory testing.
About this recipe
Apricot Chutney — Bernardin is a source-specific Bernardin home-canning record. The card below contains the complete imported formula and directions.
Before you begin
- Confirm the exact source remains available.
- Use only the stated jar size.
- Do not double or alter the preservation formula.
- Verify the elevation adjustment before processing.
Altitude and processing schedule
At altitudes up to 1,000 ft, process in a boiling-water canner for 10 minutes. Apply Bernardin’s source altitude adjustment above 1,000 ft. Follow Bernardin’s current elevation adjustment above the stated base elevation; never shorten the published process.
Apricot Chutney — Bernardin
Ingredients
- 3 cups dried apricots about 1.2 lb (525 g)
- 3 cups boiling water
- 2 medium onions finely chopped
- 2 tart apples peeled, cored and finely chopped
- 1 cup granulated sugar
- 1 cup lightly packed brown sugar
- 4 cloves garlic minced
- 1 1/2 cups cider vinegar
- 1/2 cup raisins
- 2 tbsp fresh gingerroot finely chopped
- 2 tsp mustard seed
- 1 1/2 tsp ground cinnamon
- 1 tsp ground allspice
- 1 tsp black pepper
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 1/4 tsp cayenne pepper
Equipment
- Boiling-water canner
- Canning jars Seven 250 ml jars
Directions
- Place seven clean 250 ml mason jars on a rack in a boiling-water canner. Cover with water and heat to a simmer. Wash lids in hot soapy water, dry, and set aside.
- Combine all ingredients in a large stainless-steel saucepan. Bring to a boil, stirring constantly to prevent scorching. Boil gently, stirring occasionally, until thickened, about 45 minutes.
- Ladle chutney into a hot jar, leaving 1/2-inch (1 cm) headspace. Remove air bubbles, adjust headspace, wipe the rim, and apply the lid fingertip-tight. Repeat for remaining jars.
- Ensure jars are covered by at least 1 inch (2.5 cm) of water. At altitudes up to 1,000 ft (305 m), process for 10 minutes after the water returns to a full rolling boil. Apply the source’s altitude adjustment above 1,000 ft.
- Turn off heat, remove the canner lid, wait 5 minutes, then remove jars without tilting. Cool upright and undisturbed for 24 hours. Check seals, remove bands, label, and store in a cool dark place.
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 and storage
Cool 12 to 24 hours, test seals, remove screw bands, label, and store sealed jars in a cool, dark, dry place. Refrigerate after opening.
Frequently asked questions
Can I change the formula?
No. Preserve the publisher’s exact proportions and method.
Can I use larger jars?
No. Use only the documented jar size.
What about altitude?
Use Bernardin’s current elevation adjustment and never reduce the base process.
Recipe context
This is a Bernardin-specific record. Do not combine its formula or processing statement with another recipe.
Troubleshooting
- Jar did not seal
- Refrigerate promptly or follow current authoritative reprocessing guidance within 24 hours.
- Processing was interrupted
- Restart the full verified process after the canner returns to a boil.
- Texture differs
- Do not change the
canning process to alter texture.
Source & provenance
- Source
- Bernardin
- Publication
- Official online recipe page
- Country
- Canada
- Original language
- English
- Image provenance
- Provenance not documented in the imported record; editorial verification required.
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:
Typical canning season
Season: Summer
Months: June, July, August
How much of the main ingredient should I grow?
25–50 lb of Tree fruit per person per year
This is an annual planning range that includes preserving and typical fresh use. Plant, row-foot, and square-foot estimates are shown only when compatible cited yield or spacing data is available.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.