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-4825 .entry-content”),s=e&&e.querySelector(“.wprm-recipe-snippet”),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: 1/2 inch (1 cm)
- Processing: 10 minutes at altitudes up to 1,000 ft (305 m); follow Bernardin’s altitude guidance above that elevation.
Tested/documented source
Bernardin: Golden Gossip Chutney — Bernardin. The primary source and WPRM card remain authoritative.
Preparation timeline
- Prepare the canner, jars, lids, produce, and measured ingredients.
- Cook the complete tested mixture and hot-pack it exactly as directed.
- Process for elevation, wait 5 minutes, then cool upright and undisturbed for 24 hours.
Equipment
- Boiling-water canner with rack
- 250 ml jars with compatible lids and bands
- Large nonreactive preserving pot
- Jar lifter, funnel, and nonmetallic bubble/headspace tool
Visual method guide
- Prepare ingredients uniformly.
- Cook to the source’s stated stage.
- Hot-pack and maintain 1/2 inch (1 cm).
- Process with jars covered by at least 1 inch (2.5 cm) of boiling water.
Safety essentials
Preserve the tested malt-vinegar and bottled-lemon-juice amounts and all vegetable, fruit, sugar, water, and spice proportions.
Do not enlarge jar size or shorten processing time. Refrigerate any unsealed jar.
About this recipe
A carrot, date, apple, onion, pepper, and spice chutney acidified with malt vinegar and bottled lemon juice.
Before you begin
Read the complete recipe card and source, measure every ingredient, confirm your elevation, and prepare one tested batch at a time.
Altitude-adjusted processing
10 minutes at altitudes up to 1,000 ft (305 m); use Bernardin’s documented adjustment above that elevation.
Maintain a full rolling boil throughout processing.
Golden Gossip Chutney — Bernardin
Ingredients
- 1 lb (450 g) carrots, 4 to 5 large
- 2- 1/2 cups (625 ml) sugar
- 2-1/4 cups (550 ml) water
- 5 inch (12.5 cm) piece cinnamon stick
- 1/2 tsp (2 ml) cayenne pepper
- 2 tbsp (25 ml) mustard seed
- 2 tsp (10 ml) whole cloves
- 3 tbsp (45 ml) finely chopped gingerroot
- 3 cloves garlic, finely chopped
- 1 -1/2 cups (375 ml) coarsely chopped, pitted dates
- 1 lb (450 g) apples, 3 to 4 medium
- 1- 1/2 cups (375 ml) malt vinegar
- 3/4 lb (350 g) onions, 3 to 4 medium
- 1 tbsp (15 ml) tomato paste
- 2 small red peppers
- 1/4 cup (50 ml) bottled lemon juice
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
- Peel and grate carrots to yield 4 cups (1000 ml). In a very large stainless steel, combine carrots, sugar, water, cinnamon stick and cayenne pepper. Tie mustard seed and cloves in a large square of cheesecloth, creating a spice bag; add to carrots.
- Bring mixture to a boil, cover, reduce heat and boil gently. Add gingerroot, garlic and dates to simmering mixture. Peel and core apples. Grate to yield 3 cups (750 ml), adding to chutney, as they are grated. Stir in vinegar. Peel and finely chop onions; add with tomato paste to chutney.
- Cover and cook 20 minutes. Place 9 clean 250ml 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. Wash and core red peppers; cut into 1/4 inch (0.5 cm) cubes; stir into chutney with lemon juice. Stirring occasionally, boil chutney 10 minutes or until thick.
- Remove cinnamon stick and spice bag. Ladle chutney into a hot jar to within 1/2 inch (1 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 or use this preserve according to its sweet, savory, and spiced flavor profile.
Frequently asked questions
Can I use a larger jar?
No. Use only the jar sizes documented by Bernardin.
Can I change the formula?
Do not alter the tested formulation for shelf-stable storage.
Recipe context
A carrot, date, apple, onion, pepper, and spice chutney acidified with malt vinegar and bottled lemon juice. It is not interchangeable with an unprocessed refrigerator preparation.
Troubleshooting
Seal failure: Refrigerate the jar; do not store it at room temperature.
Spoilage signs: Discard the product without tasting.
Source and provenance
Primary source: Bernardin. Editorial organization changes only; tested directions remain in the WPRM card.