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
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Safety classification
Tested recipe. Documented by Bernardin.
Processing details
- Method: Boiling-water
canning ; hot pack - Jar size: 500 ml jars
- Headspace: 1/2 inch (1 cm)
- Processing: 15 minutes at altitudes up to 1,000 ft (305 m); follow Bernardin’s altitude guidance above that elevation.
Tested/documented source
Bernardin: Green Tomato Chutney — Bernardin. The primary source and WPRM card remain authoritative.
Preparation timeline
- Prepare the canner, jars, lids, and measured ingredients.
- Complete every preparation and cooking stage in the WPRM card.
- Hot-pack, process for jar size and elevation, wait 5 minutes, then cool upright for 24 hours.
Equipment
- Boiling-water canner with rack
- 500 ml jars with compatible lids and bands
- Large nonreactive preserving pot
- Jar lifter, funnel, and nonmetallic bubble/headspace tool
Visual method guide
- Prepare ingredients as documented.
- 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
Retain the overnight salting, draining, and rinsing step and the complete tested tomato, apple, onion, pepper, vinegar, sugar, salt, and spice proportions.
Do not enlarge jar size or shorten processing time. Refrigerate any unsealed jar.
About this recipe
An overnight-salted green-tomato chutney with apples, onion, peppers, vinegar, sugar, and spices.
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
15 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.
Green Tomato Chutney — Bernardin
Ingredients
- 16 cups (4000 ml) peeled & sliced green tomatoes
- 1/2 cup (125 ml) pickling salt
- 3 onions, chopped
- 16 cups (4000 ml) chopped apples
- 3 green peppers, seeded & chopped
- 4 cups (1000 ml) vinegar
- 3 tbsp (45 ml) pickling spice
- 6 cups (1500 ml) lightly packed light brown sugar
- 1 tsp (5 ml) chili powder
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
- Preparation Day In a large glass, stainless steel container, layer tomatoes and pickling salt; add enough cold water to cover; refrigerate overnight. Preserving Day Drain and rinse tomatoes well.
- In a large stainless steel saucepan, combine tomatoes with onions, apples, green peppers and vinegar; bring to a boil; boil 30 minutes. Tie pic k ling spice in a large square of cheesecloth, creating a spice bag; add to mixture in saucepan.
- Stir in sugar; boil gently over medium heat about 2 hours or until thickened. Stir frequently to prevent scorching. Discard spice bag. Place 7 clean 500 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. 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 - 15 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 - 15 minutes - 15 minutes.
- Altitude-adjusted processing table: At altitudes up to 1000 ft (305 m), process -boil filled jars - 15 minutes
Recipe Notes
Private Notes
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Share your results how it turned out.Serving suggestions
Serve or use this preserve according to its fruit, condiment, or dessert profile.
Frequently asked questions
Can I use a larger jar?
No. Use only the documented jar sizes and their matching times.
Can I change the formula?
Do not alter the tested formulation for shelf-stable storage.
Recipe context
An overnight-salted green-tomato chutney with apples, onion, peppers, vinegar, sugar, and spices. 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.