Apple Ginger Chutney — Bernardin
Make Bernardin-tested apple ginger chutney using approved boiling-water canning, jar guidance, and altitude adjustments.
Ingredients
Ingredients
- 3 cups (750 ml) prepared Granny Smith apples about 5 large or 1 lb (500 g), peeled, cored, coarsely chopped
- 1 red bell pepper seeded and chopped
- 2 cups (500 ml) onion chopped
- 2 cups (500 ml) dark brown sugar lightly packed
- 1 1/2 cups (375 ml) cider vinegar
- 1 cup (250 ml) golden raisins
- 1/4 cup (50 ml) ginger root peeled and minced
- 3/4 teaspoon (4 ml) ground mustard
- 3/4 teaspoon (4 ml) salt
- 1/2 teaspoon (2 ml) red pepper flakes
Equipment
- 1 Boiling-water canner with rack
- 7 250 ml mason canning jars with lids and rings maximum source yield
- 1 Large stainless-steel saucepan
- 1 set Jar lifter, canning funnel, bubble remover, and headspace tool
Directions
Canning method
- Place seven clean 250 ml mason jars on a rack in a boiling-water canner, cover with water, and heat to a simmer. Keep jars hot until filling.
- Wash Bernardin lids in hot soapy water, dry, and set aside; do not preheat them.
- Peel, core, and coarsely chop apples; measure 3 cups (750 ml).
- Combine the prepared apples and remaining ingredients in a large stainless-steel saucepan. Bring to a boil while stirring constantly.
- Boil gently uncovered for 40 minutes, stirring occasionally, then remove from heat.
- Ladle hot chutney into a hot jar, leaving 1/2-inch (1 cm) headspace. Remove air bubbles, readjust headspace, wipe the rim, and apply the lid and band fingertip-tight. Repeat.
- Ensure jars are covered by at least 1 inch (2.5 cm) of water. Bring to a full rolling boil and process 10 minutes at altitudes up to 1,000 ft (305 m).
- Turn off heat, remove the canner lid, wait 5 minutes, then remove jars upright. Cool undisturbed for 24 hours, check seals, label, and store in a cool dark place.
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