Puppy Breath
Assistant Cook
I found this recipe on the internet and saved it thinking it was a recipe that I could can in a water bath, but I went back and read the directions and it only refers to it keeping in the refrigerator.
Does anyone know if you could process this in a water bath?
I'm new to all of this "canning" stuff and don't want to make a mistake. I've read where you aren't supposed to change recipes, etc.
6 granny smith apples, 4 macintosh, peeled, cored, and chopped
1 large onion, diced
1 16 oz bottle cider vinegar
1 cup apple cider
2 shallots, diced
2 cups brown sugar
2 cups golden raisins
1/4 cup ginger, minced
1 1/2 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon dried hot red pepper flakes
In a large stockpot combine the apples, onion, vinegar, apple cider, raisins, ginger, mustard, salt, and red pepper flakes. Bring the mixture to a boil, add sugar and stir until dissolved. Cook mixture over moderate heat, stirring occasionally until thickened about 90 mins. Spoon the chutney into sterilized glass jars leaving a little space on top, and close the lid.
Jam lasts refrigerated up to two weeks.
Does anyone know if you could process this in a water bath?
I'm new to all of this "canning" stuff and don't want to make a mistake. I've read where you aren't supposed to change recipes, etc.
6 granny smith apples, 4 macintosh, peeled, cored, and chopped
1 large onion, diced
1 16 oz bottle cider vinegar
1 cup apple cider
2 shallots, diced
2 cups brown sugar
2 cups golden raisins
1/4 cup ginger, minced
1 1/2 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon dried hot red pepper flakes
In a large stockpot combine the apples, onion, vinegar, apple cider, raisins, ginger, mustard, salt, and red pepper flakes. Bring the mixture to a boil, add sugar and stir until dissolved. Cook mixture over moderate heat, stirring occasionally until thickened about 90 mins. Spoon the chutney into sterilized glass jars leaving a little space on top, and close the lid.
Jam lasts refrigerated up to two weeks.