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Title: Rhubarb Chutney [America 1982]
Categories: Canning Condiment
Yield: 4 Pints
| AMERICAN MEASUREMENTS | ||
| 2 | qt | Chopped rhubarb |
| 3 1/2 | c | Brown sugar |
| 1 1/2 | c | Chopped seedless raisins |
| 1/2 | c | Vinegar |
| 1/2 | c | Chopped onion |
| 1 | ts | Ground allspice |
| 1 | ts | Ground cinnamon |
| 1 | ts | Ground ginger |
| 1 | ts | Salt |
Sweet-sour, spicy, and delicious. Try as a meat or poultry accompaniment. the recipe makes about 4 pints. You will need the basic equipment for boiling water bath canning.
1. Organize and prepare ingredients, equipment, and work area.
2. Combine rhubarb, sugar, raisins, vinegar, and onion in preserving kettle. Heat to boiling, then reduce heat to simmering. Simmer until thick, about 25 minutes, stirring occasionally.
3. Add spices and simmer 5 minutes longer.
4. Ladle into hot jars to within 1/4 inch of tops.
5. Run a slim, non metal tool down along the inside of each jar to release any air bubbles. Add additional chutney, if needed, to within : 1/4 inch of tops.
6. Wipe tops and threads of jars with a damp clean cloth.
7. Put on lids and screw bands as manufacturer directs.
8. Process in boiling water bath 15 minutes.
Source: Vegetable Gardening Encyclopedia : Typos by Dorothy Flatman 1995
From: Dorothy Flatman Date: 05-17-98 (15:18) The Once And Future Legend (1) Cooking
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