raisins; 1-1/4 pints apple cider vinegar; 1/4 lb. Stir well and bring to a boil over high heat. Sweet, tart and tangy Homemade Rhubarb Chutney is made from fresh or frozen rhubarb, dried fruit, savory spices, sugar, and vinegar. Nope. A great concoction hubby and I made with tomatoes, rhubarb with fall fruits & a kiss of tart rhubarb. Simmer for about two hours, stirring occasionally, until thick. On medium heat, bring to a boil and simmer, stirring frequently, for 15 minutes. Wash, dice and measure rhubarb, add to a large pot. The largest tested (by Bernardin) jar size allowed is quarter-litre (½ US pint / 250 ml / 8 oz.). It’s 100 g of red onion. Season with salt and pepper. Reduce heat and boil gently, stirring frequently, for 15 minutes. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Gently boil, stirring often, for 15 minutes. Bring to a boil over medium-high heat, stirring constantly. Add to pot. For information about Ball® and Kerr® canning products, click here. Remember that rhubarb leaves are toxic if consumed. In our experience 4 to 5 jars is closer to the mark. Trim the rhubarb and cut into short lengths. Keep jars and sealing discs hot until ready to use. Once the mixture has thickened and cooked down, ladle the hot chutney into sterilized jars, leaving 1/4 inch headspace. Here is how you achieve it. After cooling check jar seals. The Bernardin book says you’ll get 8 jars; the Bernardin web (as of 2017) says you’ll get 4 jars. Store screw bands separately or replace loosely on jars, as desired. Add water and sugar OR liquid stevia to pot, stir, put on stove top and bring to a boil, then lower to a simmer uncovered for 15 minutes, stirring frequently after it gets going to avoid scorching at the bottom. Notify me via e-mail if anyone answers my comment. About 1 ¼ lbs / 4 cups / 4 large. Reduce heat, boil gently 15 minutes, stirring frequently. * PointsPlus™ calculated by healthycanning.com. * Bernardin ® is a registered trademark of the Jarden Corporation. Sealed discs curve downward and do not move when pressed. Wash the pepper, seed, chop and add to pot. Rhubarb Apple Chutney 3½ cups chopped rhubarb 3 cups chopped apples 2 cups brown sugar ¼ tsp. Add the cranberry, cinnamon, nutmeg, and added juice (optional), Simmer a bit more until just thick enough to stand up on a spoon (about 5 to 10 minutes). When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Rhubarb Apple Chutney. How red this turns out will depend on how red, or green, your rhubarb was. Read More…, Copyright © 2021 Healthy Canning on the Foodie Pro Theme. Remove from heat, let rest for 1 minute. Weight Watchers PointsPlus®: 4 to 8 tablespoons: 1 point. sugar; 1 Tbsp. Pack into quarter-litre (½ US pint / 8 oz) jars. Optional. For stevia, Better Stevia liquid stevia was the stevia used. Whisk well and then pour over the rhubarb mixture. Frozen fruit can also be used, but should be thawed in advance of cooking. Cook 10 to15 minutes longer until mixture reaches soft jam-like consistency, stirring frequently. 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. Don’t add anything low acid such as onion, pepper, more water, etc. COOKING: Canned Tomato, Apple-Pear and Rhubarb Chutney (with how-to videos) Usually canning is for the summer months, but we don't stop canning at our house. 3 pounds apples; 1-1/4 lbs. Reduce heat, boil gently 15 minutes, stirring frequently. Page 239. To make this jam, you will need fresh rhubarb, apples, lemon juice and sugar. ), (apple, lemon, or cranberry. Continue to simmer 20 minutes or so, until the rhubarb is tender but still holds its shape. TIP: For conserves and chutney, choose apples that keep their shape when cooked. Zest, add to pot, then juice and add that juice to pot as well. * Better Stevia ® is a registered trademark of the NOW Foods Company. ), (measured after being peeled, cored and diced. In a large stock pot, combine all of the above ingredients, one at a time and stirring in between each addition. Transfer the rhubarb chutney to a clean 1-pint jar or container and cool. Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more chutney. Repeat for remaining chutney. Place 4 clean 250 or 236 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Not even apple pie, apple butter, applesauce or apple jam. Cool completely. adjust the processing time for your altitude. Process for 10 minutes; increase time as needed for your altitude. 1. Cook over a low heat stirring until the sugar has … Serve warm or cover and refrigerate. You can’t even start to find this kind of variety  in stores. If you want to make the chutney just for the burger, reduce amounts by 3 quarters. Wipe jar rim removing any food residue. Chutney Stockpile Photo by Steve Adams. Filed Under: Chutneys, Seasonal Spring Tagged With: Rhubarb. It’s not a safety factor, so doesn’t need to be bottled lemon juice, etc. This site uses Akismet to reduce spam. Place the rhubarb, sugar and lemon juice in a heavy saucepan. And by easy, I mean but all the ingredients in a pot, turn it on, cook it for 15 minutes, stir it and cook it for another 10 minutes. Put the onions in a large pan with the ginger and vinegar. Wash lemon. Spiced Apple Cranberry Chutney I decided to work on a twist to one of the recipe in The Canning Kitchen cookbook since I love the flavor pairing of apple and cranberry. You can cook Rhubarb and Apple Chutney using 9 ingredients and 6 steps. Learn how your comment data is processed. The high acidity of the ingredients (apples, rhubarb, cranberries and lemon juice) makes the recipe safe on its own without added vinegar. Jar size choices: Quarter-litre (½ US pint / 8 oz), Processing method: Either water-bath or steam canning, Yield: 4 x quarter-litre (½ US pint / 250 ml) jars, Yield: 4 x quarter-litre (½ US pint / 1 cup / 8 oz / 250 ml) jars. Yield: 4 x quarter-litre (½ US pint / 1 cup / 8 oz / 250 ml) jars. When water-bath canning or steam canning, you must adjust the processing time for your altitude. Heat gently until the sugar has dissolved then boil for 10 minutes. Keep jars and sealing discs hot until ready to use. salt; 1 lbs. It’s 150 g of rhubarb. This recipe is from the Ball / Bernardin Complete book. Instructions In large saucepan, combine apples, rhubarb, onions, garlic, sugar and vinegar. Top Tips for This Ground Pork Burger with Apple and Rhubarb Chutney… in a large saucepan, combine apples, rhubarb, sugar, water, lemon juice and zest. You can reduce the sugar, or use the same volume amount of granulated Splenda®, or use 4 teaspoons of liquid stevia. Course Condiments Cuisine American Keyword Apples, Rhubarb Prep Time 30 minutes. Delicious chutney with the spritely taste and flavour of rhubarb and apple. Richly coloured and lightly spiced this chunky chutney is delicious on toast but it’s also a tasty accompaniment for savoury snacks like cheese and pork.! Your email address will not be published. via www.urbandomesticdiva.com. Ingredients of Rhubarb and Apple Chutney. Wash, peel, core, dice and measure the apples. 2 | Seal the remaining 1 pound rhubarb in a plastic bag and store in the refrigerator until ready to use. Screw band down until resistance is met, then increase to fingertip tight. ground cloves ½ tsp. Using medium-high heat bring to a boil, stirring constantly. Hot Air Frying, and Healthy Canning. Fill hot chutney into hot jars, leaving ½-inch headspace. Add in the rhubarb and raisins or currants; increase heat to medium-high and bring to a boil; reduce heat and simmer until the rhubarb is tender (about 6-7 minutes). Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. Recipe Directions: Combine rhubarb, apples and sugar in stainless steel or enamel saucepan. Bring to a boil over medium-high heat, stirring constantly. Mum's Chutney. 7 half-pints This gorgeous chutney has a tart yet sweet flavor and warm tones making it perfect for scones, crepes and pastry fillings. Remove air bubbles and adjust headspace if needed. Remove screw bands; wipe and dry bands and jars. Measured after green tops cut off and discarded. Ball / Bernardin Complete Book of Home Preserving. The recipe makes about 2 cups, or about 16 2-tablespoon servings. Toronto: Robert Rose. Bring to a simmer and add the remaining ingredients. Tip in all of the ingredients and stir well. 6 tablespoons), If you need FAST or relatively immediate canning help or answers, please try one of these. HealthyCanning is a sub-project of cooksinfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark. Put the slow cooker on high. There’s not a lot of room for creativity when canning.”, I'm the author of cooksinfo food encyclopaedia, Good apple choices are Golden Delicious, Spy or Spartan. Instructions In a large stainless steel stock pot, combine apples, sugar and rhubarb. A Spoonful of Heaven Photo by Steve Adams. Added option of a bit more juice if it gets too thick; Weight Watchers PointsPlus®: 4 tablespoons, 5 points. Bring to a boil over high heat, stirring constantly. Over medium heat, simmer the mixture for 60 to 85 minutes or until the mixture has thickened. Rewarm slightly before using. Return filled jar to rack in canner. More information about Sugar and Salt-Free Canning in general. Stir well until the sugar dissolves. Stir to distribute dried cranberries. Apple Preparation: Wash, peel, core and chop your apples, sprinkle with 2 teaspoons of lemon juice to prevent darkening; set aside. ground ginger 1 clove crushed garlic ½ cup raisins ½ tsp salt 1-1/8 cups vinegar 1/8 cup water. Centre hot sealing disc on clean jar rim. Ladle hot mixture into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Design by ideaLEVER Solutions Inc. Powered by CommerceCMTM. Lower … In fact, we just bought a pressure cooker to really get canning crazy! Once the chutney has cooled to room temperature, place in a sealable glass jar and it will keep in the fridge for at least a week. Wipe rims of jars with a dampened clean paper towel. 3 | In another bowl, combine the vinegar, apple juice or cider, brown and granulated sugars, and all the remaining ingredients. Wash the onion, peel, chop, add to pot. The optional extra juice at the end is just to make it a bit more tart, and thin it a bit. The chutney … Prepare 100 g of green cooking apples. 12 to 16 tablespoons: 2 points. There is a ton of spice in here that makes this chutney sing. Decant into sterilised jars (wash in hot soapy water and dry in a warm oven) and store in the fridge until required. If you do that, you'll need two large pans and 12 half-pint canning jars. Serve the chutney along with grilled or pan-fried pork chops or … Apply and adjust prepared canning lids. Method for Apple and Rhubarb Chutney: Chop all the fruit and vegetables, add the vinegar, sugar and spices and bring slowly to the boil. Label and store jars in a cool, dark place. In a large stainless steel sauce pan, combine apples, sugar, rhubarb, water and lemon zest and juice. urbandomesticdiva | Stir in dried cranberries. Cover and store the chutney in the refrigerator for up to 1 week. 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