Tomato-Apple Chutney

Gather

Ingredients

• 3 quarts peeled, chopped tomatoes (about 6 lb)
• 3 quarts peeled, cored, chopped apples (about 5 lb)
• 2 cups seedless white raisins
• 2 cups chopped onion
• 1 cup chopped green bell pepper
• 2 lb brown sugar
• 1 quart white vinegar (5% acidity)
• 4 tsp canning salt
• 1 tsp ground ginger
• ¼ cup whole mixed pickling spice

Preserve

Instructions

1. 01

   Tie the whole pickling spice loosely in a clean spice bag.

2. 02

   Put all ingredients and the spice bag in a large pot, then heat the mixture to boiling.

3. 03

   Maintain a gentle boil for approximately 1 hour, stirring often, until the mixture thickens and its volume drops by about half. Take out the spice bag.

4. 04

   Ladle hot chutney into hot pint jars. Maintain ½-inch headspace; remove bubbles, restore the level, clean the rims, and apply lids.

5. 05

   In a boiling-water canner, at 0–1,000 ft, process 10 minutes; at 1,001–6,000 ft, use 15 minutes; above 6,000 ft, use 20 minutes.
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