I was able to find time for the canning drop-in again last week. For the month of September, the canning drop-in is conducted at the Minoru Seniors Center, in the kitchen of the cafeteria. The canning drop-in runs on Tuesday, from 5PM to 7PM for the month of August and September.
For last week’s canning drop-in, Karen DW of Your Secret Chef prepared Apple Ginger Chutney for sale at the Applepalooza event which will take place on Oct 2nd in the Apple Orchard at the south end of Gilbert Road, from 10AM to 2PM. It’s a celebration about apple. This is the second annual festival and it includes tasting and sales of apples, baked goods with apples and apple ginger chutney. The price of a jar of 250ml homemade organic apple ginger chutney is only $5 which is a bargain. There is also a lunch by chef Ian Lai ($5), face painting and crafts and wonderful music in the orchard.
This delicious condiment can be made with in-season apples now, or with non-seasonal ingredients any time of the year. It is delicious served with meats like chicken and grilled fish or combined with sour cream or cream cheese in appetizer toppings or sauces.
The apples are home grown and it’s perfectly alright to use the imperfect apples for canning.
Ingredients
- 3 cups (750 ml) prepared Granny Smith apples, about 5 large or 1 lb (500 g)
- 1 red bell pepper, seeded and chopped (we substituted this with a cup of apple as we did not have the red bell pepper)
- 2 cups (500 ml) chopped onion
- 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) peeled and minced ginger root
- 3/4 teaspoon (4 ml) ground mustard
- 3/4 teaspoon (4 ml) salt
- 1/2 teaspoon (2 ml) red pepper flakes
Source: Bernadin via Karen DW
Makes about 7 x 250ml jars.
Instructions
Preparation:
Place 7 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
 Peel, core and coarsely chop apples. Measure 3 cups (750 ml).The trick to prevent the apple from browning is to measure the apple cider vinegar in a measuring container. Place the chopped apples in the apple cider vinegar as you chopped them.
Combine prepared apples and remaining ingredients in a large stainless steel saucepan. |
 Add the spices. |
 Bring to a boil, stirring constantly. Boil gently, uncovered, stirring occasionally, 45 to 60 minutes.
The mixture will darken and thicken due to caramelization of the sugar. Remove from heat. |
 Ladle chutney into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more chutney. |
 Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining chutney. |
 When the canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover the canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes. 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. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. |
 After cooling check jar seals. Sealed discs curve downward and do not move when pressed.Karen demonstrated to us how to test a jar is properly sealed in the photo on the left.Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.
Karen, thank you for sharing. |
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