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Full Online Book HomeLearning KitchenPreserving - Chutney - Cherry - Apple Chutney
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Preserving - Chutney -  Cherry - Apple Chutney Post by :Omare Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1036

Click below to download : Preserving - Chutney - Cherry - Apple Chutney (Format : PDF)

Preserving - Chutney - Cherry - Apple Chutney

4 cups (about 1 lb) fresh or frozen unsweetened pitted tart red cherries
3 cups (about 3 medium) coarsely chopped, peeled, tart cooking apples
2 cups sugar
1 cup raisins
1 cup chopped onion
1 cup chopped celery
1 cup vinegar
1/3 cup lemon juice
1/2 tsp salt
1/2 tsp ground allspice


In 4 quart Dutch oven combine all ingredients. Measure depth of mixture with a clean wooden ruler at start and finish. Bring to boil, stirring often. Reduce heat. simmer, uncovered, 40 min or till mixture is reduce by about 1/3, stirring often.

Ladle at once into hot, sterilized half pint jars, leaving a 1/2 inch headspace. Wipe rims of jars and adjust lids. Process in a boiling water canner for 10 min (time begins when water boils).
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Preserving - Chutney -  Cherry Chutney Preserving - Chutney - Cherry Chutney

Preserving - Chutney -  Cherry Chutney
3 c. pitted cherries (about 1-1/2 lbs) 1 1/2 c. cider vinegar 1 c. chopped onions 1 c. sugar 3/4 c. golden raisins 3 T. minced candied ginger 1 T. mustard seeds 1 T. ground cinnamon 1/2 t. salt 1/4 t. ground allspice -- ground cloves, and ground nutmeg Combine all ingredients in a large, heavy-bottomed saucepan. Bring to a boil, reduce heat and simmer, covered, one hour. Uncover and simmer, stirring occasionally, until thickened, about 30 minutes more. Remove from heat and let cool; chill until needed. Process this recipe for 15 minutes in a boiling water bath in half
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Preserving - Beetroot Apple And Onion Chutney Preserving - Beetroot Apple And Onion Chutney

Preserving - Beetroot Apple And Onion Chutney
1 lb. cooked and peeled beetroot, cold (about 1 cm. square) 1 lb. (after peeling and coring) cooking apples 1/2 lb. onions 1/2 lb. soft brown sugar 1/4 pint malt vinegar salt and pepper to taste Chop apples and onions quite small (1 cm. square) and put into a pan with the vinegar and sugar. Stir over a medium heat until the sugar is quite dissolved then simmer gently until thick and soft. Season and remove from the heat. Leave to cool for 5 minutes and then add the chopped beetroot and stir really well. Put into
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