Canning: Apple Chutney (2014)

Two years ago, I made Apple Chutney from the fresh apples I picked off my own apple tree.  My daughter loved it and just recently used the last can from that year.

This year, I modified the recipe slightly (see below):

Apple Chutney Recipe

2 quarts (64 ounces) apples (peeled, cored, chopped)
2 teaspoons lemon juice
2 lbs. golden raisins
4 cups brown sugar, firmly packed
1 medium onion, finely chopped
1 green bell pepper, finely chopped
2 red bell peppers, finely chopped
1 clove of garlic, crushed
2 1/2 tablespoons mustard seed
2 tablespoons ginger
2 1/2 teaspoons ground allspice
1 teaspoon curry powder
2 teaspoons table salt
4 cups (32 ounces) white vinegar

In my stock pot, I poured in the vinegar and added the brown sugar.  I turned on the burner to a simmer setting.  I chopped up the vegetables and added them to the stock pot.  I crushed the garlic and grated the ginger and added that to the stock pot.  I stirred it up.  Then I started adding the spices.  I got to the last one (curry) and got carried away, adding an extra teaspoon (twice as much as the recipe called for) so I added a half teaspoon more of allspice to counterbalance.  I stirred it up again and got to work peeling, coring and chopping apples.

A few dozen apples from our apple tree this season, ready to be preserved.

I picked out seven medium to large sized apples and washed them. Then I peeled, cored and chopped them. I added them to the stockpot and stirred it all up. Then I picked 4-5 of the small apples and washed them. Rinse, repeat.

Apple chutney simmering in my stockopt.

Now I need to prep my brand new 16-quart pressure canner.  This required taking the seal out of the lid and washing the lid, pan and seal in hot soapy water.  It’s almost too big to fit in my sink!  Once I got it rinsed and dried, I returned the seal to the lid and poured in a couple of gallons of distilled water.  Then I turned the burner on medium-high to start the long process of heating up the pan and the water.  Finally, I placed the clean empty lidless jars in the water so they would gradually rise in temperature and become sanitized.  I started a smaller pan with a half-gallon of distilled water on medium-low heat and placed the lids and bands in it.

New pressure canner

The canner can process a dozen of the Ball Quilted Crystal Jelly jars (half pint capacity), which is what I use to preserve the apple chutney. My daughter, for whom all this effort is expended, prefers that size to use when cooking for two.  I processed through most of the simmering apple chutney and sealed up the canner.  I cranked up my largest burner to its highest setting and set 20 minutes on the timer.

First batch finished – Apple Chutney (Autumn 2014)

I had enough apple chutney after the first batch to fill four more half-pint jars. The canner has a roiling boil on for those last four lonely jars.

So the above recipe produces sixteen half-pint jars. Or 128 ounces. Or one gallon of chutney.


The 12 Weirdest Reasons For Banning Science Fiction and Fantasy Books

The Wizard of Oz? Really?  I’m shocked … not.  Some of the other ones listed are equally silly.  I’ve read most of these  and I turned out just fine.  😉

Posted from WordPress for Android via my Samsung smartphone. Please excuse any misspellings. Ciao, Jon

Trench Warfare in World War I Was a Smarter Strategy Than You Realize

And this article ties in nicely with my Great War Great Read reading project.

Posted from WordPress for Android via my Samsung smartphone. Please excuse any misspellings. Ciao, Jon

Picturing The Hobbit |

Happy birthday to Bilbo and Frodo!

I’ll link in a few of my favorite art pieces from the above article later this evening.

Justin Gerard (, who said about painting The Hobbit, “I like drawing monsters that are just a little bit human, and who have personalities that you might recognize in people you’ve encountered in your own adventures, and The Hobbit has the very best of these.”

Continue reading “Picturing The Hobbit |”

This Date in Science: Earth and Moon as Worlds in Space | EarthSky

Here is the first-ever photo of the Earth and moon in a single frame. Voyager 1 took the photo on September 18, 1977, when it was 7.25 million miles (11.66 million kilometers) from Earth. Image Number: P-19891 via NASA/JPL

37 years ago today.

Voyager to Earth: “Hello World!” or more likely “Goodbye World!”

Voyager is still sending us postcards from the edge though.