Whisk well and then pour over the rhubarb mixture. 1. Reduce heat, and simmer for 15 minutes. Reduce heat, boil gently 15 minutes, stirring frequently. Label and store jars in a cool, dark place. Screw band down until resistance is met, then increase to fingertip tight. Reduce heat to a simmer (a very gentle boil) and cook, uncovered, until thick, about 30 minutes. Place in a preserving pan or large saucepan with all the remaining ingredients. This recipe is from the Ball / Bernardin Complete book. Bernardin®/MD is Canada's trusted source for home canning products and recipes. Sealed discs curve downward and do not move when pressed. Wash the pepper, seed, chop and add to pot. Wash lemon. Cool completely. Pack into quarter-litre (½ US pint / 8 oz) jars. Sweet, tart and tangy Homemade Rhubarb Chutney is made from fresh or frozen rhubarb, dried fruit, savory spices, sugar, and vinegar. adjust the processing time for your altitude. in a large saucepan, combine apples, rhubarb, sugar, water, lemon juice and zest. Stir to distribute dried cranberries. Fill hot chutney into hot jars, leaving ½-inch headspace. Stir well and bring to a boil over high heat. Remove air bubbles and adjust headspace if needed. Cover canner and bring water to full rolling boil before starting to count processing time. Nope. Store in a glass jar or plastic storage container in refrigerator. Ball / Bernardin Complete Book of Home Preserving. 12 to 16 tablespoons: 2 points. In fact, we just bought a pressure cooker to really get canning crazy! The Bernardin book says you’ll get 8 jars; the Bernardin web (as of 2017) says you’ll get 4 jars. 6 tablespoons), If you need FAST or relatively immediate canning help or answers, please try one of these. Wipe jar rim removing any food residue. In large heavy-bottomed pot, combine apples, rhubarb, water, lemon rind & juice, sugar, cinnamon and nutmeg. Good apple choices are Golden Delicious, Spy or Spartan. Your email address will not be published. Method for Apple and Rhubarb Chutney: Chop all the fruit and vegetables, add the vinegar, sugar and spices and bring slowly to the boil. Rhubarb Apple Chutney. Put the onions in a large pan with the ginger and vinegar. Stir in dried cranberries. Total Time 55 minutes. Simmer for about two hours, stirring occasionally, until thick. Centre hot sealing disc on clean jar rim. Alternative sweeteners can be used in place of sugar. The recipe is a chutney and it turned out amazing. How red this turns out will depend on how red, or green, your rhubarb was. Add cranberries, cinnamon and nutmeg. Bring to a boil over high heat, stirring constantly. * Better Stevia ® is a registered trademark of the NOW Foods Company. If you want to make the chutney just for the burger, reduce amounts by 3 quarters. After cooling check jar seals. You can’t even start to find this kind of variety  in stores. It’s not a safety factor, so doesn’t need to be bottled lemon juice, etc. Gently boil, stirring often, for 15 minutes. Top Tips for This Ground Pork Burger with Apple and Rhubarb Chutney… Put the slow cooker on high. Canned Tomato, Apple-Pear and Rhubarb Chutney. Your email address will not be published. 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. Cook over a low heat stirring until the sugar has … Stir occasionally, and more towards the end as the chutney … Learn how your comment data is processed. About 1 ¼ lbs / 4 cups / 4 large. A comforting combination of ginger, dry mustard, and warming spices makes a sweet and savory spiced papaya and golden raisin Optional. Transfer the rhubarb chutney to a clean 1-pint jar or container and cool. A great concoction hubby and I made with tomatoes, rhubarb with fall fruits & a kiss of tart rhubarb. 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. 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. Wipe rims of jars with a dampened clean paper towel. 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). Season with salt and pepper. Rhubarb Apple Chutney 3½ cups chopped rhubarb 3 cups chopped apples 2 cups brown sugar ¼ tsp. For best quality, use home canned foods within one year. Heat gently until the sugar has dissolved then boil for 10 minutes. 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). Combine all the ingredients in a 6 or 8-quart stainless steel pot. Decant into sterilised jars (wash in hot soapy water and dry in a warm oven) and store in the fridge until required. Store screw bands separately or replace loosely on jars, as desired. 7 half-pints This gorgeous chutney has a tart yet sweet flavor and warm tones making it perfect for scones, crepes and pastry fillings. Homemade Rhubarb Chutney is really easy to make. Read More…, “Canning is a science, while ‘cooking’ is an art. 3 | In another bowl, combine the vinegar, apple juice or cider, brown and granulated sugars, and all the remaining ingredients. I usually make two batches at the same time (double the ingredients). The high acidity of the ingredients (apples, rhubarb, cranberries and lemon juice) makes the recipe safe on its own without added vinegar. Wash, dice and measure rhubarb, add to a large pot. Let stand one hour. Trim the rhubarb and cut into short lengths. Yield: 4 x quarter-litre (½ US pint / 1 cup / 8 oz / 250 ml) jars. Oct 20, 2017 - Rhubarb Apple Chutney – makes approx. In our experience 4 to 5 jars is closer to the mark. Hot Air Frying, and Healthy Canning. This site uses Akismet to reduce spam. The optional extra juice at the end is just to make it a bit more tart, and thin it a bit. To make this jam, you will need fresh rhubarb, apples, lemon juice and sugar. Read More…, Copyright © 2021 Healthy Canning on the Foodie Pro Theme. raisins; 1-1/4 pints apple cider vinegar; 1/4 lb. Filed Under: Chutneys, Seasonal Spring Tagged With: Rhubarb. For stevia, Better Stevia liquid stevia was the stevia used. In fact we just put up some jams to give away as holiday gifts and keep during the winter months. Don’t eat them, or feed them to animals. Repeat for remaining chutney. 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