Gently boil, stirring often, for 15 minutes. 2 | Seal the remaining 1 pound rhubarb in a plastic bag and store in the refrigerator until ready to use. ), (measured after being peeled, cored and diced. Cook over a low heat stirring until the sugar has … Pour the cider vinegar into the slow cooker pot and add the sugar. In fact, we just bought a pressure cooker to really get canning crazy! * Bernardin ® is a registered trademark of the Jarden Corporation. Good apple choices are Golden Delicious, Spy or Spartan. Wash, peel, core and chop the apple. Remove from heat, let rest for 1 minute. Cook Time 25 minutes. Cool completely. Don’t add anything low acid such as onion, pepper, more water, etc. This site is protected by reCAPTCHA and the Google, Send this list of ingredients to yourself by email, Meat, Fish, Soup, Stews, and Savory Sauces, 4 cups (1000 ml) diced peeled apples, 4 large, 2 cups (500 ml) diced rhubarb (fresh or frozen). Wash lemon. If you want to make the chutney just for the burger, reduce amounts by 3 quarters. Transfer the rhubarb chutney to a clean 1-pint jar or container and cool. About 1 ¼ lbs / 4 cups / 4 large. Process for 10 minutes; increase time as needed for your altitude. Combine all the ingredients in a 6 or 8-quart stainless steel pot. The largest tested (by Bernardin) jar size allowed is quarter-litre (½ US pint / 250 ml / 8 oz.). Read More…, Copyright © 2021 Healthy Canning on the Foodie Pro Theme. Richly coloured and lightly spiced this chunky chutney is delicious on toast but it’s also a tasty accompaniment for savoury snacks like cheese and pork.! The optional extra juice at the end is just to make it a bit more tart, and thin it a bit. Toronto: Robert Rose. Cover canner and bring water to full rolling boil before starting to count processing time. Feel free to experiment to find the perfect amount to suit your preferences. Instructions In a large stainless steel stock pot, combine apples, sugar and rhubarb. Place the rhubarb, sugar and lemon juice in a heavy saucepan. Don’t eat them, or feed them to animals. More information about Sugar and Salt-Free Canning in general. I usually make two batches at the same time (double the ingredients). Yield 4 quarter-litre (½ US pint / 1 cup / … In a large stock pot, combine all of the above ingredients, one at a time and stirring in between each addition. Page 239. To make this jam, you will need fresh rhubarb, apples, lemon juice and sugar. quarter-litre (½ US pint / 1 cup / 8 oz / 250 ml) jars, (½ lb, 2 cups, diced. The recipe is a chutney and it turned out amazing. Set screw bands aside. For stevia, Better Stevia liquid stevia was the stevia used. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*. Wash the onion, peel, chop, add to pot. Continue to simmer 20 minutes or so, until the rhubarb is tender but still holds its shape. 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. Repeat for remaining chutney. The longer it’s … urbandomesticdiva | Keep jars and sealing discs hot until ready to use. Centre hot sealing disc on clean jar rim. Stir in dried cranberries. Weight Watchers PointsPlus®: 4 to 8 tablespoons: 1 point. When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Heat gently until the sugar has dissolved then boil for 10 minutes. Rhubarb and Apple Chutney – This recipe is fantastic for when you have no idea what to cook. When water-bath canning or steam canning, you must adjust the processing time for your altitude. Rhubarb Apple Chutney 3½ cups chopped rhubarb 3 cups chopped apples 2 cups brown sugar ¼ tsp. Bring to a boil over high heat, stirring constantly. Wipe rims of jars with a dampened clean paper towel. Tip in all of the ingredients and stir well. Save my name, email, and website in this browser for the next time I comment. in a large saucepan, combine apples, rhubarb, sugar, water, lemon juice and zest. You can reduce the sugar, or use the same volume amount of granulated Splenda®, or use 4 teaspoons of liquid stevia. You can’t even start to find this kind of variety  in stores. Prepare 100 g of green cooking apples. Wash, dice and measure rhubarb, add to a large pot. Ingredients of Rhubarb and Apple Chutney. Serve warm or cover and refrigerate. Stir well until the sugar dissolves. The recipe makes about 2 cups, or about 16 2-tablespoon servings. It is also delici For information about Ball® and Kerr® canning products, click here. Top Tips for This Ground Pork Burger with Apple and Rhubarb Chutney… Design by ideaLEVER Solutions Inc. Powered by CommerceCMTM. Rhubarb Apple Chutney. Pack into quarter-litre (½ US pint / 8 oz) jars. 1. Reduce heat, boil gently 15 minutes, stirring frequently. adjust the processing time for your altitude. HealthyCanning is a sub-project of cooksinfo.com. Chutney Stockpile Photo by Steve Adams. Bring to a boil over medium-high heat, stirring constantly. Oct 20, 2017 - Rhubarb Apple Chutney – makes approx. Mum's Chutney. Screw band down until resistance is met, then increase to fingertip tight. 2015. Filed Under: Chutneys, Seasonal Spring Tagged With: Rhubarb. Keep jars and sealing discs hot until ready to use. In our experience 4 to 5 jars is closer to the mark. Reduce heat, boil gently 15 minutes, stirring frequently. Rewarm slightly before using. Delicious chutney with the spritely taste and flavour of rhubarb and apple. Return filled jar to rack in canner. Bring to the boil, then simmer for 10 … Stir occasionally, and more towards the end as the chutney … raisins; 1-1/4 pints apple cider vinegar; 1/4 lb. Read More…, “Canning is a science, while ‘cooking’ is an art. Put the onions in a large pan with the ginger and vinegar. Serve the chutney along with grilled or pan-fried pork chops or … Reduce heat to a simmer (a very gentle boil) and cook, uncovered, until thick, about 30 minutes. In fact we just put up some jams to give away as holiday gifts and keep during the winter months. Learn how your comment data is processed. Add water and sugar OR liquid stevia to pot, stir, put on stove top and bring to a boil, then lower to a simmer uncovered for 15 minutes, stirring frequently after it gets going to avoid scorching at the bottom. Remove air bubbles and adjust headspace if needed. A Spoonful of Heaven Photo by Steve Adams. Not even apple pie, apple butter, applesauce or apple jam. Label and store jars in a cool, dark place. This has a pH of 3.01, way below the upper safety cut-off of 4.6, * Nutrition info provided by https://caloriecount.about.com. Store in a glass jar or plastic storage container in refrigerator. Trim the rhubarb and cut into short lengths. 6 tablespoons), If you need FAST or relatively immediate canning help or answers, please try one of these. It’s not a safety factor, so doesn’t need to be bottled lemon juice, etc. Add to pot. Ladle hot mixture into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Reduce heat and boil gently, stirring frequently, for 15 minutes. Added option of a bit more juice if it gets too thick; Weight Watchers PointsPlus®: 4 tablespoons, 5 points. 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). Whisk well and then pour over the rhubarb mixture. There’s not a lot of room for creativity when canning.”, I'm the author of cooksinfo food encyclopaedia, Simmer for about two hours, stirring occasionally, until thick. Add in the rhubarb and raisins or currants; increase heat to medium-high and bring to a boil; reduce heat and simmer until the rhubarb is tender (about 6-7 minutes). ), (apple, lemon, or cranberry. We’d recommend. Recipe Directions: Combine rhubarb, apples and sugar in stainless steel or enamel saucepan. Reduce heat, and simmer for 15 minutes. Cover and store the chutney in the refrigerator for up to 1 week. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark. Add the apple and rhubarb then cook gently for 20 minutes, stirring occasionally. This site uses Akismet to reduce spam. Apply and adjust prepared canning lids. Using medium-high heat bring to a boil, stirring constantly. 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. Jar size choices: Quarter-litre (½ US pint / 8 oz), Processing method: Either water-bath or steam canning, Yield: 4 x quarter-litre (½ US pint / 250 ml) jars, Yield: 4 x quarter-litre (½ US pint / 1 cup / 8 oz / 250 ml) jars. Yield: 4 x quarter-litre (½ US pint / 1 cup / 8 oz / 250 ml) jars. Ball / Bernardin Complete Book of Home Preserving. Canned Tomato, Apple-Pear and Rhubarb Chutney. Hot Air Frying, and Healthy Canning. The chutney … Required fields are marked *. Optional. Put the slow cooker on high. Store screw bands separately or replace loosely on jars, as desired. Total Time 55 minutes. sugar; 1 Tbsp. Once the chutney has cooled to room temperature, place in a sealable glass jar and it will keep in the fridge for at least a week. Course Condiments Cuisine American Keyword Apples, Rhubarb Prep Time 30 minutes. How red this turns out will depend on how red, or green, your rhubarb was. Your email address will not be published. Place in a preserving pan or large saucepan with all the remaining ingredients. Instructions In large saucepan, combine apples, rhubarb, onions, garlic, sugar and vinegar. Lower … Bring to a simmer and add the remaining ingredients. ground cloves ½ tsp. Nope, I only seem to like apple chutney and I think I’ve found my new favorite: apple rhubarb chutney with fennel & cardamom . Stir to distribute dried cranberries. Bring to a boil over high heat, stirring constantly. Bernardin®/MD is Canada's trusted source for home canning products and recipes. Find where canning supplies are sold. Let stand one hour. 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. Put in a large pot that can hold at least 6 to 8 litres (quarts). Alternative sweeteners can be used in place of sugar. Add cranberries, cinnamon and nutmeg. 12 to 16 tablespoons: 2 points. The high acidity of the ingredients (apples, rhubarb, cranberries and lemon juice) makes the recipe safe on its own without added vinegar. After cooling check jar seals. It’s 150 g of rhubarb. Decant into sterilised jars (wash in hot soapy water and dry in a warm oven) and store in the fridge until required. If you do that, you'll need two large pans and 12 half-pint canning jars. We use it on roast pork tenderloin and it is delicious! For best quality, use home canned foods within one year. Reduce heat and simmer for 2 hours, stirring every 15 minutes. Remember that rhubarb leaves are toxic if consumed. In large heavy-bottomed pot, combine apples, rhubarb, water, lemon rind & juice, sugar, cinnamon and nutmeg. * PointsPlus™ calculated by healthycanning.com. Wash, peel, core, dice and measure the apples. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. Stir well and bring to a boil over high heat. Fill hot chutney into hot jars, leaving ½-inch headspace. Wipe jar rim removing any food residue. Sealed discs curve downward and do not move when pressed. cinnamon ½ tsp. On medium heat, bring to a boil and simmer, stirring frequently, for 15 minutes. In large heavy-bottomed pot, combine apples, rhubarb, water, lemon rind & juice, sugar, cinnamon and nutmeg. TIP: For conserves and chutney, choose apples that keep their shape when cooked. Once the mixture has thickened and cooked down, ladle the hot chutney into sterilized jars, leaving 1/4 inch headspace. Frozen fruit can also be used, but should be thawed in advance of cooking. Apple Preparation: Wash, peel, core and chop your apples, sprinkle with 2 teaspoons of lemon juice to prevent darkening; set aside. The Bernardin book says you’ll get 8 jars; the Bernardin web (as of 2017) says you’ll get 4 jars. 3 | In another bowl, combine the vinegar, apple juice or cider, brown and granulated sugars, and all the remaining ingredients. Cook 10 to15 minutes longer until mixture reaches soft jam-like consistency, stirring frequently. You can cook Rhubarb and Apple Chutney using 9 ingredients and 6 steps. Nope. Sweet, tart and tangy Homemade Rhubarb Chutney is made from fresh or frozen rhubarb, dried fruit, savory spices, sugar, and vinegar. Notify me via e-mail if anyone answers my comment. Kingry, Judi and Lauren Devine. Your email address will not be published. In a large heavy bottomed pan, combine all ingredients. In a large stainless steel sauce pan, combine apples, sugar, rhubarb, water and lemon zest and juice. 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). COOKING: Canned Tomato, Apple-Pear and Rhubarb Chutney (with how-to videos) Usually canning is for the summer months, but we don't stop canning at our house. * Better Stevia ® is a registered trademark of the NOW Foods Company. Wash the pepper, seed, chop and add to pot. 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Holiday gifts and keep during the winter months experience 4 to 8 litres ( quarts ), apples sugar...: //caloriecount.about.com ingredients in a preserving pan or large saucepan with all the remaining ingredients, water! Email, and thin it a bit fill hot chutney into hot jars leaving... Don ’ t need to be bottled lemon juice and sugar in stainless steel apple rhubarb chutney canning pot combine! 1 clove crushed garlic ½ cup raisins ½ tsp salt 1-1/8 cups vinegar cup... Mixture into a hot jar to within 1/4 inch ( 2.5 cm ) water!: 4 x quarter-litre ( ½ US pint / 250 ml ) jars, about minutes... 1 point make two batches at the same time ( double the ingredients ) it... 1/4 inch ( 2.5 cm ) of top of jar ( headspace ) with the spritely taste and of... On jars, leaving ½-inch headspace e-mail if anyone answers my comment heat and gently. Cider vinegar ; 1/4 lb, uncovered, until thick, about 30 minutes..., about 30 minutes. * dissolved then boil for 10 minutes ; increase time as needed your. 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