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| Apple Chutney 2
2 quarts of sliced, tart, hard-ripe apples
3 tablespoons of salt
2 1/2 quarts of cool water
1 cup of grated or finely chopped onion
3/4 cup of chopped crystallized ginger
1/2 cup of chopped candied orange or grapefruit peel
1 pod of chile pepper, seeded and chopped, or 1/2 teaspoon of crushed red pepper
3 large cloves of garlic, finely chopped
3 cups of sugar
1/2 teaspoon of ground ginger
1/2 teaspoon of ground allspice
2 cups of red wine vinegar or cider vinegar
3/4 cup of Worcestershire sauce
2 teaspoons of non iodized salt
1 1/4 cups of raisins
1 1/2 cups of lime juice
Cut apple slices into 2 or 3 crosswise pieces. Drop apples into a non-metallic container of brine made by dissolving 3 tablespoons of salt 1n 2 1/2 quarts of cool water. Cover container and refrigerate for 2 days. Apples will discolor and shrivel a bit. Put all ingredients except brined apples into a large kettle. Bring to boiling and boil rapidly, uncovered, stirring often, for 20 minutes. Add well-drained apples and boil gently, uncovered, until mixture thickens; stir occasionally. Mixture should be neither dry nor soupy.
Taste for seasoning: add sugar or salt as desired. Keep chutney boiling as as you fill hot sterilized jars.
Pour boiling chutney to 1/8 inch of top of sterilized jars. Wipe off anything that is spilled on tops or
threads of jars with a clean, damp cloth. Place each jar as it is filled onto rack in canner or in a deep
kettle. When canner is filled, add hot water to cover jars 1 to 2 inches. Cover canner and bring water to a boil. Reduce heat to hold water at a steady boil. Start processing time when water reaches a full boil. Process 15 minutes. Makes 3 pints.
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Dips & Sauces Cookbooks
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