Canning your chutney ensures that you have your favorite spread all through winter.
Apple chutney can vary in flavor from a sweeter caramelized jam to a full-on spicy spread. The varieties of taste are up to you. Canning chutney has been a method of preserving the apple harvest for centuries. With a few kitchen utensils you can have your favorite apple chutney all year long.
Instructions
1. Cook the apple chutney according to your taste and recipe. Set the chutney aside to cool for 30 minutes before canning.
2. Fill your canning jars with chutney until there is a half inch left at the top of the jar.
3. Wipe the rim of the jar clean and screw the lids and rings on.
4. Place the wire rack at the bottom of the stock pot before filling the stock pot with water.
5. Boil water in the stock pot on the stove. There should be enough water to cover the lids of the canning jars.
6. Lower the lidded jars into the boiling water with tongs and place them on top of the wire rack. Leave the jars to boil for the appropriate processing time according to your altitude (see Tips).
7. Remove the jars after the processing time with tongs and let them sit on a dry towel until cool before storing them. Assure that you have a proper seal by pushing on the lids -- if they pop up and down they are not properly sealed.
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