The Canning Kitchen (17 page)

C
URRIED
A
PPLE
C
HUTNEY

Bits of sweet apple and aromatic curry come together in this sweet and tart chutney dotted with tender raisins and yellow mustard seeds. Try it with grilled turkey burgers or spread inside cold chicken sandwiches. If you’re looking for a chutney with maximum flavour under the lid, this is it.

MAKES SIX 250 ML (1 CUP) JARS

3 lb (1.4 kg) apples

2 cups (500 mL) diced yellow onion

2 cups (500 mL) cider vinegar

½ cup (125 mL) malt vinegar

2 cups (500 mL) brown sugar

1 cup (250 mL) raisins

3 tbsp (45 mL) curry powder

2 tbsp (30 mL) yellow mustard seeds

1 tsp (5 mL) cinnamon

Remove and discard the apple peels and cores. Dice the apples. In a large, heavy-bottomed pot, combine the diced apple, onion, cider vinegar, malt vinegar, brown sugar, raisins, curry powder, mustard seeds and cinnamon. Bring to a boil over high heat. Lower the heat to medium and continue cooking, covered and stirring occasionally, for about 30 to 35 minutes, until the liquid has reduced and the chutney has darkened. Remove from the heat.

Ladle into 6 clean 250 mL (1 cup) jars, leaving a ½-inch (1 cm) headspace. Remove any air bubbles by poking a non-metallic utensil into each jar, spooning in more chutney if needed. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on
page 17
.

TIP
Choose apples that will hold their shape nicely when cooked, such as Granny Smith, Braeburn or Honeycrisp.

P
EACH
C
HUTNEY WITH
G
ARAM
M
ASALA

Make the most of juicy summertime peaches with this simple and delicious fruit chutney. Enjoy with homemade curries or as a sweet and tangy complement to sandwiches and just about anything off the grill such as poultry, fish or slices of marinated eggplant.

MAKES SEVEN 250 ML (1 CUP) JARS

3 lb (1.4 kg) ripe peaches

3 cups (750 mL) finely diced yellow onion

1 cup (250 mL) finely diced red bell pepper

1¼ cups (300 mL) packed brown sugar

2 tbsp (30 mL) garam masala

1 tsp (5 mL) grated fresh ginger

2½ cups (625 mL) cider vinegar

With a sharp knife, score an X in the bottom of each peach. Submerge the peaches in a large pot of boiling water for 1 minute, then transfer immediately with a slotted spoon to a large bowl of cold water. Slip off and discard the skins. Holding each peach over a large, heavy-bottomed pot, tear open the fruit and discard the pits. (If using clingstone peaches, you’ll need to cut out the pits with a knife.) Crush the peaches with a masher in the pot.

Stir in the onion, red pepper, brown sugar, garam masala, ginger and vinegar. Bring the works to a boil over high heat, stirring frequently. Reduce the heat to medium and simmer, uncovered and stirring occasionally, for 40 to 45 minutes, until thickened. Remove from the heat.

Ladle into 7 clean 250 mL (1 cup) jars, leaving a ½-inch (1 cm) headspace. Remove any air bubbles by poking a non-metallic utensil into each jar a few times, topping up the chutney if needed. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on
page 17
.

TIP
Hard, unripe peaches are difficult to peel. Instead, use juicy ripe peaches that give a little when pressed. If some of your peaches ripen earlier than others, store them in the refrigerator and leave the rest a day or two longer to ripen at room temperature. Garam masala is an aromatic blend of spices found in most supermarkets and South Asian food stores. Different blends are available, but the common spices are coriander, cumin, cardamom and cloves.

F
OUR
-O
RCHARD
C
HUTNEY

Orchards remind us that good things really do grow on trees. Combine four orchard favourites—apples, pears, cherries and peaches—for this dark and delicious chutney. Then spread in cold chicken sandwiches, go find an orchard and have a picnic.

MAKES SEVEN 250 ML (1 CUP) JARS

2 cups (500 mL) peeled and diced apple

2 cups (500 mL) peeled and diced pear

2 cups (500 mL) pitted and chopped sweet cherries

2 cups (500 mL) peeled, pitted and diced peach

2 cups (500 mL) diced yellow onion

2 cups (500 mL) brown sugar

2 cups (500 mL) cider vinegar

2 cups (500 mL) malt vinegar

2 tsp (10 mL) ground cumin

In a large, heavy-bottomed pot, combine the apple, pear, cherries, peach and onion. Stir in the brown sugar, cider vinegar, malt vinegar and cumin. Bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered and stirring occasionally, for 45 minutes or until thickened and darkened. Remove from the heat.

Ladle into 7 clean 250 mL (1 cup) jars, leaving a ½-inch (1 cm) headspace. Poke a non-metallic utensil inside each jar a few times to remove any air bubbles, topping up the chutney if necessary. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on
page 17
.

TIP
To peel peaches, score the bottoms with an X and immerse in boiling water for 1 minute. Transfer to cold water, then easily slip off the skins. If you don’t have one or more of these fruits, substitute other orchard fruits such as plums, apricots or nectarines.

R
ED
W
INE
C
HERRY
C
HUTNEY

Dress up charcuterie and cheese platters with this sophisticated chutney made with sweet cherries and red wine. For another appetizer idea, spoon onto warm garlic crostini and top with parmesan shavings. The wine lover in your life will appreciate a jar of this chutney as a gift.

MAKES FIVE 250 ML (1 CUP) JARS

2½ lb (1.125 kg) sweet cherries, pitted and finely chopped

1 cup (250 mL) peeled and diced apple

1 garlic clove, minced

1½ cups (375 mL) red wine vinegar

1 cup (250 mL) red wine

½ cup (125 mL) brown sugar

½ tsp (2 mL) ground cumin

¼ tsp (1 mL) cinnamon

In a large, heavy-bottomed pot, stir together the cherries, apple, garlic, vinegar, wine, brown sugar, cumin and cinnamon. Bring to a boil over high heat, stirring occasionally. Reduce the heat to medium and simmer, uncovered and stirring occasionally, for 30 minutes or until thickened. Remove from the heat.

Ladle into 5 clean 250 mL (1 cup) jars, leaving a ½-inch (1 cm) headspace. Insert a non-metallic utensil inside each jar a few times to remove any air bubbles, topping up the chutney if needed. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on
page 17
.

TIP
Use whichever red wine you like best. A fruity Malbec or a peppery Shiraz are good choices.

F
IVE
-S
PICE
P
LUM
C
HUTNEY

Simmer plump, juicy plums with fragrant five-spice powder for this fabulous and flavourful chutney. Enjoy with curries, dumplings, spring rolls—or anything at all.

MAKES FIVE 250 ML (1 CUP) JARS

5 lb (2.25 kg) plums (any variety)

1½ cups (375 mL) finely diced yellow onion

1½ cups (375 mL) cider vinegar

¾ cup (175 mL) brown sugar

1 tbsp (15 mL) five-spice powder

1½ tsp (7 mL) grated fresh ginger

½ tsp (2 mL) salt

Using a sharp knife, score an X in the bottom of each plum. Immerse the plums in a large pot of boiling water for 1 minute, then transfer immediately with a slotted spoon to a large bowl of cold water. Slip off and discard the skins. Coarsely chop the flesh, discarding the pits. In a large, heavy-bottomed pot, crush the plums with a masher until smoother but still chunky overall.