For the last couple of years I have been canning a lot of fruits and veggies. I started small by canning some pickles and now my pantry is not big enough to contain all the canned goods I prepare. Normally I start in late July early August, but since I was gone at the time, I now had to make up for lost time so this weekend I made some sweet relish, peach chutney, mango chutney and some barbecue sauce. Fortunately for me, my parents and my aunt and uncle were nice enough to donate some veggies for my canning adventure which made it a little easier on the wallet.
If you like spicy food, you can use more than one jalapenos peppers and keep the seeds to give it extra punch. This chutney also makes a nice hostess gift for the person who has everything!
(inspired from Epicurious.com)
1/2 cup cider vinegar
1/2 packed brown sugar
1/2 cup white sugar
1 large sweet red pepper, thinly diced
1 onion, thinly diced
1 small jalapeno pepper, finely diced (for more heat keep the seeds)
1/3 cup raisins
2 teaspoons ginger
1/2 teaspoon salt
1 tablespoon finely chopped garlic
2 pounds firm fresh peaches, blanched
Put the vinegar and both sugar into a large pot, place over medium heat and bring to a boil.
Add the peaches and simmer for an additional 5-10 minutes.
In the meantime, prepare 7 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
Pour the chutney into the jars (within 1 cm of head space), cap and place mason jars into the canner.
When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 15 minutes.
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. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.