Rhubarb chutney
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Rhubarb chutney
  Rhubarb    Chutney    Canning    Pickles  
Last updated 6/12/2012 12:52:38 AM. Recipe ID 14372. Report a problem with this recipe.
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      Title: Rhubarb chutney
 Categories: Canning, Pickles, Check
      Yield: 4 Servings
 
      2 qt Chopped rhubarb
  3 1/2 c  Brown sugar
  1 1/2 c  Chopped seedless raisins
    1/2 c  Vinegar
    1/2 c  Chopped onion
      1 ts Ground allspice
      1 ts Ground cinnamon
      1 ts Ground ginger
      1 ts Salt
 
  Sweet-sour, spicy, and delicious. Try as a meat or poultry
  accompaniment. the recipe makes about 4 pints. You will need the
  basic equipment for boiling water bath canning.
  
  1. Organize and prepare ingredients, equipment, and work area.
  
  2. Combine rhubarb, sugar, raisins, vinegar, and onion in preserving
  kettle. Heat to boiling, then reduce heat to simmering. Simmer until
  thick, about 25 minutes, stirring occasionally.
  
  3. Add spices and simmer 5 minutes longer.
  
  4. Ladle into hot jars to within 1/4 inch of tops.
  
  5. Run a slim, non metal tool down along the inside of each jar to
  release any air bubbles. Add additional chutney, if needed, to within
      1/4    inch of tops.
  
  6. Wipe tops and threads of jars with a damp clean cloth.
  
  7. Put on lids and screw bands as manufacturer directs.
  
  8. Process in boiling water bath 15 minutes. Follow the basic steps
  for boiling water bath canning, 10 through 18.
  




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Recipe ID 14372 (Apr 03, 2005)

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