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Tomato Chutney (Making and Canning)


Ready In: 1149 Minutes
Prep Time: 30 Minutes
Cook Time: 120 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • Mix all ingredients and cook, stirring occasionally, for about 1-1/2 hours, or until thick and clear.
  • Pour into hot, sterilized pint jars, leaving 1/2-inch headspace. Add lids and tighten screw bands. Process in boiling water canner. Fill canner halfway with water and preheat to 180 degrees. Load sealed jars onto the canner rack and lower with handles, or load one jar at a time with jar lifter onto rack in canner. Add water if needed to a level of one inch above jars; cover. When water boils vigorously, lower heat to maintain a gentle boil.
  • Process half-pints and pints for 5 minutes. (For altitudes over 1000 feet, process for 10 minutes; for altitudes over 6000 feet, process for 15 minutes.)
  • Let jars cool for up to 24 hours. Remove screw bands and check lid seals to be sure center of lid is indented. Store in a cool, dark place.
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