The Best Little Book of Preserves & Pickles by Judith Choate

Author:Judith Choate
Language: eng
Format: epub
ISBN: 9781933176543
Publisher: Red Rock Press

LEMON CHUTNEY

QUANTITY FOUR ½-PINT JARS

METHOD & SHELF LIFE WATER BATH – 1 YEAR

REFRIGERATION – 2 MONTHS

This is my favorite chutney — tart but sweet, an interesting side dish with lamb.

2 cups cored and chopped Granny Smith apples, preferably organic

1½ cups seeded and chopped, preferably organic lemons

1 cup chopped, mixed dried fruit (no dates), preferably organic

1 cup golden raisins, preferably organic

½ cup chopped onions

1 teaspoon minced garlic

1 cup dry white wine

1 cup light brown sugar

½ cup granulated sugar

1 teaspoon whole mustard seeds

1 cup toasted pine nuts (or almonds)

¼ cup anisette or other anise-flavored liqueur

Combine the apples, lemon, dried fruit, raisins, onions and garlic in a heavy saucepan. Stir in the wine, brown and granulated sugars and mustard seeds. Place over medium heat and bring to a simmer. Cook at a gentle simmer for 30 minutes, stirring frequently. Do not boil. Remove from the heat. Stir in toasted pine nuts and anisette. Immediately pour into hot sterilized jars. Cap and process for 10 minutes in a boiling water bath as directed in the “Water Bath” section in “METHODS OF PRESERVING” in Chapter 2.

ONION CHUTNEY

QUANTITY FOUR ½-PINT JARS

METHOD & SHELF LIFE WATER BATH – 1 YEAR

REFRIGERATION – 3 MONTHS

MAY BE FROZEN

This chutney is easy to make, easier to eat — a spicy onion garnish for meats, curries, stews or sandwiches.

6 cups chopped Vidalia onions (other sweet onions may be used), preferably organic

½ cup fresh lemon juice

¼ cup light brown sugar

2 teaspoons whole cumin seed

2 teaspoons ground chilies (not pre-prepared chili powder)

1 teaspoon whole mustard seed

½ teaspoon Tabasco sauce

¼ teaspoon red pepper flakes

Salt to taste

Combine the onions with the remaining ingredients in a heavy saucepan. Place over medium heat and bring to a boil, stirring frequently. When the mixture comes to a boil, immediately remove from heat and pack into hot sterilized jars. Cap and process for 10 minutes in a boiling water bath as directed in the “Water Bath” section in “METHODS OF PRESERVING” in Chapter 2.

RHUBARB CHUTNEY

QUANTITY FOUR ½-PINT JARS

METHOD & SHELF LIFE WATER BATH – 1 YEAR

REFRIGERATION – 3 MONTHS

MAY BE FROZEN

A Victorian favorite updated by the use of red wine, this is an excellent garnish or condiment, particularly with roasted meats and wild game.

6 cups chopped rhubarb, preferably organic

1 large green apple, preferably organic, peeled, cored and chopped

1 cup chopped red onions, preferably organic

1 cup dried currants

½ cup peeled and chopped celery, preferably organic

1 tablespoon minced garlic

2½ cups light brown sugar

¾ cup dry red wine

1 teaspoon grated fresh ginger

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

Combine the rhubarb with the apple, onions, currants, celery and garlic in a heavy saucepan. Stir in the brown sugar, red wine, ginger, cinnamon and cloves. Place over medium heat and bring to a boil, stirring frequently. Lower the heat and cook for about 30 minutes, or until mixture is thick. Immediately pour into hot sterilized jars. Cap and process for 10 minutes in a boiling water bath as directed in the “Water Bath” section in “METHODS OF PRESERVING” in Chapter 2.

CELERY APPLE CHUTNEY

QUANTITY SIX ½-PINT

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