Fill boiling water-bath canner two-thirds full of water. About 30 minutes
before filling jars, bring to boil. Use only new lids and canning jars free
of nicks and cracks. Wash, rinse and air-dry jars. Fifteen minutes before
filling, place jars, funnel and a 1/2 cup metal measure in canner rack; boil
for 15 minutes. Fill jars, using funnel and metal measure for ladling,
leaving a 1/2-inch headspace. Avoid splashing chutney onto rim of jar; wipe
rim if necessary. Centre lids on jars; screw on bands until finger tight.
Return jars to canner. Cover and return to boil; boil for 10 minutes. Let
jars cool on rack for 24 hours. Check that lids curve downward. (If any
don't, refrigerate to use within 3 weeks.) Label and store in cool, dry,
dark place for up to 1 year
