16 c Green tomatoes; peel/sliced
1/2 c Pickling salt
3 ea Onions; chopped
16 c Apples; chopped
3 ea Green peppers; chopped
4 c Vinegar
3 tb Pickling spice
6 c Brown sugar
1 ts Chili powder
In large glass, stainless steel or enamel bowl, layer tomatoes and
pickling salt; add enough cold water to cover, refrigerate overnight.
Next day, drain and rinse tomatoes well. In large stainless steel or
enamel saucepan, combine tomatoes with onions, apples, peppers and
vinegar; bring to a boil; boil 30 minutes.
Tie pickling spice in large square of cheesecloth, creating spice
bag; add to mixture in pan. Stir in sugar and chili powder; simmer
over medium heat about 2 hours or until thickened. Stir frequently to
prevent scorching.
Fill boiling water canner with water. Place 7 clean 500 mL jars in
canner over high heat. Prepare lids according to manufacturer's
instructions.
Discard spice bag. Ladle chutney into hot jar to within 1/2-inch of
top rim (headspace). Remove air bubbles by sliding rubber spatula
between glass and food, readjust headspace to 1/2 inch. Wipe jar rim,
removing any stickiness. Center lid on jar; apply screw band just
until fingertip tight. Place in canner. Repeat for remaining jars.
Cover canner, return water to a boil, process 10 minutes. Remove
jars. Cool 24 hours. Check jar seals (sealed lids curve downward).
Remove screw bands, store separately. Wipe jars, label and store in a
cool, dark place. Serve this sweet chutney with hot spicy entrees and
appetizers. Makes 7-500 mL jars.
