What is chutney and how do you use it?
Hi ya'll, I've canned a grand total of 12 pints of strawberry jam without pectin, 2 with pectin, 2 preserves and one syrup, all within the last 48 hours. and that is the grand total of my canning experience. I think I'm hooked. =0) I'm also a bit confused.
My cook books (not the canning ones) give examples or suggestions on what to do with this or that recipe..... serve with Ginger chicken, try with candied carrots, etc... But looking in the canning books (that would be the Ball book at this point) there isn't anything like that..... Some things.... jam, fruit jellies, applesauce, those I think I can figure out, but what the heck are chutneys? (OK the ball book explains what, just not how to use them) What do you do with green pepper jelly? (I don't think it's a PB&J kind of thing) Tomato jelly? There are a million (at least) recipes on the web, but even then most go to the point of "pull the jars out of the canner" and no further.
Now as my children will all attest to, I do not mind experimenting at all. Perhaps pepper jam is really good on something..... I'm just afraid of a revolt if I spend too long finding out WHAT it's good on (and they outnumber me). But I really hate reading a recipe that sounds like a good mix of flavors, or at least interesting, and then having to pass it by because I don't know what it's used for.
So is there a canning book (or heck even cookbook) out there that can tell me what Tomato Jelly goes with? Or the millions of chutneys? Or any of the other recipes that sound good? Or is this more of a look up each individual sauce on the net, and see if maybe I can find one recipe that has what to use it for?
Or am I over complicating the whole thing?
Thanks for any help
one confused newbie canner in training