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| Hi everyone, yet another "is this safe for canning?" question from a newbie. A dear friend gave me this recipe from the 1970s and I made it just as written (but scaled down!), and BWB'd it. It was delicious, especially on gouda. But now I'm fretting about the shelf safety since I couldn't find anything similar in the newer canning books I looked at. Please help!
Tomato Chutney 6 lbs tomatoes
Core but do not peel the tomatoes and apples. Coarsely chop the tomatoes, apples, and onions. The original says "grind everything using the coarse blade on the grinder." �I used my mandoline on the large julienne setting with an extra chop at the end.
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Follow-Up Postings:
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- Posted by readinglady z8 OR (My Page) on Wed, Sep 19, 12 at 21:40
| I have no idea how long you're processing it, but since it's 100% vinegar and has lots of sugar, as long as the mixture isn't too dry, it should be fine. The 90 minutes' cooking will acidify the low-acid ingredients as long as they're thoroughly mixed so the vinegar penetrates. Carol |
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| Agree that it is safe just because it is a straight undiluted vinegar recipe and it is very close to the approved Tomato-Apple Chutney recipe. This one is apparently intended as a fresh use recipe not a canning recipe but if processed for the standard chutney processing time of 10 min. it's fine. Dave |
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| Yum the recipe linked to the Tomato Apple Chutney looks good. I might have to try this with my extra tomatoes! Has anyone tried it? |
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- Posted by readinglady z8 OR (My Page) on Thu, Sep 20, 12 at 14:09
| Heaven knows I'll have enough tomatoes this year. I might try that one myself, but I think if I do I'll use cider vinegar and not worry about the darker color. Carol |
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- Posted by readinglady z8 OR (My Page) on Thu, Sep 20, 12 at 16:58
| I just reviewed the directions, which I had not looked at previously. Although you could leave the skins on the tomatoes, those I would peel. Up to you. Carol |
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