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Apple Chutney

Posted by murphy_zone7 (My Page) on
Wed, Oct 9, 13 at 6:20

HI....rare poster, long time lurker here...My canning experience has been limited to jelly, jam, and pickles, always following the recipe exactly, But I want to make apple chutney for the first time and plan on using this recipe.
Apple Chutney

2 quarts chopped, cored, pared tart apples (about 10 medium)
1 cup chopped onions
1 cup chopped sweet red bell peppers (about 2 medium)
2 hot red peppers, seeded and chopped
1� pounds seedless raisins
4 cups brown sugar
3 tablespoons mustard seed
2 tablespoons ground ginger
2 tablespoons ground allspice
2 teaspoons canning salt
1 clove garlic, crushed
1 quart white vinegar (5%)

Yield: About 6 pint jars
from http://nchfp.uga.edu/how/can_06/apple_chutney.html

My questions are: can I substitute or add candied ginger instead of ground ginger? And use fresh jalapenos instead of the hot red peppers? And can I use frozen sweet red peppers (from my garden) instead of fresh? Don't want to mess with the safety of the final product.
Any info will be appreciated.
Thanks
Murphy


Follow-Up Postings:

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RE: Apple Chutney

Yes to all three. Measure the frozen peppers before they thaw.

I often use diced candied ginger in chutneys.


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RE: Apple Chutney

Agree.

Carol


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RE: Apple Chutney

Thank you both so much.
Murphy


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