Tags

, , , ,

are perfect for processing a half bushel of apples.  The apples peeled and cored, some chopped fine for applesauce, another 7 1/2 pints canned, others chopped for Apple Cranberry Chutney, 4 pints, 4 pounds pared and sliced and frozen for pies or cobblers during the holiday or when guests arrive.  Again I am thankful that I discovered the Peeler/corer tool, but it still took quite a while to prep all the apples and prepare the recipes for canning.

IMG_0263[1]

Apple Cranberry Chutney

After trying Marisa McClellan’s Green Tomato Chutney in her book food in jars it seemed that apples would be perfect for a chutney.  After looking at various recipes, I created my own that turned a beautiful red color from the blush pink of the Rome Apples and the red skins of the cranberries.

Apple Cranberry Chutney

  • 2 qts.  mixed apples, pared, cored, chopped
  • 1 c yellow onion chopped
  • 1 c Cranberries, fresh or frozen
  • 1 c Yellow seedless raisens
  • 1 Tbs. ground cinnamon
  • 1 1/2 tsp. ground ginger
  • 1 tsp pickling salt
  • 1/2 tsp crushed red pepper flakes
  • 3 whole star anise
  • 5-6 whole cloves
  • 1 Pt. Raw Cider Vinegar
  • 1 1/2 c Brown Sugar

Place the cloves in a muslin bag or tea ball.  Add all ingredients to a large non reactive pot and bring to a boil.  Reduce heat to simmer and cook until reduced by half and thickened 1 1/2 to 2 hours, stirring frequently.  Remove the spice bag and the star anise.

Ladle into clean hot pint jars, wipe rims, add hot lids and bands.  Water bath process for 15 minutes or pressure can at 11 PSI for 10 minutes.  Allow to cool, wipe and label jars.  Enjoy with roast meat or served over Neufchatel or goat cheese on crackers or baguette slices.

 Tomorrow, I harvest radishes, turnips, tomatillos, and peppers then cover as much of the remaining garden as I can with sheets and hope that we don’t really get a frost this early in October.  Many of the radishes and turnips will become Kimchee, the Tomatillos and peppers will become salsa and hot sauce.  This may be the end of the season for us or we may get lucky and have a few more weeks.

Tomorrow will also be a day to make a batch of Sauerkraut.  I see Roast Pork or chops with sauerkraut and chutney in our future.

Advertisements