Canning – How to Make Homemade Blueberry Chutney

During the summer and early fall months, I enjoy canning some homemade blueberry chutney for my family and friends. The process is rather easy to complete and will only take a few hours.

You will need your basic canning supplies:

• half-pint or pint-sized canning jars
• water bath canner
• seals and rings
• jar lifter
• funnel
•  ladle

Blueberry Chutney Recipe

Ingredients:

• 4 cup fresh blueberries
• 1 large onion, finely chopped
• 1 1/2 cup red wine vinegar
• 1/2 cup golden raisins
• 1/2 cup brown sugar
• 2 teaspoons yellow mustard seed
• 1 tablespoon crystallized ginger, finely grated
• 1 teaspoon ground cinnamon
• 1/2 teaspoon table salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon dried red pepper

Directions:

Place blueberries in a large colander and rinse under running tap water and remove stems or any defective berries. Drain water for 5 minutes before placing them into a large stock pot. Stir in the rest of the ingredients. Bring this mixture to a full boil and simmer over medium heat. You will want to stir the mixture every couple of minutes and simmer for approximately 45 minutes or until the mixture has thickened. I find that a silicone nonstick spatula works best for stirring.

Ladle the hot chutney into your warm half-pint or pint sized jars, leaving a 1/2″ head space. Wipe the jar rim clean with a soft cotton towel and place the seals and rings onto the jars.

Process your jars in a water bath canner for 10 to 15 minutes or according to manufacturers instructions. Remove jars from the canner and let them cool in a non-drafty area of your kitchen. After 2 hours, double check your jars to make sure they have all sealed properly.

This blueberry chutney will keep up to 1 year in properly sealed jars.

The Author:

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.inthekitchenwithshelly.com/

Photo. WagnerAnne

Source: Ab