COOKING: Canned Tomato, Apple-Pear and Rhubarb Chutney (with how-to videos)
Usually canning is for the summer months, but we don't stop canning at our house. Nope. In fact we just put up some jams to give away as holiday gifts and keep during the winter months. In fact, we just bought a pressure cooker to really get canning crazy! SO be ready for some new posts around pressure cooker canning (squeeeeeel!).
Today I am sharing a recipe and how-to video around a great concoction hubby and I made with tomatoes, rhubarb with fall fruits and a kiss of tart rhubarb. There is a ton of spice in here that makes this chutney sing. We use it on roast pork tenderloin and it is delicious! It also can be a great holiday gift.
Canned Tomato, Apple, Pear and Rhubarb Chutney
2 lbs. onions, diced
6 large coves of garlic, minced
2 lbs. tart apples (Granny Smith or Macintosh), diced
2 lbs. pears, diced
1 1/2 lbs. rhubarb, diced
2 Tbsp. ginger, minced
3 c dried cranberries
3 c apple cider vinegar
4 c brown sugar
2 tsp. ground allspice
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. ground black pepper
2 Tbsp. mustard seeds
4 tsp. sea salt
3 lbs. tomatoes, quartered
Heat a large 8 quart sauce pan over medium high heat. Add onions, garlic, and ginger. Cook for about 7 minutes. Add apples, pears and rhubarb. Cook for another 7 minutes. Add cranberries, vinegar, brown sugar, spices and salt. Cook 20 minutes. Add tomatoes and cook 40-50 minutes more. As tomatoes cook, pick out skin from tomatoes as they release skins. (you could remove skins previous to adding and eliminate the need to pick them out). Remove chutney from heat and fill pint jars 1/2” from top, cap and process in a hot water bath for 15 minutes.
Here are some how-to videos to help with the canning process.