Canning - How to Make Homemade Blueberry Chutney

In the course of the summertime and early fall months, I like canning some homemade blueberry chutney for my family members and friends. The approach is fairly effortless to total and will only take a handful of several hours. After finished, they make amazing homemade meals presents.

You will need to have your basic canning supplies: half-pint or pint-sized canning jars, drinking water bath canner, seals and rings, jar lifter, funnel and a ladle.

Blueberry Chutney Recipe

4 cup clean blueberries

one large onion, finely chopped

1 one/two cup red wine vinegar

one/two cup golden raisins

1/two cup brown sugar

2 teaspoons yellow mustard seed

one tablespoon crystallized ginger, finely grated

1 teaspoon floor cinnamon

1/two teaspoon table salt

one/2 teaspoon ground nutmeg

one/2 teaspoon dried red pepper

Spot blueberries in a big colander and rinse under operating tap h2o and get rid of stems or any faulty berries. Drain drinking water for 5 minutes before placing them into a giant stock pot. Stir in the finely chopped onion, table salt, floor nutmeg and dried red pepper. Bring this mixture to a total boil and simmer more than medium warmth. You will want to stir the mixture just about every couple of minutes and simmer for about 45 minutes or until the mixture has thickened. I acquire that a silicone nonstick spatula operates preferred for stirring.

Ladle the hot chutney into your warm 50 percent-pint or pint sized jars, leaving a 1/2" head space. Wipe the jar rim clear with a gentle cotton towel and position the seals and rings onto the jars.

Procedure your jars in a drinking water bath canner for 10 to fifteen minutes or according to makers recommendations. Eradicate jars from the canner and let them awesome in a non-drafty region of your kitchen area. Following two hours, double check out your jars to make positive they have all sealed appropriately.

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