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Canning Apple Chutney


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Canning 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 1/2 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

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Combine all ingredients; simmer until thick, about 1 hour and 15 minutes. As mixture thickens stir frequently to prevent sticking.

Pour boiling hot chutney into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Table 1. Recommended process time for Apple Chutney in a boiling-water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Pints 10 min 15 20



Canning Chutneys

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.