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Canning Tomato-Apple Chutney


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Canning Tomato-Apple Chutney

  • 3 quarts chopped tomatoes (about 6 pounds)
  • 3 quarts chopped apples (about 5 pounds)
  • 2 cups seedless white raisins
  • 2 cups chopped onion
  • 1 cup chopped green bell pepper
  • 2 pounds brown sugar
  • 1 quart white vinegar (5%)
  • 4 teaspoons canning salt
  • 1 teaspoon ground ginger
  • 1/4 cup whole mixed pickling spice

Yield: About 7 or 8 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: Wash tomatoes and remove skins. Chop tomatoes to make 3 quarts. Wash and pare apples; remove seeds and cores; chop to make 3 quarts.

Combine all ingredients except the whole spices. Place spices loosely in a clean, white cloth; tie with a string, and add to tomato apple mixture. Bring to a boil; boil gently, stirring frequently, until mixture is thickened and reduced about one half in volume (about 1 hour). Remove spice bag.

Pack the boiling hot chutney into hot pint 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 Tomato-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.