Fruity Banana Chutney

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Preserving Method: Water Bath Canning

  1. MEASURE vinegar into a large stainless steel saucepan. To prevent the apples from browning, drop them into the vinegar as they are being chopped, stirring to ensure all surfaces are covered.
  2. ADD bananas, dates, prunes, onions, apricots, candied peel and garlic. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, for 15 minutes. Add brown sugar, water, coriander, cayenne, allspice, turmeric and gingerroot, stirring to dissolve sugar. Boil gently, stirring frequently, until the chutney is thick enough to mound on a spoon, about 15 minutes.
  3. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  4. LADLE hot chutney into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot chutney. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  5. PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.