Green Apple-Shallot Chutney

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Preserving Method: Water Bath Canning

1. Cut each apple half vertically into 6 slices. Cut slices crosswise into 1⁄2-inch pieces. Place apple, vinegar, and next 7 ingredients in a 6-qt. stainless steel or enameled Dutch oven. Cook, stirring often, over medium-low heat 30 minutes or until apple is tender.

2. Meanwhile, melt butter in a large skillet over medium-high heat. Add shallots and water; cook, stirring often, 15 to 20 minutes or until shallots are caramel colored.

3. Add shallots and apricots to apple mixture. Cook, stirring often, 15 to 20 minutes or until thickened.

4. Ladle hot apple mixture into a hot jar, leaving 1⁄2-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling- water canner. Repeat until all jars are filled.

5. Process jars 15 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.