From the Demo, Saving the Season- Fall Demo
Recipe courtesy of Bettina Birch
1 pounds ripe persimmons
1 pound Black Arkansas apples
1/4 cup apple vinegar
1/4 cup lime juice
1/4 cup water
1/4 cup raisins, or other dried fruit
1/8 cup dark brown sugar
1/8 organic light sugar
1 tablespoon mustard seeds
1/2 teaspoon powdered ginger
1/2 teaspoon seeded, diced chile pepper
1/4 teaspoon sea salt
Prepare half-pint canning jars according to manufacturer’s directions. Remove the skins of the persimmons and apples, dice flesh into 1/4 inch cubes. Combine the fruit and other ingredients in a mixing bowl, once well combined, place (in a heavy saucepan. Simmer the mixture over low heat for 30 to 45 minutes, stirring occasionally, until it is very thick. Add a little more water if the mixture starts to be sticky.
Spoon the chutney into the prepared jars, and screw on the lids. Refrigerate the jars, or process them in a water bath for 10 minutes. If you are processing the jars, leave about 1/4-inch headspace. The chutney is best if it is allowed to blend flavors for a couple days.
Processing: Processing is the final step in the canning process. This step seals your jars and ensures that the contents are sterile. Most fruits and some vegetables can be processed in a hot water bath (low-acid foods should be pressure-canned).
* The water should cover the lids of the jars by one inch, and should be Some say to keep at a full boil other sources say keep at a low simmer or just below the boiling point.
* Processing times vary based on acid levels and even your altitude.
* After processing, as the jars cool, the lids will become sunken in the center and you may hear a little “ping.”
* If you can press down on the center of the lid and make it move, the jar is not properly sealed: refrigerate and consume within two weeks. You can also check the lid and jar rim for imperfections, reseal, and process again within 24 hours.
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