Apple and Green Tomato Chutney
A historical recipe from The Laurel Health Cookery A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Pa, by Evora Bucknum Perkins (1911).
A historical recipe
The Laurel Health Cookery A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways, by Evora Bucknum Perkins (1911). Project Gutenberg eBook #43468.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: home canning or sealing in jars, preserving or pickling. Check current food-safety guidance before following this.
- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 2 qts.
- chopped tart apples 3 cups (1 lb.) seeded raisins 3-4 cups brown sugar 3-4 cups lemon juice 1-2 cups water 2 qts.
- chopped green tomatoes 1 large onion chopped ⅓-½ cup salt Grind tomatoes through food chopper, drain, pour cold water over and drain after 1 hr., mix all ingredients, let stand in stone jar over night.
- In the morning set jar in kettle of cold water with something underneath to keep it from the bottom of the kettle;
- heat to boiling, cook 6 hrs., stirring occasionally.
- Seal in jars.
- May cook carefully in preserving kettle on pad or ring.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Wooden spoon
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Colander
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Kettle