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Tomato-Apple Chutney

From Aids for leaders in the 1945 home canning program (1945).

Source and licence

From Aids for leaders in the 1945 home canning program (1945), printed page 9, digitised by the Internet Archive: https://archive.org/details/CAT31071137

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

  • Home canning. Old canning methods can let botulism through. Use current tested canning guidance.

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Ingredients

Method

  1. 3 quarts (18 to 20 medium- 3 cups chopped onion, sized) chopped to- 2 cups seedless raisins, matoes.
  2. 4 teaspoons salt.
  3. 3 quarts (12 to 15 me- 4 cups firmly packed dium-sized) chopped brown sugar.
  4. apples.
  5. 4 cups vinegar.
  6. 1 cup chopped green y 3 cup whole mixed pickle, pepper.
  7. spices.
  8. Combine tomatoes, apples, green pepper, onion, raisins, salt, sugar, and vinegar.
  9. Put spices loosely in a clean, thin, white cloth;
  10. tie top tightly;
  11. add to tomato mixture.
  12. Bring to a boil;
  13. simmer 1% hours;
  14. stir frequently.
  15. Remove spices.
  16. Pack chutney into clean, hot, sterile jars (p.
  17. 4).
  18. Fill jars to top;
  19. seal tightly.
  20. Makes about 3 quarts.