Recipe Rhubarb and Saskatoon Berry Chutney

Rhubarb and Saskatoon Berry Chutney
Served with grilled meats or curry, this dish is delicious. Makes 12 cups (3 L).

INGRÉDIENTS

• 8 cups chopped rhubarb 2 L
• 8 tbsp. chopped onions 2 L
• 4 cups Saskatoon berries 1 L
• 3 tbsp. apple cider vinegar 750 mL
• 1 cup raisins 250 mL
• 2 cups brown sugar 500 mL
• 1/4 cup chopped candied ginger 60 mL
• 2 tbsp. 1 tsp ground cloves 10 mL
• 2 tsp cinnamon 10 mL
• 2 tsp salt 10 mL
• 1 tsp pepper 5 mL

PRÉPARATION

1. Place 12 clean 250 mL Mason jars on a rack in a boiling water canner; cover the jars with water and heat to a boil. Set the bands aside.
2. While the chutney cooks, heat the sealing discs in hot, not boiling, water.
3. Keep the jars and lids warm until ready to use.
4. Combine all ingredients in a Dutch oven or large, heavy-bottomed saucepan.
5. Bring the mixture to a boil, reduce heat, and simmer for 30 minutes or until thickened, stirring frequently.
6. Pour the hot chutney into a hot jar to within a quarter inch (0.5 cm) of the top of the jar.
7. Using a non-metallic utensil, remove any air bubbles. Wipe the rim of the jar to remove any food residue.
8. Center the hot sealing disc over the clean rim of the jar. Screw the band on until it resists, then increase the tension until it is fingertip tight. Return the filled jar to the pressure cooker rack. Repeat for the remaining chutney.
9. Once the canner is full, add hot water to cover the jars by at least 2.5 cm (1 in) of water. Cover the canner and bring the water to a boil before starting to count the processing time.
10. At altitudes up to 305 meters (1,000 feet), process for 10 minutes.
11. After the processing time is complete, turn off the stove, remove the canner lid, wait five minutes, then remove the jars without tilting them and place them upright on a protected work surface.
12. Cool upright, undisturbed, for 24 hours.
13. After cooling, check that the sealed discs are curved downward and do not move when pressed. Remove screw bands, wipe and dry bands and jars. Label and store in a cool, dark place. For best quality, use home canned goods within one year. Adapted from Rhubarb More than Just Pies by Sandi Vitt and Michael Hickman and homecanning.com.