| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Canning, Preserves, Etc. |
1 |
Servings |
INGREDIENTS
INSTRUCTIONS
Fill boiling water-bath canner two-thirds full of water. About 30 minutes
before filling jars, bring to boil. Use only new lids and canning jars
free of nicks and cracks. Wash, rinse and air-dry jars. Fifteen minutes
before filling, place jars, funnel and a 1/2 cup metal measure in canner
rack; boil for 15 minutes. Fill jars, using funnel and metal measure for
ladling, leaving a 1/2-inch headspace. Avoid splashing chutney onto rim of
jar; wipe rim if necessary. Centre lids on jars; screw on bands until
finger tight. Return jars to canner. Cover and return to boil; boil for 10
minutes. Let jars cool on rack for 24 hours. Check that lids curve
downward. (If any don't, refrigerate to use within 3 weeks.) Label and
store in cool, dry, dark place for up to 1 year
Posted to MC-Recipe Digest V1 #144
Date: Tue, 9 Jul 1996 06:56:40 -0300
From: Calvin Deiterich <cedeiter@epix.net>
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