Yes, I also love Paris in the springtime, but that is irrelevant
today.
This past spring, I made rhubarb chutney with every intention of
posting it to Cocoa & Lavender. Oops, I forgot.
However, our neighbors Ursula and Bob didn't forget, and asked when it
would be on Cocoa & Lavender. You have them to thank for this post.
The timing of this recipe is perfect for those of us in the Northern Hemisphere, but about 6 months early for all
my friends in the Southern Hemisphere, as they are about to enter fall and winter.
This recipe came to me from my friend Christopher more than 20
years ago; it was his grandmother Lassie's recipe. I have changed it very
little since then, as you don't mess with perfection.
~ David
20 stalks rhubarb, cut into 1/2-inch slices
4 large onions, thinly sliced
1 pint cider vinegar
1 tablespoon salt
6 cups dark brown sugar
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon mace
½ teaspoon cayenne pepper
Place all ingredients into a large kettle and boil slowly for
about 1 1/2 hours. Pack into sterilized jars, and process in boiling water for 10
minutes.
Alternative fact: you don't have to "can" these! You can get freezer jam containers (plastic with a tight-sealing lid), fill them to 1/2-inch from the top, and simply put them in the freezer!
Makes 10 half-pint jars.
Canning Information
·
Canning: you don't need any specialize equipment
to process jars of jam, jellies, chutneys, or vegetables. You only need a deep
kettle and a rack that fits in the bottom of the kettle. Fill the kettle with
water about two-thirds full, and place the rack in the bottom. The rack ensures
the boiling water will find all sides of your jars. Bring the water to a
rolling boil and carefully lower the sealed jars onto the rack, making sure
they aren't too crowded and that they are completely submerged. You may need to
process your jars in batches. When lowering the jars, I use rubber-ended tongs,
and I always wear rubber gloves to protect my hands from splashing boiling
water. When the water returns to a boil, set your timer for 10 minutes (or the
prescribed time for your recipe).
·
When the time is done, remove the jars and place
them on rack to dry and cool. As they cool, you will hear the lids "pop"
as the internal temperature cools. This means the seal is airtight, and they
can be stored without refrigeration. If they don't pop, sometimes they just
need a slight push with your finger. Any jar that doesn’t pop has an imperfect
seal and should be kept refrigerated and used first.
·
Your jars need to be sterile. Look it up online,
as there are many ways to do this. One way is straight from the dishwasher
after they have gone through the sterilization cycle. However, that is hard to
time for the moment you need them. I like to wash them in the dishwasher, leave
it closed till I am ready, and then, using tongs, I dip each jar in boiling
water as I am about to use it. I wash then dip the lids too. If you get any
preserves on the rim of the jar, make sure you clean that off well with a damp
cloth, as it will prevent the seal from working.
Labels: chutney, condiment, rhubarb
