I Love Rhubarb in the Springtime

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

Lassie's Rhubarb Chutney

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.

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