homemade Bath Salts instructions
Canning – How to house Cranberry Chutney
During the summer months and early fall, I like cranberry chutney Home canned some for my family and friends. The process is fairly easy to fill and have only a few hours.
You will need your basic supply maintains: half-pint canning jars or pint of water bath canning companies, seals and rings, jar lifter, funnel and a spoon.
Recipe Cranberry Chutney
4 cups fresh blueberries
1 large onion, finely chopped
1 1 / 2 cup red wine vinegar
1 / 2 cup raisins golden
1 / 2 cup brown sugar
2 teaspoons yellow mustard seeds
1 tablespoon crystallized ginger, finely grated
1 tsp teaspoon ground cinnamon
1 / 2 teaspoon table salt
1 / 2 teaspoon nutmeg
1 / 2 c. cayenne pepper Tea
Place the cranberries in a colander and rinse under high flow of tap water and remove stems or defective berries. Drain water for 5 minutes before placing in a large saucepan. Add the finely chopped onion, salt, nutmeg and Table dried red pepper. Bring this mixture to a boil and cook over medium heat. You have to stir the mixture every few minutes over low heat for about 45 minutes or until the mixture thickened. I think non-stick silicone spatula works best for stirring.
Serve hot in a pot of hot salsa half its size paintings or painting, leaving a 1 / 2 head space. wipe the jar rim with a soft cotton cloth and place seals and rings on jars.
Treat jars in a pot of water bath for 10-15 minutes or according to manufacturer's instructions. Remove pan from pot and let cool on a non-smoking area drafts your kitchen. After two hours, check your jars to ensure they have all closed properly.
This cranberry chutney will keep for up 1 year in tightly sealed jars.
About the Author
Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com
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