Paula says the secret to the tastiest canning boils down to one simple rule her Grandmother Paul taught her… use only produce just picked from the field.
Support your local farmers and your pocketbook this summer by buying your produce when it’s at the peak of freshness and coincidentally most affordable. Following Paula’s simple recipes and canning techniques will guarantee you some of your own “Summer in a Jar” come December.
Green Tomato Chutney
Yields: 6 pints
2 pounds green tomatoes
2 pounds Granny Smith apples, peeled, cored and diced
2 medium sweet onions, diced
1 lemon, sliced and seeded
1 orange, sliced and seeded
1 clove garlic, minced
½ cup golden raisins
½ cup dried cranberries
1 ½ tablespoons mustard seed
½ tablespoon ground red pepper
1 tablespoon ground ginger
½ tablespoon ground cinnamon
2 cups apple cider vinegar
1 ½ pounds light brown sugar
6 pint canning jars, lids and bands
In a large Dutch oven, combine all ingredients. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Reduce heat to medium and cook, stirring occasionally, for one hour or until thickened. Remove from heat.
Sterilize jars, lids and bands just before using for 10 minutes in simmering water or the dishwasher. Remove one at a time when ready to fill.
While chutney is still hot, ladle into the hot sterilized jars, filling to within ¼ inch of the rim. Wipe rims with a clean damp cloth, and seal jars with lids and bands. Process in a boiling water bath for 10 minutes. Remove from water bath, and cool completely at room temperature.
Click on our Home Canning 101 article for more detailed canning directions with pictures.
Recipe courtesy of Cooking with Paula Deen Magazine July/August 2010Read More From Cooking with Paula Deen Magazine.
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Paula Deen is coming to Buffalo, NY to perform a live cooking show and let VIP ticket holders enjoy a delicious Southern feast with a menu created by Paula herself! Both events will be held at Samuel’s Grand Manner in Williamsville, NY which offers a refined elegance in a classically modern setting. The VIP lunch will be held at 12:00pm on February 8th and will go until approximately 2:00pm (doors will open at 11:30am). The lunch will include a hearty helping of Southern style cuisine which is personally selected by Paula, a Southern Cooking Bible cookbook, a photo op with Paula where she will also be signing autographs, a gift package, and preferred seating at that evenings cooking show! The cooking show will begin at 3:00pm on February 8th and run about 60 minutes long (doors will open at 2:15pm). Paula will be cooking up some of her favorite meals live for you at Samuel’s Grand Manor! Seating is unreserved and is “first come, first served”.
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