Got my canner going sterilizing some jars and quickly boiling some tomatoes that my fiance' grew in his garden so they would be easy to peel.
An Oregon Cottage and cut it in half based on the amount of tomatoes I had left.
2 lbs of tomatoes peeled and chopped - I had a variety of Roma's and plum tomatoes. The Roma's were perfect for this because they're so meaty and not so watery.
1/8 cup minced garlic
1/2 cup copped onion
3/8 cup of brown sugar
3/8 cup of white sugar
3/4 cup cider vinegar
1/2 tbs pickling salt
1/2 lime zested and juiced
1/2 tsp pepper flakes
1/4 tsp cumin
1/4 tsp freshly ground pepper
1/4 cup chopped white raisins
Combine all of the above ingredients and bring to a boil over high heat. Lower heat and cook at a low simmer for 1 and a half to 2 hours, until thickened. Stir often to avoid scorching or sticking.
Ladle into 1/2 pint canning jars leaving 1/4 inch head space and boil in a hot water canner for 10 minutes.
This is what it looked like before jarring it. The smell was so intense and mouth watering. The taste? Wow! If we have a good tomato season next year, all the tomatoes are going to this recipe and I'm never eating ketchup again! That's how good this is! As the author from The Oregon Cottage says, this is adult ketchup - and it's delicious!
So while the chutney was simmering away and I was cleaning, doing laundry and walking the dog in between I started in on this:
So I got into my meditative apple peeling mode and kept going until my hand cramped up too much to go anymore.
Putting Food By by Janet Greene, Ruth Hertzberg and Beatrice Vaughan.
They recommend putting about an inch of water in the bottom of the pan and filling the pan with peeled and quartered or cut into eights apple slices until they are no more then 2 inches from the top. Their only recommendation on spices is what ever sounds good to you. So I put in 4 tsp of vanilla, sprinkled generously with cinnamon, and grated about 1/8 of a tsp of fresh nutmeg on them. They do recommend a sweetener and I put in a cup of a mixture of brown and white sugar. I would have done all brown, but was out and was not about to make a trip to the store at this point.
At this point my house smelled wonderful! So much like fall.
Place it into hot sterilized pint jars ( it took 9 pint jars for 7 lbs of apples) and process in a hot water bath canner for 20 minutes.
This is my final bounty for the night, minus a couple of jars that are still being processed in the canner. It wasn't big enough to hold all of them at once.
9 pints of comforting applesauce from a local tree and 1 and 1/4 pints of tomato chutney made with home grown tomatoes and a home grown walla walla onion. Food tastes so much better when it comes from close to home.
I can't wait to grill up some lamb burgers and put some of that chutney on them - Oooo, and pork chops and applesauce are going to be soooo good!
Now, to figure out what to do with the other 7 lbs of apples.......