Step 1

Prepare canner, mason jars and two-piece canning lids.

Step 2

In a large pot, combine apples, onions, sugar, salt, pepper and vinegar. Bring to a boil over medium heat, stirring often. Reduce heat and boil gently, stirring occasionally, for about 40 minutes or until onions are translucent and mixture is thick enough to mound on a spoon. Stir in sage.

Step 3

Ladle hot chutney into hot jars, leaving 1/2 inch (1 cm) headspace. Remove air bubbles and adjust headspace as necessary by adding hot chutney. Wipe rim and place hot lid disc on jar. Screw band down until fingertip-tight.

Step 4

Place jars in canner and return to a boil. Process for 10 minutes. Turn off heat and remove canner lid. Let jars stand in water for 5 minutes. Transfer jars to a towel-lined surface and let stand for 24hours. Check lids and refrigerate any jars that aren’t sealed.Makes about 5 to 6 cups (1.25 to 1.5 L; five to six 250 mL jars)Adapted with permission from The Complete Book of Pickling, 2nd Edition by Jennifer MacKenzie (Robert Rose 2009, 2019).