canned food

A unique and delicious way to preserve rhubarb, this chutney is fabulous with pork, Indian curries, and over cream cheese as an appetizer.

Spicy Rhubarb Chutney to Can or Freeze

½ pounds rhubarb, (trimmed and sliced thin (8-9 cups))

brown sugar, (lightly packed (cut down

honey

apple cider vinegar

onion

raisins, (chopped in a food processor)

½ tablespoons grated fresh ginger, (or 2 teaspoons dried ginger)

cinnamon

allspice

sea salt

red pepper flakes*

Combine all the ingredients in a 6 or 8-quart stainless steel pot. Stir well and bring to a boil over high heat. Reduce heat to a simmer (a very gentle boil) and cook, uncovered, until thick, about 30 minutes. Stir occasionally, and more towards the end as the chutney is thickening.

For Canning: While the mixture cooks, prepare six half-pint jars (or three pints) and keep hot until needed. Prepare canning lids according to manufacturer&#39;s directions, and start the water heating in the canner. (Refer to these directions if you need a water bath canning refresher.)

When the chutney is cooked, ladle into 1 jar at a time, leaving 1/4-inch headspace, wiping the rim with a damp cloth, and attaching the lid. Place jar in prepared canner. Fill and close remaining jars.

Process jars in a boiling-water canner for 15 minutes. Turn off burner, remove lid and let jars sit in the canner for 5 minutes. Carefully remove to a towel-lined counter and let cool. Check seals before labeling and storing in a cool, dark place. Refrigerate any jars that didn&#x27;t seal to use within 3 to 4 weeks.

For Freezing: simply ladle slightly cooled chutney into clean freezer-safe containers, label and freeze for up to a year.

8 Can Taco Soup - Slow Cooker and Stovetop

-14 ounces can diced tomatoes, drained

sweet corn, drained

chicken

cream of chicken soup

- 1 ounces packet taco seasoning

chicken broth

green enchilada sauce

Grease the slow cooker with nonstick spray, add all of the ingredients into the slow cooker stir well. Cook on LOW for 3-5 hours or HIGH for 2 hours.

Once cooked stir well. Top with your favorite toppings, cheese, sour cream, tomatoes, cilantro, and more!

Slow Cooker

Add all of the ingredients into a Dutch oven over medium heat. Heat until all of the ingredients are warmed through, stirring occasionally, about 20-30 minutes. Top with your favorite toppings, cheese, sour cream, tomatoes, cilantro, and more!

Stovetop

Blueberry chutney recipe with a little bit of spice, a little bit of sweet (only from the blueberries and honey), and a whole lot of flavor. Recipe yield is between 5-6 half pints.

Blueberry Chutney Recipe to Can or Freeze (Honey Sweetened)

red wine vinegar (or apple cider vinegar)

balsamic vinegar

raisins, (chopped)

garlic, (minced)

lemon

grated ginger (or 1½ teaspoons ground ginger)

mustard

sea salt, (or to taste)

red pepper flakes, (or to taste)

black pepper

Place blueberries into a large stock pot, either undefrosted frozen or fresh (if using fresh rinse and remove stems).

Add all the remaining ingredients to the pot and bring to a full boil over medium-high heat, stirring often. Reduce heat to medium-low and simmer an hour, stirring regularly until the chutney has thickened to the desired consistency.

Use a hand-held immersion blender, if needed, to create a chunky-smooth sauce.

Let chutney cool and transfer to freezer safe containers leaving 1 inch headspace for expansion. Label and freeze up to a year.

To Freeze:

Ladle the hot chutney into hot half-pint or pint sized canning jars, leaving a 1/2-inch headspace. Wipe the jar rim clean with a damp cloth before placing lids and rings on jars. Tighten just to fingertip tight.

Process jars in a water bath canner for 15 minutes, starting timer after canner comes to a boil. When timer goes off, turn burner off, remove lid, and let jars sit in the canner for 5 minutes before transferring to a towel-lined surface to cool.

Leave to sit 12 hours or overnight before removing rings and testing the lids to make sure they have all sealed properly. Store on a cool, dark shelf for up to 18 months.

To Can:

I just made this today and made one major mistake. I only made half recipe! This is a fantastic chutney. I'm planning a roast pork tenderloin tonight to go with this. Right now I could sit down and eat it with a spoon. I'm hoping to restrain myself so my guests will get to enjoy it tonight.

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