It feels like its been forever that I've canned. I was supposed to get something done on Monday night but I needed to work late. So now after a long wait I am back in the "hot spot" cooking up a yummy brew. On the SB Canning Group tab for March I listed a great recipe that I wanted to try with the group. Since we didn't get to it I decided to make it myself.
Tomato and Roasted Pepper Chutney
1 Orange Bell Pepper
1 Yellow Bell Pepper
1 Yellow Bell Pepper
1 Red Bell Pepper
3 lbs. ripe tomatoes, blanched in water and peeled
2 onions coarsely chopped
2 1/4 cups sugar
2 cups white vinegarTo peel tomatoes, mark and "X" at either end of the tomato and blanch in boiling hot water for 45-60 seconds. Immediately transfer to ice water and the peels will easily slip off.
Preheat oven to 400 degrees; Place the peppers on a baking sheet and cook for about 25-30 minutes until they begin to char slightly. Remove from oven, place in plastic bag and leave to cool.
Remove the pepper stems, skins and seeds, then coarsely chop both the tomatoes, peppers, onions. Add all to the food processor and pulse briefly, not till mushy.
Transfer to dutch oven or stainless steel saucepan with the sugar and vinegar. Cook over low heat stirring continuously until sugar has dissolved. Bring to a boil and reduce to simmer for 1 hour stirring until it gets thick and turns sticky.
Sterilize 6 half pint jars. Ladle mixture into jars, remove air bubbles, refill if needed to 1/2" headspace, clean rims, add hot lids and rings. Process in water bath for 15 minutes at a full boil.
This recipe is great with meats and chicken and is amazingly good on a bagel with cream cheese for a more savory breakfast. You could also pour over cream cheese block and serve with crackers for a great appetizer.
Sterilize 6 half pint jars. Ladle mixture into jars, remove air bubbles, refill if needed to 1/2" headspace, clean rims, add hot lids and rings. Process in water bath for 15 minutes at a full boil.
This recipe is great with meats and chicken and is amazingly good on a bagel with cream cheese for a more savory breakfast. You could also pour over cream cheese block and serve with crackers for a great appetizer.
Our Garden
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| Cherry tomatoes, Potato Box, Sorrell, Zucchini, Herbs |
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| Love them Lima Beans! |
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| Brussels, Swiss Chard, Broccoli, Beets, and all those herbs. |
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| Pickling Cukes, Corn, Homemade Hot box |
I wanted to update the blog on the spring planting and seeds.
Here are the lastest looks at the backyard and all the planting going on!
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