(WZZM) - It's one of the oldest ways of preserving food and one of the healthiest, canning.
Diane Devereaux, affectionately known as the "Canning Diva," talks about how we can use canning to improve our health.
To watch the segment, click on the video link. To learn more about the 'Canning Diva,' click here to see her blog. Click here to check out the website.
Feb 23rd - Restocking your pantry "to fight the cold/flu season" $55 for a 3-hour course
Here's a recipe you can try to can yourself from the Canning Diva.
Blonde Curry Apple Chutney
Just as Curried Apple Chutney embodies Indian flavor, this chutney stays true to the blonde color of yellow curry giving you a colorful serving option over chicken or pork. Add a couple of tablespoons of Blonde Chutney to side dishes like steamed vegetables or couscous. This recipe makes about 6 pint jars.
- 4 Cups white vinegar
- 8 Cups Golden Delicious or Spartan Apples, peeled, cored and chopped (One medium apple chopped is about 1 cup)
- 5 1/2 Cups golden raisins
- 4 Cups raw granulated sugar
- 1 Cup onions, chopped
- 1 Cup red bell pepper, chopped and seeded
- 3 Tbsp. mustard seeds
- 2 Tbsp. ground ginger
- 2 Tsp. ground allspice
- 2 Tsp. yellow curry powder
- 2 Tsp. sea salt
- 2 Pepper - either hot banana or jalapeno, chopped (I prefer Jalapeno because it adds a touch of green)
- 1 garlic clove, finely chopped
In a large stainless steel stock pot, add white vinegar. As you are preparing your apples, place them in the vinegar, giving them a quick stir so that the vinegar coats the apples. That will prevent them from browning. Add golden raisins, sugar, onion and red pepper. Bring to a boil over medium-high heat, stirring frequently for 30 minutes. Add mustard seeds, ginger, allspice, curry, salt, peppers and garlic. Boil gently, stirring frequently until thick enough to mound on a spoon - approx. 15 minutes.
Ladle hot chutney into hot jars leaving a half inch of head space. Remove any air bubbles, adjusting the head space if necessary. Wipe the rim with a warm wash cloth, then add lid and ring. Hand tighten.
Process pint jars in a water bath for 15 minutes. Remember, processing time does not begin until water is at a full roiling boil.