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Recipe: Fig Chutney

Preserving - Jams, Jellies
FIG CHUTNEY

Ingredients for 4 pints:

15 small and ripe figs, cleaned and each pierced with a knife
3 medium spanish onions, halved and sliced
1 1/2 cups cider vinegar
1 1/2 cups brown sugar
1 tablespoon ground mustard
1 tablespoon ground ginger
1/4 teaspoon red pepper flakes (optional)

Place all ingredients in a heavy pan and bring to a simmer. Simmer around 2 hours until fruit and onions are soft and the chutney has begun to thicken. It will continue thickening as it cools.

For canning use the following techniques:

Canning using hot pack method with 1/2-inch of headspace.

Processing with a Water Bath for 10 minutes at 212 degrees F. For elevations above 1,000 foot level: 1000 ft. - 15 minutes; 3000 ft. - 20 minutes; 6000 ft. - 25 minutes; 8000 feet - 30 minutes

After processing, remove from boiling water and place the jars on a towel, separated by 1-inch to cool naturally as quickly as possible.
MsgID: 207761
Shared by: Linda Lou,WA
In reply to: ISO: How to Store Dried Mission Figs
Board: Canning and Preserving at Recipelink.com
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