Canning season is right now! It seems like it came quickly this year but it’s here and there is a gorgeous abundance just waiting!

I don’t know much about canning so I found two sister experts! Together, they are going to walk us through some basics for canning and you will also hear some family stories from sisters who have been canning together for more than 20 years!

They are known for their chutney, and they’ll share with us how they do it. You’ll enjoy Christy Marsh and Lori Carlander.

Here is the recipe for this famous Apple Chutney! It is from Christy Marsh and Lori Carlander and was adapted from Joy of Cooking, so you know it’s great.

Apple Chutney

10 medium-large green apples (cored, peeled, chopped)

4 red bell peppers chopped

3 cups seedless raisins

2 lemons finely chopped (with peel)

1/2 cup minced fresh ginger

3 cloves minced garlic

4 – 1/2 cups packed light brown sugar 

4 cups apple cider vinegar

2 teaspoons salt (or to taste) 

1/2 teaspoon ground red pepper

Bring to a simmer in 4 quart saucepan,  over low heat (partially covered). Continue simmering, stirring often to avoid scorching, for 2 hours. Make sure you stir more frequently towards the end. 

Fill 6 pint jars with hot Chutney making sure to leave 1/2 inch of space at top of jar. Process for 10 minutes in hot water bath. If you choose not to can this it will keep in refrigerator for up to 1 month. Very easy to double recipe.