I happened upon this crate of over-ripe tomatoes on a recent shopping trip and couldn't go past it - i'd been wanting to try my hand at preserving for ages! It also gave me an opportunity to use the gorgeous jars I bought for our wedding.
After researching preserving methods and fruitlessly searching for parrafin wax (which apparently isn't recommended these days anyway), I found some lids at Spotlight which fit my jars and the cooking got underway.
Following the method outlined in the Country Womens Association recipe, my good friend T and I washed all of the tomatoes, cored them and criss-cross sliced the bottoms before boiling them (she thought she was just coming over for a relaxing dinner - ha!). We then removed the skins, chopped up the tomatoes and sprinkled them with salt before going in the fridge overnight.
Fast forward to Monday night after work, and it was chutney-making-time.
Here's what went in the pot:
4 large brown onions
4 Granny Smith apples
4 cloves garlic
2 cups apple cider vinegar
250 gms sugar
1 tsp cayenne pepper
Everything except the sugar was brought to the boil and then left to simmer for 1.5 hours. The sugar was added near the end.
While still warm, I spooned the mixture into clean, heat-sterilised jars (just washed then put in a hot oven for 15 mins) and screwed on the lids. To create a vacuum seal and 'preserve' the chutney, I used the boiling method - I placed the jars in a pot of water, completely covering them, and then bought it to the boil. I left them in the pot overnight with the lid on and by the morning the seal had formed. Because the water was still quite hot I let it cool before taking the jars out, drying them and putting them in the pantry...