tag:blogger.com,1999:blog-1514782937741092744.post7583091753050932387..comments2022-10-10T04:37:42.880-04:00Comments on Ol' Timey: Welcome and Rhubarb Chutney!Bruhttp://www.blogger.com/profile/00840405581139348988noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-1514782937741092744.post-341369965119292092011-06-04T18:45:06.195-04:002011-06-04T18:45:06.195-04:00Any means of preserving the bounty of deliciousnes...Any means of preserving the bounty of deliciousness that we enjoy here in Vermont is a wonderful thing! I spent lots of time last fall on long walks picking wild apples along the road. The treat at the end was canning them all up into yummy applesauce. The only ingredient I used was apples; no sugar necessary. I also froze the applesauce instead of canning it which saved time and still kept the sauce preserved. I'm glad to have a new rhubarb recipe for preserving this great ingredient that will soon go by.Hannahhttps://www.blogger.com/profile/03746456023431206369noreply@blogger.comtag:blogger.com,1999:blog-1514782937741092744.post-91192779207466920592011-06-02T17:30:17.225-04:002011-06-02T17:30:17.225-04:00Here's a recipe from my Dad that dates back to...Here's a recipe from my Dad that dates back to my Great Grandmother in the early 20th century.<br /><br />JACK'S GREEN TOMATO PICCALILLI<br /><br />Ingedients<br />4 Qts (7 LBS) green tomatos<br />6 medium white onions<br />2 green peppers<br />1/2 cup salt<br />3 cups sugar<br />3 large cukes skinned<br />1 red pepper<br />1 quart vinegar<br />1/2 teaspoon whole cloves<br />2 Tbps celery seed<br />2 Tbps mustard seed<br />2 Tbsp peppercorns<br />2 sticks cinnamon<br />10 half-pint jars<br /><br />Directions<br />Wash tomatos, cut out stem ends, slice, sprinkle with salt and let stand overnight. Drain and rinse tomatos thoroughly with water. Chop into 1/2" pieces. Wash and peel onions, slice thin and chop into 2" pieces. Wash peppers, remove stem, core and seeds, chop fine. Place spices (except sugar) in spice bag or tied muslin. Allow for swelling. Place sugar, vinegar $ spice bag in 6 Qt pot over medium high heat. Stir until sugar is dissolved. Add vegetables, simmer for an hour or more. Pack in hot sterilized jars, apply lids and tighten bands finger tight. Boil jars 10 minutes and remove. Makes about 5 pints of relish. Eat remainder and store jars for holidays, gifts, and/or the apocolypse.Matt A.https://www.blogger.com/profile/16844593840538791507noreply@blogger.comtag:blogger.com,1999:blog-1514782937741092744.post-68749134959488955032011-06-01T21:51:24.683-04:002011-06-01T21:51:24.683-04:00This rhubarb chutney tastes soo good. However, bec...This rhubarb chutney tastes soo good. However, because we were pressed for time it was a little runnier and took up more canning space then it might otherwise have. Jody described the desired consistency saying "when you can just see the bottom of the pot as your string it." Still, I’d call the outcome a seeping success. Delicious!Jacobhttps://www.blogger.com/profile/18048409693609502595noreply@blogger.com