This tomato chutney is one of my favorite recipes for preserving an abundant tomato crop from the vegetable garden. It's spicy and sweet and full of fresh tomato flavor. It is really very easy and so worth it!
Wash the jars you'll use, making sure each is clean and free of nicks in the rim, which could impede sealing.
Wash the lids and rings in hot soapy water. (If you're using non-Ball brand lids, prepare as suggested by manufacturer.)
Place empty jars in a canning pot or large stock pot with enough water to cover by an inch or two, cover pot, and set on high heat when chutney nears completion.
Making the chutney:
Combine red wine vinegar, apple cider vinegar, sugar, and spice ingredients to a large stockpot and bring to a boil.
Add vegetables. Simmer all ingredients over medium heat for about two hours or until thickened and reduced by half. As the chutney thickens, you'll need to stir more frequently (and watch out - it can get a bit volcanic as it bubbles away).
5 pounds chopped tomatoes, 5 red bell pepper, 3 3/4 cups sliced green onions
Canning the chutney:
Ladle hot chutney into pint or half-pint jars, leaving 1/2" head space. A canning funnel makes this easy.
Wipe jar rims to remove any chutney that may have spilled. A clean rim is essential to a good seal.
Set jar lids in place. Screw bands on finger tight, firmly, but don't crank the rings on.
Use a jar lifter to gently submerge jars into boiling water in canning pot. Water should cover the top of the jars by an inch. The water will cool somewhat in reaction to the addition of the jars. Return the water to a low boil and set the timer.
Process for 15 minutes; 20 minutes for elevations above 6,000 feet.
Allow jars to cool overnight.
Check for seal: the lids should feel solid and slightly indented. If they flex, they are not shelf stable and should be refrigerated and used first.
Wash jars, remove rings, and store in a cool, dry place for up to a year.
Notes
This recipe tested at a pH of 3.0 making it safe for water bath canning.
Boiling lids or heating above 180°F as once recommended can damage the sealing compound.