MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: GREEN TOMATO CHUTNEY #2
 Categories: Can/cure, Relishes
      Yield: 1 Servings
 
     16 c  Green tomatoes; peel/sliced
    1/2 c  Pickling salt
      3 ea Onions; chopped
     16 c  Apples; chopped
      3 ea Green peppers; chopped
      4 c  Vinegar
      3 tb Pickling spice
      6 c  Brown sugar
      1 ts Chili powder
 
  In large glass, stainless steel or enamel bowl, layer tomatoes and
  pickling salt; add enough cold water to cover, refrigerate overnight.
  
  Next day, drain and rinse tomatoes well. In large stainless steel or
  enamel saucepan, combine tomatoes with onions, apples, peppers and
  vinegar; bring to a boil; boil 30 minutes.
  
  Tie pickling spice in large square of cheesecloth, creating spice
  bag; add to mixture in pan. Stir in sugar and chili powder; simmer
  over medium heat about 2 hours or until thickened. Stir frequently to
  prevent scorching.
  
  Fill boiling water canner with water. Place 7 clean 500 mL jars in
  canner over high heat.  Prepare lids according to manufacturer's
  instructions.
  
  Discard spice bag. Ladle chutney into hot jar to within 1/2-inch of
  top rim (headspace). Remove air bubbles by sliding rubber spatula
  between glass and food, readjust headspace to 1/2 inch. Wipe jar rim,
  removing any stickiness. Center lid on jar; apply screw band just
  until fingertip tight. Place in canner. Repeat for remaining jars.
  Cover canner, return water to a boil, process 10 minutes. Remove
  jars. Cool 24 hours. Check jar seals (sealed lids curve downward).
  Remove screw bands, store separately. Wipe jars, label and store in a
  cool, dark place. Serve this sweet chutney with hot spicy entrees and
  appetizers. Makes 7-500 mL jars.
  
  Source: The Toronto Star, October 11, 1995
 
MMMMM