Right, on to canning post #2. Sorry about the break, but I really did overdo it with the beets the other day and made myself quite ill. Lesson learned. 😦 Like I said in my first post here, I don’t always handle the CFS wisely and should know better by now, but the boundaries do change sometimes and the only way to know that they have changed is to push them. The recovery time is a bit shorter now after seriously overdoing, so discovering that made feeling really awful for a few days not such a bad thing.
Anyway, on to today’s recipe. This is Alex’s favourite of all of the things that have ever come out of my canner, and here’s proof:
She has always had the job of labelling the jars, and there have been some interesting ones over the years. 🙂 When she was little there were also drawings on the lids, sometimes pretty, but usually funny. She has always been that kind of girl, and that suits me just fine!
21/4 lbs. tart apples, peeled, cored, and diced
2 medium onions, finely chopped
21/2 cups coarsely chopped raisins
3 cups brown sugar, packed
4 tbsp. mustard seed
2 tsp. ground ginger
11/2 tsp. table salt
1/4 tsp. cayenne pepper
3 cups cider vinegar
Combine all ingredients in a large heavy saucepan. Stir over medium heat until sugar dissolves. Bring to a boil, stirring frequently. Boil gently, uncovered, for about 35 minutes, until thick. Stir more often towards end of cooking time to prevent scorching. Fill hot sterilized pint jars to within 1/2 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. Process for 5 minutes in a boiling water bath. Makes 31/2 pints.
Recipe source: Company’s Coming: Preserves, by Jean Paré
This is absolutely delicious with any kind of poultry, as well as ham and roast pork. Richard even likes it with beef, and has been known to slather it on a burger. I won’t go that far, but I won’t judge, either. Much. 😉
As usual photo credits go to Alex, with thanks.