Free Food in Jars by Marisa McClellan Page B

jars according to the process on page 10. Place the lids in a small saucepan, cover with water, and bring to a simmer over very low heat.
    When the chutney is finished cooking, ladle it into the prepared jars, leaving ½ inch/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes (see page 11 ).

GREEN TOMATO CHUTNEY
    I DREAMED UP THIS CHUTNEY ONE FALL WHEN MY community garden tomato plants were heavy with green fruit and the days were rapidly getting shorter. My parents tend to harvest their green tomatoes and slowly let them ripen in cardboard boxes in their garage. However, living in a 1,100 square foot apartment means I don’t have the same luxury of space. So, after reading every chutney recipe I had, I cobbled this one together. It’s good with cheddar cheese and great alongside scrambled eggs.
MAKES 2 (1-PINT/500 ML) JARS
    6 cups chopped green tomato (about 3 pounds/1.4 kg)
    1¼ cups/200 g chopped yellow onion
    1 cup/240 ml apple cider vinegar
    1½ cups/300 g (packed) brown sugar
    2 teaspoons ground ginger
    1 teaspoon sea salt
    Â½ teaspoon ground cloves
    Â¼ teaspoon red pepper flakes
    2 cinnamon sticks
    3 whole star anise
    2 tablespoons finely chopped crystallized ginger
    Prepare a boiling water bath and 2 regular-mouth 1-pint/500 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
    Combine all ingredients except the crystallized ginger in a large pot and bring to a boil. Reduce the heat and simmer, stirring regularly, until the chutney is thick and any remaining liquid looks syrupy, not watery, about 1 to 1 ½ hours.
    When the chutney is finished cooking, stir in the chopped crystallized ginger. Ladle the chutney into the prepared jars, leaving ½ inch/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes (see page 11 ).

APPLE-PEAR CHUTNEY
    T HIS CHUTNEY IS LOOSELY BASED ON THE PEACH chutney that my friend Audra has been making for years. In the summer of 2009, she posted it on her wonderful blog, Doris and Jilly Cook. Her original peach version is so spectacular that I made this version featuring fall fruit. I think it’s the whole chopped lemon that makes it so special.
MAKES 4 (1-PINT/500 ML) JARS
    3 pounds/1.4 kg apples (about 8 to 10 apples)
    2 pounds/910 g thin-skinned pears, such as Bartlett or Anjou (about 5 to 6 pears)
    3 cups/510 g dark raisins
    2 cups/320 g chopped yellow onion (about 2 medium onions)
    1 lemon, seeded and finely minced with peel
    2½ cups/600 ml apple cider vinegar
    4 cups/800 g (packed) light brown sugar
    2 tablespoons mustard seed
    3 whole cloves
    2 cinnamon sticks
    2 teaspoons red pepper flakes
    5 garlic cloves, chopped
    1 (3-inch/7.5 cm) piece fresh ginger, peeled and grated
    Combine all ingredients in a large pot, stir to combine, and bring to a vigorous boil. Reduce the heat to medium and cook, stirring often, until the mixture has reduced and developed a thick, spreadable consistency, about 2 hours.
    After the chutney has cooked for approximately 1 ½ hours, prepare a boiling water bath and 4 regular-mouth 1-pint/500 ml jars. Place the lids in a small saucepan, cover them with water, and bring to a simmer over very low heat.
    When the chutney is finished cooking, remove the cinnamon sticks and discard. Ladle the chutney into the prepared jars, leaving ½ inch/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes (see page 11 ).

TOMATO KETCHUP
    I F YOU ARE A KETCHUP LOVER, I HIGHLY RECOMMEND taking a stab at making your own. If nothing else, it will give you an appreciation for just how many tomatoes go into every puddle of ketchup you squirt on a burger or plate of french fries. It will also give you a chance to customize it to your liking so that whether you’re looking to increase the heat or