Canning and Preserving - 1 / 1

Country Chutney

• 1 apples
• 1 ginger (dried whole)
• 525 ml cider vinegar
• 325 gr parsnips
• 220 gr dark brown sugar
• 150 gr ripe tomatoes
• 110 gr onions
• 110 gr currants (dried)
• 75 gr pitted dates
• 60 gr crystallized ginger

Fire Balls

• 4 garlic (cloves)
• 4 celery stalks
• 4 peppers (hot red)
• 4 heads dill
• 4,200 gr green cherry tomatoes
• 1,900 ml vinegar (white)
• 65 gr pickling salt

Mango And Tamarind Chutney

• 3 long
• 3 mangoes
• 3 garlic (cloves)
• 2 peppers (dried hot)
• 1 lemon
• 1/4 dice
• 450 gr brown sugar (light)
• 350 ml distilled vinegar mangoes be unripe (white)
• 350 ml water
• 170 gr golden raisins

Pickled Kohlrabi

• 3 kohlrabi
• 3 sprigs dill (fresh)
• 2 carrots
• 2 garlic (cloves)
• 1 bay leaf
• 180 ml vinegar (white)
• 38 gr sugar
• 5 ml mustard seed
• 3 gr salt
• 1 gr dill seed

Rhubarb And Fig Jam

• 7 rhubarb
• 2,200 gr sugar
• 290 gr figs in fine shreds (dried cut)
• 95 gr mixed candied fruit peel

Vera's Mince Meat

• 1 1/2 apples
• 1 spice
• 1/4 citron
• 1,100 gr beef
• 650 gr pork
• 650 gr raisins
• 525 gr apricots (dried)
• 475 gr peaches (dried)
• 325 gr brown sugar
• 250 gr cider

Watermelon Rind Pickle

• 2 cinnamon sticks
• 2 lemons
• 1 squares
• 3,200 ml watermelon rind
• 1,400 gr brown sugar
• 475 ml vinegar
• 45 gr salt