Blue ribbon secrets to canning 101

4:51 PM, Sep 11, 2012   |    comments
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GOLDEN VALLEY, Minn. - Now that the summer growing season is ending, it's time to get canning all those delicious fruits and veggies.

5-Time Minnesota State Fair blue ribbon winner Barb Schaller joined KARE 11 News @4 to serve up the secrets for successful canning and to share one of her favorite recipes.

Dried Cherry Chutney

2 cups pitted dried tart cherries, chopped
1 1/4 cups sugar
3/4 cup white vinegar
1/4 cup finely chopped celery
1/4 cup minced fresh ginger
6 Tbsp. apple juice
3 Tbsp. fresh lemon juice
1/2 teaspoon crushed dried red pepper flakes

Combine all ingredients in a microwave-safe 2-quart casserole or 2-quart Pyrex glass mixing pitcher, and stir well.

Cover with plastic wrap, vent, and microcook at full power for 6 minutes. Stir, making sure sugar has dissolved, and return to microwave. Cook another 8 minutes, loosely covered.

If you want to can this for shelf storage, pack into 4-ounce (nice for a small gift) or 8-ounce canning jars, cover with lid and ring, and process in a boiling water bath for 10 minutes.

For refrigerator storage, allow chutney to cool to room temperature; then cover tightly and refrigerate. It will keep at least 2 weeks in the refrigerator. Makes 2 cups.

For more recipe ideas, check out Barb's blog.


(Copyright 2012 by KARE. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)

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