- Author: Jennifer Codron, UC Master Food Preserver
- Editor: Jennifer Hopkins
Curious about Chutney
Author: Jennifer Codron, UC Master Food Preserver Program Volunteer
Fall is here and so are the many delicious varieties of apples on the Central Coast! Apples are versatile and can be used in a variety of ways, like chutney. Chutneys are a delicious spread packed full of fruit pieces, added spices, vinegar, and sugar that can zest up sandwiches, eggs, charcuterie boards and can even be used as a topping for meats such as pork and chicken.
Some people, including myself, have never eaten Chutneys outside of Indian cuisine, but these condiments are also popular in Middle Eastern cuisine and have also been adapted by the British. I was curious to see what ingredients go into a chutney as well as the process of making one.
Once you have decided to try your hand at preserving chutney, begin by selecting a research-based, approved recipe for canning. I used this revised recipe from the National Center for Home Food Preservation Publication, So Easy to Preserve. This revision is intended to increase the apple flavor. I used a mixture of both tart and sweet apples to increase the depth of flavor. You could also substitute some pears for the apples as long as you maintain the total amount of fruit needed in the recipe.
When you are ready to begin, start by washing your hands and thoroughly cleaning and sanitizing your workspace. Next, gather the ingredients you will need for the recipe.
Then, place all ingredients in a large pot on the stove and bring to a boil. Simmer this mixture until it begins to thicken. The recipe states about 45 minutes but this took me closer to an hour and 15 minutes. Be sure to stir often near the end of cooking time when the mixture starts to thicken. To test for doneness, dip a wooden spoon into the top layer of chutney. If liquid runs onto the spoon, you know that you'll need to cook it a bit longer. The color will darken into a beautiful caramel color.
The apples and peppers and onions begin to break down and release their juices.
The mixture darkens and turns into a rich caramel color.
While you are cooking the sauce, make sure your washed jars are heated before filling. Cover them with water in a boiling water canner and simmer them at 180 degrees F until they are ready to be filled. Carefully remove them to a clean towel on a tray right before you are ready to fill the jars.
Once the mixture is thick, turn off the heat. Ladle out the mixture into the jars. This is a chunky mixture so it is easy to over fill the jars. If you do, just use a clean spoon to scoop some out and distribute to another jar. Use your debubbler to scrape down the sides of the jars to remove any air bubbles. Next check to make sure you have a ½ in. headspace before wiping the rims with a damp paper towel. Next place lids on jars and screw on bands until fingertip tight.
Place the jars spaced evenly on the rack in the canner, drop the basket down to the bottom and make sure there is an inch or two of water covering the tops of the jars.
Next,place the lid on and bring the water to a rolling boil. Once it has started boiling, start your timer for 10 minutes and make sure the pot continues to boil the entire time. Steam will be coming out the sides. If it drops below the rolling boil, turn up heat and bring to a boil and restart processing time.
After 10 minutes, turn off the heat,and leave the jars to settle for another 5 minutes before removing to the tray with a clean towel. The puddle of water on the lid is ok and should not be wiped away. Leave your jars for 24 hours.
After twenty-four hours, check to make sure the lids have sealed. They will not press in if sealed correctly. Take a little vinegar on a paper towel and wipe any hard water deposits that have formed. Remove the rings and write the type of food and date on the jar lid before storing.
For the best flavor, wait a couple of weeks before eating. Enjoy this apple condiment year-round and it also makes a nice gift. Enjoy!
Have home preservation questions?
Visit our website for more food preservation tips and safety resources or email our help line at slomfp@ucanr.edu !
/span>/span>/h3>/h1>- Author: Beth Wray
- Author: Tami Reece
- Author: Sophia Stevens
- Editor: Jennifer Hopkins
UC Master Gardeners, whose mission is to extend research-based knowledge and information on home horticulture, pest management, and sustainable landscape practices to the residents of San Luis Obispo County, is now officially in Paso Robles, welcoming residents to visit their new demonstration garden at the Centennial Park. On Saturday, Aug. 12, the UC Master Gardeners of San Luis Obispo County will host an Open House from 8 to 11 a.m. at 600 Nickerson Drive in Paso Robles.
The garden project has been two years in the making, beginning in August 2020 when the initial conversations started with the City of Paso Robles and the University of California Regents for the UC Master Gardener Program of San Luis Obispo County to take responsibility for the 3,500-square-foot garden space at the city's Centennial Park.
“The City of Paso Robles is thrilled to partner with the Master Gardeners of SLO County to present a beautifully renewed Centennial Park Demonstration Garden for the benefit, enjoyment and education of our community,” said Community Services Director Angelica Fortin. “As we continue to develop this 3,500-square-foot garden space together, we will focus on demonstrating water conservation, providing food to the hungry and inviting community interaction. We believe the garden will become a special place for community members to learn and grow together toward these common goals.”
UC Master Gardener volunteers will be stationed in the garden to discuss the eight different garden plots, which reflect the joint goals of the two organizations for this garden space: developing community green spaces, demonstrating water-wise gardening practices, donating food to local food banks, and providing opportunities for community education.
Soon, workshops will be scheduled at the garden, with topics such as home landscape design, pest identification, and management, pruning, what plants do and don't grow well locally, as well as other topics, keeping in mind the special climate requirements of North County. Workshop topics at the new garden will also be selected based on survey results collected at the upcoming Open House in August. Input from the community on preferred format and scheduling is encouraged and appreciated.
Future plans for the garden will include monthly open garden days, where UC Master Gardeners will be in the Centennial Park Demonstration Garden to answer questions.
“We're so thrilled to engage with the North County and help support their gardening success,” said Maria Murrietta, program coordinator for the UC Master Gardener Program of SLO County. “While we've had a strong presence in San Luis Obispo at the Garden of the Seven Sisters Demonstration Garden, this new garden offers a second beautiful place to host UC Master Gardener Program events and engage with home gardeners who have questions or want to learn more about gardening.”
For more information about the UC Master Gardeners of San Luis Obispo County, call (805) 781-5939 or visit ucanr.edu/sites/mgslo/.
- Author: Maria Murrietta
Applications are now being accepted for the 2020 UC Master Gardener training class.
The training class teaches research-based sustainable landscape practices. Certified Master Gardeners then extend that knowledge to residents of SLO County through workshops, newspaper articles, garden helplines, social media and other outreach efforts.
Topics covered during the training include botany, soils, entomology, irrigation, propagation, and more. The training classes are taught by subject matter experts and academics from the University of California and Cal Poly.
UC Master Gardeners are making a difference in our community.
Here's what we accomplished in 2018.
- Water Conservation:
Workshop attendees have improved their home drip irrigation systems, learned how to use their irrigation timers and have decreased the amount turf area in their yards.
- Pest Management:
Attendees reported an improvement in their pest monitoring activities and have reduced the amount of pesticides they use in the garden.
- Right Plant, Right Place:
Attendees have also improved their plant selection practices. Selecting the right plant for the right place reduces the amount of inputs needed, such as your time and money, for plants to thrive.
Additional benefits reported include an increase in edible gardening, increased donations to the local food bank, and more time spent gardening and outdoors in general.
Apply today to become a UC Master Gardener and join us in teaching best practices to home gardeners.
Being good stewards of managed and natural landscapes helps to protect natural resources for all.
Is the UC Master Gardener Program right for you?
Visit our website to learn more about us, what we do, and the many ways you can get involved.
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