This recipe, from the canner’s bible, the “Blue Ball Book of Canning,” is great spread on a cracker or accompanying grilled meat. I gave jars of it as Christmas gifts last year.

2 1/2 quarts (about 12 large) chopped, peeled cored tomatoes
1 quart (about 5 large) chopped, cored, peeled tart apples (Granny Smith, Winesap)
3 cups brown sugar
2 cups chopped cucumber (about 1 large)
1 1/2 cups chopped onion
1 1/2 cups chopped sweet red peppers
1 cup raisins
1 hot red pepper, finely chopped
1 clove garlic, minced
1 tablespoon ginger
1 teaspoon salt
1 teaspoon cinnamon
3 cups vinegar

Combine all ingredients in a large sauce pot. Simmer until thick, about 15 minutes stirring frequently to prevent sticking. Ladle hot chutney into sterilized hot jars, which have been sterilized in the dishwasher and left hot. Leave 1/4 inch head space and wipe edges of jars with wet paper towel so that the lids will seal. Gently remove air bubbles from the bottom of the jar with a wooden spoon handle. Remove lids and rubber seals from boiling water with tongs and screw on jar. Adjust 2-piece caps and process 10 minutes in a boiling water bath. Yields about 6 pints.

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