Peach Chutney: How to Make and Can Peach Chutney Easily! With Step-by-step Photos, Recipe, Directions, Ingredients and Costs (2024)

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Peach Chutney: How to Make and Can Peach Chutney Easily! With Step-by-step Photos, Recipe, Directions, Ingredients and Costs

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Yield: about 7 to 10 jars (8 ounce size); itdepends on the size of the peaches.

Makingand canning your own peach chutney is quite easy! Here's how to do it,complete instructions in easy steps and completely illustrated. In thewinter when you open a jar, the peaches will taste MUCH better thananything you've ever had from a store, and by selecting the right fruit,it will use less sugar than store-bought canned peaches. Don'tlet the list of ingredients worry you; they're all readily available atany grocery store! Best of all, you can refrigerate it OR can it forlater use.

Prepared this way, the jars have a shelf life of about 12 to 18 months, andaside from storing in a cool, dark place, require no special attention.

You may also be interested in howto make mango chutney or How tomake mango salsa

Directions for Making and Canning Peach Chutney

Ingredients

• 20 to 24 peaches, medium to large, slightly under-ripe - just notdead ripe (total weight about 6 lb or 3 kg)- regardless of the rawintact amount, you 'll need about 3.5 to 4 quarts of peeled, cut uppeaches.
• 3 cups brown sugar
• 1 large onion (finely chopped ) about 3/4 cup
• 5 cups red wine vinegar or apple cider vinegar
• 1/4 cup mustard seed
• 1.5 teaspoons ginger paste (available fromAsian grocery stores), or 2 Tablespoons ground dry ginger or 1 teaspoonfresh grated ginger.
• 2/3 teaspoon cumin seeds or ground cumin, if you can't get theseeds
• 1 cup raisins
• 1 teaspoon ground coriander
• 1/4 teaspoon cinnamon
• 1 teaspoon red cayenne pepper
• 1/4 teaspoon ground cloves
• 1 teaspoon garlic paste or puree

Equipment

• Jar grabber (to pick up the hot jars)
• Lid lifter (I like the lid rack that holds 12 lids or you can pull them out one at a time with the lid-lifter that has a magnet from the almost-boiling water where you sanitize them. ($4 at mall kitchen stores and local "big box"stores, but it's usually cheaper online from our affiliates)
• Jar funnel ($4 at mall kitchen stores and local "big box" stores,but it's usually cheaper online from our affiliates)
• At least 1 large pot
• Large spoons and ladles,
• Canning jars (often called Ball jars, Mason jars or Kerr jars) (Publix, Kroger, other grocery stores and some "big box"stores carry them - about $8 per dozen 8-ounce size or pint size jars including the lids andrings). I would stick to pint jars or 8 ounce jars. Quartswould be pretty big for an acidified fruit product. The USDA did testquart jars, though, and found them safe. But, you will get better safetyand quality from the smaller jars due to better heat penetration in thecanner.
• 1 water bath canner (a huge pot with a lifting rack to sanitize thejars of peaches after filling (about $30 to $35 at mall kitchen storesand local "big box" stores, but it's usually cheaper online from ouraffiliates) You CAN use a large pot instead, but the canners are deeper,and have a rack top make lifting the jars out easier. If you plan oncanning every year, they're worth the investment.

Recipe / Directions

Step 1 - Selecting the peaches

Chooseripe, mature fruit of ideal quality for eating fresh or cooking. Theyshould not be mushy, but they also should not be rock hard: just a bitless than dead ripe.

Step 2 - How many peaches and where to get them

You can pick your own, or buy them at the grocery store. But forlarge quantities, you will find that Costco, Sam's Club and BJ's seem tohave the largest peaches and best prices.

Step 3 - Wash the jarsand lids

This is a good time to get the jars ready! The dishwasher is fine forthe jars; especially if it has a "sanitize" cycle. Otherwise put the jarsin boiling water for 10 minutes. I just put the lids in a small pot ofalmost boiling water for 5 minutes, and use the magnetic "lid lifter wand"(available from target, other big box stores, and often grocery stores;and available online - see this page) to pull them out.

Step 4 -Wash the peaches!

I'msure you can figure out how to wash the peaches in plain cold or lukewarmwater.

Step 5 - Peeling the Peaches

Peachesand nectarines should be peeled, as their skins can be tough / chewy injam. Peaches have such thin skins, you really don't need to peelthem.

For those you want to peel, here's a great trick that works with manyfruits and vegetables with skins (like tomatoes): just dip the fruit inboiling water for 30 to 60 seconds.

Remove from the water using a slotted spoon and put into a large bowlor pot of cold water and ice.

The skins will easily slide off now IF the peaches are ripe! The more unripethey are, the longer you will need to heat them.

Step 6 - Cut up the peaches

Cut out any brown spots and mushy areas. Cut the peaches in half, orquarters or slices, as you prefer! Remove pits!

Then mush them up a bit:

Step 7 - Prevent the fruit from darkening!

Now,to keep thefruit from turning brown, when you get a bowlful, sprinkle 1/4 cup lemonjuice or Fruit-Fresh (which is just a mix of citric acid and vitamin C,perfectly natural). Then stir the peaches to make sure all thesurfaces have been coated.

Step 8 - Add the spices

Addthe sugar, vinegar and spices to the chopped peaches.:

• 3 cups brown sugar
• 1 large onion (finely chopped ) about 3/4 cup
• 5 cups red wine vinegar or apple cider vinegar
• 1/4 cup mustard seed
• 1.5 teaspoon ginger paste (available fromAsian grocery stores), or 2 Tablespoons ground dry ginger or 1 teaspoonfresh grated ginger
• 2/3 teaspoon cumin seeds or ground cumin, if you can't get theseeds
• 1 cup raisins
• 1 teaspoon ground coriander
• 1/4 teaspoon cinnamon
• 1 teaspoon red cayenne pepper
• 1/4 teaspoon ground cloves
• 1 teaspoon garlic paste or puree

Step 9 - Cook the peach chutney

Simmerover low heat for 30 to 90 minutes - the goals is just to thicken it to theconsistency you desire! When it cools, it will thicken further, so there'sno need to cook it to death!

Step 10 - Fill the jars

Wiperim and screw threads with a clean damp cloth. Add lid, screw band andtighten firmly and evenly. Do not over tighten.

Step 11 - Process the jars in the water bath

Putthe sealed jars in the canner and keep them cover with at least 1 inchof water and boiling. Boil them for at least 20 minutes (and no morethan 30 min).

Step 12 - Remove and cool

Liftthe jars out of the water and let them cool without touching or bumpingthem in a draft-free place (usually takes overnight), here they won't bebumped. You can then remove the rings if you like, but if you leave themon, at least loosen them quite a bit, so they don't rust in place due totrapped moisture. Once the jars are cool, you can check that they aresealed verifying that the lid has been sucked down. Just press in thecenter, gently, with your finger. If it pops up and down (often making apopping sound), it is not sealed. If you put the jar in the refrigeratorright away, you can still use it. Some people replace the lid andreprocess the jar, then that's a bit iffy. If you heat the contents backup, re-jar them (with a new lid) and the full time in the canner, it'susually ok.

Yourchutney will probably be darker in color than these and look more like thesingle jar shown.It depends upon how much spice you use and how long you cook it.

Other Equipment: From left to right: Jar lifting tongs helpful to pick up hot jars Lid lifter - to remove lids from thepot of hot water Lids - disposable - you may only use them once Ring - holds the lids on the jar until after the jars cool - then you remove them, save them and reuse them Canning Jar funnel - to fill the jars	You can get all of the tools in a kit here: See here for related tools, equipment, supplies on Amazon
Frequently asked questions!