Looking for Peach Chutney: How to Make and Can Peach Chutney Easily! With Step-by-step Photos, Recipe, Directions, Ingredients and Costs in 2024? Scroll down this page and follow the links. And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions. There are plenty of other related resources, click on the resources dropdown above. If you are having a hard time finding canning lids, I've used these, and they're a great price & ship in 2 days.
Yield: about 7 to 10 jars (8 ounce size); it depends on the size of the peaches.
Making and canning your own peach chutney is quite easy! Here's how to do it, complete instructions in easy steps and completely illustrated. In the winter when you open a jar, the peaches will taste MUCH better than anything you've ever had from a store, and by selecting the right fruit, it will use less sugar than store-bought canned peaches. Don't let the list of ingredients worry you; they're all readily available at any grocery store! Best of all, you can refrigerate it OR can it for later use.
Prepared this way, the jars have a shelf life of about 12 to 18 months, and aside from storing in a cool, dark place, require no special attention.
Choose ripe, mature fruit of ideal quality for eating fresh or cooking. They should not be mushy, but they also should not be rock hard: just a bit less than dead ripe.
You can pick your own, or buy them at the grocery store. But for large quantities, you will find that Costco, Sam's Club and BJ's seem to have the largest peaches and best prices.
This is a good time to get the jars ready! The dishwasher is fine for the jars; especially if it has a "sanitize" cycle. Otherwise put the jars in boiling water for 10 minutes. I just put the lids in a small pot of almost 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.
I'm sure you can figure out how to wash the peaches in plain cold or lukewarm water.
Peaches and nectarines should be peeled, as their skins can be tough / chewy in jam. Peaches have such thin skins, you really don't need to peel them.
For those you want to peel, here's a great trick that works with many fruits and vegetables with skins (like tomatoes): just dip the fruit in boiling water for 30 to 60 seconds.
Remove from the water using a slotted spoon and put into a large bowl or pot of cold water and ice.
The skins will easily slide off now IF the peaches are ripe! The more unripe they are, the longer you will need to heat them.
Then mush them up a bit:
Now, to keep the fruit from turning brown, when you get a bowlful, sprinkle 1/4 cup lemon juice or Fruit-Fresh (which is just a mix of citric acid and vitamin C, perfectly natural). Then stir the peaches to make sure all the surfaces have been coated.
Add the sugar, vinegar and spices to the chopped peaches.:
Simmer over low heat for 30 to 90 minutes - the goals is just to thicken it to the consistency you desire! When it cools, it will thicken further, so there's no need to cook it to death!
Wipe rim and screw threads with a clean damp cloth. Add lid, screw band and tighten firmly and evenly. Do not over tighten.
Put the sealed jars in the canner and keep them cover with at least 1 inch of water and boiling. Boil them for at least 20 minutes (and no more than 30 min).
|Recommended process time for Peaches in a boiling-water canner.
|Process Time at Altitudes of
|Style of Pack
|0 - 1,000 ft
|1,001 - 3,000 ft
|3,000 - 6,000 ft
|Above 6,000 ft
Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight), here they won't be bumped. You can then remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don't rust in place due to trapped moisture. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok.
Peaches, pears and apples may also show a blue, red or pink color change
after canning. This is the result of natural chemical changes that sometimes
occur as fruits are heated. It is harmless and won't affect flavor!
Also, avoid storing canned food near heat sources such as a furnace, water heater, hot water or sunny areas. Jars need to be kept cool and dark for longer storage life and to protect against spoilage. Be sure to store in a dry place. If the lid or band rusts, that can cause the seal to break.
Your chutney will probably be darker in color than these and look more like the single jar shown. It depends upon how much spice you use and how long you cook it.
From left to right:
You can get all of the tools in a kit here:See here for related tools, equipment, supplies on Amazon
Frequently asked questions!
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Deluxe Food Strainer and Sauce Maker
With the Deluxe Food Strainer/Sauce Maker, you can make creamy peach sauce and smooth tomato sauce without having to peel and core! This multi-use strainer forces food through a stainless steel screen, automatically separating the juice and pulp from the seeds, shins, and stems. Perfect for purees, creamed soups, baby foods, pie filling, juices, jams, and more. Save time, effort, and money by preparing your own tasty sauces to be used immediately or boiled for future use. Do bushels with ease and in a fraction of the time. Includes the tomato/ screenwith easy twist on design and instruction/recipe booklet.
The Deluxe model comes with the standard TomatoScreen; as well as the Berry Screen, Pumpkin Screen, and Grape Spiral. Note
most recent version of
the Ball Blue Book
most recent version of
the Ball Blue Book of Home Canning