MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: GREEN TOMATO CHUTNEY #2
  Categories: Can/cure, Relishes
       Yield: 1 Servings
  
      16 c  Green tomatoes; peel/sliced
     1/2 c  Pickling salt
       3 ea Onions; chopped
      16 c  Apples; chopped
       3 ea Green peppers; chopped
       4 c  Vinegar
       3 tb Pickling spice
       6 c  Brown sugar
       1 ts Chili powder
  
   In large glass, stainless steel or enamel bowl, layer tomatoes and
   pickling salt; add enough cold water to cover, refrigerate overnight.
   
   Next day, drain and rinse tomatoes well. In large stainless steel or
   enamel saucepan, combine tomatoes with onions, apples, peppers and
   vinegar; bring to a boil; boil 30 minutes.
   
   Tie pickling spice in large square of cheesecloth, creating spice
   bag; add to mixture in pan. Stir in sugar and chili powder; simmer
   over medium heat about 2 hours or until thickened. Stir frequently to
   prevent scorching.
   
   Fill boiling water canner with water. Place 7 clean 500 mL jars in
   canner over high heat.  Prepare lids according to manufacturer’s
   instructions.
   
   Discard spice bag. Ladle chutney into hot jar to within 1/2-inch of
   top rim (headspace). Remove air bubbles by sliding rubber spatula
   between glass and food, readjust headspace to 1/2 inch. Wipe jar rim,
   removing any stickiness. Center lid on jar; apply screw band just
   until fingertip tight. Place in canner. Repeat for remaining jars.
   Cover canner, return water to a boil, process 10 minutes. Remove
   jars. Cool 24 hours. Check jar seals (sealed lids curve downward).
   Remove screw bands, store separately. Wipe jars, label and store in a
   cool, dark place. Serve this sweet chutney with hot spicy entrees and
   appetizers. Makes 7-500 mL jars.
   
   Source: The Toronto Star, October 11, 1995
  
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