Monday, June 2, 2014

First Canning of the Season


Many times as the summer progresses, Sunday's become our main day for canning.  Yesterday among all of the farm tasks that had to get done, especially those important things at the beginning stages of garden growth, we added our first canning of the season to the mix.  The question is always what to do with the rhubarb.  We have a couple of smaller plants and this mammoth one that is so good to us.  I love to make cakes and crumbles with it fresh, but I tend not to be in the mood for the flavor later on when I crave the stone fruits of summer or heavier winter confections.  Our favorite jellies are the red currents and berries, so I really do not use the rhubarb there.  Last year we pressure canned a lot of rhubarb, and it is still waiting to be used, so it will be added to our next batch of wine.


As I brain-stormed ways to utilize it I began looking for savory recipes.  When I came across the Rhubarb Chutney I began to see the perfect way to use it year round and store volumes of it.  Needless to say the savory spice with the tart rhubarb leads to a perfect chutney to serve as an accompaniment for chicken or pork, puree into a BBQ sauce, or simple pour over a block of soften cream cheese and serve with sesame crackers (must try that this week)!  I think that this recipe will be utilized at least once more this season, maybe twice.  I want to hold onto this tasty stuff for as long as I can this year!


Spicy Rhubarb Chutney
based on a recipe from Accidental locavore

4 lbs rhubarb, chopped 1/2" dice
3 C red onion, diced
8  cloves garlic, minced
5 Tbsp fresh ginger, minced
3 C golden raisins
3 C brown sugar
2 Tbsp kosher salt
2 tsp allspice
2 tsp coriander
4 tsp mustard seeds
1 tsp red pepper flakes
1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp smoked paprika
2 C cider vinegar

Place all of the ingredients except the cider vinegar into a large stock pot, bring to a boil and simmer for 30 minutes or until onions and rhubarb very soft.  Add cider vinegar and cook for another 30 minutes until the chutney is very thick and will mound on a spoon.  Place into hot jars with 2 part lids and water bath 15 minutes for pints.  Yield 9 pints.

1 comment:

  1. My favorite thing to do with it is to put it on roast butternut squash. I love the tartness of it with the sweetness of the squash. Putting it with cream cheese is genius and will be on my next plate of appetizers!

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