Questions on Canning Gooseberry chutney

B

barb_b

Well-known member
Any thoughts on how many cups = 4 lbs of gooseberries? I do not have a scale; and the recipe intrigued me. Also, would you recommend H2o processing it? The recipes I found do not specify. (I am assuming yes)....

Thanks in advance,

Barb

Gooseberry Chutney
4 lb Gooseberries

3 Medium sized onions

3 c Brown sugar, tightly packed

1 1/2 c Cider vinegar

1 1/2 c Dry white wine

1 c Seedless raisins

1 ts Salt

2 ts Dry mustard

1 ts Ground ginger

1 ts Turmeric

1/2 ts Cayenne pepper

Wash the gooseberries and remove the stems and blossoms. Chop or grind the gooseberries and onions together and place them ina preserving kettle with the remaining ingredients. Cook this mixture uncovered over low heat, stirring frequently, until it thickens, about 2 hours. Ladle into hot, sterilized jars and seal immediately.

 
From my experience, I would think about

4 to 5 cups. They usually say that a pint weights between 1.5 to 2 lbs, depending on the amount of water in the berry. Gooseberries are kind of small, so I imagine there would not be a lot of air space in the measuring cup, so that might make it a little less, like closer to 4.

Looks like a good recipe. I have never water-bathed anything in my life, except for in chemistry class! so I'm not one to comment on water processing. Seems like a long time to cook them, so I would say you could reduce that time if you water process them. But that's just an educated guess!

 
My Farm Journal Freezing and Canning book recommends 5 minutes in a water bath for chutney.

I have no idea how to calculate pounds of gooseberries! (like grapes?) Most of my recipes for chutneys call for fruit in quarts or pints. Maybe you could take them to the market and weigh what you have and calculate the amount of sugar, etc. from there?? Again, FJ says th use 1 1/3 to to 1 1/2 pounds for each frozen pint of gooseberries. I hope this helps...

 
this recipe seems to use the "new" commercial jars which seal themselves (more)

and have one piece lids...
Y
es, water bath, 5 minutes to seal two piece lids...
and after 2 hours cooking, an extra 5 minutes in the jar will not affect the product.

 
this chutney sounds so good---and different. I wish we had gooseberries up here. my Mom always had

a bunch. I remember her with a big bowl on her lap and the dedicated nail clippers that she used to clip all the stems off with. She always had something in her hands while watching TV---knitting or mending or de-stemming gooseberries.

 
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