Apple And Tomato Chutney In Slow Cooker

I have one last canning project to share with you for the season. This was one of my last canning projects and it is one you can still do if you have some green tomatoes lingering on your plants and some tart apples lingering in the refrigerator. It was driving me crazy that we had so many green tomatoes on our plant. I pickled a few jars, but wanted to try something different with them as well. In the past, I've made this plain green tomato chutney and froze it, but I wanted one that was canning safe (no freezer room plus I want to gift them) and I really wanted to incorporate apples because we had so many. Chutney is something that is easy to make. You really just chop and measure the ingredients and then cook it down in a pot for a while, giving it an occasional stir. These jars of chutney will make lovely holiday gifts as they are perfectly spiced to enjoy during the winter. I am aiming for a simple holiday season this year and part of that is homemade gifts. This chutney pairs beautifully with roasted meats, especially pork, turkey, and chicken, and I think it would be excellent with duck. It's perfect for a cheese plate or on a grilled panini with your favorite meat and cheese. I used this recipe from SB Canning. I am putting the whole recipe below with some minor modifications (I also made a half batch, which yielded 3 pints). As always, you should follow directions carefully when canning and use trusted recipes.

Green tomato and apple chutney
3 lbs. firm green tomatoes
2 lbs. firm tart apples
2 cups raisins (I used black)
1-1/2 cups diced onions (I used red)
2 teaspoons finely minced garlic
2 cups packed light brown suga
1 cup granulated sugar
2 teaspoons pickling salt (I used sea salt)
1-1/2 cups apple cider vinegar
2 tablespoons freshly grated ginger root
1-1/2 tablespoons mustard seeds
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1/2 teaspoon hot red pepper flakes

Cut out the cores and any blemishes from the tomatoes. Chop and place them in a large pot. Core and dice the apples and add them to the pot. Add the raisins, onion, garlic, sugars, salt, and vinegar. Stir well and bring to a boil over medium-high heat. Reduce the heat and cook at a low boil, stirring often, for 30 minutes.

Add the spices (ginger through red pepper) and stir well. Continue to cook at a low boil, stirring occasionally, until it reduces and will hold it's shape on a spoon, about 20 more minutes.

Ladle the hot chutney into your prepared pint or half-pint jars leaving 1/2-inch of headspace. Wipe the rims with a damp paper towel. Top with prepared lids and rings. Process in a boiling water bath for 15 minutes. Let sit and cool over night and check to ensure the jars have properly sealed. Store in a cool, dark place for up to one year.

What was I cooking one year ago?: Borscht
Two years ago?: apple-stuffed acorn squash
Three?: maple-mustard roasted baby turnips