Monday, July 19, 2010
Canned Rhubarb-Orange Chutney (and Harissa)
Last Saturday had longstanding plans with a friend to can her surplus CSA-delivered rhubarb and my leftover-from-pie rhubarb. I have a weakness for clever tools (not to mention a weakness for tangy chutneys) and had never canned before, so I was pretty psyched. Then a heatwave hit Denver/Boulder. Not to be deterred, we decided to can in swimsuits, with frequent breaks to go outside hang out in some cool water while things boiled.
Anyway, since you can't very well mess with canning recipes all willy nilly, this post is mostly just an excuse to put up a pretty picture, and a tip to check out this book if you want to make a habit of canning.
We made the orange-rhubarb chutney and the harissa paste. Et voila!