Indiana Peach Chutney Recipe

A vintage recipe updated for modern palates and kitchens, this take on Indiana Peach Chutney is a little spicy, perfectly sweet, and is ideal for preserving peach season.

Six jars of Indiana Peach Chutney

I woke up Sunday morning, itching to get rid of some cookbooks. At least once a year, I like to sort through my absurdly large collection and move some things along. My criteria for letting go of books is pretty simple (if a little haphazard).

If I’ve never cooked from it, I pull it from the shelf and flip through. If nothing strikes my fancy, it goes in the outward bound stack. If spot something that tickles my culinary creativity, I drop a marker in the book and either put it back on the shelf or, if it’s something I want to make in the immediate future, I put the book on my desk.

The Best in American Cooking, the book that contains the recipe for Indiana Peach Chutney

I had spent the previous couple days in Indiana for the Can-It Forward Day festivities, and so when I evaluated whether I was going to keep my copy of Clementine Paddleford’s The Best in American Cooking, the recipe for Indiana Peach Chutney caught my eye.

It also spoke to me because I had a fridge full of peaches and nectarines from the latest shipment from Washington State Stone Fruit Growers and needed to start moving that fruit into jars.

The original recipe for Indiana Peach Chutney

Of course, I didn’t follow the recipe to the letter. To begin with, I don’t have the patience for a process that requires one to poach the fruit in a sugar syrup until translucent (I used a combination of peaches and nectarines, and didn’t peel any of them, either).

Next thing to go was the two styles of raisins (I had dark ones in abundance and so that’s what I used). Finally, I couldn’t abide the idea of adding food coloring. I was certain that whatever color it ended up being would be totally fine.

Indiana Peach Chutney ingredients in the pot

If you tuned in to Monday night’s livestream (catch the next one on Monday, August 21 at 9 pm eastern), this is the recipe I used to demonstrate steam canning (I promised it a bit earlier than this, but such is life).

The finished flavor is gingery, a little bit spicy, and very fruity. Like many other chutneys, this one is going to be great with cheese, perfect as a bright condiment alongside grain bowls, and delightful on a post-Thanksgiving turkey sandwich.

Close up on jars of Indiana Peach Chutney

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Giveaway: Anolon Vesta Cast Iron 7 Quart Casserole

I bought my first piece of enameled cast iron cookware in the spring of 2007. It was from TJ Maxx and cost all of $40 (which felt like a fortune on my grad student budget). It was lime green, held about five quarts, and I thought it was the nicest thing in my kitchen. Heartbreakingly, the enamel began to chip and crack after only dozen uses.

Since then, I’ve had a number of pieces of enameled cast iron from a number of different makers, but continue to search for the unicorn of this category. A piece that is affordable enough that I can recommend it to someone on a grad school budget, that doesn’t chip easily, holds enough to feed a crowd, and is great for cooking down jams, fruit butters, and sauces.

Friends, I think I’ve finally found the mythical creature of enameled cast iron cookware and it’s known as Anolon’s Vesta Cast Iron 7 Quart Casserole. The outside is an elegant coffee color and the interior sports a matte black enamel interior. The underside of the lid is studded with raised nubs that are designed to channel flavorful liquid back into the food as it cooks. It conducts heat evenly, cleans up beautifully, and is far more affordable than other enameled cast iron pots of comparable size.

Now, if this pot looks familiar, that’s because I featured the braiser from this line a couple of years back. And while I still regularly employ that braiser, this seven quart casserole is the pot that’s taken up permanent residence on my stove top. I’ve used it for at least eight batches of jam, chutney, and compotes, as well as several rounds of soup and pasta sauce. It’s a work horse and I couldn’t be more pleased with it.

If you watched my livestream earlier tonight, you saw me scooping chutney out of this very pot! And happily, this week the folks at Anolon are letting me give away one of these highly useful, totally durable, and perfectly elegant casseroles away to a lucky blog reader! Use the widget below to enter!

For more information about Anolon and their cookware, follow them on social media. Here’s where you can find them.

Facebook | Twitter | Instagram | Pinterest | YouTube

Disclosure: Anolon is provided both the casserole you see here and the one I’m giving away at no cost to me. All opinions expresses are entirely my own. 

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Upcoming Classes: Facebook! Glen Mills, PA! Sewell, NJ! Arundel, ME!

After a slow few weeks, event season is picking back up around these parts. Here’s where you’ll find me this week!

Monday, August 7
It’s a Facebook Live night! I’ll be streaming on my Facebook page from 9-10 pm Eastern Time. Tonight, I’ll be talking about steam canning, which is one of the skills we’re focusing on in this month’s Mastery Challenge.

Tuesday, August 8
I will be at the Rachel Kohl Community Library in Glen Mills, PA from 6-7:30 pm, offering a free small batch jam making demo. I will have a limited number of books with me and will offer up tastes of the jam at the end of the event.

Thursday, August 10
You’ll find me at the Margaret E. Heggan Free Public Library in Sewell, NJ from 7 to 8:30 pm for a free pickle making workshop. I’ll show you how to make both refrigerator pickles and shelf stable pickles and will have samples for tasting. I’ll also have a limited number of books with me for sale and signature.

Saturday, August 12
I’ll be at Frinklepod Farm in Arundel, ME for a four-hour, hands-on canning workshop. Participants will peel, chop, stir, pack, and can 3-4 delicious batches of jams, pickles, and chutneys. This empowering and fun workshop is appropriate for both beginners and experienced canners alike and all participants will go home with jars of preserves made in class. More details and registration information here.

For all my upcoming classes, head over to the classes and events page!

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Skills for the August Mastery Challenge

It’s August and that means that for those of you participating in the Mastery Challenge (and remember, you can opt in or out each month), it’s time to try out a new skill. This time around, we’ve got two skill options to choose from. You can either try Low Temperature Pasteurization or Steam Canning (or both). Let’s split them apart and dig into each technique individually.

What is Low Temperature Pasteurization?

Low Temperature Pasteurization (LTP) is a process in which you simmer jars of pickles in water that’s between 180 and 185 degrees F rather than process them in a boiling water bath. You do this for a longer period of time (typically 25-30 minutes). The longer, lower temperature allows you to kill off bacteria while retaining a firmer finished texture.

This technique is used primarily for pickles, as a way to retain a crunchier, firmer texture (though don’t get too excited. They still soften a little. But it’s better than pickles from a boiling water bath canner). The pickles are prepared just as you would for a boiling water bath process and are fully submerged in water for best heat penetration.

The trickiest bit of LTP is maintaining the proper temperature. I like to use an immersion circulator (as described in this post from last fall), but a reliable stovetop or portable induction burner will also do the trick. Just make sure to have a good digital candy thermometer that can clip onto the pot on hand to keep tabs on the temperature.

Currently, this process has only been tested on cucumber pickles, but adventurous canners might also try it on hot peppers (similar pH to cucumbers) or green tomatoes (lower pH) to create more textural finished pickles.

For more on this process, I recommend reading this piece on Healthy Canning and this one on The Babbling Botanist.

What is Steam Canning?

Before we dig in, let’s address the elephant in the room. Some of you might be thinking, “hey, isn’t steam canning a prohibited technique?” Well, for the longest time, steam canning wasn’t a process that was recommended by canning experts. This wasn’t because it was necessarily unsafe, but instead because there wasn’t funding available to do the research necessary to determine its safety. However, thanks to research done at the University of Wisconsin, it has been determined that it is now safe to use under certain circumstances.

Steam canning (also sometimes known as atmospheric steam canning so as to differentiate it from pressure canning, which also uses steam), is a process in which jars are enclosed in a large pot that contains a few inches of water and is in possession of a tight-fitting lid. The water is brought to a boil, which produces steam. The steam reaches 212 degrees F (same as the water would), and the jars are duly processed.

You typically see two different kinds of steam canners. There are those that look like old-fashioned cake tins, with a shallow base and a large domed lid. The second type looks like a traditional boiling water bath, but has a rack designed to elevate the jars and a thermometer in the handle, allowing you to see when the interior of the pot has achieved the proper temperature.

The benefits of steam canning are that you don’t need to use as much water (great for drought-stricken areas), you don’t need to keep your burner at full blast (once you’ve built up a head of steam, you don’t need as much heat to maintain it), and because you’re working with less water, it takes less time and energy to reach the proper temperature.

Steam canning can be used for any high acid preserve, provided it is processed for 45 minutes or less. Any longer and you run the risk of boiling the water reservoir dry, which isn’t good for your preserve or your cookware.

For more on steam canning, read this piece from the University of Wisconsin Extension, this article from Healthy Canning, and this one from canning doyenne Linda Ziedrich.

Recipes

I’m not going to recommend recipes this month, because the field is pretty wide open. You can do a small assortment of pickles with LTP and an almost endless array of recipes with steam canning. Try applying one of these techniques to an old favorite, or test drive them with something new and delicious. The choice is yours!

To be included in the monthly stats and round-up, please submit your finished project by Wednesday, August 30 using this form.

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July Mastery Challenge Round-up: Hot Pack Preserving

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We closed the books on July a few days ago and so it’s time finish up another skill in our Mastery Challenge. This month, we focused on hot pack preserving and more than 130 of you reported in that you’d tried preserving something using this method.

Starring ingredients included apricots, apriums, artichokes, beets, black currants, blackberries, blueberries, cantaloupe, carrots, cherries (both sweet and tart), corn, cucumbers, eggplant, fennel, figs, gooseberries, green beans, jalapeños, kohlrabi, mangos, mushrooms, onions, peaches, plums, raspberries, rhubarb, shishito peppers, sour cherries, strawberries, watermelon rind, wineberries, and zucchini.

People made all sorts of products, including chutneys, fruit packed in syrup, jams, pickles, salsas, and tomato products.

According to the survey, a lot of you made more than one batch, which is always delightful. I’m happy that so many of you were inspired to dig in more deeply.

As far as satisfaction with skill goes, the results made me giggle. Most of you felt pretty friendly towards hot packed at the start of the month.

But, at the end of the month, those of you who participated were all in. Such happy, positive reactions!

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Jams, Chutneys, and Mostardas

Pickles, Relish, and Salsa

Tomatoes and Whole Fruit/Veg Preserves

And finally, a few comments from the submission form:

Lisa from Aurora, Ontario said, “Interesting to see how the hot pack played out in practice, not just theory. Peaches are a lot more work than I thought they’d be!” So true! Peaches are a beast, but so worth the work!

Ann from Vashon, Washington said, “My time was limited and produce was lagging – but the Walla Walla sweets were in so I tried the onion relish. Definitely worth while! So glad I’m learning more about hot pack. Hope to do some tomatoes soon as they are now arriving in our local markets.” Onion relish is delicious!

Tesla from Memphis, Tennessee said, “I had already done a lot of hot pack preserving, but until this month I had no idea that’s what I was doing – or the reasons why you’d use a hot pack with a particular fruit or to get a particular result. This month was an example of how the Mastery Challenges are educational for me, even when I’m not making something new!” So glad it was useful!

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Can-It Forward Day 2017

It’s August, and that means it’s time for the 7th annual #canitforward celebration with the folks at Ball Canning! Tune in tomorrow, Saturday, August 5 at 12 noon (eastern time) on the Ball Canning Facebook page for a live Can-It Forward canning demo with canning expert Jessica Piper and Kathryne Taylor of Cookie and Kate.

Then, tune in every Wednesday in August at 12 noon for the Ball Canning Preserving Summer Canning Series.  You’ll see both experienced canners and newbies join Jessica in the Ball Test Kitchen to preserve peak summer flavors to enjoy throughout the year (my video will air on August 23, so mark your calendars).

Finally, make sure to head over to the Ball Canning Facebook page tomorrow, because they’ll be launching a fabulous giveaway. All you have to do to enter is share a picture of yourself holding or interacting with one of the new jars (Spiral, Smooth, or Sharing*).

*For every package of Ball Sharing Jars purchased, Newell Brands will donate four meals to Feeding America.

And for more canning inspiration and weekly sales (check back every Sunday for a new discount), head over to FreshPreserving.com.

Disclosure: I am a paid partner for Ball Brand. However, all thoughts and opinions expressed are entirely my own. 

 

 

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