Sunday, September 16, 2012

Getting ready for the Indian Summer

Peaches and Wine | How divine!
The peaches are ripe, and the juice runs down your chin. The dahlias are glorious, and I can see the odd leaf here and there looking rather tired after the long summer heat. It's coming the Autumn, and I shall hopefully be ready. I made a run to Noble Orchards and bought a large box of peaches, mine did not do well this year. Although my nectarines and apricots made up for them many times over.

Once again I have tomatoes coming out of my ears, though this type I'm not particularly keen on, so I went to Ted's house down the road and he loaded me up with some goodies from his plants.
Ted's Heirloom Tomatoes
Indigo Rose Heirloom Tomatoes

The secret to good flavoured chutney is not just about ingredients, but having a good, long simmer for hours over a couple of days. Reducing the ingredients into a thick sweet mass prior to canning. Ideally simmering for at least half a day, then reheating prior to canning the following day should work best.

After 8 hours looks gorgeous
I used a combination of large heirloom tomatoes and Indigo Rose, which has a rather bland taste, similar to a roma, but the colour is magnificent.

Use Summer Tomato|Peach chutney as a condiment with roast chicken, beef or pork. Slather the chutney on a cheese or vegetable baquette sandwich, or pour some over cream cheese. Serve with crackers for a simple snack with drinks.

2 cups each white and brown sugar
2 cups apple cider vinegar
2 cups red wine vinegar
2 cups balsamic vinegar
6 tbsp peeled fresh ginger, finely chopped
2 tsp sea salt
1 tsp ground pepper
2 tsp each of ground cumin, cardamon, coriander
1 dash of red chili pepper flakes
7-1/2 lbs tomatoes, chop into large pieces. Large tomatoes, remove skin and seeds prior to chop
2 large peaches, chopped
2 yellow onions, chopped
1 lb golden raisins
2 lemons, use zest and juice from both

In a large, heavy-bottomed pot, combine the sugars, vinegar, and spices. Bring mixture to a boil, stirring to dissolve sugar. Lower the heat, add tomatoes, onions, raisins, lemon zest and juice. Keep stirring. Add peaches after an hour. Cook, uncovered, over low heat for 6 hours, stirring occasionally. Turn off heat, and put lid on. In the morning slowly reheat, cook for an additional 2 hours then begin your canning process.

Store in sterile jars. Process jars in a water bath for 10 minutes after water begins to boil. Lift from water bath, let sit for 5 minutes then remove and cool.

Makes 12 8 oz jars

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