As is my Thanksgiving tradition, I make cranberry chutney for friends and neighbors. My super classy vessel of choice is a ziplock plastic screw top jar. I would like to get a head start on my cooking by canning the chutney.
Has anyone had luck processing chutney or cranberries without having to alter their recipe? I'd rather not add any pectin (powdered or liquid), but i'm not sure if the cranberries, apples, pecans, raisins, etc. will be enough to preserve.
Thank you!
Anna
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