Comments on: Grilled Pork Tenderloin with Rhubarb Chutney and Grilled Asparagus

By: Carol SB

Carol SB — Thu, 18 Jun 2009 01:13:44 +0000

I’m with you Julie– I strted to do the “hot out of the dishwasher” thing years ago. Never a problem. Of course, ‘most everything I “put up” is high in acid &/or sugar, so low risk. (I wouldn’t likely do tomatoes this way).
My favorite Rhubarb Chutney recipe is from Home on the Range (1982: Nancy Millar). Plenty of other good Rhubarb recipes in that cookbook, too.
Rhubarb Chutney
10 c. chopped Rhubarb
7 c. sugar
2 c. cider vinegar
2 tsp. each cinnamon and allspice
1 tsp. cloves
I also add a lot of ginger and about 1/4 tsp. cayenne pepper.
Simmer in a big open pot for …recipe says 1 1/2 hours but it always seems to take several hours, or maybe I’m just impatient. Anyways, simmer until it thickens and is shiny. Then do whatever jar routine you are comfortable with.
This stuff is the *best* on a cheese sandwich… good grainy bread, sharp cheddar, and a slather of rhubarb chutney.

By: JulieVR

JulieVR — Wed, 17 Jun 2009 20:23:27 +0000

I may get some flak for this, but I rarely do the water bath process – I wash my jars in the dishwasher and bring them out hot, then ladle the hot chutney (or jam, or whatever) into them, lid them and screw on the rings. They seal as they cool, and always work perfectly. (And of course the pop-lid are a safety feature in case any of them don’t!)

By: Kate

Kate — Wed, 17 Jun 2009 20:20:32 +0000

I am going to try this recipe too, probably make a double batch. Can you tell us if it can be sealed like jelly jars, or does it require a water-bath process? Thanks!

By: June

June — Wed, 17 Jun 2009 18:30:32 +0000

Love Rhubarb but it’s hard to find here too as it’s impossible to grow in the heat. I do remember though when I lived in Calgary, walking the back alleys at night looking for it. Oh, those were the days. This chutney sounds wonderful so it’s going on my list of things to make while we’re in Oregon in July. Thanks for the inspiration, Julie!

By: Aimee

Aimee — Wed, 17 Jun 2009 16:10:59 +0000

Since we’re on a rhubarb kick over here, I may as well give this a try. Sounds pretty great paired with the pork.