Beet Chutney

Directions

1. 1
   With food grinder using coarse blade, grind together beets, apples, onions and green pepper.
2. 2
   In 4 quart stainless steel or enamel Dutch oven over medium heat, bring ground mixture, brown sugar and remaining ingredients to a boil, stirring often.
3. 3
   Simmer, uncovered, 30 minutes or until thick, stirring frequently.
4. 4
   Immediately ladle simmering mixture into 8 clean, hot 1/2 pint jars, leaving 1/4 inch space at top.
5. 5
   Wipe rims of jars with damp cloth.
6. 6
   Cover with lids and seal according to jar manufacturers directions.
7. 7
   Process in boiling water bath 15 minutes from time water in canner returns to a boil.
8. 8
   Remove jars.
9. 9
   Cool on racks 12 to 24 hours.
10. 10
    Check jars for airtight seal.
11. 11
    Makes 8 half pints.
12. 12
    Farm Journals Best Ever Vegetable Recipes