Makes 3 pints

8	C	Coarsely diced, peeled and cored green cooking apples (about 3 lbs)
2	C	Coarsely chopped onions (about 1 lb)
2	C	White seedless raisins
2	C	Dark brown sugar
1�	C	Malt vinegar
1	tbsp	Mustard seeds, crushed with a mortar & pestle or wrapped in a towel and crushed with a rolling pin
1�	tsp	Mixed pickling spice tied in cheesecloth
1/2	tsp	Ground ginger
1/2	tsp	Cayenne pepper

• In a heavy 6 to 8 quart enameled or stainless-steel pot, combine the apples, onions, raisins, brown sugar, vinegar, mustard seeds, pickling spice, ginger and cayenne pepper. Bring the mixture to a boil, stirring occasionally, then reduce the heat to low and simmer uncovered for 2 hours, or until most of the liquid has cooked away and the mixture is thick enough to hold its shape in a spoon. Stir it frequently as it begins to thicken, to prevent the chutney from sticking to the bottom and sides of the pan. Remove the pot from the heat.
• With a large spoon, ladle the chutney immediately into hot sterilized jars, filling them to within 1/8 inch of the top and following the directions for canning and sealing.

  How To Prepare and Seal Canning Jars

  To ensure consistent results in home canning, use standard canning jars with matching lids and rings; jams and jellies can be put up in jelly glasses with matching lids. An airtight seal is imperative. Examine each container carefully and discard those with covers that do not fit securely or those with cracked or chipped edges.

  Wash the jars, glasses, lids and rings in hot, soapy water and rinse them with scalding water. Place them in a large, deep pot and pour in sufficient hot water to submerge them completely. Bring to a boil over high heat. Then turn off the heat and let the pan stand while you finish cooking the food that you plan to can. The jars or glasses mush be hot when the food is placed in them.

  To be ready to seal jelly glasses, grate a 4-ounce bar of paraffin into the top of a double boiler (preferably one with a pouring spout), and melt it over hot water. Do not let the paraffin get so hot that it begins to smoke; it will catch fire easily.

  When food is ready for canning, remove the jars or glasses from the pot with tongs and stand them upright on a level surface. Leave canning lids and rings in the pot until you are ready to use them. Fill and seal the jars one at a time, filling each jar to within 1/8 inch of the top. Each jar should be sealed quickly and tightly with it's ring and lid.

  The jelly glasses, filled to withnin 1/2 inch of the top, should also be sealed at once. Pour a single thin layer of hot paraffin over the surface of jelly, making sure it covers the jelly completely and touches all sides of the glass. If air bubbles appear on the paraffin, prick them immediately with a fork or the tip of a knife. Let the glasses rest until the paraffin cools and hardens; then cover them with metal lids.

  NOTE: If there is not enough food to fill the last jar or glass completely, do not attempt to seal it. Refrigerate and use it as soon as possible.