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Wash 4 half pint jars and 4 screw bands. Prepare lids according to manufactures directions: set aside. For canned chutney; fill water bath canner half full and heat to boiling.
Place dried plums in a small saucepan and add enough water to cover. Bring to a boil over medium high heat. Boil for 10 minutes. Drain, cool and chop.
Combine vinegar, sugar, coriander, cinnamon, salt and pepper in an enameled or stainless steel pan. Heat to boiling; add prepared plums, apples, currants, onions and tomatoes.
Cover and continue to boil, stirring frequently with a wooden spoon, for about 20 to 30 minutes, until thick.
Carefully ladle into jars. Wipe jar rims. Adjust lids and process for 15 minutes or refrigerate jars and use within 3 months. Makes about 4½ pint jars.
Note: This recipe can be doubled or tripled with very good results. urbanext.uiuc.edu/apples
In a large skillet, heat oil over medium-high heat. Add onion and garlic. Cook and stir 2 to 3 minutes.
Add beans, tomatoes, and oregano. Bring to a boil.
Stir in rice. Cover, reduce heat, and simmer for 5 minutes.
Remove from heat, and let stand 5 minutes before serving.
Makes 9 servings.
Nutrient Analysis per 1/2-cup serving: Calories: 120, Fat: 2 grams, Total Carbohydrate: 21 grams, Protein: 4 grams, Sodium: 250 milligrams
When you need to open a bottle of wine set the bottle on a folded dish towel, placed in the kitchern sink. Having the bottle at a lower level provides extra leverage for making uncorking much easier
The thick strand of white pith along the center ridge of a lemon wedge can cause the juice to squirt out in all directions during squeezing. After cutting the lemon into wedges, simply cut away the tough pith from the wedge, and the lemon juice will end up in your tea cup and not in your eye.