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Monday, October 17, 2011

Further Adventures in Domesicity


This weekend's canning adventure was Apple Rhubarb Chutney from the Ball Complete Book of Home Preserving. I used Twenty Oz. and Wagener apples from the CSA.

It smelled absolutely divine while cooking. I think chutney is a bit of a misnomer - there's no truly savory component. I'm thinking it'll go well with oatmeal, so if that pans out, I may be making this in bulk in the future.

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