Autumn arrived on the October winds here in the midwest, as the shift inward begins. As our autumn preparations begin I’m harvesting culinary & medicinal herbs from the garden to dry, AJ is cutting down trees damaged trees & stacking fire wood for the long winter months ahead.

I started a late fall garden. The snap peas are showing there blooms, the amaranth is growing tall. Our kale & lettuce is nearly ready to harvest, & I need to go water the kale & broccoli now that I’m thinking about it, no rain in sight…

I’m canning to putting up the autumn harvests still coming in our unseasonably warm October weather. My dear friend’s peach tree was spilling over, she invited my mom & I to come and harvest its fruits. This shift is infused with nostalgia and nourishment and often infused more time spent in the kitchen, prepping meals & cozied up.

I’ll be sharing this delicious tested and approved recipe for Lemon Peach Turmeric Chutney. This would be so delicious served on a cheese board paired with crusty bread, sliced moonglow pears and olives, mixed into mayonnaise for a spread atop a burger or on the side with roasted potatoes.

I’ve decided to do a list of some of the tips I’ve learned along my canning journey. This is a post and a recipe for beginning canners & experts, alike to help refresh your canning knowledge & skills!

CANNING DO’s & DON’Ts

Here are some important basics for water bath canning to ensure proper techniques, food safety & shelf life.

DOs

Fill one jar at a time. Following this order: fill the jar, measure headspace, remove air bubbles, wipe the rim, secure the lid and tighten the ring fingertip tight, place the jar in the water bath canner. Remove another clean, hot jar from the water bath canner and repeat.

Use bottled lemon juice. It has a consistent pH level.

Follow a tested and approved recipe.

Heat the jar before filling jar with hot contents to prevent thermal shock.

Use wood or plastic utensils in the jar.

Check headspace, remove air bubbles, and wipe the rim with a clean cloth. If jars are overfilled they could bubble over, if they are under filled, all air may not vent our preventing a vacuum seal.

Use correct jar size for the recipe, if necessary you can size down on the jar, but you cannot size up.

DON’Ts

Don’t assembly line fill your jars, meaning don’t set all the jars out to fill at once. This lets the canning mixture cool & leaves it susceptible to bacteria.

Don’t add your own element to the recipe or deviate from the recipe to ensure food safety.

Don’t use metal utensils in the jar.

Don’t reuse jar lids for canning. Glass jars and bands can be reused, but fresh lids are required for a seal.

Don’t tighten ring too tight. Fingertip tight ensures air can vent to create vacuum seal.

Don’t place hot jar directly onto countertops, use a wooden cutting board instead.

Did you know some of this canning knowledge?

Lemon Peach Turmeric Chutney

Preserving Method: Water-Bath-Canning

Makes about 4 pint (16 oz) jars

“You’ll love this sweet and tangy recipe. It’s both sweet and savory, and is a perfect companion for meats and sandwiches. Make a large batch and take advantage of sweet peaches!”

Ingredients

3 large meyer lemons (about 1 lb), quartered and thinly sliced

1 medium onion, small diced

8-10 peaches, roughly chopped (6 cups chopped)

2 red chilis, minced

2 cloves garlic, minced

2 tbsp. salt

2 tsp. grated fresh ginger

1 1/2tsp. turmeric powder

2 tsp. mustard seeds

1 tsp. smoked paprika

1/4 cup bottled lemon juice

1/2 cup apple cider vinegar

1 cup coconut sugar

1/4 cup honey

Directions

Prepare a boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.

Combine all ingredients in a large stock pot and bring to a boil over high heat. Lower heat and simmer, stirring occasionally, until chutney is thickened and reduced, about 30 minutes.

Ladle hot chutney into a hot jar leaving a 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

Process jars for 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.