Eleven Fruits to Can in October

So here is your October canning plan list of seasonal fruits and the good news is that it is not as short a list as you might expect.  I was actually surprised by how many fruits are in season in the month of October. 

• apples (make apple butter!)
  
• beets (okay, not a fruit but check out this jam recipe!)
  
• blackberries (Check out my cool label for blackberry jam! )
  
• crabapples
  
• cranberries
  
• pears
  
• persimmons
  
• plums
  
• peppers
  
• pumpkin
• quince
  

 

I can see from this list that I will have plenty of new recipe ideas to be posting for you during the coming winter months!  But for my next October recipe I think I will be looking for something out of the ordinary like persimmon or quince jelly.   Stay tuned for that coming soon!  

But in the meantime, here is a great cranberry chutney recipe to hold you over. This stuff will add the perfect finishing touch to your upcoming turkey dinner on Thanksgiving day!  

This recipe has lots of ingredients and it certainly isn't low budget but my, my, is it ever worth the time and cost!  Wait until you taste it! I think it will become your new tradition!

Spicy Cranberry Garlic Chutney

 Ingredients

• 3 c cranberries, fresh or frozen
• 1 1/4 c red onion, finely diced
• 1 1/4 c dried pineapple, chopped
  
• 3 garlic cloves, finely chopped
• 2 T. finely chopped ginger root
• 1 t. grated orange zest
• 1/4 c orange juice fresh squeezed or not
  
• 1 c apple cider vinegar
• 1 1/2 c sugar
• 1 c golden raisins
• 1 c water
• 1 t. dry mustard
• 1 t. ground cinnamon
• 1 t. ground cloves
• 1/2 t. cayenne pepper 

Prep six 8 oz jars for water bath canning and keep hot in the water until ready to fill

 

Directions

1. In a large non reactive saucepan add cranberries, onions, pineapple, garlic, ginger root, orange zest, orange juice and vinegar.
2. Bring mixture to a boil over med heat, stir occasionally.
3. Reduce heat, cover and simmer until cranberries soften and burst, this takes about 15 minutes.
4. Add  the sugar, raisins, water, mustard, cinnamon, cloves, and cayenne and continue to simmer, stirring frequently for about 15 more minutes. (Mixture will be slightly runny and will thicken upon cooling)
5. Ladle hot chutney into the hot jars, leaving ½ inch headspace. 
6. Remove air bubbles adjust headspace by adding additional chutney.
7. Process for 10 minutes in water bath canner.
8. Cool overnight and store. 

 

Voila! You now have the best cranberry side dish condiment for turkey dinner on Thanksgiving or Christmas day.  Little jars of this chutney make great holiday gifts! Dress up your jars with custom gingham fabric like this that I designed just for canning in a pretty cranberry red. 

 

Buy it HERE

 

Or how about a beautiful custom hang tag like this one. 

 

Buy it HERE

 

 

 

See more great canning designs on useful products at my shop, The Jelly Jar.