Module 4 – Hot Packing Pickled Fruit
This module introduces the hot pack method, a technique that’s ideal for many fruit-based pickled recipes and flavorful condiments like chutneys. By cooking the ingredients before they are packed into jars, you’ll develop deeper flavors, improve texture, and create a finished product that’s ready to enjoy after processing.
In this lesson, I’ll guide you through every step of preparing Blonde Curry Apple Chutney—from selecting and preparing the ingredients to simmering the chutney, filling the jars, and safely processing them in a boiling water canner. Along the way, I’ll explain why each step matters so you’ll understand not only how to make this recipe, but why the hot pack method is the preferred choice.
By the end of this demonstration, you’ll have the confidence to prepare, hot pack, and safely preserve a delicious homemade chutney that’s perfect for charcuterie boards, grilled meats, sandwiches, and sharing with family and friends.
Watch the Complete Demonstration:
Blonde Curry Apple Chutney (Printable PDF)
Follow this step-by-step recipe to create a deliciously sweet and savory apple chutney that’s perfect for cheese boards, roasted meats, sandwiches, and gifting.
Ready for the Next Module?
Excellent work! You’ve now prepared and preserved tomatoes both by way of raw packing and hot packing.
In the next lesson, we’ll explore how to use tomatoes to make sweet treats like chutney and green tomato jam. Tune in and listen while you work, following along creating and preserving every step of the way.