There are thousands of recipes out there that "say" they are safe for canning but they aren't safe. They have just been made up by someone with no food science background or formal training in food safety. And they don't come from reliable sources that vet their recipes or that follow the established safe tested home canning guidelines. They are canned at your own risk. The first clue is the canning "instructions" provided with this one - a sort of do-your-own-thing-whatever approach to processing. ;) Safe, approved recipes provide detailed instructions and specific processing times. Sure you can pressure can it but you'd still have no assurance of a safe food pH. And you'd have no way of knowing how long it would remain safe on the shelf. With no added acid the pH would not remain in a safe pH range. Chutneys require some form added acid to be safely canned. The link I provided above outlines the safety guidelines for canning chutneys and also provides safe, tested, and approved recipes. Compare this one if you wish to the many approved chutney recipes and you'll see the differences. I agree that it sounds like a tasty recipe but per the established guidelines it can't be safely canned. But it is your choice since we each have to decide how much risk we can tolerate. Dave

I thought I remembered a recipe for Cranberry Walnut bread in my Julia Child - Dorie Greenspan book, so I ran and grabbed it. Turns out it's Cranberry-Walnut Pumpkin Loaves. This recipe takes two days to prepare, so plan ahead and don't plan on being in a hurry. It's good for a rainy weekend. Cranberry-Walnut Pumpkin Loaves From Baking With Julia by Dorie Greenspan Makes 3 small loaves 2 2/3 to 3 cups bread flour 1 teaspoon cinnamon 1/2 teaspoon grated nutmeg 1/2 teaspoon salt 2 tablespoons tepid water (80 - 90 degrees F.) 2 teaspoons active dry yeast 5 tablespoons unsalted butter, at room temperature 1/3 cup sugar 8 ounces (1 cup) pureed cooked pumpkin or butternut squash, fresh or canned solid packed (see Note) 1 large egg, at room temperature 3/4 cup walnut pieces, toasted 1 cup plump golden or dark raisins 2/3 cup cranberries (if frozen, thaw and pat dry) Mixing and Kneading: Whisk 2 2/3 cups of the flour, the cinnamon, nutmeg, and salt together in a large bowl just to mix; set aside until needed. Pour the water into a small bowl, sprinkle in he yeast, and whish to blend. Allow the yeast to rest until it's creamy, about 5 minutes. In a mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until creamy. Add the pumpkin and egg and beat until blended. Don't be concerned if the mixture looks curdled; it will come together when you add the dry ingredients. Set the mixer speed to low and add the yeast, then begin to add the dry ingredients, about 1/2 cup at a time. As soon as the mixture starts to form a dough that comes together, scrape the paddle clean and switch to the dough hook. If your dough does not come together (it might be because your pumpkin puree was liquidy), add a few more tablespoons of flour. Mix and knead the dough on medium-low speed for 10 to 15 minutes, scraping the sides of the bowl and the hook now and then with a rubber spatula. At the start, the mixture will look more like a batter than a dough, but as you continue to work, it will develop into a soft, very sticky dough that will just ball up on the hook. (This dough develops much the way a brioche does.) With the machine on low speed, add the walnuts and raisins, mixing only until incorporated, about 1 minute. Add the cranberries and mix as little as possible to avoid crushing them. (Inevitably, some cranberries will pop and stain a patch of dough red; think of this as charming, and proceed.) First Rise: Scrape the dough into a lightly buttered large bowl, cover tightly with plastic wrap, and set aside at room temperature to rise until nearly doubled in bulk, about 2 hours. Chilling the dough: When the dough has doubled, fold it over on itself a couple of times to deflate it, wrap it tightly in plastic, and refrigerate overnight. Shaping the dough: At least 6 hours before you want to begin baking, remove the dough from the refrigerator. Leave the dough, covered in its bowl, until it reaches at least 64 degrees on an instant-read thermometer. (This will take as long as 3 to 4 hours - don't rush it.) If you don't have an instant-read thermometer, look for the dough to be slightly cool and just a little spongy. Lightly butter three 5 3/4 x 3 1/4 x 2-inch loaf pans. Working on a lightly floured surface, divide the dough into thirds and pat each piece of dough into a 5 x 7-inch rectangle; keep a short end facing you. Starting at the top of eacch rectangle, roll up the dough toward you and seal the seam by pressing it with your fingertips. Seal the ends, then place each roll, seam side down, in a prepared pan. Second rise: Cover the pans lightly with a kitchen towel and allow to rise at room temperature for 1 1/2 to 2 hours, or until the dough has nearly doubled - it will rise to just above the rim of the pans. Baking the bread: Center a rack in the oven and preheat the oven to 350 degrees F. Bake theloaves for about 30 minutes, or until deeply golden. Remove the pans to a cooling rack; after a 5-minute rest, turn the breads out of their pans and allow them to cool to room temperature on the rack. Storing: The breads can be kept at room temperature for a day or two or frozen, wrapped airtight, for up to 1 month. Thaw, still wrapped, at room temperature. Note: To use fresh pumpkin or butternut squash, split the squash, remove the seeds, and place, cut side down, on a baking sheet. Roast in a preheated 350 degree F. oven for about 1 hour, or until meltingly tender. Scoop the softened pulp out of the shell and cool completely. One pound of squash yields about 12 ounces of cooked pulp. Sally

Make sure your bananas are good and ripe if you reduce sugar in your recipe in order to compensate for the loss of sweetness from the sugar. I basically agree with the suggestions give by cloudy christine. I would have looked at your recipe and would have judged it as too sweet, too much liquid and not enough leavening... Banana bread science... Baking soda is commonly the chemical leavening in banana bread, and the banana the acid ingredient that activates it. As bananas ripen, their acidity decreases, so their reaction in partnership with the baking soda is a weak one. A good banana bread recipe ensures adequate leavening by using BOTH baking powder and baking soda. This will assure the banana bread doesn't get too heavy. Here's a tried and true recipe with even less sugar than you are wanting in your recipe, but more than enough sweetness. It's also wholegrain, low-fat and low-sodium for a nutritional plus. -Grainlady Banana-Poppy Seed Bread 1 c. mashed banana 1/2 c. sugar (I use 1/4-1/3 c. agave nectar - a low-glycemic sweetener.) 1/2 c. skim milk 3 T. vegetable oil 1 egg, lightly beaten 1 c. all-purpose flour (I use freshly-milled spelt flour) 1 c. whole wheat flour 2 T. poppy seeds (or whole amaranth seeds works well, too - you can leave the seeds out all together, if desired) 2 t. baking powder 1/2 t. baking soda 1/2 t. salt 1/2 t. cinnamon vegetable cooking spray Combine the bananas and sugar in a small bowl; stir well. Let stand 10-minutes, stirring occasionally. Stir in milk, oil, and egg; set the mixture aside. Combine all-purpose flour and next 6 ingredients in a large bowl and stir well. Make a well in center of mixture; add banana mixture to dry ingredients, stirring until moistened (with a spoon, NOT an electric mixer - do not over-mix). Spoon into an 8-1/2x4-1/2x3-inch loaf pan coated with cooking spray (a 9x5-inch pan is TOO large for this recipe). Bake in a 350°F pre-heated oven for 1 hour, or until a pick inserted in center comes out clean. Cool in pan 5 minutes before removing - finish cooling on a wire rack. Yield: 1 loaf, 16 slices (about 125 calories per 1/2-inch slice). (Note: if you don't want a wholegrain version, use 2 cups all-purpose flour. I also add 2 T. flaxmeal to the recipe to increase the fiber. I often add walnuts (1/2 to 3/4 c.) to this recipe, but will omit the poppy seeds or amaranth seeds when I do.)

I have a cranberry quick bread that is very VERY labor intensive. Calls for cutting a cup up cranberries in half....and I've triedw ithout doint that and they explode and make pockets in the cake and I have tride coarsly chopping them and that doesn't work well either... AND it calls for a fair amount of grated orange peel. Delicious but a pain....not even going to post that one! But this also makes a single loaf, not as tidy looking as the other, but lots easier. cook a loaf about 40 minutes. Best Cranberry Muffins 1/4 cup butter (melted) 1 1/2 cups flour 2 t. baking powder 1/2 t. salt 1/2 cup sugar 1 large egg 1/2 cup milk 1 cup chopped cranberries 2 TB cinnamon-sugar Cool melted butter. Stir dry ingredients together in a bowl. In another bowl, beat egg and milk, then add in cooled butter. Add wet ingredients to dry. Stir quickly to moisten. Add cranberries. Fill muffin cups half full and sprinkle tops of batter with the cinnamon sugar. Bake in a preheated 375 degree oven for 20-25 minutes.