This is an old family recipe that came from my aunt. My other aunt makes it all the time to give as gifts (the notes are hers), and I've made it with my mom too. It's good, and I'd make it again, but next time I'll leave out the slivered almonds - they turned an unappetizing dark color, even thought they tasted good. Becky * Exported from MasterCook * Sunny's Mango Chutney Recipe By :Sunny Hadley Riley Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 cups sliced mangoes (not too ripe) 12 cups dark brown sugar 8 small red peppers (seeded & sliced under faucet) 1/2 pound slivered almonds -- optional 1 tablespoon ground cloves 1 tablespoon cinnamon 1 tablespoon nutmeg 1 1/2 cups raisins 1/4 cup mashed garlic 2/3 cup finely chopped fresh ginger root (peel with a spoon) 3 cups apple cider vinegar 6 medium chopped onions 1 tablespoon salt I blanch Mangos for 2 min. in boiling water before I peel them.... Heat and bring to slow boil all ingredients for about 2 hr. & 15 min.. and stir frequently..with wooden spoon or it will stick, covered pot....I double this recipe & I have a huge pot that I use for just chutney! I prep all ingredients in one day and "can " the next day.. It takes me almost all day to can so start early! I have a very large canning pot, holds 7 jars at one time ,Bring full jars to a boil, covered with one inch water, for 20 min. remove the sterilized jars with large tongs and leave on sink till cool ,then tighten tops If they don't "pop" rims weren't clean, I have a large mouth funnel I use to fill jars, also use large metal ladle, for chutney.. leave half inch.. on top and put lids on..Repeat this till all jars are sterilized. I told you it takes me all day ...I also put all jars and tops in my dishwasher before I can.. I put the jars that don't "Pop" in the refrg. & use them for myself. .. Good Luck,...... love, Diane - - - - - - - - - - - - - - - - - - - NOTES : Makes approximately 15 pints.

TR, milk paint has always captured my interest,so I will look at that. BP: Gosh, at first I thought those were your kitchens, then realized. Nice pics and thought provoking. GD, that is really the issue here, how much yellow would be too much or would it matter, being that high up on the ceiling. PW: love your beadboard island. Oh my gosh, I can see why this forum is addicting and now the choices. Better made with lots of opinions though. Say, most of y'all don't use your real name on this forum yet it doesn't seem "stalker prone", lol. Well, too late now. Interesting though. Thanks, will keep thinking and hoping that others will chime in. Of course, the floor color will make a difference too. Ellie

Blanching destroys the enzymes that make the beans mushy. I blanch for 3 minutes, then plunge in ice water, dry on paper towels, freeze on a jelly roll pan then seal in Foodsaver bag. That reminds me I have to bag the ones I blanched and froze this morning. There is a discussion on Harvest about this from early this year. I have pickled some bigger beans, ran out of vinegar solution had to mix more up so stuck 2 pints in the fridge. We took some to a BBQ only a few days later and they tasted really good. Lemon Spiced Pickled Beans from Small Batch Preserving by Ellie Topp. We don't like canned beans either but these were good (of course they hadn't been processed, I'll let you know how the processed ones are in a few months). I figured they'd be good in 3-bean salad once my limas come in (or with storebought canned chickpeas). Here is a link that might be useful: Freezing beans on Harvest

Old Fixer, although I use the FamilySearch.org web site, and have also used the LDS Family History Library as well as a local Family History Center, I do not have a tree uploaded to their web site. So, I cannot say whether or not "just anyone" can edit information on a tree that is on their site. I will look into that, though. I do know with certainty, however, that if you have a tree on Ancestry.com, you can mark it as Private. No one can see info that is on the tree unless you send them an invitation to see it. If you add photos or images of documents, etc., to a Private tree, small thumbnails will show up when other people do a search on a name, but if anyone clicks on the thumbnail to see a larger version, they will get an error message that the tree is private. You can also have a tree on Ancestry.com that is marked as Public. When a tree is Public, anyone can see information/photos, etc., for anyone who is deceased, or presumed to be deceased (e.g., they were born in 1884 and you don't have a death date, but it's easy to see that the person would not still be alive - they'd be 130 years old this year). If the person is still living, or presumed to still be living, all anyone can see is a shadow profile of either a male's head or a female's head. For the name it would say Living Fixer, so no one can even tell what the person's first name is (this example uses "Fixer" as the surname). And, even if a tree is marked Public, no one can change anything on it, unless you invite the person to be an editor. You can invite people to just view the tree (they would be invited with a "Guest" designation); or you can give them the ability to add to the tree (they would be invited with a "Contributor" designation); or you can invite them as an "Editor" with full ability to add/change/remove information/people. People who are invited as Guests and/or Contributors can be given the ability to view living persons, but that's not the default setting. You have to deliberately give them that ability. Anyone invited as an Editor automatically can see everything.