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

Well what is the item?? I'll find the instructions for you. I can't help you and find them for you if I don't know what the item is.