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.

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.

If you use MS Office 2003, you should have MS Office Picture Manager. Chose this to open your jpg (photo) file. Once it opens, at the top menu, select "Picture". Depends on how large your photos are, you can either chose "Compress" and/or "Resize" to make the photo smaller size. Then, save it to another name. When I have a 1.5 MB size photos, I normally do both, compress first then, resize. Here's step-by-step instruction: 1) Open file in MS Office Picture Manager 2) Select Picture\Compress 3) Right side menu gives 3 choices: Documents, Web Pages, E-mails. )Chose one and you'll see the size it compress it into. You can do "Edit\undo..." if you don't like it). I normally select Documents, and hit "OK" at the bottom of the menu. 4) Select Picture\Resize 5) Easiest choice is to do a "Percentage". I normally, resize from 60% and up. Again, you can play around with the different percentage to give you some idea and if you don't like it, do Edit\Undo. 6) Save or Save as your photo. This tool also allows you to compress and/or resize multiple photos and Save All at the same time. Select the Thumbnail icon to do multiple photos. Be careful not to Resize too much; otherwise, your photos loses quality. I also use this tool to "crop" the photos. If you use crop, do this before doing compress/resize. I've been busy and haven't check back this forum as often, so e-mail me if you have any questions. Good luck and have fun! Natalie