Water bath canning - PEP BB Food.sand.waterbath

Some friends gave us a pile of persimmon tht the hurricane knocked down.
https://practicalselfreliance.com/persimmon-jam/

Yay Applesauce!
I followed a recipe of sorts, but it gave a lot of “to taste” suggestions.
I had ~16lbs of apples
Maybe 1/2c cane sugar
3 spoonfuls of cinnamon
And 1/3c of lemon juice

I have a lot of apples to process this year so I tried a new recipe: Curried Apple Chutney.

I actually had trouble with the recipe because it never thickened the way the recipe said it should.  It was supposed to "mound on spoon". I live at high altitude, so I figured it would take a bit longer. But the recipe called for 45 minutes of simmering -- I ended up with 4 hours of simmering.  And I think I might have done a bit too much because I ended up with 9 pints instead of 10.  But the consistency looked like chutney in the end!

And yes, that is a pressure canner I am using to boil the jars -- it's the only pot I have that's deep enough for water bath canning!  I obviously don't tighten down the lid.

The end chutney was very good, but I thought it wasn't spicy enough -- & I am not big on spice!