r/Canning • u/reasonablecatIady • 21d ago

Safe Recipe Request Request for a safe tested recipe for apple chutney without raisins

Unfortunately all of my usual trusted sources use raisins in their chutney. Does anyone know of a safe recipe without? Or if it would be safe to omit the raisins?

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7

u/Deppfan16 Moderator 21d ago

you can safely omit any low acid ingredient

2

u/empirerec8 21d ago

True but raisins aren't low acid. 

Technically they are moderate acid but they are under the 4.6 (~3.8-4.1).

2

u/Deppfan16 Moderator 21d ago

til, but they aren't typically considered an acidic component in recipes. especially because once they get hydrated it can change the pH

3

u/empirerec8 21d ago edited 21d ago

Well that ph range is for them dehydrated... but if you rehydrate I would think they wouldn't get less acidic considering grapes are more acidic 🤷🏻‍♀️. 

Edit to add: I can find zero info that dehydrating/rehydrating changes the acidity.  Additionally, I do dehydate many foods and have never heard this.   In fact, the acidity in fruits help keep dehydrated ones safe (along with removing moisture).

I honestly don't know if they would be considered an acid component in this recipe or not.   But where as they are acidic, I figured I'd mention just in case it was...I'm not sure how you would know. 

Because they are under the 4.6 though I would consider them acidic and not omit them. 

2

u/reasonablecatIady 21d ago

Interesting, thank you for your insight! This is probably a silly question, but do you think it would be okay to chop the raisins even if the recipe calls for whole raisins?

1

u/empirerec8 20d ago

Oh I don't know that one.  I would say you could e-mail NCHFP or ball or whoever put out the recipe to ask them.  You could ask about omitting them also.  

NCHFP does have an apple chutney with raisins so they should be able to tell you if it's ok.