The following is an abridged account of my correspondence with the publisher of Put Em Up, which is a decent canning book.
Me: Dear editor: I am looking at the Spiced Apple Chutney recipe on p 107 of Put Em Up. The volumes don’t seem to make sense. I don’t see how 5 Pints of chutney can come from four apples and 6 cups of other ingredients. I wonder if that should be 5 cups, or if there should be more apples (or if those apples should be huge!).
Editorial Assistant: Below is our cookbook editor’s response to your Spiced Apple Chutney query:
“This recipe looks fine to me. 5 pints equals 10 cups. As the reader pointed out, the cider vinegar, brown sugar, onion, and cranberries total 6 cups. And the diced apples should yield about 4 cups (roughly 1 cup per medium apple), adding up to 10 cups of chutney.”
Me: Great. I’ll make sure I use large apples, since the recipe doesn’t specify.
Me: (last night): I made the recipe today, although I was still curious, since any recipe like this will see evaporation, and it will not be 10 fluid cups given that the brown sugar is loosely packed, and the onions have air between them.
I made the recipe today, using large cortland apples. It yielded (fanfare) 5 cups. NOT 5 pints as the recipe said.