Author Topic: Chutney question (Read 3536 times)

Alistair · « **on:** October 03, 2012, 12:49:17 pm »

Just made a job lot of chutney, apple, courgette, tomatoe and chillie, salt, pepper, ww vinegar and balsamic vinegar, white and Brown sugar, and a splash of brandy, Lemon rind and juice of a lemon, now I've filled 5 jars to top, paraffin wax disk etc, all sterilised, I've got half a jar left .

It's very nice at the moment but still a little vinegary so it needs aging, can I just leave the half a pot unopened, it was potted whilst everything was still hot, without it going mouldy, it's a daft question, there just seems to b a lot of air in the jar, half of it actually.

NormandyMary · « **Reply #1 on:** October 03, 2012, 12:55:58 pm »

I think that with all that vinegar in it, it should be fine. I often have a spare half a pot after dividing it all up into jars. Perhaps you could keep it in the fridge just to be extra sure and use it as soon as it loses the vinegary tast. Sounds lovely by the way.

Alistair · « **Reply #2 on:** October 03, 2012, 01:03:52 pm »

Cheers, will do

Normally don't keep the last little bit, but stil eating chillie jam, which by the way s fantastic with Cumberland sausage and mash

Hermit · « **Reply #3 on:** October 03, 2012, 01:10:06 pm »

I always have tester pots in the fridge , just use it as soon as you can, no rush. By the way , just an observation , I might be wrong but I hope you have put proper lids on as well as chutney evaporates and just wax lids are no good for ones to be stored.

Alistair · « **Reply #4 on:** October 03, 2012, 01:16:16 pm »

proper lids, sterilised and screwed on whilst still hot... I didn't know you could just use wax lids

Hermit · « **Reply #5 on:** October 03, 2012, 05:25:47 pm »

I think you can just use wax seals and cellophane/ band lids on jams. I saw on a programme the WI disqualify jams with wax seals and lids, you either use one or the other.
Just making sure as you only mentioned the wax lids. I didnt want you to waste your chutney