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Try processing in a boiling water bath:
Joined: Dec 31, 2005
Posted to Thread #18950 at 12:50 pm on Sep 9, 2010
fill clean, sanitized (boil the jars) jars to 1/8 inch from top, wipe rims with a clean, damp paper towel, apply washed, clean, hot "dome" style lids to jars (to get them hot, place in a sauce pan, cover with water and bring to a simmer, then reduce heat to keep hot), screw on rings finger tight (using the tips of your fingers).
Place jars on a rack in a big pot of boiling water (the water must cover the jars by at least 2 inches), bring back to a boil then boil gently for 10 minutes. Remove jars from water, place on clean towels on counter with jars 2 inches apart from each other and let cool for 24 hours; with luck you will hear the "ping" of the dome lids sealing on the jars--but you might not and they will still seal.
Dome lids' domes should be down and should stay down. Remove rings, wash and label jars. Store in a cool, dark, dry place. You can keep for at least a year and if you keep longer you will lose color and quality, but the food will still be edible, just less nutritious--but you aren't eating chutney for the nutrition are you? :-)
A Proud "Master Food Preserver San Bernardino County" since 1996!
Other messages in this thread:
- 18950. Rec: Apple Plum Chutney - Melissa Dallas - 7:38pm on 09/07/10 (1)
- Try processing in a boiling water bath: - mistral - 12:50pm on 09/09/10