Quick chutney questions

zippychick

I've merged this with quick chutney questions

InaPickle

Hi guys,

I'm a newbie to what I call advanced OSing, and I want to make some caramelised red onion chutney, so I just bought some small Le Parfait screw top jars. I'm trying to figure out what to do with them exactly. All is going well until the bit where the instructions say (and bear with me here, I'm translating from French as there were no English instructions 'Stand the terrines up straight and steady in the steriliser or pressure cooker and scrupulously follow the minimum amount of sterilising time indicated in the recipe'), but the recipe I wanted to use doesn't really say about putting it in a pressure cooker, just a pan of boiling hot water. (Here it is.)

What should I do?

All advice appreciated.

Thanks in advance. :T

ChocClare

Just follow your recipe and do it in a saucepan for 15 mins. You should cover the jars by at least an inch of water to make sure you get a good seal. You might want to stand your jars on a teatowel or wrap them in newspaper to prevent their knocking together while they "process".

All doing it in a pressure cooker achieves is the same thing in less time.

Have fun!

InaPickle

Thanks for the tip, ChocClare. I will give it a go!

zippychick

how did you get on with it? Ive merged this with our chutney quick qs.

Sounds yummy!

InaPickle

zippychick wrote: »

how did you get on with it? Ive merged this with our chutney quick qs.

Sounds yummy!

I've not had the chance to do it yet, zippychick, but I promise I'll let you know when I do!

InaPickle

Oops, forgot to mention that I made the chutney about two months ago now, and it was great! Everyone seemed to really like it.

I just need to make another batch now. When I get the time.

Thanks for all the help. x

timefortea

I've made chutneys before while I was still living with my parents (using mummy's pans ), but now I've moved out and I'd like to make some again but not sure what kind of pan I should be using. In the shops I see lots of stock pots, but nothing as big as the pan I used before. What kind of pan do you use?

Amber_Babies

I made some yesterday & just used a stock pot. I think the ideal is a big heavy copper based pan but I havent got one & cant afford one. Mine turned out fine.

Kate

foxgloves

I can't afford a copper preserving pan either, but I do have my Nan's old preserving pan, a bit battered but she was a great jam & chutney maker & I like to think that inheriting her pan helps to keep those skills alive. She didn't like spending her money, so I doubt it cost much when she bought it, but it's lasted decades.