Quick chutney questions

JoeyEmma

Hmm... I never put lids on it when I made it and its all fine.

Brassic

Hi there,

I am making chutney as we speak to go in our Christmas hampers. I have a quick question.

I have 5 jars, and one of those jars with the metal ring round which you hook onto the top and then pull down to seal (that was a rubbish explanation - sorry!)

The recipe talks about using paper jam covers and then the lid. Is this strictly necessary (cos I don't have any) and if it is can I use grease proof as an alternative?

I'm feeling nervous enough as it is anyway - cos I picked this recipe out (not being a great chutney eater) and have now realised it's about the only chutney recipe I can find which doesn't contain fruit :eek: I hope it isn't dreadful

TIA.

maypole

When I make jam or chutney I never use the jam covers. I fill the jars right to the brim with the hot preserve and just screw the lid on as tight as possible, this causes a vacuum and there is never any mould when I open the pots when it is time to eat! when you come to open the lid, you have to break the vacuum with the edge of a spoon or knife, just under the lid.

hole_in_pocket_2

ive used greasproof paper before it was fine,didnt cut it to fit inside the jar left some over hanging the jar bfore putting on the lid and tidied it up with a pair of scissors,must admit looked quite good.

due you mean a "kilner jar" with a rubber seal this would be ok without any paper,when i tried it it wouldnt seal anyway.

maypole

Hello again brassic

Also, never use lids with a metal underside for chutney, apparantly it reacts with the acid in the vinegar. If you make it regularly, you probably know this though. Also never use lids that have had pickles in them for jam. Sorry if I am telling "granny how to suck eggs"

spaghetti_monster

I was asking my mum the same questions the other day - she had a top OS tip for the jam covers: She uses the bag that cereal comes in (inside the cardboard box). Fold it over as many times as needed, draw a circle around one of the lids on the folded bag, cut it out.

Hope that helps!
alex x

Brassic

Nope, definitely not a granny when it comes to any of this - I'm a baby - this is the very first time I've made chutney. The lids are in the dishwasher atm so I'm just keeping fingers crossed they aren't metal :O I only just have enough as it is!

I think it is a kilner jar that I have - will this be ok for chutney - it's like the one in the piccie in the recipe here -> http://www.bbcgoodfood.com/recipes/1158/mary-berrys-christmas-chutney.jsp

Thanks for all your help guys!

P.S - Sorry Alex w, for some reason I don't have a Thanks button for your post so can't say Thank you

Miss_Behaving

Hi, I'm in the process of making some apple chutney but have just had a taste and the taste of vinegar is too overpowering. I did use the correct amount and it does need to reduce down a little more - which may help?? Is there anything I can do to salavage my chutney and reduce the taste of the vinegar?

thriftlady_2

I made chutney yesterday, I didn't taste it as it needs 3 months to mature. I would suggest you go with it, pot it and write on the labels 'ready Dec 07'

My chutney (Delia's spiced damson) was much too liquid after about 5 hours of simmering. I remembered this happening 2 years ago when I last made it. That time i potted it anyway and it was fabulous, we finished the last jar earlier this year. So, I've potted it and it looks fine.

Miss_Behaving

Thanks thriftlady - will plough on and pray it improves with keeping!