Preparing jars for hm stuff

megasaver

Have made some chutney for the first time following a recipe on MSe and have a few jars to put it in. Can anybody tell me how to prep the jars..... I would prefer to use the hob if poss. Last question...when I fill the jars with chutney then what.... do I cover the top of it with something like vinegar or oil . Sorry if I am asking the obvious and I know I could look it up on the net, but you know how it is, I will probably get sidetracked for hours and have to read loads of wonderful recipes :rotfl:

Thanks

Mega

janeawej

OK! obviously wash the jars well, then put into the oven at at least 100c and leave for 10 mins, ~(i suppose u could boil them but then would have to dry them thus rendering non sterile) they will then be sterile, get out with tongs or oven glove and pot when jars and chutney are both hot, I buy waxed discs and cellophane tops with bands for my chutney, jam ect but you can make your own of if u have the lids just put a bit of greaseproof paper over the cjutney then the lid but it is worth remembering that the vinegar can make the lid go rusty so i would put a bit of clingfilm between lid and chutney,

good luck:beer:

culpepper

use a wooden board or wadge of newspaper on your worktop when you get the jars out as sometimes hot jars and cold worktops mean the jars crack.

ViksB

Hi,
I would imagine that your chutney is probably quite acidic. The most important thing to do is to fill it as hot as possible.
What I do is wash the jars really thoughly and then fill with hot tap water and then boiling water, pour out but as the previous guy said don't dry them with a towell or anything and then pour in the really really hot chutney.
I then put the lids on (no paper or anything like that) and then stack the jars on top of each other, so that the heat from the bottom of the jar heats the lid of the jar underneath.
Basically you want the jars and lids to be too hot to touch!!
I then leave them to cool on the side and thats it.

researcher

I've just opened a chutney I made in 2000, it's perfect, so I can guarantee this method.

Wash jars well in soapy water, rinse and dry.
Wash and rinse lids and dry.
Sit jars in baking trays and place in oven 180c for 20 mins.

When chutney is ready let it sit for a few minutes - then put into the hot jars, filling nearly to the top - leave for a few minutes and then put on tops - (if metal, make sure they're the type lined with plastic). Holding with a tea towel tighten to hand tight (no pressure required, but make sure done up). As the chutney cools, it will form a seal, sucking on the lids and becomes airtight. I use this method with all types of jars.

Storage is very important though - a cool, dark place.

If I didn't have an oven, I'd treat jars like babies bottles and use sterilising fluid - but I don't believe filling with boiling water is enough to kill off all bacteria - they'd need to boil for at least ? minutes.

Thistle-down

hmmmmmm not trying to be controversial but I always sterilise jars and lids in boiling water (15 mins) and I also process them in a boiling water-bath after filling and putting the lid on.

I don't know if you would need to a boiling water-bath with chutney as it contains vinegar - but I always do it anyway. I know it is not highly touted in the UK but in the US (hygiene freaks, possibly) it is the only recommended way to preserve jams, fruit, etc. and I am so paranoid that I might poison someone with a home-made gift that I do it.

http://extension.usu.edu/files/foodpubs/canfs02.htm

My MIL never does it so when she gives me jam I put hers straight in the fridge. She makes loverly jam.........