chutney/mincemeat/preserve help!

Softstuff

I'm setting about some preserving today, the mincemeat has been sitting overnight and I'm planning some tomato chutney and cucumber pickle also.

But I've been reading on here and also on every other site recommended and I'm now really confused.

First question is: If you're preserving stuff, putting it in a warm sterilised jar, do you have to put it in a water bath after?? Some say yes, some say no... I ask because I haven't got anything big enough to do that in!

Second question: How far up do you fill? Brimfull or quarter inch down?

Third and final: I haven't any waxed discs, couldn't find them over here, should I use something else or not bother?

If it helps I'm using recycled jam jars and lids for this.

Oh, and need to get started soon! :rotfl:

JoeyEmma

I have never used a water bath- I think thats for people using jars that vacuum seal.

I fill up to about the top.

I have no waxed discs and have had no problems. If the top goes moldy just get a spoon scrape it off.

I'm by no means an expert though. Last year was my first attempt at chutney making and this year I've made jam and chutney.

thriftlady_2

The Americans always recommend you use a water bath.I think they're over cautious. Over here it is only recommended for bottling veg because of the risk of botulism.

I just pot my stuff into jars that have been in a low oven for 30 mins (100c).

I fill as close to the top as possible.

No idea about wax discs in Oz -they must have them somewhere. I know Aussielass makes jam, try pm-ing her

Softstuff

Thanks for all that. Having read some of the stuff online I had visions of poisoning my entire family with their xmas gifts :rolleyes:

I'll get on with it shortly. Think I'll give the waxed discs a miss (searched everywhere and tried online), but put an extra spoon of brandy on the mincemeat.

Extra brandy never hurt anyone *hic!*

AussieLass

You can buy the preserving wax from here:

http://www.bakeandbrew.com.au/category23_1.htm

It's lower down on the page. I've never used the water bath technique before but if you want to store your things long term in the pantry it's good practise to. I haven't used the wax things either. Just fill to the brim and use good lids. HTH.

Softstuff

Thanks Aussielass, though that's actual wax rather than the waxed discs they have in the UK. I'm guessing I'll be ok without it. At least I hope so since I have 4 jars of cucumber pickle, 8 jars of mincemeat and 5 jars of tomato onion chutney! (I did sterilise well, and a vacuum has formed. I also put an extra brandy layer on the mincemeat).

I don't have a pantry unfortunately, and space is so limited that this is for Christmas consumption and gifting, so it won't have to keep for that long.

I also have a xmas cake in the oven, so am feeling quite smug :rotfl:

JoeyEmma

Are you giving the tomato chutney as a gift? Most chutneys need at least 3 months to mature, so if you make it now it won't be edible til about Feb. Make sure people now that when you give it to them!

Softstuff

JoeyEmma wrote: »

Are you giving the tomato chutney as a gift? Most chutneys need at least 3 months to mature, so if you make it now it won't be edible til about Feb. Make sure people now that when you give it to them!

The recipe I found for that said it was edible as a relish instantly, but would mature in about two weeks, so should be safe. But thanks for the warning.

thriftmonster

If you're using screw top lids (new or recycled) it's generally recommended that you don't use wax discs as well. - so it sounds like you're fine.

Penelope_Penguin

Softstuff wrote: »

First question is: If you're preserving stuff, putting it in a warm sterilised jar, do you have to put it in a water bath after?? Some say yes, some say no... I ask because I haven't got anything big enough to do that in! No - never done that, and never heard of it.

Second question: How far up do you fill? Brimfull or quarter inch down? Brimful - the jam will shrink as it cools.

Third and final: I haven't any waxed discs, couldn't find them over here, should I use something else or not bother? I don't bother any more. However, I find that the preserve doesn't keep as well.

If it helps I'm using recycled jam jars and lids for this.

Oh, and need to get started soon! :rotfl:

Hope this isn't too late!

Penny. x

Softstuff

Since you agreed with what I already did, then no it wasn't! :rotfl:

Thanks!