Chutney making advice please

[Deleted User]

After a glut of green tomatoes I've decided to have my first go at chutney. I have a receipe and understand about putting the jars in the oven to sterilise them but what do I do with the lids? They are clean. Do they go in the oven too? 
Thanks
P.s I dont have a dishwasher as I understand some people use this...

Farway

The lids go in oven as well, low heat oven.

With chutney I also put cling film over the filled jar [once it's cooled a bit] before screwing lid on

This helps prevent the vinegar / acids eating into the lids over time, and as the contents cool it forms a vacuum seal

-taff

I pour boiling water on my lids [I put them in a pyrex just or small saucepan] and then leae them to cool down in the water before i use them.

Mummy2cheekymonkeys

-taff said:

I pour boiling water on my lids [I put them in a pyrex just or small saucepan] and then leae them to cool down in the water before i use them.

This is what I do too.

-taff

Just = Jug

It's too early for my fingers to make sense when typing....

PipneyJane

I boil metal lids.   Years ago, I bought a "canning" kit from Lakeland, which included a magnet on a stick for lifting lids out of boiling water.  It's invaluable.

I've only made chutney a couple of times. I use the glass-topped le Parfait jars, the ones that you clip down, which have the rubber seal.  I'll put the jar in the oven to heat (on a baking tray lined with 3 or 4 tea towels) and scald the seal in boiling water. I usually nearly burn myself trying to put the seal on the hot jar

- Pip

BethP

-taff said:

I pour boiling water on my lids [I put them in a pyrex just or small saucepan] and then leae them to cool down in the water before i use them.

Empty jars go in the dishwasher and are then stored. I’m making marmalade today and lemon curd so fetched the jars which I’ll put in the oven to ensure they’re sterilised fully.  I also put the lids into a Pyrex bowl and pour boiling water over them.  Each filled jar gets a waxed disc plus cling film on top of jar before the lid goes on.

P6522

Sterilizing jars? Use a microwave.  I've been making jams and chutneys all my life.  I collect jars (jam, mayo, gherkin etc) and wash them out.  And when they are dry I store them upside down with the lids separately.  Keep them clean and dry and you don't really need to sterilize.  But to sterilize, and importantly heat them up to stop them cracking when the hot jam or chutney is put in, rinse them and then microwave them for several minutes.  The lids are soaked in a little watered ordinary bleach (without a detergent). And if you want then rinse them in clean water.  Put on the lids while they are still hot, and they should pop down.
Use jars for a big batch home made pasta sauce.  Put it in when hot like jam and it lasts for weeks, if not longer. 
Also use jars instead of plastic boxes and cling film.

downshifted

I use baby bottle sterilising tablets for my lids, and the oven for the jars. Made Apple and yellow tomato jam today, beautiful colour

-taff

P6522 said:

Use jars for a big batch home made pasta sauce.  Put it in when hot like jam and it lasts for weeks, if not longer.

Never thought of doing that, what a good idea, I have more jars now than freezer space that's for sure...