Do you jar chutney while hot?

downshifted

That’s what the recipes say but I worry that the lids will get condensation and this will encourage mould. I always put the lids on jam after it has cooled for this reason, can I do the same with my green tomato chutney, currently simmering away, or should I put the lids on straightaway?

-taff

Lids on straightaway, the heat creates a vacuum.

downshifted

That’s what the recipe says, is everyone doing it with no problems? I know some jam went off because condensation dripped down the inside edge of the jar

-taff

Jam doesn't go off because of condensation. Jam has mould because either a tight seal wasn't created or the jars/lids weren't properly sterilised or both.

When you jar hot with sterilised lids, if you have a good seal, the heat will force the air to expand, and as it cools, the air contracts and creates a vacuum. This means no condensation, no excess liquid. With chutneys and jams, sugar or vinegar are usually the preservative so it's not totally necessary to create this vacuum. But they will be more susceptible to moulds.

Farway

Are you sure it was due to condensation? Normally boiling the jam /chutney kills everything, and bottling while hot ensures it is still sterile when you add lid [also heated to kill everything]

The resultant vacuum once it cools lets you know that no air [microbes] have crept in

I have had some mould appear so I'm not perfect BTW [blush]

Apodemus

If everything is hot enough, there should be no viable mould spores to grow in the condensation.  If you are in doubt, just put the jars in the microwave with the lid loosely on.  Give them a short zap, then tighten the lids as you take them out the microwave (but be careful as everything will be really hot!)  I quite often do this with jars of jam after opening, if I think I'm not likely to get back to them any time soon.  

-taff

http://www.davidmoore.org.uk/Assets/fungi4schools/Reprints/Mycologist_articles/Isaac_answers/V07pp198mouldy_jam.pdf

Farway

Apodemus said:

If everything is hot enough, there should be no viable mould spores to grow in the condensation.  If you are in doubt, just put the jars in the microwave with the lid loosely on.  Give them a short zap, then tighten the lids as you take them out the microwave (but be careful as everything will be really hot!)  I quite often do this with jars of jam after opening, if I think I'm not likely to get back to them any time soon.  

Metal lids in the microwave? Don't they spark?

downshifted

Thanks all. Jarring hot shortly. I do think the moisture from condensation affected my jam, obviously the spores would have been there but moisture helped them grow. I wet sterilise my jar lids, perhaps that doesn’t help.

-taff

What jam was it?

BTW, I sterilise my jar lids in saucepan with the boiling water from the kettle poured over them. They cool as I'm jarring up, then I take them out of the saucepan, shake them off and cover the jar. I don't dry them. So far, no mould issues except on those lids where a proper seal hasn't been achieved, usually from re-using jam jars and lids again.

Apodemus

Farway said:

Apodemus said:

If everything is hot enough, there should be no viable mould spores to grow in the condensation.  If you are in doubt, just put the jars in the microwave with the lid loosely on.  Give them a short zap, then tighten the lids as you take them out the microwave (but be careful as everything will be really hot!)  I quite often do this with jars of jam after opening, if I think I'm not likely to get back to them any time soon.  

Metal lids in the microwave? Don't they spark?

No, they don't!
I've done this for at least 35 years in various microwaves and sparking has never been a problem.  I presume it is because the ratio of metal to organic matter is very low.