do I put the lids on the jars while it's still hot!thanks
tjman,
Jan 6, 5:28am
Please. before it goes cold.(if that matters)
paghan,
Jan 6, 5:31am
I just googled this:
Put the chutney in hot jars, put the little greaseproof discs on while it is still hot and do not put the lid on until completely cold or the condensation will run down the inside of the jar from the lid and cause the chutney to spoil.
Can be put on cold. remember vinegar products will rust the lids, in time. I put plastic between metal and vinegar.
destiny6nz,
Jan 6, 5:38am
can you post your chutney recipe please!
tjman,
Jan 6, 5:42am
Thank you.thankyou.I'm just running to take lids off.
rainrain1,
Jan 6, 5:49am
I always do mine hot
cgvl,
Jan 6, 5:49am
lids on while hot, so they seal.
tjman,
Jan 6, 5:50am
destiny6nz
It's an eggplant one I have never done before.I have a great nectarine one from foodtown magazine, but haven't made for ages, so forgot the basics. lol 1 large or 2 med eggplants 1 onion finely chopped 3 crushed cloves of garlic 1/4c olive oil 1Tbl fresh grated ginger 1/2 tsp tumeric 1Tbls sweet chilli suace 1can chopped tomatoes in juice 1c brown sugar 1/4c balsamic vinegar 3/4c water salt and pepper fry onion and garlic in oil until soft. add small diced eggplant , cook for 5 mins.Add ginger tumeric chilli sauce, tomatoes, sugar, vinegar, water and seasoning.simmer for 30 minutes.
tjman,
Jan 6, 5:53am
shall I run back again and put them on.
tjman,
Jan 6, 5:54am
this is all to much for a friday night you know peeps.
pickles7,
Jan 6, 5:55am
Are you sure this is going to keep, or is it more a recipe to use fresh.
tjman,
Jan 6, 5:56am
says will keep in a cool dark place,and once open will keep in fridge for up to 6 weeks.
rainrain1,
Jan 6, 5:57am
laughing at you running back and forth :-)
tjman,
Jan 6, 6:01am
Well it's done.No more running lol.the lids are on and staying that way.
destiny6nz,
Jan 6, 6:01am
thank you for that
tjman,
Jan 6, 6:04am
Have a good night everyone.Thanks for all the info and fun! Going to cook a late dinner now.Dont get me started on that!
cookessentials,
Jan 6, 6:06am
Yes, I do. I use the "Waugh" cellophane "lids" that you wet and then place on the hot jars and secure with a rubber band. As the jar cools, the cellopahne tightens and forms a great seal. Once the seal is dry and tight, I put a screw top lid on as well.
tinkagirl,
Jan 6, 6:56am
I agree, alway seal mine hot, they have never gone off.
picxie,
Jan 6, 8:47am
I always seal mine hot too, I've never had any go bad.
malcovy,
Jan 6, 9:28am
I have all those ingredients for the eggplant pickle and I will make it tomorrow, I am looking forward to tasting it and sharing with my boy and his darling girlfriend.
malcovy,
Jan 7, 5:11am
I made the chutney and it is already delicious, thanknyou.
jen211,
Jan 7, 6:59am
Do you get the Waugh cellophone lids from the supermarket cookessentials! I made some chutney for the 1st time last Summer and I din't use these.just screwed th lids on and they are all rusty and horrible. Sadly my 2nd lot of chutney I made was quite runny and had little 'hard bits' in it.sort of like chunks of sugar, so don't know what happened there
jaffa77,
Jan 9, 11:16pm
Does chutney need time to mature before you use it! My reason for asking is that I made chutney for the first time on the weekend using a receipe that I snipped from the DomPost entitled 'This one works every time'. I followed the recipe exactly but the finished product is way too vinegary and I was wondering if this is something that will diminish as the chutney matures.
ant_sonja,
Jan 9, 11:23pm
It mellows out over time, leave it for a couple of months and try it then :-)
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