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Topic: Sealing jars of chutney  (Read 417 times)
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MerryGlas
« on: December 04, 2010 03:02:48 AM »

Ok, last night I made a small batch of butternut squash and apricot chutney that I'm planning to use as gifts this Christmas. It's the first time I've made anything like this, and while I'm happy with the actual chutney I have some concerns about how it's sealed.
 I sterilised the jars by washing them well in hot soapy water, rinsing them with boiling water and drying them in the oven, then I filled them with the hot chutney, wiped down the screw threads and screwed the lids on. All as I've researched! What I'm concerned about is the number of air bubbles in the chutney. It's pretty chunky, and I was tapping the jar as I put each spoonful in and trying to smooth it out a bit, but after I put the lids on I realised there are still pockets of air throughout the chutney. I suspect these might raise the likelihood of mould, but I don't want to poke around in the chutney too much as I'm jarring it as I'm sure this will introduce airborne bacteria even more than the air bubbles!
Basically, I'd like some advice from people who have done this before  Smiley
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brunoise
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Eat anything, but if it bites back, boil it.


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« Reply #1 on: December 06, 2010 08:39:12 AM »

Don't have much exp. with this but wouldn't boiling the jars work? Works with pickles at least.
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Spice *IS* the spice of life.
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