Recipe Smoky Tomato Chutney

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Right now, it tastes of really good barbecue sauce, but like an adult barbecue sauce. Barbecue sauce is a rambunctious teenager compared this, which is more like Alistair Cooke in comparison - genteel, with an understated intensity that comes only with time.

It looks nice but shouldn't the jars be filled to the brim to prevent bacteria?
 
It looks nice but shouldn't the jars be filled to the brim to prevent bacteria?
Hell if I know. I washed and sterilized the jars, and before I put them in the fridge, I’ll put some plastic wrap pushed down inside to cover them. I don’t have jars exactly the right size to come out exactly to the brim, so no matter what…there’s gonna be some headspace in one of them.
 
Barbecue sauce is a rambunctious teenager compared this, which is more like Alistair Cooke in comparison - genteel, with an understated intensity that comes only with time.

And that, TastyReuben is a fine piece of prose - worthy of Nikki Segnit, who is the mistress of food tasting simile and metaphor. And if you haven't got her book(s), I want to know why not. I've recommended her numerous times for any creative cook... or anyone who enjoys witty food related writing.
 
Looks good. Right colour, right texture.
Taste it again in a month, with a simple cheese & tomato chutney sandwich. And thanks for the Alistair Cooke comparison. :D :D :D
You should fill the jars to 1/2" from the top, when the chutney is still hot, close the lid, then turn them upside down and leave overnight. Alternately, you fill the jars to 1/2" from the top, seal, then boil in water ( up to the neck of the jar) for 20 minutes. Remove and cool.
I never keep my chutneys in the fridge and they last for years in the cupboard.
 
Those look like leftover jars from other condiments, not canning jars. So, TR won't be canning them.

He could use Ball jelly jars or the ones that are about half that size can't remember what they call them, but they only hold around 1/2 cup, if he wanted to can. I used those when we had the mustard making challenge way back when.

And, you don't re-use lids and you cover the tops of the jars by at least 1 inch of water to properly can per the U.S. Extension Service.

Recipe - Blackberry mustard
 
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If I understand correctly, that means the jars are submerged in boiling water, right?

Yes. You partially fill pot with water, then put jars on a rack of some kind so glass doesn't sit on bottom of pan and be exposed to direct heat (causing possible cracking), fill pot until at least 1 inch of water covers jar lids, then bring to boil and cook for recommended time. Different foods require different times.

Remove jars after water bath time, they have special jar lifting tongs, not expensive, but make it easier and safer. Sit on towels to allow to cool. You will hear pops as the jars seal, plus the lid sucks inward. After the jars cool, you slightly loosen the rings in case there is an issue with the seal, rather a mess from bubbling over than an explosion and mess plus broken glass all over your cabinet.

The lid itself does not come off easily when it seals correctly. I actually use a flat edge bottle opener to pop it off.
 
If I understand correctly, that means the jars are submerged in boiling water, right?
Oh, besides the above, and since I don't know if you have items like Ball canning jars, they are glass jars that come in different sizes, with lids that are flat, round pieces of metal that fit the jar opening, with a coating on 1 side that will seal the jar after canning, with a ring that screws on the jar over the lid to secure it before canning, as well as after opening.
 
That's what I used to do when I made chutneys, salsas, jams, etc., except the water only went up to the edge of the lid; not covering. we used a lid called a Twist Off - not a screw top lid. It worked perfectly here but I imagine it's just different regulations.
 
No, you and Mrs. T should be fine TastyReuben.
If not "canning" a jar of XYZ, letting the content cool completely and stashing it in the far reaches of your `fridge, you'll do okey-dokey.
(oh, and doddle too long in finishing that Chutney off, eh.)
That's my non-professional opinion and I'm stickin' to it!
I'm thinking that would be lovely on some toasted homemade bread for the afternoon cocktail hour.
 
I have a feeling I’m about to poison myself - Done in by Chutney,
I can assure you, you will not be poisoned. I probably sold around 50,000 jars of this stuff back 15 years ago, and everyone went wild about it ( apart from those who got poisoned:hyper:) and came back for more :D :D :D
Chatni , or chutney, originated in India and was a way of preserving fruit so that it would last forever - a bit like jam. The fruit is cooked, first of all, and the vinegar, salt , spices and sugar are preservatives which have been used for thousands of years.
You're far more likely to be poisoned with a bowl of boo Berries, 1 yr on the top of the fridge,
 
I can assure you, you will not be poisoned. I probably sold around 50,000 jars of this stuff back 15 years ago, and everyone went wild about it ( apart from those who got poisoned:hyper:) and came back for more :D :D :D
Chatni , or chutney, originated in India and was a way of preserving fruit so that it would last forever - a bit like jam. The fruit is cooked, first of all, and the vinegar, salt , spices and sugar are preservatives which have been used for thousands of years.
You're far more likely to be poisoned with a bowl of boo Berries, 1 yr on the top of the fridge,


I agree. In my experience the worst that happens is a bit of mould forms on top. That can happen anyway with shop bought chutney or jam. I just scrape it off.

But, TastyReuben, in terms of filling jars full, I found it odd that you used two different jars but didn't fill either one full. I've been making jam recently and re-use jars. I put them and lids through a hot dishwasher cycle and have had no mould issues. But in terms of filling them, I simply fill as many jars full as I can and the bit that's left over goes in another jar (not full) or sometimes in a bowl in the fridge if it's not a great quantity.
 
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