Does chutney need to be canned?
Several different factors contribute to the ‘preserved’ nature of this product: The acidity (low pH) of the chutney prevents growth of several spoilage and pathogenic bacteria, molds and yeasts. For most chutneys, a boiling water canning process is adequate, but other foods may require a pressure process.
Do I need to peel plums for chutney?
Cut plums in have and remove the pit, don’t peel the skin. Add all the spices, mix well.
How long can I keep home made chutney?
Chutneys and pickles have at least a year’s shelf life, fruit liqueurs and fruits in alcohol up to two years. Once opened store in the fridge and use within four weeks.
How do you preserve chutney in a jar?
Pour boiling hot chutney into hot jars, leaving a half-inch of headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two piece metal canning lids. Process pints for 10 minutes in a boiling water canner.
Can you get botulism from chutney?
Clostridium botulinum botulinumare widely distributed in the environment and may be present in a range of foods, including fruit or vegetable ingredients used to make chutneys, jams, pickles and flavoured oils.
How do you peel plums for canning?
The secret to peeling plums is the use of water at two temperature extremes: (1) a pot of boiling water, and (2) a bowl of ice-cold water. The first step is to make shallow, X-shaped cuts at the bottom of each plum. This will allow the water to loosen the skins.
How long does homemade plum chutney last?
Boil the chutney for 20-30 mins, uncovered, stirring occasionally to prevent it catching on the bottom, until it is thick and pulpy. Pot into sterilised jars (see Know-how, below), seal, label and store for at least 2 weeks before eating. Will keep for up to 6 months in a cool dark place.
Do you put hot chutney into jars?
Warm jams and chutneys should always be put into warm jars as if the glass is cold the sudden change in heat could cause them to crack. Once the jars are cool they should be clearly labelled and stored in a cool, dry and dark place.
Can you eat homemade chutney straight away?
Ideally all chutney should have some time to mature in a cool, dry place away from bright light. This chutney is quick to make, can be eaten immediately and will keep for up to a month in the fridge, so it could be made a couple of weeks before Christmas.