Boxing Day Chutney Recipe - updates!
Dec 10, 2009
I am totally blown away by the interest in this recipe , thank you! For those that are interested I am writing a book of all my recipes , if you would like to be notified when it is available, please register your interest on the home page of my website here: http://www.cranfieldsfoods.com/
I have been asked
Can you tell me how to store and how long it will keep once opened?
and have replied as follows:
"You will need to sterilise your jars and lids first.
Easiest way is to wash the jars in hot soapy water, rinse and put in a cool oven until all the water has evaporated and the jars are dry/hot. Let them cool before filling! Alternatively use something like Milton Sterilisation tablets and follow the advice.
The lids (especially if reusing) must be clean, unscratched and sterilised either by boiling or milton sterilisation. Scrupulously clean jars and lids will minimise the chance of the chutney going mouldy over time.
Use clean kitchen towel to remove any trace of chutney from the rim before lidding.
When filled, let cool and give the jars a good wash in case any residue has stuck to the outside.
If re-using lids use the jam paper circles to put on the surface of the chutney before putting on the lid.
You can dip the wax papers in brandy before popping them on the top…….great smell when opening, helps the chutney keep and doesn’t hurt the flavour one little bit.
Once sealed should keep for a year, once opened 3-4 weeks if it lasts that long!"
If you have any other questions, please do not hesitate to ask!