Comments on: Apple & Plum Chutney http://www.mytinyplot.co.uk/recipes/apple-plum-chutney/ Wed, 08 Feb 2012 09:05:20 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: mtp http://www.mytinyplot.co.uk/recipes/apple-plum-chutney/#comment-51204 mtp Mon, 05 Sep 2011 19:50:12 +0000 http://www.mytinyplot.co.uk/?p=592#comment-51204 I have boiled ordinary jars too, not just kilner jars. The kilner jars do look a bit more sturdy but I've never had any problems with boiling all types. Good luck. I have boiled ordinary jars too, not just kilner jars. The kilner jars do look a bit more sturdy but I’ve never had any problems with boiling all types. Good luck.

]]> By: jean http://www.mytinyplot.co.uk/recipes/apple-plum-chutney/#comment-51202 jean Mon, 05 Sep 2011 17:08:28 +0000 http://www.mytinyplot.co.uk/?p=592#comment-51202 Hi, Gill, Newbie here so forgive my ignorance, please. I like the look of your recipe for apple and plum chutney and as I have a glu of each would like to make some. I have bought all the other ingredients and the jars illustrated (thanks to the respondent who recommended Dunelm Mill) and carefully read the recipe. I thought I was all ready to go until I read the very last instruction -" Then process (boil the full jar) for 30 minutes". Does this mean I fill the jars with the mixture, seal them then put them in a pan of water and boil for 30 minutes. I am afraid of the jars exploding or something but if you say this is correct then I will be guided by you. Hope you understand all this and can reassure me. (the smell of the spices in my kitchen is making me all the more keen to get the chutney made) If possible can you reply to jeansilverk@hotmail.com Jean Hi, Gill,

Newbie here so forgive my ignorance, please. I like the look of your recipe for apple and plum chutney and as I have a glu of each would like to make some. I have bought all the other ingredients and the jars illustrated (thanks to the respondent who recommended Dunelm Mill) and carefully read the recipe. I thought I was all ready to go until I read the very last instruction -” Then process (boil the full jar) for 30 minutes”. Does this mean I fill the jars with the mixture, seal them then put them in a pan of water and boil for 30 minutes. I am afraid of the jars exploding or something but if you say this is correct then I will be guided by you.

Hope you understand all this and can reassure me. (the smell of the spices in my kitchen is making me all the more keen to get the chutney made)

If possible can you reply to jeansilverk@hotmail.com

Jean

]]> By: Ruth http://www.mytinyplot.co.uk/recipes/apple-plum-chutney/#comment-47618 Ruth Thu, 02 Sep 2010 07:39:33 +0000 http://www.mytinyplot.co.uk/?p=592#comment-47618 I only ever use old jam jars etc., but have never tried to boil them up. What i do is super clean them in very hot sudsy water, rinse and sterilise by placing in a hot oven upside down on the oven racks for about 10 minutes and then put heated chutney in and seal. I have not yet had any breakages. I only ever use old jam jars etc., but have never tried to boil them up. What i do is super clean them in very hot sudsy water, rinse and sterilise by placing in a hot oven upside down on the oven racks for about 10 minutes and then put heated chutney in and seal. I have not yet had any breakages.

]]> By: Julie http://www.mytinyplot.co.uk/recipes/apple-plum-chutney/#comment-47580 Julie Sat, 28 Aug 2010 10:44:34 +0000 http://www.mytinyplot.co.uk/?p=592#comment-47580 Hi, Just found this recipe and your note that you need to boil the jars. Can you only use clip top or screw top kilner jars or could I use the jam jars I have been saving all year? Has any one else tried recycling old jam jars, is the worry that they will not cope with the heat, I suppose I could put something in the bottom of the pan for them to sit on .............. Would appreciate any feed back :0) Thanks in anticipation. Hi,

Just found this recipe and your note that you need to boil the jars. Can you only use clip top or screw top kilner jars or could I use the jam jars I have been saving all year? Has any one else tried recycling old jam jars, is the worry that they will not cope with the heat, I suppose I could put something in the bottom of the pan for them to sit on …………..

Would appreciate any feed back :0)

Thanks in anticipation.

]]> By: julie boulton http://www.mytinyplot.co.uk/recipes/apple-plum-chutney/#comment-42587 julie boulton Thu, 17 Sep 2009 20:31:03 +0000 http://www.mytinyplot.co.uk/?p=592#comment-42587 only just found you recipe for plum chutney (unfortunatley) but the chutney I made tastes way to much of vinegar is there anything I can do to rectify this.I will use your recipes in future for definate!!!!! only just found you recipe for plum chutney (unfortunatley) but the chutney I made tastes way to much of vinegar is there anything I can do to rectify this.I will use your recipes in future for definate!!!!!

]]> By: pickleandpreserve http://www.mytinyplot.co.uk/recipes/apple-plum-chutney/#comment-41140 pickleandpreserve Thu, 02 Apr 2009 15:01:05 +0000 http://www.mytinyplot.co.uk/?p=592#comment-41140 Hope you don't mind me commenting on the last comment....... The process of boiling the whole jar is called bottling or canning, and is the same sort of process that is done when produce is put into tin cans. It differs from the usual (at least in the UK) method of preserving in that chutneys, pickles and jams rely on the addition of sugar, salt or vinegar to the food, producing an environment unappealing to microorganisms. When bottling or canning the food is put into a sealed jar/can and then heated up to a temperature that (hopefully) kills all microorganisms within the jar. This means that the food doesn't necessarily need the addition of lots of sugar, salt or vinegar, and so retain more of the original taste. It's much more widely practiced in the USA. You do have to use special jars that can withstand the heat - for example Kilner jars. (Unfortunate fact - the Kilner jar was invented by one of Jeremy Clarkson's ancestors) More information here http://www.allotment.org.uk/allotment_foods/bottling-canning/index.php Hope you don’t mind me commenting on the last comment…….

The process of boiling the whole jar is called bottling or canning, and is the same sort of process that is done when produce is put into tin cans.
It differs from the usual (at least in the UK) method of preserving in that chutneys, pickles and jams rely on the addition of sugar, salt or vinegar to the food, producing an environment unappealing to microorganisms.
When bottling or canning the food is put into a sealed jar/can and then heated up to a temperature that (hopefully) kills all microorganisms within the jar. This means that the food doesn’t necessarily need the addition of lots of sugar, salt or vinegar, and so retain more of the original taste. It’s much more widely practiced in the USA.
You do have to use special jars that can withstand the heat – for example Kilner jars. (Unfortunate fact – the Kilner jar was invented by one of Jeremy Clarkson’s ancestors)
More information here http://www.allotment.org.uk/allotment_foods/bottling-canning/index.php

]]> By: Maggie http://www.mytinyplot.co.uk/recipes/apple-plum-chutney/#comment-40407 Maggie Fri, 16 Jan 2009 18:06:34 +0000 http://www.mytinyplot.co.uk/?p=592#comment-40407 This sounds lovely but, I'm not sure what you mean by process. Do you mean that you pot and seal the chutney and then put the whole pot into boiling water for 30 mins? (Sorry if this sounds a bit stupid!) This sounds lovely but, I’m not sure what you mean by process. Do you mean that you pot and seal the chutney and then put the whole pot into boiling water for 30 mins?

(Sorry if this sounds a bit stupid!)

]]> By: Gloria http://www.mytinyplot.co.uk/recipes/apple-plum-chutney/#comment-39704 Gloria Tue, 18 Nov 2008 10:17:36 +0000 http://www.mytinyplot.co.uk/?p=592#comment-39704 You mention raisin haters. I think whole raisins in chutney are horrible so always mince or chop them (by hand or in a food processor) before adding them. That way you get the sweetness of the dried fruits distributed throughout and it improves the texture. You mention raisin haters. I think whole raisins in chutney are horrible so always mince or chop them (by hand or in a food processor) before adding them. That way you get the sweetness of the dried fruits distributed throughout and it improves the texture.

]]> By: holler http://www.mytinyplot.co.uk/recipes/apple-plum-chutney/#comment-39697 holler Sun, 16 Nov 2008 11:55:15 +0000 http://www.mytinyplot.co.uk/?p=592#comment-39697 Hi Gill, This is my first time over at your blog and I think I will be coming by regularly now. I have linked to your apple and plum and green tomato chutneys for my next post on making preserves as Christmas/Winter Solstice gifts. It will be up on Tuesday. Hope that's ok! Holler tinnedtomatoes@googlemail.com Hi Gill, This is my first time over at your blog and I think I will be coming by regularly now.

I have linked to your apple and plum and green tomato chutneys for my next post on making preserves as Christmas/Winter Solstice gifts. It will be up on Tuesday. Hope that’s ok!

Holler
tinnedtomatoes@googlemail.com

]]> By: Juliem http://www.mytinyplot.co.uk/recipes/apple-plum-chutney/#comment-39667 Juliem Wed, 12 Nov 2008 19:14:31 +0000 http://www.mytinyplot.co.uk/?p=592#comment-39667 I enjoy your blog and as a fellow gardener like the tips I get from you. We've had and still got tons of apples this year and they're really good as well, sometimes a big harvest seems to compromise the quality of the fruit. this seems like a good idea (along with storing them wrapped in paper and freezing them for baking) for making sure they don't go to waste. I enjoy your blog and as a fellow gardener like the tips I get from you. We’ve had and still got tons of apples this year and they’re really good as well, sometimes a big harvest seems to compromise the quality of the fruit. this seems like a good idea (along with storing them wrapped in paper and freezing them for baking) for making sure they don’t go to waste.

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