I assembled all my ingredients, prep'd. and left them to marinate for twenty-four hours, or so, before tipping them into my preserving pan. With the heat turned up high the mixture came to boiling point, upon which I turned down the heat to its lowest level, put my heat diffuser over the flame and sat my very hot preserving pan down to leave the mixture to simmer happily until it was done.
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| and here it is steaming happily... |
I used the cold saucer method to test for done-ness, when a finger-tip pushed against the cold mixture should produce a good wrinkle, or a drawn finger-tip across the middle of the dollop, for a clear line of division between the two halves with none, or very little liquid seepage. The mixture is ready to pot up.
Have all necessary utensils standing in boiling water - spoons, a fork for pushing your mixture into your jar to remove any air pockets, your funnel, a teaspoon and a good spatula and ladle, your jars are lids washed and dried in the dishwasher, ready to use and a tea towel covered tray to put your hot filled jars onto once the jar is filled and lidded.
Leave them on this tray until each jar is completely cold, then wipe and dry, label and store in a cool place for at least two months before sampling. Really you should leave your jars for up to one year, to allow your lovely mixture to develop and mature, before opening; but goodness me, how difficult a thing that is? !!!
Here's today 2nd batch of Apple, Minced Tomato and Onion Chutney, potted up and ready for my store cupboard.
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| All Potted Up and ready to be stored |
Daisy
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