ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

To Jane-Chutney recipe

Misc.
Hi Jane,

We never used to boil the full jars. We always put hot chutney in hot jars and sealed them with hot lids ASAP. They always sealed as they cooled and I never lost a jar. I have eaten some that was made the year before and never had a problem nor have I ever heard that anyone else did! I still do it this way but when I teach it to groups, I teach them to boil the full jars because that's what the rule is now!

Regards, Judy
Canning Information
MsgID: 208813
Shared by: Judy/Quebec
In reply to: ISO: Grandma James' Fruit Chutney - question
Board: Canning and Preserving at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Citrus-Mint Chicken
  • CITRUS-MINT CHICKEN 2 whole chicken breasts, halved, skinless and boneless 1 lemon, juiced; peel 1/2 cup flour 1 tablespoon lemon pepper 1/8 cup oil 1/8 cup margarine 1/4 teaspoon instant chicken bouillon 1/4 cup hot ...
  • Chile Salsa (Hot Tomato-Pepper Sauce) (canning recipe)
  • CHILE SALSA (HOT TOMATO-PEPPER SAUCE) 2 lbs chile peppers 5 lbs tomatoes 1 lb onions, chopped 1 cup vinegar (5 percent) 3 tsp salt 1/2 tsp pepper Caution: Wear plastic or rubber gloves and do not touch your fac...
  • L.A. Schools Sauerkraut Relish (1960's)
  • L.A. SCHOOLS SAUERKRAUT RELISH From the Los Angeles City Unified School District. Recipe card dated February 1965. 1 (1 pound) jar sauerkraut 1/2 cup chopped celery 1/4 cup finely chopped onion 1/4 cup chopped green b...
  • Versatile Lentil Soup (serves 3, Weight Watchers, 1986)
  • VERSATILE LENTIL SOUP 4 1/2 ounces lentils, rinsed, sorted, uncooked 6 cups water 1 cup diced carrots 1/2 cup diced celery 1/2 cup diced onion 1/2 cup diced zucchini 1/2 cup green beans, sliced 4 packages instant bee...
ADVERTISEMENT
  • Maple Cured Hot Smoked Salmon
  • Maple Cured Hot Smoked Salmon 4 salmon filets, 5 to 6 ounces each 1 cup maple syrup for every 1 pound/ 450 g of salmon 1/2 tablespoon coarse salt 1 tablespoon butter Note: You will need approximately 4 cups of wood c...
  • San Antonio Chicken with Picante Black Bean Sauce
  • SAN ANTONIO CHICKEN WITH PICANTE BLACK BEAN SAUCE 6 boneless, skinless chicken breast halves 2 tsp ground cumin 1 tsp garlic salt 1 tbsp vegetable oil 1 cup rinsed and drained canned black beans 1 (8 oz) can whole ker...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • To Jane-Chutney recipe
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!