Making jam and chutneys.

[Hawthorn]

A bit of a strange question for you.

 

When I've made jam/chutneys before, I used clean jars (not sterilised) or pressure canned or anything. Just in the clip top jars.

Now, nobody died or anything (in fact I think my ex MIL is still eating the chutneys four years on LOL)

 

Do you have to can jam and chutneys as a rule? I plan on making some apple and onion chutney in a few days as our supermarket were selling onions at 20p a half kilo, which is good over here. So I bought lots, and now need something to do with them.

 

What would be the best way for preserving just basic jams/chutneys?

 

Thanks,

 

Amanda x

[Darlene]

Here's a great resource for home canning...it's our National Center for Home Food Preservation:

 

http://www.uga.edu/nchfp/how/can_home.html

 

It will give you specific directions on how to can a whole bunch of things. Generally, jams and such are waterbath canned, and not pressure canned.

[Hawthorn]

Oh, so I did it wrong then huh?

 

Oops.

 

I'll make some that way again and gift them to my ex LOL.

[Hawthorn]

Great link, thanks Darlene. I'm saving that to favourites!