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Help - I think my chutney's broken! :(

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  • #1

    Help - I think my chutney's broken! :(

    Just checked on the jars and they don't seem to have sealed (at least the ones with poppable tops still click, and I sealed all the others the same way).

    I jarred half of the batch of it into sterilized jars while hot to medium warm (not boiling hot though as it cooled down as I was pouring it from a jug), and put lids straight on for these. I am assuming this half batch will be ok despite the slight cooling during the jarring (I hope) as the lids will have tightened properly I guess.

    The second batch however used old lids that I wasn't sure about being plastic lined (probably were but didn't want to risk it) so I put cling film on top of them first, then lids on top of that. I think that it cooled a lot more than the first batch though by the time I put the lids on (also had to take off the lids briefly after a minute or two as I forgot to dry them and didn't want mould) as the lids that had pop caps (old jam ones) still pop.

    I'm going to have to chuck the lot, aren't I?

    Edit: Recipes were the glutney (slightly more tomatillos/tomatoes used and slightly less courgette) and the Earthbabe one with double the apple used if I recall correctly.
    Last edited by Rabidbun; 14-11-2011, 01:17 PM.
    Tags: None
  • #2
    How long ago did you make it?

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    • #3
      Two or three weeks.

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      • #4
        First of all don't panic. Does it look and smell OK? If so, I would tip back into a saucepan and reheat. Bring to a boil and then simmer for around 20 minutes. Meantime wash and sterilise all your jars and lids and then re-pot. Simples. By the way, the clingfilm will have stopped the jars sealing properly.

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        • #5
          If it was mine...I'd boil it all up again and repot......without the clingfilm. I think that's what stopped the vacuum pulling the lids down.

          snap rustylady
          Last edited by Thelma Sanders; 14-11-2011, 01:48 PM.

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          • #6
            Thanks, will give that a go then. I think that next year I'm buying new lids to save on panic!

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            • #7
              why would you have to chuck it? the preserving ingredients are vinegar and sugar They won't go off, trust me you might have to scrape some mould off but that's all.
              the second batch of secondhand lids, as long as they were sterilised will be fine, you dont need an airtight seal.

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              • #8
                I put the cling film directly on top of the chutney and tuck the ends in so that it doesn't interfere with the lid. Works for me but may not be the recommended way of doing things!

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                • #9
                  I just opened a jar of plum jam someone gave me in Spetember. It had a vinegar proof lid, a layer of clingfilm over the top, then a piece of greaseproof on top of the jam. It was a little bit mouldy but I scraped it off and had it on toast. With cheese. Lovely.

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                  • #10
                    I reuse lids ....as long as they're not damaged and you sterilise them then alls well . Make sure your jats are warm when you pour your hot chutney in , lid on straight away , tighten and then Bob's your uncle I don'r bother with clingfilm or grease proof, make sure the contents are about 1/4" from the top cos the less air space the less chance ther is for mould.
                    S*d the housework I have a lottie to dig
                    a batch of jam is always an act of creation ..Christine Ferber

                    You can't beat a bit of garden porn

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                    • #11
                      If you've sterilised the lids with boiling water, just shake and put them on, the boiling water is sterile so won't go mouldy inside the lid.
                      If you dry the lids you actually add bacteria to the lid again.....unless you use a sterile tea towel of course

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                      • #12
                        Ah, coolness, thanks for tips all. One of these days I'll get all organised and do everything right and panic free, lol.

                        (taff - I was a just bit twitchy about the vinegar I used as it didn't have a percentage on it - though no preservatives so was hoping it was strong enough)

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                        • #13
                          I htink it's balsamic vinegar you have to watch as it's not as strong as the others are, or if you water it down too much. But if you add in the quantities in most recipes and cook down as instructed, so that it's thick and gloopy with hardly any excess liquid left, it won't go off
                          I have some from last year, all with re-used lids, some haven't popped, but none are mouldy.

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