Help, I have an urgent pickling question

[fleacircus]

Yes I know I sound like a loon. But I am making quince and cranberry chutney RIGHT NOW and I have never pickled (chutneyed?) anything before and so I need to know two things:

1. Does it get thicker as it cools or do I need to get it to the right consistency before it goes in the jars?

1. Is there any actual point to those circles of paper under the lid? (i.e. can I just put it in the jars and put the lids on, or will they corrode or something?)

Surely there is a preserving genius still up and about out there?

I know nothing of these things, but I AM curious as to why you are chutney making at this hour. This will bump it at least....

Just stopped by to see what was urgent at this time

Sorry, no idea, never made chutney!

Because I'm an idiot who had no idea how long it would take me to chop up 3 tons of quinces, and I had to make the bloody stuff tonight because the quinces have just been sitting around for ages. And I didn't get started until stupidly late because I was showboating by baking bread to got with the dinner. I am a fool to myself. Thanks for bumping me though (and witness how I am shamelessly doing the same, thinly disguised as this post).

Try putting some on a saucer from the freezer [like for jam making] if it sets on the cols saucer you should be fine

Note I do this but it may not be the right way to do it, hopefully some one who actually knows will come along

How did the chutney turn out? It does take a bit of boiling, IME. I made some green tomato that I boiled for over an hour and it still didn't have the right consistency, so I potted it anyway and it has thickened a little a few months on. I quite like it as it is actually.

I never bother with the wax discs of which you speak. If you use a screw top jar thats been properly sterilised, there should be no need.

Hope it turned out OK and that you got some sleep. :)

Sorry no idea, but this must be one of the best thread titles ever Hope your pickle turned out OK!

How did it go? Sounds lovely.

I would say in answer to :

1. It does thicken in the jar a bit but always seems to take at least twice as long as recipe says to boil it down - think 4 1/2 hours is my record

Test I was taught for chutney was to pull wooden spoon through the mixture and if no liquid seeps back into the 'channel' then its done - does that make sense?

1. I use them but only because they are there and that's what the books say. Probably fine without.

Hope you got to bed :)

Belated thanks - I did eventually get to bed but lost all faith in it in the morning, emptied all the jars back into the pan and boiled it some more. I think it's ok, it tasted good and looks right through the jars. The 'channel' trick is really useful, I will do that next time. Have made pineapple chutney since and think I'm going to have a go at marmalade next.