Making chutney

[HowToLookGoodGlaikit]

I have a recipe for a chutney that I want to make. How do I sterilise jars & seal them to keep the chutney fresh?

You can either put them in the oven and the heat will sterilise. I tend to just wash them in VERY hot soapy water and dry with a fresh clean tea towel

Thanks. Does teh act of putting the hot chutney into a hot sterilise jar "seal" it?

Yes, it should create the vacuum to seal it (assuming the jars/lids are not damaged).

yes, the jars seal themselves provided you screw the lids on when it is still hot. Bear in mind when making chutney that, owing to the vinegar, you shouldn't use metal lids or they can corrode - they need to have plasticky linings (like the ones that pickled onions come in for example - a thin plastic layer coats the inside of the metal lid). It is also helpful to put a circle of waxed/greaseproof paper on top of the chutney to keep the vinegar away from the lid

Oh - and most chutneys need to be kept for at least 3 months before eating as otherwise the vinegar can taste too harsh - it needs a bit of time for the flavour to mellow