A chutney maker of 40 summers replies.Hi
we are in the process of making some home made chutney
just wondering if there are any guidelines on how use to Preservative so it does not spoil easily
thanks in advance
Interesting article. I'd never come across canning of jam, chutney, etc., before I started taking an interest in American cooking. It isn't done with home-made chutneys and jams over here. The cooking is considered enough to preserve the chutney, jam, etc. I suppose it could be something to do with the climate in north America. You seem to have hotter summers than we do which might be significant.This might help answer your question.
National Center for Home Food Preservation | NCHFP Publications
Interesting article. I'd never come across canning of jam, chutney, etc., before I started taking an interest in American cooking. It isn't done with home-made chutneys and jams over here. The cooking is considered enough to preserve the chutney, jam, etc. I suppose it could be something to do with the climate in north America. You seem to have hotter summers than we do which might be significant.
Yes, the paraffin wax method used to be common here but most modern books on preserving now tend to speak against it.I think it has more to do with American germiphobia and our growing ignorance about food. When I was growing up we always sealed jams with a thin layer of melted paraffin. The chutney would have been brought to a boil and sealed in a sterilized canning jar with a new lid. I was surprised to learn that our New York state fair will no longer accept any jams or jellies sealed with paraffin in cooking contests, all entries must be canned. To me the extra step of canning is sort of a belt and suspenders approach. I suppose it's better to be safe than sorry.
Yes, the paraffin wax method used to be common here but most modern books on preserving now tend to speak against it.
It's surprising that us oldies survived as long as we have!