Pickling, Preserving and Chutneys

[Brambles]

Freecycle is a good place for jam jars. Have a look around for Kilners. Up until recently, Morrisons were the cheapest, but I now believe Dunelm Mill is. I'm going on a comparison shop this week. Will report back.

[essgee23]

Freecycle is a good place for jam jars. Have a look around for Kilners. Up until recently, Morrisons were the cheapest, but I now believe Dunelm Mill is. I'm going on a comparison shop this week. Will report back.

excellent, thanks

[jansman]

There is a ton of info out there regarding pickles and chutneys on the web. How long do they last? Well I have just finished my last jar of rhubarb chutney, 5 yr old!! It matures like a fine wine. I just collect pickle and jam jars. Absolute cleanliness is the key to success.

[essgee23]

There is a ton of info out there regarding pickles and chutneys on the web. How long do they last? Well I have just finished my last jar of rhubarb chutney, 5 yr old!! It matures like a fine wine. I just collect pickle and jam jars. Absolute cleanliness is the key to success.

okeydokey. going to start collecting now and cant wait to make some stuff later in year

[unsure]

ok daft question time as this is some thing ive never done . can you cook and then jar the likes of apples and pears or rubarb . to be used in pies ect rather than fruit salad .

[essgee23]

ok daft question time as this is some thing ive never doen . can you cook and then jar the likes of apples and pears or rubarb . to be used in pies ect rather than fruit salad .

yeah i see no reason why not. there are others more in the know here though.....

[12mp82]

http://my-pickles-and-jams.com/bottling-fruit/

[Brambles]

ok daft question time as this is some thing ive never done . can you cook and then jar the likes of apples and pears or rubarb . to be used in pies ect rather than fruit salad .

Yes you can. I have Pears, Peaches, Plums and Applesauce glowing of the summer tucked away in my cupboard! The preserving method is not difficult, but you must be precise. You can use the boiling water bath method for bottling high acid foods such as fruits and tomatoes, but low acid foods(meats and veg) MUST be preserved under pressure.

This USDA site is essential reading.
http://nchfp.uga.edu/publications/publi ... _usda.html

[unsure]

i was thinking is it as simple as making , say apple puree/ sauce and just putting in to clean hot jars and then putting the tops on .

i`m hopeing its easy to make sauce , just boil the fruit with a little sugar and water then jar it up .

[Brambles]

i was thinking is it as simple as making , say apple puree/ sauce and just putting in to clean hot jars and then putting the tops on .

i`m hopeing its easy to make sauce , just boil the fruit with a little sugar and water then jar it up .

Nope, sorry. The reason jams and chutneys can be treated this way is because they have a preserving agent(sugar or vinegar). Fruits and sauces such as applesauce need to be preserved in a completely different way. Because of the lack of preservative, it's the method itself which preserves. If you read up from the link I gave, it will give you an idea. As I mentioned, it's not difficult, but you do have to be precise.