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Beetroot Chutney
Veg CD
ACC Cold
Vegetarian
Vegetables
Dried Fruit
Spices
Accompaniment
Pickles Preserve
Preserves
Preserving Ingredients Instructions 1. Place all the
ingredients in a large pan and bring to the boil. Reduce the heat and simmer for
about 1-2 hours or until thick and pulpy. 2. Meanwhile, prepare
the jars (see notes below). 3. Spoon the mixture into warm jars, cover, seal and label (see notes below).
Notes:
see also General
preparations Jars
- Use
jars which are free from cracks, chips or flaws – the best sizes to use are
450g/1lb although 1kg/2lb jars can be successfully used for pickling
fruit/vegetables. Prepare the jars
by washing well in warm soapy water and rinsing thoroughly. Dry the jars in a
cool oven (140C, 275F, Gas Mark 1). Fill
whilst still warm to prevent the jars from cracking when the hot filling is
added. Filling
and covering the jars – Fill
to within 1cm/ ½ inch of the top. Whilst still hot, cover with a
waxed disc (wax side down) , immediately place a cellophane disc over the
top then cover with a screw top lid. Storage – Store in a cool dark place for 2-3 months before consuming.
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