Canning question

[rhys333]

So I decided to try my hand at making beet chutney following youtube instructions that called for storing it while hot in sterilized jars then leaving it for a month to mellow. No mention of boiling the jars after canning, which I understand is usually done when canning jams and preserves to stop botulism. Do I need to boil the jars or not? I watched a number of videos and none mentioned the extra boiling step. If I don't boil the jars after canning, can j store at room temp or do I need to refrigerate?

I'm blissfully ignorant of correct procedure here and greatly appreciate advice so I don't poison myself.

 

[flars]

I haven't looked at beet chutney recipes or the videos, but I would think the chutney would, at the least, need to be processed in a boiling water bath, depending on the type.
This is a resource I found very good for my garden produce and there is a section on chutney.
http://nchfp.uga.edu/index.html

 

[aviator01]

Beets should be fine with a water bath process. Make sure you do some research with canning. Any non-acidic foods need to be pressure canned or they won't be safe for human consumption.

We use the ball canning books. Highly recommended.

 

[rhys333]

Thanks for the advice. The beets were boiled with vinegar, sugar and spices, so definately acidic. They've been cooling on my counter for an hour now, but maybe I should do a 15 minute water bath right away...

 

[reelmower]

I recently took the canning seminar through the Clemson University Extension. One of the books provided is the recipe book published through the Cooperative Extension of The University of Georgia. It is considered the recipe "Bible" .. for canning. I also have the Ball Blue Book.

I did a quick search in the UGA book .. under the Beets processing info .. "process with dial gauge pressure canner or weighted gauge pressure canner". The book has some recipes for chutney .. but no info for beet chutney. All of the chutney recipes processing info .. indicate water bath processing. The Ball Blue Book also indicates processing Beets in a pressure canner.

Better safe than sorry. I would do more research for a beet chutney recipe .. that is tried and true.

Just my 2 cents.

 

[rhys333]

Hmmm, well I left the lids finger tight (following the jar instructions) and now I have purple water after the boil. Maybe I have watery beets now

EDIT: the product appears to have survived the boiling cauldren without leaking. The change in water colour may have been from the cloth I laid in pot to prevent the cans rattling. Thanks again everyone for your advice on this.