Home & Garden

green tomato chutney keeping times

Home & Garden

Posted by: Volcano

7th Jun 2012 12:06pm

I made green tomato chutney last may to use up all of my green tomatos. I opened one up a week ago and all the liquid has evaporated? I was wondering it it is still safe to eat or weather this means it is unsafe? I would love your opinion? How long does home made chutney last?


Comments 5

Anonymous
  • 16th May 2014 01:34pm

about 10 days

lucy
  • 15th May 2014 12:44pm

I have found that the chutney is still OK and have eaten mine with no problems always place the jars upside down in the fridge once open stops and air getting and causes mold to form.

Suzitonto
  • 27th May 2013 08:33pm

I made chutneys, sauces and jams for years when we lived on the smell of an old tea-towel. If it has dried up, it didn't seal. Throw it out. Home-made preserves properly sealed in sterilised jars and bottles will last for YEARS. I used to use old jam jars and sauce bottles, but only once. They nearly always sealed, but we all have a dud or two. If you open any home made preserve and it bubbles - DONT use it. It has either fermented and will taste yuck, or it will taste ok but is botulism tainted - that's fatal.

jjdrer
  • 1st Sep 2013 09:42am
I made chutneys, sauces and jams for years when we lived on the smell of an old tea-towel. If it has dried up, it didn't seal. Throw it out. Home-made preserves properly sealed in sterilised jars...

I agree with you wholeheartedly. We made plum sauce that we kept for years. It was well sealed but we apparently may not have put enough vinegar in it as it was very thick when we opened it. Sometimes if a chutney or sauce is "off" the liquid will all rise to the top too.
We did however have a dud batch of pureed tomatoes even though we used special sterilised jars. Also special lids, rubber rings and clips. We suspect we may have bought a batch of faulty rings as they were brand new. Fortunately on that occasion we only bought one package of them.
My Auntie had a massive plum tree that had a heavy crop alternate years even if it was pruned by exactly the same method. My Mother made at least 2 batches (12pd. fruit). Although it was sometimes a bit runny when bottled it sometimes thickened but never dried out as such. It still stayed the same height in the jars.
She also discovered although the recipe was supposed to be equal weight fruit and sugar you only need 3/4 quantity of sugar, it is sweet enough and still keeps as long - for years if you want to. Shortly before our apricot tree had to be cut out because it got a really bad disease in it although my Dad treated it when pruning and bud burst as instructed to prevent it geting any disease or fungi on the trunk etc, we made extra batches of jam instead of giving as many away which we always did if we had plenty. It lasted for at least 5 years but it did definitely thicken a bit although it didn't go off at all. Jam will go mouldy on the top if not sealed properly. Fig Jam seems to be the most risky one. I know of several people who had problems with fig jam even though thorough preparation was used.

Tylerrr23
  • 21st May 2013 04:49pm

It's a great idea, I would say 10- 12 weeks at tops.

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