Hi all! I made green tomato chutney last September using the recipe I will post at the bottom. I followed the recipe fully except I used Sarsons pickling vinegar which is 6% acidity. I used 2oz and 4oz clip-top jars and they've checked all the seals and they're still sealed but there's these weird circles and line patterns on the inside of the glass lids. I've opened one and it smells like chutney but now I'm scared 😅 any help would be greatly appreciated! Should I just bin them? I'm in the UK.
by Unknown_human_4
3 Comments
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Issues I find with the recipe is it says to water bath jars, but doesn’t say how long. Also, says to use 1″ and not two inches of water. Additionally, recipe says using single use glass packaging from other store bought condiments are acceptable.
Additionally, you’re not even using canning jars for your product (tomato chutney) and do not include your process fully, have not created a vacuum seal, and no indication of where you’re storing (assuming pantry,, but if refrigerated is still past due.)
For those reasons above, I wouldn’t consider this safe or would want to consume. I wouldn’t advise others to consume.
I am concerned over the lid. I know other countries might have different standards and equipment outside the US, but that lid/jar looks more appropriate for storing dry items than canning.
As another commentator said, I am very concerned over the author of the recipe discussing water bath canning and jar use like it’s a suggestion rather than a mandate.