Jars have to be sterilized only if the food to be preserved will be processed for less than 10 minutes in a boiling-water bath or pressure canner. Properly handled sterilized equipment will keep canned foods in good condition for one year. Use tongs or jar lifters to remove hot sterilized jars from the boiling water. Two-piece metal lids are most common. New! Making sure hands, equipment and surfaces in your canning area are clean is the first step in canning. Good Food DealReceive a free Graze box delivered straight to your door. To prepare jars before filling: Wash jars with hot, soapy water, rinse them well and arrange them open-side up, without touching, on a tray. Preserving or canning jars are topped with glass, plastic or metal lids that have a rubberlike seal. To sterilize jars, boil them in a large saucepan, covered with water, for 10 minutes. Tips: Jars should be made from glass and free of any chips or cracks. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Put all of the ingredients in a pan. Get set for Christmas with this sticky make-ahead chutney. All rights reserved. Sign up for the Recipe of the Day Newsletter Privacy Policy. Serve as part of a cheeseboard alongside blue cheeses, or package to give as a gift. Be sure the tongs are sterilized too: Dip the tong ends in boiling water for a few minutes before using them. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.). Leave to cool. In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Find Information information on canning can be found at the National Center for Home Food Preservation website: http://nchfp.uga.edu/. Simmer over a medium heat for 25-30 mins until sticky and jammy, adding 50ml water if it begins to stick. All items used in the process of making jams, jellies, preserves and pickles must be clean, including any towels and especially your hands. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. Will keep in a sterilised jar for up to four months. 1 1/4 pounds firm, slightly underripe fresh figs, rinsed, stems removed and halved. To sterilize jars, boil them in a large saucepan, covered with water, for 10 minutes. After the jars are prepared, you can preserve the food. Follow manufacturer's instructions for cleaning and preparing lids and bands. © 2020 Discovery or its subsidiaries and affiliates. In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. https://www.bbcgoodfood.com/recipes/sticky-fig-port-chutney In a saucepan, melt sugar with vinegar. Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. Add the figs, apple, onion, raisins, salt and spices (ginger, … Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Recipe from Good Food magazine, November 2019. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice.