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Green tomato chutney recipe

11 years ago

I have made this recipe before. It uses tomatoes that are green because they are underripe. I have also used tomatillos or peaches for the green tomatoes. I thought it might be worth checking to see if it would be considered safe. I had assumed so because the only added liquid is vinegar, but before I use the recipe again, I would love an expert to chime in. It calls for processing pints for 10 minutes in the bwb. The ingredient list is in the photo. Thanks for your help!

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Comments (2)

food_lover
Original Author
10 years ago
Could someone let me know if this recipe seems safe? Thanks so much!
digdirt2
10 years ago
Since it is a straight, undiluted vinegar recipe it would be considered safe IF (big IF) it isn't too thick for such a limited processing time. You'll note that most of the approved recipes call for much more vinegar so ir has a higher ratio of liquid to solids so that the jarred mix is still loose and sloshy in the jars for proper heat penetration. It can always be drained after the jar is opened if it is too soupy. So you may need to add more vinegar to achieve that proper consistency.

http://nchfp.uga.edu/how/can_06/chutney_principles.html

Dave
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