[jerkseasoning]

Air bubbles in chutney - help please, I made some marrow chutney in glass jars last month, and just happened to notice yesterday, there were air bubbles around quarter to half an inch approx. in the mixture which I remember was very thick when I potted it, am worried about botulism, one jar lid popped the other didn't that in itself may not be a problem as I may have cooled it a little before potting. the jars are very full.

I would not have noticed the problem if the mixture had not been on the pale side, I usually make date and lemon which is dark and more difficult to notice any holes.

I researched this on the internet yesterday, but am not sure of the qualifications of the people giving their opinions. What is the difference between danger of air pockets and opening a jar for use, when air will get into a jar anyhow? Am quite certain I used correct acidity and am inclined to make a sweet chutney, perhaps it is better to ditch them.

Thank you in advance for reading this.

[LukeP]

Whenever a jar lid pops, that is trouble. Ditch it. Don't take a chance with it.

You may have not of removed all of the air bubbles in the jars before you put the lid on and either put in a boiling water bath or a pressure cooker. (Usually people use a boiling water bath for chutney).

I have done a lot of canning, and never trust anything that shows a popped lid. It hasn't happen much. Just remove the bubbles before canning.

[jerkseasoning]

Many thanks to you Luke P, you have made my mind up so am discarding the two jars it is never worth taking a risk with food, have a great weekend, happy cooking

[cyberdoc]

Originally Posted by jerkseasoning

Many thanks to you Luke P, you have made my mind up so am discarding the two jars it is never worth taking a risk with food, have a great weekend, happy cooking

Yep, neurotoxins will definitely ruin your day.

[jerkseasoning]

They certainly will, many thanks cyberdoc