I have read quite a bit about how long chutneys last depending on the sterilising and bottling conditions. I have also made several hundred jars of chutney. I currently have in stock 1 year old peach, apple and also blueberry chutneys which were heat packed and sterilised. They are stored in second hand jam jars which were sealed by tightening as much as possible by hand! We have been eating them and they taste fine to us and we've had no adverse effects. I have read that botchulism cannot survive in acidic conditions such as chutney. I also know many older people who stock jam in these same conditions and eat them for many years later. What are the opinions from the professionals & scientists please on the time that chutneys keep and if the jars are still well sealed and kept in dark, cool conditions, how would it be possible to detect if there was a bacteria problem if there is no visible or other evidence (such as the taste?) Thank you for your assistance.
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8/9/08 at 10:47am