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Thread: Chutney discoloration?

  1. #1
    Chemiker Guest

    Default Chutney discoloration?

    Made a batch of mango chutney last year, and went to get some out of
    the pantry last week, and they had all turned dark. Still in sealed
    jars. Did I do something wrong to prevent discoloration? IS there
    a trick to this? My pepper jellies held their color well.... If that
    makes a difference.

    TIA

    Alex

  2. #2
    George Shirley Guest

    Default Re: Chutney discoloration?

    Chemiker wrote:
    > Made a batch of mango chutney last year, and went to get some out of
    > the pantry last week, and they had all turned dark. Still in sealed
    > jars. Did I do something wrong to prevent discoloration? IS there
    > a trick to this? My pepper jellies held their color well.... If that
    > makes a difference.
    >
    > TIA
    >
    > Alex

    Did you put anything in the chutney to avoid discoloration? Something
    like citric acid, Fruit Fresh, vinegar, etc. Often fruit will turn dark
    because of oxidation and your chutney may have started before it was
    canned. It would help this group if you listed your recipe, your canning
    method, etc.

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