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Wed, Sep 10, 14 at 11:41
| I've got a batch of Tomato-Apple Chutney (BBB Guide to Preserving, pg 52) simmering on the stove. Directions say to simmer until thick. Does anyone know - should the total volume decrease by about half? I still have some liquid falling off the spoon, so it needs to simmer longer I would think. Considering density issues, is there a danger in cooking it to a consitency that is too thick? Thanks! |
Follow-Up Postings:
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| If you dip some out, it should mound up on the spoon. Mine took about 30-35 minutes to cook down (according to my notes) if that helps any. Some liquid left is fine - it will thicken a bit more as it cools after processing. |
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| OK, thank you malna. Mine has cooked down to 1/2 the volume and mounds up on the spoon, but there is still liquid around the solids and some that rises to the top of before stirring. I think I am OK to start canning. I appreciate your help! |
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