Canning Update!

Back in November, I whipped up a huge pot of beet chutney and sort of faked my way through canning it.  At the time, I was concerned that it wouldn't last through the holidays and that I'd have to eat all twelve or thirteen jars of it in two weeks.  I am happy to say that I was 100% wrong!  I just opened a can last weekend and used it to make goat cheese and beet chutney finger sandwiches for the Historical Fancy Dress Party.  It tastes just as good now as it did then, and no one was violently ill!  Even without the pickling salt!