Hi, I'm looking to can my chutney for safe storage in my pantry, rather than just my refrigerator. I have looked up canning processes but cannot determine if I am ok with water bath canning, or if I need to use pressure canning. I know it comes down to acidity, but i can't find much information on my primary ingredients. The bulk of the recipe is fresh cilantro, fresh mint, and fresh hot peppers. There is some lemon juice as well. Any idea if this is ok to water bath can, or any methods I can further use to determine which is right? Thanks
Submitted January 02, 2017 at 11:09PM by YamahaHenchman http://ift.tt/2hKF8wU AskCulinary
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