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7

You leave it at whatever temperature is adequate for the food (or stage of food) that is left aside. If you are canning your chutney, then all stages before going into the canner need refrigeration, and all stages after getting out of the canner are safe at room temperature. So, if the recipe wants it to be done before canning, you have to put it in the ...


3

There is no general safety rule against reusing canned food in a new batch of food-to-be canned. For example, I have seen recipes for home-canned tomato sauce based on tomatoes bought in a commercial jar. So, that would not be a limiting factor. What is a limiting factor is 1) the safety of the original canning process, and 2) the suitability of the new ...


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