What's going wrong?

[The Chili Monster]

This morning, I got up earlier than I needed so that I could prepare a chutney (Luath's recipe) and, once it was on the hob, get on with some work, taking time out to stir occasionally.
I've followed the recipe to the hilt. I'm using the lowest possible setting.
Yet, it has burned.
I transferred it to a fresh pan. Cleaned out the original. Then it started to stick again. All this, and with frequent agitation.
I'm now taking it on and off the hob, allowing it to cook only when I can stand over it .
I chose to do the chutney today and the leave the chilli jam to the weekend so that I could get on with my work, since I was under the impression that chutney needed less supervision. Now I wish that I'd done the jam today!

[Shirley]

What sort of pan are you using??? Is it too thin?

I am no expert.... but don't they ask for heavy bottomed pans for this sort of stuff?

Ummm... and is there a way to rescue a VERY badly burned pan??

I had cooked some blueberries and was waiting for them to cool... I was cooking a haggis in another pan and had to bring it up to the boil and I came through here while it did so... quite quickly I smelt burning, and walked back into the kitchen to find that I'd put the wrong ring on and that the blueberries were burnt to a cinder... they are welded... I've scrubbed and scrubbed and can't get it off.

[Stonehead]

Ummm... and is there a way to rescue a VERY badly burned pan?? ... I've scrubbed and scrubbed and can't get it off.

Depends on what it's made of/coated with. Cast iron, stainless steel, heatproof glass and hard enamelled pans can be cleaned by soaking in a caustic soda solution or leaving the solution in the pan. You have to be carefull, use heavy gloves and make sure there's good air flow, but it works a treat - even on seriously burned on pork fat and honey.

Don't leave it too long with cast iron - just long enough to dissolve the problem substance.

Do NOT attempt this with aluminium and copper pans, or pans coated with non-stick surfaces.

[The Chili Monster]

Did I really make this post a sticky?
Well, I got four 1lb jam jars' worth of chutney in the end. Tasted fine once I'd released the burned bits from the mixture (mostly sultanas - will use fewer in future). A little vinegary with a hint of lemon (I'd added some lemon juice to help protect it) but otherwise very promising.
I used an old pressure cooking pan. I will invest in a proper vessel at a later date. It's on a list with a food blender and a decent-sized boiler for the homebrew activities... (Dear Father Christmas, I have been very good this year ... )

[Millymollymandy]

What kind of chutney was it? I made one recently that required frequent stirring because it kept sticking to the bottom (which doesn't normally happen). I think it was damson chutney.

[Shirley]

Thanks Stoney

I think it's stainless steel! I'm still using it for boiling eggs etc....

[The Chili Monster]

MMM,
it's a Tomato Chilli and Courgette Chutney. You'll find the recipe here:
http://selfsufficientish.com/forum/viewtopic.php?t=2889

[Stonehead]

It's on a list with a food blender and a decent-sized boiler for the homebrew activities... (Dear Father Christmas, I have been very good this year ... )

Try doing a "Wanted" on Freecycle. Amazing numbers of people buy things like blenders and homebrew set-ups, then either use them once or never use them at all.

ScotAds, a free ad newspaper, recently had a lot of homebrew and home wine making kit free for uplift, including a corker, brewing boiler, brewing vats, a pro capper, new bottles, the works. Unsurprisingly, it all went very, very quickly.

[wulf]

Tomato ketchup is a pretty good pan cleaner - or even just cook up some tomatoes with a dash of vinegar. If you've got tomatoes in your garden, you may well have some that are slug damaged and not very attractive for eating but they would be ideal for use in helping clean the pan.

Wulf

[Wombat]

eatproof glass pans can be cleaned by soaking in a caustic soda solution or leaving the solution in the pan. .

Careful Stoney, given time hot caustic can etch the glass....

Nev

[Stonehead]

eatproof glass pans can be cleaned by soaking in a caustic soda solution or leaving the solution in the pan. .

Careful Stoney, given time hot caustic can etch the glass....

Nev

The longest I've left it for was about six hours in heatproof glass (Pyrex) - no etching. But as you say, I wouldn't want to leave it for too long!

[Wombat]

Cool!

[hedgewizard]

Apples and grape products are the usual culprits for burning, coupled with a pan base that doesn't spread the heat out well enough. You definitely need a better pan. I got some huge pans from Ikea (sorry) for doing winter soups for big gatherings, and one of them is currently full of green tomato chutney. Smells fabulous!

[Luath]

Never had that problem, with this recipe or any other, so I suspect your pan is the problem. I use my jam pan, thick base, never burns.
Stick with it, though, if you'll excuse the irony of that

[The Chili Monster]

Yes, I think the pan and my lack of experience are the leading culprits in this affair. The chutney itself tasted promising -I'm looking forward to enjoying it in sandwiches from next February!