Is cranberry chutney acid enough to water bath can?

Sorry, no one "really" knows unless. . .

Someone makes the recipe as printed on the page and then titrates (is that the term) it to determine if the acidity is actually high enough. The recipe as printed, looks close, but for total safety's sake I would recommend making it and then store in the freezer.

The recipe looks great. I will try this at Christmas, or maybe sooner.

 
I am one of these dinosaur outliers that do NOT process jams and jellies--

the heat and sugar content is plenty for preserving.
I also LOVE to make chutneys and mine has much more vinegar and sugar than this--AND i water process my chutneys.
This has very little acid at all. I would definitely either refrigerate or freeze it. Refrigeration should be fine, IMO.

 
I agree with the refrigeration. . . but...

I gotta tell people what the USDA/Calif. MFP rules say. Food Safety, always.

Yes, jams are preserved by 4 things: the acidity in a fruit, sugar (controls the availability of the water, cooking and the last method is by processing in a boiling water bath to seal. I recommend storing anything not processed, in the fridge though! smileys/wink.gif

 
And I respect you as a certified jam maker. What I really said in the reply

is that there is no way I would NOT process that mixture for canning. I would not equivocate about it it giving it as a gift for longer keeping out of refrigeration.

 
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