Some canning jars come with specific instructions for sterilization. If not, simply submerge the cans in boiling water for ten minutes. Take the lids off the jars before submerging them and add them to the boiling water. Use tongs to safely remove the jars and lids from the water.  Let the jars cool on a clean kitchen towel before filling them. Always handle the jars with clean hands to prevent contamination. Carefully spoon your chutney into the jars, leaving about ½ inch of space at the top. Next, place the lid on the jar and seal it tightly. The lid will protect the food from bacteria and other debris. Use a clean, damp towel to wipe away any chutney that gets on the jar or around the lid. You can use a boiling water bath canner or a clean stock pot. If you use a boiling water bath canner, follow the manufacturer instructions. Otherwise, choose a large deep stock pot and place a small baking rack on the bottom. Set the filled jars in the pot on top of the baking rack and completely submerge them in water. Bring the water to a boil and heat the jars for ten minutes.  If you live at 1,000-3,000 feet above sea level, increase your heating time by five minutes. If you live at 3,001-6,000 feet above sea level, increase your heating time by ten minutes. If you live at 6,001-8,000 feet above sea level, increase your heating time by fifteen minutes. If you live 8,001-10,000 feet above sea level, increase your heating time by twenty minutes. First, lay a clean dish towel on your counter or tabletop. After the jars are done heating, remove them from the hot water bath with tongs and place them on the towel. Allow the jars to sit undisturbed for twelve to twenty four hours.  Set the jars in a low-traffic area to avoid any breakage. If any of the jars crack while they cool, dispose of the entire jar, including the chutney. Otherwise, you risk eating spoiled food or ingesting glass. Once the jars cool, test the seal on the jars. To do so, press down on the lid. The lid shouldn’t flex or bulge. Next, try lifting the lid away with your fingertips. If the lid doesn’t budge, your jar is properly sealed. If your jar isn’t properly sealed, immediately process it in the hot water bath again to try and reseal it. Otherwise, refrigerate the mixture and eat it within a week. Place your chutney in a dark, room-temperature place, such as a pantry or under your sink. Next, allow your chutney to ferment for two to three months. Don’t open the jar until you’re ready to eat it. The longer you let it sit, the better it will taste. Chutney can be stored unopened for up to a year. Once your chutney is done maturing, open the jar to check for spoilage. If you consume spoiled canned goods, you can contract Botulism, a potentially fatal illness.  If you notice any warning signs, throw your chutney away. Warning signs include:  A bulging or leaking container A damaged container Foam that squirts out when the jar is opened Moldy or smelly chutney You can keep your opened chutney in the refrigerator for up to four weeks. After four weeks have passed, discard any uneaten chutney.
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One-sentence summary -- Sterilize your canning jars. Transfer the chutney to the canning jars. Seal the jars. Let the jars cool. Check the seal. Mature the chutney. Open the jar and check for spoilage. Store opened jars in the refrigerator.


Navigate to the file or folder you want to delete and left-click on the name or icon once to select it. Note that this option is available through Gnome and other Linux platforms, but may not be available for all Linux platforms. Pressing Ctrl + Del on your keyboard will temporarily delete the file and send it to your Trash, where it can be reviewed before permanent deletion. This is usually the preferred option. Press and hold ⇧ Shift first before pressing Del. You will be asked to confirm your request, and upon confirmation, the file or folder selected will skip over the Trash and be permanently deleted from your computer. If you have deleted your files and folders the traditional way and they are waiting in your Trash for deletion, right-click the Trash icon in the sidebar and select the "Empty Trash" option that pops up. Depending on your Linux platform, this may or may not permanently and securely wipe the files from your hard disk. If it does not, it will only delete the link or pathway allowing you to access that data without deleting the data itself.
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One-sentence summary -- Select the file you want to delete. Press Ctrl + Del or ⇧ Shift + Del. Press ⇧ Shift + Del on the keyboard if you wish to bypass the Trash completely. If necessary, right-click the Trash icon to empty it.


Once you have found a group, ask to join.  On the group page, click the “Join Group” link. If the group is restricted, the group owner or administrator will need to approve your request before you can join the group. If the group is open, you will be automatically added to the group. Once you're in the group you can access the messages, photos, files, and everything else posted on the group. Choose what to share with others in the group.  Choose an alias (display name). The default alias will be your email address.  Share your email address. Decide how often you would like to receive notifications from the group. This helps to verify your identity.  You can change how often the group emails you at any time. Go to the Edit Membership area of the group's homepage and click the edit icon next to the Subscription button.  Change the display name (alias) by signing into your Yahoo mail. Click on "Settings" then "Accounts". Click "Edit" to the right of "Yahoo Account" and enter a new name under "Sending Name."
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One-sentence summary -- Join a group that interests you. Share your membership information. Confirm your choices by typing the text that appears in the box.


Most aluminum is actually aluminum alloy because aluminum itself is very soft. Keep this in mind when cleaning and avoid harsh chemicals and abrasive sponges, since you don't know which alloy is used. (29 ml) of vinegar, lemon juice or cream of tartar for small pieces of aluminum or aluminum cookware. For larger pieces, double or triple the amount and place aluminum inside a large pot. Bring to a boil and let it boil for 15 minutes. You can place many aluminum pieces inside the pot at the same time.
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One-sentence summary --
Scrub the aluminum with your PH-balanced cleanser to remove food, dust, dirt and grime. Mix a solution of water and 2 tbsp. Wash with your neutral cleanser, rinse well and dry.