Doubling up recipe quantities

[HighPeakLass]

Hi all
Following on from last year’s first time efforts , like a lot of people i intend to give away pickles, chutneys, liquors as Christmas presents this year but i'm struggling to fit it all in timewise (hence i'm a serial lurker on here) so i want to make in larger batches.

If my recipe says 'makes 3x12 oz jars' and i want to make 6 jars do i simply double all ingredients?

I’ve got a new preserving pan coming at the weekend so size is fine but am slightly concerned about doubling the amount of vinegar for a chutney as it might be too strong?

Also might the liquid be too much? If i make a big batch of casserole I don't add double liquid more like 3/4 extra.

Does anyone have any hints and tips?
Many Thanks

[OllieMartin]

Sadly I can't comment on chutney as I've not got a lot of experience with it. But I find with most cooking you can adjust the ingredients without too much worry (just ask HeyWayne how his marmalade got on).
I'd double up the ingredients, and keep an eye on it. If it looks too watery, take the lid off, or add more of something that will soak it up.
I wouldn't think chutney was a fine art and should expect you could deviate from the exact quantities as you see fit.

[Alison]

Yes you need to double it but make sure you have enough space in your pan or it can cause a problem as I found when I made LOADS of glutney earlier in the year. The vinegar is needed to preserve the fruit etc and it won't taste strong as it's the same ratios.

[Reb Williams]

I'd second that - a big pan is a must - even more so with jam, which seems sometimes to have a mind of its own.


Reb
____________________________
a childhood surviving the Good Life - now in bookshops - Grow Your Own Cows

[quark1]

Cooking time be subject to trial and error as it all depends on the amount of reduction needed and the necessary setting points for jellies and jams.

There are good old-fashioned methods for testing if the setting point has been reached and a thermometer would also be useful. I'm not a preserve maker as such but there are plenty of experts here to help.

[SarzWix]

As Alison says, the vinegar (and to a lesser extent the sugar and salt) is an absolute necessity for preserving chutneys, and you should never deviate from the proportions of produce:vinegar, unless you want to potentially food poison the recipients

[rustylady]

Double everything, just make sure your pan is big enough!!!

[HighPeakLass]

Thanks all for your help and advice. I thought i was on the right track but wasn't sure.
Maslin pan arrived yesterday (delivery man left it outside in the pouring rain, good job it wasn't a gift as the packaging is ruined) so pan size is not an issue. Vinegar is arriving later. A busy weekend I think!
SarzWix - thanks for that, making them for the in-laws!