the manafacturer's instructions . Keep for up to two months. Refrigerate and consume within 2 weeks after opening. You may now lick the spoon (but be careful not to burn your tongue!) PS - On this occasion I didn't actually can my chutney correctly, darn it. I only found the Weck instructions after I thought I had proceeded correctly, which I hadn't because I am an idiot with a memory like a sieve. So, looks like I might have to give this batch away sharpish, or maybe even freeze it, and make yet a.n.other batch this coming weekend, to stockpile me into the winter. 32 Comments: Dry-farmed tomatoes, especially Early Girls, have thicker skins than other tomatoes, which is why some people (not me!) like them less. I think you did the right thing to remove the skins, but on other tomatoes, like traditionally grown heirlooms, it wouldn't be necessary. When I remove the skins, I blanch the tomatoes first for 30 seconds, then let them cool for a bit. It's easy then to just squeeze their innards straight into the cooking pot. Hi Tana - Actually - skinning the tomatoes does not work so well for this recipe as removing the skins from the pot of chutney after it has been cooking for an hour. Removing skins from 4.5 lbs of tomatoes is a gruesome task. I found the early girls were temperemantal and some came away from their skins easily and some did not, thereby wasting too much