I sterilize jars in the dishwasher, but then just before use them, I put a centimetre of hot water in the bottom of each jar, and microwave on full power for two minutes, so that the water boils. Then drain out water, obviously, and stand upside down for a minute or so on kitchen roll. This sterilizes them and means that you can put the chutney in while hot without the glass cracking.
Vinegar proof means lids that don't have metal that will come in contact with the vinegar. Kilner jars are fine - but so are most jam jar lids that have like a plastic covering on the inside.
Hope this arrives in time!
