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Great video, great explaining. If I sterilize everything, will it be ok to keep unopened for a year do you think?

Love , love the recipe !! Three types of ginger !!

Doing this with beets cayenne and blackberries and onions

A little irritated to be honest. Was looking for a nice easy recipe to use up some fresh ginger I grew in the garden and this looked good at the beginning. Then I see it takes at least TWO HOURS for the mix to stand, that you are using THREE different types of ginger, one of which isn't even mentioned in the recipe list (crystallized ginger) and the whole process is actually quite long and laborious. Appreciate your time in making the video and sharing, but you need to be a little more honest in your title. This is not an easy recipe and its not only using fresh ginger.

Thanks for the analysis! A bit off-topic, but I wanted to ask: I have a SafePal wallet with USDT, and I have the seed phrase. (alarm fetch churn bridge exercise tape speak race clerk couch crater letter). How should I go about transferring them to Binance?

Nice pumpkin 😍

I would use molasses in place of this golden syrup. Golden syrup isn't a thing in the U.S.

Hello 👋 sounds good to me, gotta gibe this ago, nice edition for a hot 🔥 summer ahead! Thanks

You could have put the onions in the blender too?

How sweet is this recipe anf can you reduce the amount of sugar?

Thank you for this easy to make recipe. I was inspired to make it straight away and it is delicious.

Just found you.I will try,I,m watching you from Thailand.So far away.Thank you.

Thank You for this recipe. I love ginger loaf cake

That thing is a pancake

Managed to chop my first ever pumpkin! What a great video! Thank you so much!!

Thank you kind sir 🙏🏼

This looks amazing. Can’t wait to come back down your way and enjoy more of your delicious food 😊

Really dull knife

Mr.Bevan Smith, The aromatics will entice any taste buds delight. The color of the garden petals is pure eye candy. An ABSOLUTE Masterpiece of ARTISTRY!!!! Bravo!!

Just found you. Yesterday I made some gingerbread using a recipe from TH-cam it turned out okay but the recipe made 4 big cakes and it was very long winded. Love this recipe of yours so easy and simple. Once we have eaten 4 cakes I will make yours ❤

Thank you for this recipe. Love ginger so can’t wait to try it.

Why don’t you give us your recipe for the starter ?

650 gms of sugar, 750 ml, white vinegar, 1 tsp salt.7 whole cinnamon,half tsp of whole cloves,2 tsp corriander seeds, 3 whole chillies, one and half teaspoon of whole allspice and 6 bay leaves, 1 kg beetroot and 500 gms of onions, ready when onions are cooked well, then add 4 tsp of cornflour mixed with water add at the end for thickening. Bottle it in sterilised jar.

Once opened, can it be out, like any Indian pickle, or should it go in the fridge. Please let me know, thanks.

I’m sure that every American who follows the USDA rules about canning is probably having conniptions- on TH-cam people who don’t follow the rules are called rebel canners! Growing up in England my mother did not use the USDA approved methods and we all survived! Nice video - thank you.

Why just 12 hrs in the fridge?

THANKS, I MIGHT TRY YOUR TECHNIQUE NEXT TIME I BUY A WHOLE PUMPKIN. I ALWAYS STRUGGLE WHEN CUTTING A WHOLE PUMPKIN. I EVEN THOUGHT ABOUT USING A HAMMER ON ONE, PERHAPS THAT MIGHT SOUND A BIT DRASTIC. SO DONT RUSH IT, AND TAKE IT EASY AND START FROM THE VERY MIDDLE. THANKS FOR THE UPLOAD.

Why do you have to leave batter for two hours? Valerie.

Why not just grate the ginger

Dude you should make more cooking videos

@vakulaag It is quite possible to make your own golden syrup and treacle. Golden syrup is just sugar and water. Treacle is also just sugar and water, just cooked longer to make a deeper richer syrup. Recipes for both are available on the internet.

Thanks for sharing your experience with us all. I love preserving and I get a bit confused with the american way of doing things with pressure canners and altitude measurement etc. Great to have a Kiwi guy show us how it can be done . Many thanks

OMG I chopped a whole pumpkin for the first time in my life after watching your video - I have been terrified of trying to chop a pumpkin for decades and always have to wait for hubby to come home and chop it up or buy pre-chopped pieces - now I can do it myself - THANK YOU SO MUCH !!!!

That was really cool to see, thank you. I will give that a go sometime. I'm curious why you only put the marinade under the skin and not all over the meat? I also didn't know about not adding garlic from the beginning because of the moisture, also good to have heard that. Thank you very much for this informative video.

If canning apples would you use the same 1:5 ratio and vinegar in water. How long can you keep in fridge after opening. I do all my chutneys and sauces with the overflow method. Now wanting to do fruits.

It's preserving time in our house. We use a large Agee preserver (Made in Hastings back in the day) which basically boils water and holds 7 of the large jars i.e. the water bath method. We get 9 out of 10 jars sealing first time that way, and the 10th is good for the fridge anyway :). The water bath canning method provides an additional layer of sterility to proceedings. Bevan - I did notice your left thumb with its soggy sticking plaster poking the supposedly sterile pieces of pear into the jars :)

Great advice. Thank you

Thanks❤

Thank you so much for the demo. Nice. 🎉

Sage advice. Lots of useful tips. Thanks for sharing R.K. and good to see no jewellery or watches on the actor. Tip: after halving it, scoop out the seeds. It saves effort later on.

Where is the ingredients list?

Used this recipe for the first time today, twigged it a bit with some castor sugar and added some milk and butter, my first time trying hot cross buns and I am definitely sticking to it. Everyone is raving about it. Thank you so much🙏🏻 May the Lord bless you in your future recipes✝️🕎🙏🏻

Your recipe says to use plain flour but it doesn’t always get the lightness or fluffy texture. Should I be using high grade flour please? It’s a great recipe. Thanks so much

Thanku

Thanks Bevan, brushing up my skills as I've had a few failures with the overflow method in the past so I would definatly have lost points! Love the handed-downness of these techniques.

I want something not as wet

Great tips. Music drowns everything out tho mate

Music's too loud, shame as dont even realy need the music

Sorry, couldn't watch entire video, too long , couldn't sit through watching the peeling and chopping of everything.. We only need to see a bit, we get the idea.

I almost missed the BROWN SUGAR in the written recipe. Also, the written recipe needs to be edited because there's no baking powder on the list.