Thank you for your very helpful videos. In Australia we have a problem with buying jars for canning. Learning about the Jars and bottle companies helped me find a couple of companies here. You have some very helpful ideas, this helps us learn new ways of doing things, eg. Mash potatoes prepared in the freezer and the frozen ready roast dinner frozen FABULOUS! Our son lives an hours journey away, we often get home 4pm from a day visiting him, a ready prepared dinner will be very helpful!
Finally found a uk canner and gardener who speaks for indepthly and precisely without going off into random chats lol thank you! Keep doing what you do… I’m about to watch all your other videos now 🤗. I also like how you showed what we can use in the uk for canning as I find it can be difficult to copy the US. Kind regards Julie
you dont sterilize lids. you put them in hot water so the linig in he lid caled seal would get softer so then you close jar it would make better seal . happy canning .all the best.
Great video Rachel, it gets lonely in the UK as a canner !!! I have been using Kilners with the two piece lids but lug jars would be so much cheaper so I'm going to give that a go. Really helpful for a veg heavy base curry recipe too. Delighted to have found you!!
You are the only other person I have ever seen pressure can base gravy! I have been doing this in Canada for about 10 years. I usually do about 16 litres per batch and I do use some oil but only about 1/4 that my recipe call for. Canning is a very traditional thing in Canada we’re I am. I didn’t think it was very common in the UK. Cool video and thanks
Oh my gosh, I’m a bit late to the party. Just wanted to say ‘thanks’. I’ve been using lug lids in NZ for a number of years but only with fruit and pickles and only with the old fashioned overflow method. Definitely not an approved method in some countries. I brought a pressure canner recently and have been wondering if I could use lug lids in it. Now thanks to you I know I can. Cheers for an awesome video. Subscribed!
Thank you so much for a UK version. I watch a number of homesteaders in USA but didn't know how that would translate to UK. Best wishes from Mold, North Wales UK
Really enjoyed this video thanks for going through the process of pressure canning. It’s not something I’ve seen before and I found it very interesting and I might give this a try one day.
I love curry! I don't know why I have not pressure canned one single thing with curry in it. I'm gonna look at how you put yours together. Thanks for sharing this video!
@@DontCropMeNow I think its happened already lol, up until daft a clock last night canning! I see you also dehydrate, what machine are you using? Thanks x
I actually used my canner (same as yours) for the first time today! I made canned salmon and I was very pleased with the result. I have been watching Nyssa on Our Small Footprint as she uses "lug" lids, but for water bath only. I live in France where it's all water bathing, even for low acid foods like meat fish and veg. I've done that method but felt I wanted to try pressure canning as it takes less time. Water bath for meat and low acid items is 3 hours...so a great fuel saving with the canner. FYI we use Le Parfait jars here. Thanks for sharing.
Thank you very much for such a thorough video. I am so pleased I found your channel and finally some guidance of using a pressure canner with jars more available in the UK. Thank you once again!
PS. My hubby made a sweet pepper relish and a spicy bean casserole using the BBC Good food guide. We also make a cucumber relish that's great to mix with all sorts of food. Plus beetroot etc. But for my soups we use the larger jars that use the same lids. We will certainly be making the curry sauce, thanks again for the video
I run a small ruler (where you use the knife) over the top of my jar lids using my finger tip as a gauge to check depth (it shows appx 5mm invert of my finger tip where it's 2mm when not air tight) and spoon method too after 24 hrs. Lug lids are great. Not had any problems.
What an excellant video I'll have to watch again and write down the recipe. Thank u for explaining how to check the lids that's my one concern i can now check them all. Please do more of these i was hoping you'd share ur curry recipe now I'm going to have to try this on my family. I want to use more and more of my own produce as iv got a second plot not and I'm realising putting up is important as some tgings do better some years and not others. Keep up the good work I've found ur videos so helpful and enjoyable.
@@DontCropMeNow Hi I'm in the middle of making this so far so good. Just a quick question r u sure its 1 tbsp of the spices it didn't seem much compared to the tub u had in the video i doubled it after tasting it. Do u add extra when ur making up ur curry? Extra spices or coconut milk. I can't wait to see what my family thinks, my house smells lovely ☺️
I've had a Pressure canner for several months now and I still haven't found the courage to give it a go ! 🤦♀️ Fantastic video. Thanks for sharing. 🖤🐈⬛
Yes I understand, I am still getting the nerve to use my canner also. I'm planning to get my husband to read the instructions, two heads should be safer than one!
Brilliant info. Thank you. I bought jars from where you recommended, much cheaper. As a piece of information, I don't think you are steralizing the lid, per se, but softening the seal within the lid so that it seals perfectly.
Glad you found the jars. As you say perhaps there is other reasons for boiling the lid, boiling water does sterilise, but does seem a little pointless if the process itself self sterilises! 😄
Really enjoyed your video, we buy the same jars froom the same company and they are easy to use. We also started pressure canning in lockdown. Having said that I've been water bathing tomato sauce etc for a long time.
Really clear, thank you. It was handy that you had an unprocessed jar to compare for the seal. it was amazing to see those jars still bubbling away after canning. I watched one of Gregg Wallace's 'in the factory' programs based in the Heinz soup factory and it was fascinating to see this done on an industrial level, although their steamer was several stories high!!
I've used the lug lids and those types of jars in the US. You're right, 5 minutes isn't enough to sterilize the lids. However, the lids have quite a bit of the seal (product??) on them. I wonder if the heating is just to soften that. We used to have to heat the lids in the American 2 piece lids. Then in the mid 1980s they stopped recommending the heat. I found a pack of lids a couple of years ago from the 1970s and the sealant on those was quite a bit thicker. So, different rubber being used possibly?
@@DontCropMeNow Don't be afraid to cold pack some things. When I'm canning a lot, I generally will turn the heat off the last batch, go to bed and in the morning take that batch out of the canner. I will have some jars packed and ready to go into the canner. But, too tired to finish the night before, into the fridge. In the morning, I put what I had packed the night before from the fridge. I put those jars in the canner, canner has cold water. Allow it to heat up for a bit and put the lid on. It gives me time to pack other jars while that is getting up to speed so to speak.
Great video Rachel. Do you re use your Lug jar lids I have done. I tend to think that it is ok as, I think it would take a lot to damage them. What do you say?
Hi ! Great to find a UK grower and Canner to learn from - love that you use normal lids and UK stuff. Do you reuse your lids? Also wondering if you use any other methods of preservation like dehydrating?
Been looking for a good base recipe for curry. Here in the US I just keep getting things with meat already in and we like to toss random things in not just chicken. It is going on my list of sauces for insta meals after I add a chili pepper thanks so much.
Hi! Great video, thanks so much, explained a lot to me! Couple of questions for you.... can I reuse lug jars that we've had from the ships, eg jam, pickles, pasta sauce jars etc? And how do I find out how long to pressure can different items for, like fruit or tomato paste etc? Thank you x
I don’t re-use jars. I have specific panelled jars for this purpose, but i do keep re-using these. It is worth getting a canning book as they will have all the timings in for different ingredients 😁
Great video👍🏻🇬🇧. I would’ve saved a fortune had I used lug jars, where did you get the idea to use them from? I know the Eastern European’s use them. I spent £250 getting the Tattler plastic reusable lids from the US about 6 months ago as a potential cost saving for metal mason jar lids, we’ll have to see if they do save me money. One item that has helped me process fruit is a steam juicer, got it from Amazon for £50, it has been great for canning red currant juice, apple and blackberry juice. All the best.✊🏻
really enjoyed this video - thank you for taking us through your process! It has been really useful to see how you do this from the uk as it is way to expensive to use US jars. Are you still finding it to be economically beneficial with all the rises in fuel costs?
Thanks for the ideas Rachel. I assume there was no pre soaking of the beans? I have a lot of shop bought dried beans which this would be useful for when I don’t have a full load. Thanks! Tracy
I use my pressure cooker I can’t afford a American canner or the postage and so far ok and been doing it for around four years. I re-use shop jars as long as they have that pop up on the lid they go down like kindle seals which cost a lot of money if you do a large batch of canning.
@@MyVanMyfanwy I have a high prestige pressure cooker to can. It has always worked fine for me. I have watched loads of videos of people canning. Just can't do as many jars as the huge American canners. Only about 4 of the small jars from Home Bargains.
I didn’t think pressure cookers got hot enough for safe pressure canning especially meat I’m new to all this so not sure but I thought I watch it on TH-cam somewhere can you clarify for me as I do want to pressure can
It is more of a flavouring to give a nice texture so depends what you are adding that bulks volume. For example I might use the sauce just sone peanut butter - then you might need two cans for a pound of meat. I might use the sauce and add a couple of cans of tomatoes and sone more spices to make like a madras and that way only one can. Hope that makes sense! Next time I use one I will do s video of an example recipe using the base 😄
Thank you for your very helpful videos. In Australia we have a problem with buying jars for canning. Learning about the Jars and bottle companies helped me find a couple of companies here. You have some very helpful ideas, this helps us learn new ways of doing things, eg. Mash potatoes prepared in the freezer and the frozen ready roast dinner frozen FABULOUS! Our son lives an hours journey away, we often get home 4pm from a day visiting him, a ready prepared dinner will be very helpful!
Finally found a uk canner and gardener who speaks for indepthly and precisely without going off into random chats lol thank you! Keep doing what you do… I’m about to watch all your other videos now 🤗. I also like how you showed what we can use in the uk for canning as I find it can be difficult to copy the US. Kind regards Julie
Welcome Julie and thank you for the lovely comments
you dont sterilize lids. you put them in hot water so the linig in he lid caled seal would get softer so then you close jar it would make better seal . happy canning .all the best.
Great video Rachel, it gets lonely in the UK as a canner !!! I have been using Kilners with the two piece lids but lug jars would be so much cheaper so I'm going to give that a go. Really helpful for a veg heavy base curry recipe too. Delighted to have found you!!
Excellent presentation!!
You are the only other person I have ever seen pressure can base gravy! I have been doing this in Canada for about 10 years. I usually do about 16 litres per batch and I do use some oil but only about 1/4 that my recipe call for. Canning is a very traditional thing in Canada we’re I am. I didn’t think it was very common in the UK. Cool video and thanks
It’s not commonplace in the UK - hard to even source the basic equipment
Oh my gosh, I’m a bit late to the party. Just wanted to say ‘thanks’. I’ve been using lug lids in NZ for a number of years but only with fruit and pickles and only with the old fashioned overflow method. Definitely not an approved method in some countries. I brought a pressure canner recently and have been wondering if I could use lug lids in it. Now thanks to you I know I can. Cheers for an awesome video. Subscribed!
Welcome!
Kia ora - I pressure can with these kind of lids and jars all the time. Works well. Happy canning. Greetings from the Marlborough Sounds :-)
Thank you so much for a UK version. I watch a number of homesteaders in USA but didn't know how that would translate to UK. Best wishes from Mold, North Wales UK
Welcome Colin!
Really enjoyed this video thanks for going through the process of pressure canning.
It’s not something I’ve seen before and I found it very interesting and I might give this a try one day.
I love curry! I don't know why I have not pressure canned one single thing with curry in it. I'm gonna look at how you put yours together. Thanks for sharing this video!
Hope you find it an inspiration to try!
Brilliant explanation, thank you!
Excellent video! Thanks for this. Am just starting out on my canning journey and you’ve explained some of the principles very clearly xx
Thanks Paulette, hope you get the canning bug it is a real game changer!
@@DontCropMeNow I think its happened already lol, up until daft a clock last night canning! I see you also dehydrate, what machine are you using? Thanks x
@@paulette885 Yes I do, I will have to have a look at the model for you - it's in the garage atm :)
I actually used my canner (same as yours) for the first time today! I made canned salmon and I was very pleased with the result. I have been watching Nyssa on Our Small Footprint as she uses "lug" lids, but for water bath only. I live in France where it's all water bathing, even for low acid foods like meat fish and veg. I've done that method but felt I wanted to try pressure canning as it takes less time. Water bath for meat and low acid items is 3 hours...so a great fuel saving with the canner. FYI we use Le Parfait jars here. Thanks for sharing.
Hi Helen, 1yr later - how did the canned items work out?
Thank you for this. Very interesting and also very well presented.
Thank you very much for such a thorough video. I am so pleased I found your channel and finally some guidance of using a pressure canner with jars more available in the UK. Thank you once again!
Welcome!
Thank you so much for sharing the process. Will really help me out. 😃
This is great, I’m waiting on the digital canner coming from America , any day now. I can’t wait . Thanks for your video ❤
PS. My hubby made a sweet pepper relish and a spicy bean casserole using the BBC Good food guide. We also make a cucumber relish that's great to mix with all sorts of food. Plus beetroot etc. But for my soups we use the larger jars that use the same lids. We will certainly be making the curry sauce, thanks again for the video
Fab let me know what you think!
I run a small ruler (where you use the knife) over the top of my jar lids using my finger tip as a gauge to check depth (it shows appx 5mm invert of my finger tip where it's 2mm when not air tight) and spoon method too after 24 hrs. Lug lids are great. Not had any problems.
Yep you can certainly see a dint!
What an excellant video I'll have to watch again and write down the recipe.
Thank u for explaining how to check the lids that's my one concern i can now check them all.
Please do more of these i was hoping you'd share ur curry recipe now I'm going to have to try this on my family.
I want to use more and more of my own produce as iv got a second plot not and I'm realising putting up is important as some tgings do better some years and not others.
Keep up the good work I've found ur videos so helpful and enjoyable.
Glad you are enjoying the videos. I will post the recipe in a pinned comment tomorrow 😀
@@DontCropMeNow look forward to it x
@@suequiney7913 Hi Sue, the recipe is in the pinned comment video description.
@@DontCropMeNow Hi I'm in the middle of making this so far so good. Just a quick question r u sure its 1 tbsp of the spices it didn't seem much compared to the tub u had in the video i doubled it after tasting it.
Do u add extra when ur making up ur curry? Extra spices or coconut milk.
I can't wait to see what my family thinks, my house smells lovely ☺️
I've had a Pressure canner for several months now and I still haven't found the courage to give it a go ! 🤦♀️ Fantastic video. Thanks for sharing. 🖤🐈⬛
I watched a lot of videos by RoseRed Homestead. Pam is a scientist and does things safely.
Yes I understand, I am still getting the nerve to use my canner also. I'm planning to get my husband to read the instructions, two heads should be safer than one!
Thanks for this video. I’ve subscribed.
Brilliant info. Thank you. I bought jars from where you recommended, much cheaper. As a piece of information, I don't think you are steralizing the lid, per se, but softening the seal within the lid so that it seals perfectly.
Glad you found the jars. As you say perhaps there is other reasons for boiling the lid, boiling water does sterilise, but does seem a little pointless if the process itself self sterilises! 😄
Really enjoyed your video, we buy the same jars froom the same company and they are easy to use. We also started pressure canning in lockdown. Having said that I've been water bathing tomato sauce etc for a long time.
Brilliant and welcome!
Brilliant tutorial. Cost is a problem to buy a canner but I'm going to see if you do a water bathing technique as I do have a large pressure cooker.
Welcome!
You can use a tomato base and add extra acid like bottled lemon juice in order to use the waterbath method.
Really clear, thank you. It was handy that you had an unprocessed jar to compare for the seal. it was amazing to see those jars still bubbling away after canning.
I watched one of Gregg Wallace's 'in the factory' programs based in the Heinz soup factory and it was fascinating to see this done on an industrial level, although their steamer was several stories high!!
It is a real game changer for food storage!
I've used the lug lids and those types of jars in the US. You're right, 5 minutes isn't enough to sterilize the lids. However, the lids have quite a bit of the seal (product??) on them. I wonder if the heating is just to soften that. We used to have to heat the lids in the American 2 piece lids. Then in the mid 1980s they stopped recommending the heat. I found a pack of lids a couple of years ago from the 1970s and the sealant on those was quite a bit thicker. So, different rubber being used possibly?
Yes i had another person suggest this and makes sense!
@@DontCropMeNow Don't be afraid to cold pack some things. When I'm canning a lot, I generally will turn the heat off the last batch, go to bed and in the morning take that batch out of the canner. I will have some jars packed and ready to go into the canner. But, too tired to finish the night before, into the fridge.
In the morning, I put what I had packed the night before from the fridge. I put those jars in the canner, canner has cold water. Allow it to heat up for a bit and put the lid on. It gives me time to pack other jars while that is getting up to speed so to speak.
Great video Rachel. Do you re use your Lug jar lids I have done. I tend to think that it is ok as, I think it would take a lot to damage them. What do you say?
I do - but check them carefully!
Hi ! Great to find a UK grower and Canner to learn from - love that you use normal lids and UK stuff. Do you reuse your lids? Also wondering if you use any other methods of preservation like dehydrating?
Yes I do! Have a look on the videos for other preservation vids! I do re-use the lids if they have no damage.
@@DontCropMeNow Thank you - much appreciated that you took the time to read and reply :-)
Been looking for a good base recipe for curry. Here in the US I just keep getting things with meat already in and we like to toss random things in not just chicken. It is going on my list of sauces for insta meals after I add a chili pepper thanks so much.
Hi! Great video, thanks so much, explained a lot to me! Couple of questions for you.... can I reuse lug jars that we've had from the ships, eg jam, pickles, pasta sauce jars etc? And how do I find out how long to pressure can different items for, like fruit or tomato paste etc? Thank you x
I don’t re-use jars. I have specific panelled jars for this purpose, but i do keep re-using these. It is worth getting a canning book as they will have all the timings in for different ingredients 😁
You aren’t sterilising the lids in the hot water but you are softening the sealing compound to ensure a good seal.
Thank you! Finally an explanation that makes sense!
Great video👍🏻🇬🇧. I would’ve saved a fortune had I used lug jars, where did you get the idea to use them from? I know the Eastern European’s use them. I spent £250 getting the Tattler plastic reusable lids from the US about 6 months ago as a potential cost saving for metal mason jar lids, we’ll have to see if they do save me money. One item that has helped me process fruit is a steam juicer, got it from Amazon for £50, it has been great for canning red currant juice, apple and blackberry juice. All the best.✊🏻
There is a Facebook group called preserving and canning uk I linked in the comments 👍
How did the Tattler plastic lids hold up now that it is 1yr later?
really enjoyed this video - thank you for taking us through your process! It has been really useful to see how you do this from the uk as it is way to expensive to use US jars. Are you still finding it to be economically beneficial with all the rises in fuel costs?
It’s still cheaper if you are considering quality items. Time will tell with this one, but unfortunately likely food prices will escalate too!
Thanks for the ideas Rachel. I assume there was no pre soaking of the beans? I have a lot of shop bought dried beans which this would be useful for when I don’t have a full load. Thanks! Tracy
Nope the beans are dry!
I use my pressure cooker I can’t afford a American canner or the postage and so far ok and been doing it for around four years.
I re-use shop jars as long as they have that pop up on the lid they go down like kindle seals which cost a lot of money if you do a large batch of canning.
Would love to see how you use the pressure cooker. It is very expensive to buy an American canner and even more so their jars.
So normal UK pressure cooker works fine for canning? How many jars are you able to can per batch?
TIA
@@MyVanMyfanwy I have a high prestige pressure cooker to can. It has always worked fine for me. I have watched loads of videos of people canning. Just can't do as many jars as the huge American canners. Only about 4 of the small jars from Home Bargains.
I didn’t think pressure cookers got hot enough for safe pressure canning especially meat I’m new to all this so not sure but I thought I watch it on TH-cam somewhere can you clarify for me as I do want to pressure can
You cannot get the jars into the kill zone doing that. Really dangerous.
No need to sterilize the jars and lids. The canner will take care of both along with the food...
How do use this base sauce?
To make into various curries by adding different ingredients
@@DontCropMeNow I understand that, but how much of the sauce do you need for 1 pound of chicken for example?
It is more of a flavouring to give a nice texture so depends what you are adding that bulks volume.
For example I might use the sauce just sone peanut butter - then you might need two cans for a pound of meat.
I might use the sauce and add a couple of cans of tomatoes and sone more spices to make like a madras and that way only one can.
Hope that makes sense!
Next time I use one I will do s video of an example recipe using the base 😄
Looking forward to your next video. Thanks.