Pressure canning a curry sauce base: UK canner.

Quite a few of our subscribers have asked us about how we pressure can at home as a UK canner. Here I give a run through of preparing a base curry sauce and processing this through the pressure canner. I use this sauce as a base to create different types of curries that can be prepared quickly for week day meals.

Please note I am not fully following USDA standards as I am using lug jars. These jars have been very successful for us and are widely available in the UK. This is not a full tutorial and I recommend that, if you wish to get into pressure canning, you do your own research. Please see the link below for the 'Canning Diva' book which was the starting point for my understanding of the processes. In addition, another brilliant source of information is the Facebook group 'Preserving and Canning U.K' -   / 1767047586922146  

At Don't Crop Me Now we have 500sq.m of space comprising 1 full plot and 2 halves and follow a 'No Dig' method in raised beds. We grow a wide range of fruit, veg and flowers which supply our kitchen all year round. We are not fully self-sufficient, but we shop very rarely.

#allotment #pressurecanning

Items seen in this video:
------- Affiliate links ------
Presto 23 Quart Canner: https://amzn.to/3V53zFQ

500ml jars: https://amzn.to/3QvtGT8

Canning jar grabber: https://amzn.to/3vNsyCD

Jam pan: https://amzn.to/3p8LZlq

Canning funnel: https://amzn.to/3QbdN4F

Canning Diva book (book where I learnt canning basics - very good read): https://amzn.to/3SynMTe

All of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.

Welcome to all our new subscribers - visit our website: https://dontcropmenow.co.uk.

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Ingredients for curry base:

*Jam pan full of chopped veg with around 50% onion (I used courgette, onion, carrot & celery) - approx 7 litres in total
*1tbs of: curry powder, turmeric, ground cumin, ground coriander
*1/2 tbs of: turmeric, chilli powder , methi (dried fenugreek leaves)
*2 tsp salt
*10 gloves of garlic, 4 inches of ginger
*Water to fill pan.