Brenda here. I just made a batch. Very easy and mine made eight pints for some reason. We are very happy to have this for meals. I have two that I had bought from the store, so we are set for 10 meals. Yippie!
@@growandpreserve Great idea! I’ve made regular curry with firm tofu, chicken seitan, and with impossible chicken as well. I have been looking for a way to use up the garam masala spice in the cabinet and I think this is the key.
This looks amazing Carter! I can literally smell how good it is through the screen!😂😂😂 Thanks so much for teaching us and for sharing all of these wonderful recipes. ❤
Carter looks wonderful!! I've been sick with pneumonia since getting home from Alaska!! Finally better today! Soaking pintos and red beans for processing tomorrow. Thinking of pintos with just salt and water, but a Cajun red beans with sausage and bacon as a jar meal to pour over rice! I need to get back in the groove for winter!! Looking forward to your next video. I love ginger!
Pneumonia! Good grief. I'm so sorry. Glad you are finally getting better and gearing up preparing for Winter. It's coming, and I'm looking forward to it. We had soup the past few days during the rain deluge, and it was perfect.
Carter, what a wonderful dinner for you and David. I can’t wait to make this and add it to the other wonderful meal ideas on my shelf. Have a great week (and I hope your area of TN was not badly affected by Helene’s wind and rain)!
Hey, Melodie! I hope you love this one. We've been going through it the past few weeks! My area seems to have escaped the worst of Helene. We've had about 4" of rain, but the winds have been minimal. Feeling very lucky here! Were you impacted by Helene?
I always do it in the oven now. The dry heat evaporates all the moisture and leaves it light and fluffy. We're a bit soaked here but otherwise just fine!
Carter, Thank you very much for making this video! Tikka Masala in jars sounded to intimidating but you make it look much easier. I'm going to be giving this one a try very soon.
Looks delicious. Never tasted Tikka Masala guess I need to give it a try. Tasted all those spices except cardamom. Thanks Carter praying you are not in the storms path.
I bet you'll love this one, Donna! We are soggy here after about 4" of rain over the past couple of days. Fortunately though, we really had no wind to speak of (although I was hoping for some more tree limbs to self-select for thinning!)
So nice to see you Carter. I guess I have to say... great minds think alike. I just did 14 pints of a sauce very similar to yours. I just love it too. I freeze whip cream in ice cube trays and sometimes for a little extra richness I will add a couple of cubes. Fabulous for a chilly night dinner. Cheers Carter. I hope you are still thinking of the zoom meeting for us in the future. Would be great fun
Definitely great minds...on both the sauce and the zoom! I've been thinking about instituting memberships and zoom calls by the end of the year. I have my son's wedding and some houseguests in October. Hopefully after that, I can work through how I'd like to do it. Great idea on the whipping cream too.
Thank you, this looks delicious and I will be making it for sure. You live in a lovely state. I was there this summer and hope some day i can visit it again. I am glad the storm was not to bad in your area. Good blessings to you both.
Hello Carter, my nose was twitching through the screen . 😂😂. Forget perfume, the best scent in this world is a pan of caramelising onions . Bliss . Freshly ground ingredients add a whole new dimension to any dish . Your reaction to the freshly ground cumin bought to mind a GBBO winner Nancy who was thrown when supplied with fresh fenugreek ( I believe ), for a flatbread recipe . I immediately had a ruthless purge of my spice drawer. It was not a pretty sight 😢. Your sauce looked lovely , and I'm sure tasted lovely . 🎉
Thank you! I will be making this tomorrow. Have you tried her Korean BBQ sauce yet? It’s delicious!! I canned the cranberry ketchup as well. Could be a little thicker, but very good. Love your channel :)
Gathering spices to make this. It looks wonderful. Can you tell me where you get your spices. I live in a town with not much shopping for some spices. Also, your labels on your spice jars? Love that you're doing some Indian recipe's. You're my "go to" for canning meals. Thanks for all you share!
Hey, Luell! Amazon may be your best bet. There are several I can't get in my town either. I make it a point to stop at one of the international markets every time I go to Atlanta, but I have certainly found great spices on Amazon in a pinch!
I’m learning a lot about canning from your videos so thanks for all the good information. My question is if pressure can a fully cooked soup how long do I need to let cook and will it cause the vegetables to be soggy like the potatoes. Thanks again
I would need to see the see the recipe, Clifford. The broth to "stuff" ratio makes a big difference in canning time. The fast that it's already cooked doesn't impact canning time. Your assumption is correct, that some of the veggies will end up quite overcooked.
Thank you for doing this video. I am looking forward to making some of this sauce. Is it possible to water can it for about 75 minutes, like I do my pints of tomatoes? I need to get that canning book.
This sauce is low acid, so it would need to be pressure canned. If you don’t have a pressure canner (they are a bit pricey!), I bet this sauce would freeze well.
Julia, I did not check the pH of this recipe, but there are so many onions in it that I imagine it's nowhere near the pH recommended for water bath canning.
@growandpreserve I don't do enough canning to warrant a pressure canner. I froze my bone broth, etc and will do the same here. If there is anything to freeze after dinner.
This looks so good! What are your thoughts on combining chicken and the sauce for a meal in a jar? I need to beef up my pantry with more meals since I work/live in an adult foster home on the weekends, so I pack my meals. After cooking for the residents, Im usually not in the mood to cook much for myself.
Barbara, I'm not a huge fan of canning chicken in any kind of sauce or liquid, unless you start with rotisserie chicken or chicken that has otherwise been baked on the bone. To me, the chicken comes out much drier than I would like it to be.
Oh yes, thanks for the reminder. I still have some chicken corn chowder on the shelf. It comes out leathery. Best way I can describe it. Canning separately would probably be best. 😊
Dear Carter, I am getting ready to make the tikki Masala recipe and I was wondering if I could incorporate chicken or beef in the recipe and can it for 90 minutes. Also should I cook the meat first. Thank you so much
Margo, sorry I'm just now seeing this, I've been out of town for a wedding. I'm not a big fan of the texture of chicken canned in any liquid or sauce. It really dries out.
Love all your recipes and details! Wondering if we should still need to acidify this in the jars? Seems like there is quite the insistence on this in recent years due to the variability of tomato pH today, but even some recently published book recipes don't specify to in every case. I try using pH strips but even with lemon juice added they don’t always register low enough on the scale. So confusing! 🤦🏼♀️🤗🙏
It can be confusing, can't it? Generally speaking the separation comes between water bath canning and pressure canning. In water bath canning, it is the low acidity level that is responsible for preserving the food safely from botulism. Water bath recipes will more often than not require added acid (either vinegar, citric acid or bottles lime or lemon juice) to ensure that the pH is below 4.6 in order to remain shelf stable and safe. In pressure canning recipes, it is the extra high heat generated under pressure that kills any botulism that may be lurking on the food. Although some pressure canning recipes may be written with included acid, most will not be. I hope this helps clarify things. Please feel free to ask questions. If you have these questions, others will as well. Glad to have you here!
@@growandpreserve thank you for your kind reply. I understand the water bath / pressure canning difference and the science of temperature / pressure / time relationship in achieving an effective botulism "kill zone". The confusing part is when many newer pressure canned recipes call for acidification 🙃🙏🤗
Hey, Erica. I do feel like I get much better pan coverage from the star burners. Unlike my old round burners that would have cold spots, either in the center or along the edges of the pan, depending how high I had the flame, these heat the whole pan much more evenly. The rangetop is made by Thermador and is manufactured here in the US.
Thank you Carter! So nice to be able to put this on my shelf made to order rather than spending absurd amounts of money on store bought! Looking forward to what’s next!
@@growandpreserve well phooey! I was sure it was you since you and Ruthann Zimmerman are my favorites 😁 How are you liking your beautiful appliances now you've had them for a while. That fridge is so tall, how do you get to those upper w shelves! I always lamented being so tall, I wanted to be cute and petite. In my kitchen everything is up, base cabinet bottom shelves are largely ignored. Hubby hates it. He's a bit shorter 🤭
@@xglsc6465 I love the new appliances. Surprisingly, I've had no problems with the top shelf. I generally try to put leftovers up there though, so it's not necessarily something I'm reaching for time and again. Now, I just need to train my husband to look up when he's hungry! I always wanted to be tall...the grass is always greener, isn't it?
You look absolutely beautiful with that red top on. It even compliments your dish. Did you plan it that way? 🤔😀 (Do you mind sharing where you purchased the top with us) Thank you for another great video 💐🙏🇿🇦🇺🇲
I just got mine cooking on the stove and it taste a bit bitter I had some jalepeno I dehydrated I used those do you think that would do it not sure why it should taste like I did add more salt
Welcome to canning, Ursula! I have used coconut milk once in a canning recipe. The end product was less than great. The coconut milk separated and became grainy. For me, I choose to add it at dinnertime.
Maggie, aren't you sweet. We are fine. Our area is quite soggy, but we were spared the brutality of Eastern Tennessee, the Carolinas, Georgia and Florida.
Can you taste the tomato? I think this would be a good sauce for roasted chickpeas but hate the taste of tomato. Twelve cups of something would be a lot to leave out.
It would be a great sauce for roasted chickpeas! I don't think tomato when I taste this. It's much more about the warm spices. However, if you are sensitive to tomato, you may taste it much more than I do.
I would use this same sauce for making Butter Chicken, just change the final prep. Marinate your cut up chicken thighs in yogurt for several hours to overnight. Then brown in butter, rather than the oil I used. Add the Tikka Masala Sauce and finish with heavy cream rather than coconut milk.
Brenda here. I just made a batch. Very easy and mine made eight pints for some reason. We are very happy to have this for meals. I have two that I had bought from the store, so we are set for 10 meals. Yippie!
What a blessing you are...helping me fill my pantry with deliciousness!
Thank you, Silver! Glad to have you here.
The jars look wonderful. I love how they brightened up after canning. Thanks, Carter!
Thanks!
Looks fantastic. I could practically smell it through the screen. Thank you for sharing this.
Thanks, Kari! Someone mentioned using this with roasted chickpeas. Could be a winner for your vegetarian eaters.
@@growandpreserve Great idea! I’ve made regular curry with firm tofu, chicken seitan, and with impossible chicken as well. I have been looking for a way to use up the garam masala spice in the cabinet and I think this is the key.
This looks like such a wonderful recipe. Thank You Carter. Glad you are safe.
Thanks, Pam!
Another great recipe Carter. Thank you for sharing.
Thanks, CDJ! Good to see you.
Looks absolutely delicious. I’m putting this on my list to can.
Hope you enjoy!
This looks amazing Carter! I can literally smell how good it is through the screen!😂😂😂
Thanks so much for teaching us and for sharing all of these wonderful recipes. ❤
Thank you, ArkansasSquaw! Always good to see you.
Carter looks wonderful!! I've been sick with pneumonia since getting home from Alaska!! Finally better today! Soaking pintos and red beans for processing tomorrow. Thinking of pintos with just salt and water, but a Cajun red beans with sausage and bacon as a jar meal to pour over rice! I need to get back in the groove for winter!! Looking forward to your next video. I love ginger!
Pneumonia! Good grief. I'm so sorry. Glad you are finally getting better and gearing up preparing for Winter. It's coming, and I'm looking forward to it. We had soup the past few days during the rain deluge, and it was perfect.
@@growandpreserve me too, chicken noodle yesterday and minestrone today. Sure tasted good.
Carter, what a wonderful dinner for you and David. I can’t wait to make this and add it to the other wonderful meal ideas on my shelf. Have a great week (and I hope your area of TN was not badly affected by Helene’s wind and rain)!
Hey, Melodie! I hope you love this one. We've been going through it the past few weeks! My area seems to have escaped the worst of Helene. We've had about 4" of rain, but the winds have been minimal. Feeling very lucky here! Were you impacted by Helene?
@@growandpreserve Carter, while there was lots of localized flooding and power outages, we came through without damage. Thanks for checking! ❤️
Thank you! We love Chicken Tikka Masala. I'll definitely try this out. 😊 👍 Greetings from Northern Germany! 🇩🇪
Welcome! Hope you enjoy it!
Never thought about putting my cauliflower rice in over! Great idea!! Thanks for new recipe!! Hope you’re all doing well after storm!
I always do it in the oven now. The dry heat evaporates all the moisture and leaves it light and fluffy. We're a bit soaked here but otherwise just fine!
Awesome video, as always! I need to add this recipe to my shelf. Thank you, Carter!
Thanks, Lori! This one is really good.
I just love your creativity in canning! This is fabulous!
Thanks, Linda!
Yum! Going to have to try!
Yay! I think you'll like it!
Carter, Thank you very much for making this video! Tikka Masala in jars sounded to intimidating but you make it look much easier. I'm going to be giving this one a try very soon.
You are most welcome, Leona. Please let me know if you make it.
My fav curry dish! Cant wait to try your version
Hope you enjoy!
Love this one Carter! I love indian food flavors, so I will definitely be canning this!
Excellent! Let me know what you think of it.
Definely making this.
That looks like a yummy video ❤
It is yummy!
Awesome recipie and perfect timing for some of the last tomatoes in the garden. Thank you ❤
Excellent!
LOVE this so much!!!!
Yay!
I forgot about making this one ! I will make it ! Looks delicious!! Thank you!! ❤love your videos!! Always canning something different!!
Great, Suzan! Let me know what you think of it.
Happy Autumn and thank you for making it a Great summer. Looking forward to spending fall with you!
Thank you, Cheryl!
Looks delicious. Never tasted Tikka Masala guess I need to give it a try. Tasted all those spices except cardamom. Thanks Carter praying you are not in the storms path.
I bet you'll love this one, Donna! We are soggy here after about 4" of rain over the past couple of days. Fortunately though, we really had no wind to speak of (although I was hoping for some more tree limbs to self-select for thinning!)
Yum, definately doing this one!
Hope you love it, Lori!
Looks absolutely delicious!!
Thanks, Theresa!
So nice to see you Carter. I guess I have to say... great minds think alike. I just did 14 pints of a sauce very similar to yours. I just love it too. I freeze whip cream in ice cube trays and sometimes for a little extra richness I will add a couple of cubes. Fabulous for a chilly night dinner. Cheers Carter. I hope you are still thinking of the zoom meeting for us in the future. Would be great fun
Definitely great minds...on both the sauce and the zoom! I've been thinking about instituting memberships and zoom calls by the end of the year. I have my son's wedding and some houseguests in October. Hopefully after that, I can work through how I'd like to do it. Great idea on the whipping cream too.
Thinking of you, praying that you are safe and sound. 😊 Take good care, Carter and David... 🙏
Thank you, Shannon! We are fine. Just rain here.
@@growandpreserve what a relief!
Thank you, this looks delicious and I will be making it for sure. You live in a lovely state. I was there this summer and hope some day i can visit it again. I am glad the storm was not to bad in your area. Good blessings to you both.
Thank you, Brenda!
love Indian flavored food. darn this carnivore diet... guess i can make it now and eventually have some later. looks so delish. thanks.
This is the reason I'm not sure I could ever manage carnivore, as fabulously beneficial as it's supposed to be. More power to you!
Hello Carter, my nose was twitching through the screen . 😂😂. Forget perfume, the best scent in this world is a pan of caramelising onions . Bliss . Freshly ground ingredients add a whole new dimension to any dish . Your reaction to the freshly ground cumin bought to mind a GBBO winner Nancy who was thrown when supplied with fresh fenugreek ( I believe ), for a flatbread recipe . I immediately had a ruthless purge of my spice drawer. It was not a pretty sight 😢. Your sauce looked lovely , and I'm sure tasted lovely . 🎉
Thank you, Catherine! It did smell heavenly in my kitchen!
I'm enjoying your recipies. Thank you for the video! This is one of my favorite Indian dishes. FYI you left the ginger out of your typed recipie.
Glad to have you here. The ginger is listed just above the diced tomatoes. Sorry it's out of order.
Thank you! I will be making this tomorrow. Have you tried her Korean BBQ sauce yet? It’s delicious!! I canned the cranberry ketchup as well. Could be a little thicker, but very good. Love your channel :)
Gathering spices to make this. It looks wonderful. Can you tell me where you get your spices. I live in a town with not much shopping for some spices. Also, your labels on your spice jars? Love that you're doing some Indian recipe's. You're my "go to" for canning meals. Thanks for all you share!
Hey, Luell! Amazon may be your best bet. There are several I can't get in my town either. I make it a point to stop at one of the international markets every time I go to Atlanta, but I have certainly found great spices on Amazon in a pinch!
I’m learning a lot about canning from your videos so thanks for all the good information. My question is if pressure can a fully cooked soup how long do I need to let cook and will it cause the vegetables to be soggy like the potatoes. Thanks again
I would need to see the see the recipe, Clifford. The broth to "stuff" ratio makes a big difference in canning time. The fast that it's already cooked doesn't impact canning time. Your assumption is correct, that some of the veggies will end up quite overcooked.
Try making homemade stuffed indian breads i'm sure you'll love it
That sounds fantastic. I'll see what I can find in the way of recipes. Thanks!
YUM-O! Hit it out of the ballpark! I have fingers crossed you and David and your family and friends were not hurt by the hurricane. Much love, Carter.
Thank you, Frank! We are all safe from the hurricane.
Thank you for doing this video. I am looking forward to making some of this sauce. Is it possible to water can it for about 75 minutes, like I do my pints of tomatoes? I need to get that canning book.
This sauce is low acid, so it would need to be pressure canned. If you don’t have a pressure canner (they are a bit pricey!), I bet this sauce would freeze well.
Julia, I did not check the pH of this recipe, but there are so many onions in it that I imagine it's nowhere near the pH recommended for water bath canning.
Freezing should definitely work well.
@growandpreserve I don't do enough canning to warrant a pressure canner. I froze my bone broth, etc and will do the same here. If there is anything to freeze after dinner.
This looks so good! What are your thoughts on combining chicken and the sauce for a meal in a jar? I need to beef up my pantry with more meals since I work/live in an adult foster home on the weekends, so I pack my meals. After cooking for the residents, Im usually not in the mood to cook much for myself.
Barbara, I'm not a huge fan of canning chicken in any kind of sauce or liquid, unless you start with rotisserie chicken or chicken that has otherwise been baked on the bone. To me, the chicken comes out much drier than I would like it to be.
Oh yes, thanks for the reminder. I still have some chicken corn chowder on the shelf. It comes out leathery. Best way I can describe it. Canning separately would probably be best. 😊
Dear Carter, I am getting ready to make the tikki Masala recipe and I was wondering if I could incorporate chicken or beef in the recipe and can it for 90 minutes. Also should I cook the meat first. Thank you so much
Margo, sorry I'm just now seeing this, I've been out of town for a wedding. I'm not a big fan of the texture of chicken canned in any liquid or sauce. It really dries out.
Love all your recipes and details! Wondering if we should still need to acidify this in the jars? Seems like there is quite the insistence on this in recent years due to the variability of tomato pH today, but even some recently published book recipes don't specify to in every case. I try using pH strips but even with lemon juice added they don’t always register low enough on the scale. So confusing! 🤦🏼♀️🤗🙏
It can be confusing, can't it? Generally speaking the separation comes between water bath canning and pressure canning. In water bath canning, it is the low acidity level that is responsible for preserving the food safely from botulism. Water bath recipes will more often than not require added acid (either vinegar, citric acid or bottles lime or lemon juice) to ensure that the pH is below 4.6 in order to remain shelf stable and safe. In pressure canning recipes, it is the extra high heat generated under pressure that kills any botulism that may be lurking on the food. Although some pressure canning recipes may be written with included acid, most will not be. I hope this helps clarify things. Please feel free to ask questions. If you have these questions, others will as well. Glad to have you here!
@@growandpreserve thank you for your kind reply. I understand the water bath / pressure canning difference and the science of temperature / pressure / time relationship in achieving an effective botulism "kill zone". The confusing part is when many newer pressure canned recipes call for acidification 🙃🙏🤗
I love that your burners are star shaped. Never seen that before. Do you find it heats differently?
Hey, Erica. I do feel like I get much better pan coverage from the star burners. Unlike my old round burners that would have cold spots, either in the center or along the edges of the pan, depending how high I had the flame, these heat the whole pan much more evenly. The rangetop is made by Thermador and is manufactured here in the US.
Hi Carter! Curious if you could water bath can this because of the high acidity/tomato content?
Hey, Harper. I did not pH test this, but there are a ton of low acid pepper in it, so I would have no confidence in water bathing it. Sorry!
@@growandpreserve thank you!
I sure hope you and David were not affected by that the hurricane.
Thank you, Cindy. We were fine (and very lucky).
Thank you Carter! So nice to be able to put this on my shelf made to order rather than spending absurd amounts of money on store bought!
Looking forward to what’s next!
You are most welcome, Erika. I agree that store bought is crazy expensive. Plus, the last one I bought had some very odd ingredients in it!
Carter I'm off topic here but I'm looking for your video for corn relish .. you used organic frozen corn???
I've canned corn relish multiple times, but I don't think I've done it since I started the YT channel. Sorry!
@@growandpreserve well phooey! I was sure it was you since you and Ruthann Zimmerman are my favorites 😁 How are you liking your beautiful appliances now you've had them for a while. That fridge is so tall, how do you get to those upper w shelves! I always lamented being so tall, I wanted to be cute and petite. In my kitchen everything is up, base cabinet bottom shelves are largely ignored. Hubby hates it. He's a bit shorter 🤭
@@xglsc6465 I love the new appliances. Surprisingly, I've had no problems with the top shelf. I generally try to put leftovers up there though, so it's not necessarily something I'm reaching for time and again. Now, I just need to train my husband to look up when he's hungry! I always wanted to be tall...the grass is always greener, isn't it?
@@growandpreserve sure is! I wanted straight hair, mine is curly, wanted green eyes, mine are mud colored🤣 that grass is greener indeed.
You look absolutely beautiful with that red top on. It even compliments your dish. Did you plan it that way? 🤔😀
(Do you mind sharing where you purchased the top with us)
Thank you for another great video 💐🙏🇿🇦🇺🇲
Thanks. It's from Athleta.
@@growandpreserveThank you for responding. Love your videos ⚘️
how long in the pressure cooker for quarts?
The recipe does not give a processing time for quarts. Sorry!
I just got mine cooking on the stove and it taste a bit bitter I had some jalepeno I dehydrated I used those do you think that would do it not sure why it should taste like I did add more salt
Did you taste it with coconut as you would serve it? The coconut milk is all the balance should you need.
@@growandpreserve yes ok I’ll try it with coconut hopefully that will take away the bitterness
I’m new to canning, can coconut milk not be canned?
Welcome to canning, Ursula! I have used coconut milk once in a canning recipe. The end product was less than great. The coconut milk separated and became grainy. For me, I choose to add it at dinnertime.
Can you steam bath or water bath instead?
Grace, I did not check the pH on this, but I will say that there were a lot of low acid onions in there, which makes it trickier.
Wow….made this up today (added 1/2 cup sugar to recipe)and then cooked for dinner tonight….yummo
Yay, Jaynie!
Just checking in to see if you guys are safe, and if you’ve been affected by Hurricane Helene? Hope you are all ok.
Maggie, aren't you sweet. We are fine. Our area is quite soggy, but we were spared the brutality of Eastern Tennessee, the Carolinas, Georgia and Florida.
Can you taste the tomato? I think this would be a good sauce for roasted chickpeas but hate the taste of tomato. Twelve cups of something would be a lot to leave out.
It would be a great sauce for roasted chickpeas! I don't think tomato when I taste this. It's much more about the warm spices. However, if you are sensitive to tomato, you may taste it much more than I do.
@@growandpreserve Thanks!
I am wondering if you and your family are ok, I'm of the impression you may have been impacted by hurricane??
Thank you for checking on us. Yes, we are fine. We got about 4" of rain and virtually no wind here in Middle Tennessee. We were very, very lucky.
Can't wait to make this yummy dish for the family@ ❤🫶🙏 do you know how to make butter chicken? If so, would you might showwing us, please?
I would use this same sauce for making Butter Chicken, just change the final prep. Marinate your cut up chicken thighs in yogurt for several hours to overnight. Then brown in butter, rather than the oil I used. Add the Tikka Masala Sauce and finish with heavy cream rather than coconut milk.