Great video, thanks. I'm looking to start preserving my own toms this year, so this is a really helpful guide. You mentioned that you encourage subscribers to recommend future videos. There are a few I'd like to suggest if you feel able to (particular areas of interest to me): - Foraging locally for ingredients - Edible flowers - Replicating 'classics' at home (HP sauce, ketchup, baked beans, Worcestershire sauce etc) - Home made firebricks / kindling Thanks again, and keep up the good work!
I always thought clip tops were a no no, so would love to see a video on these. The book you recommend is it in US imperial and or metric? I often find converting can be varied especially when dealing with cups for dry ingredients. Take care and stay safe, Mike.
Great video Hugh, you explain things so well and it's really nice to see an English person canning/bottling as so many of the videos here on UA-cam are American. Would definitely be interested in seeing how to water bath can with the clip top jars and details of where to find resources on that
Late to the party, but just want to say thank you, and to suggest keeping small amounts in the freezer until you have enough to process a big batch, it also helps with peeling. They don't look as pretty as yours though.
Hi Hugh, first time I've heard that flip-top jars can be pressure canned (they're not generally used in the US) so I would really enjoy seeing that process sometime. Wish I'd known you had the Ball book in your Amazon shop, I'd have ordered through your link!
Thank you for this video,I had a bumper crop of tomatoes this year and I think I’m making my neighbours and family sick of me trying to pawn them off lol
Certainly Joanna, We cover the basics in the video below, but if there's a particular meat or recipe that you would like to see covered, please let me know ua-cam.com/video/WTrPZg9wN5I/v-deo.html
Waterbathing our toms at present, one Bulgarian Giant Rose tomato fills one jar! Lovely. Most Older Bulgarians own a rectangular waterbaths wilh seperate jar racks that sit inside, still hoping to locate one for sale but they are rare to find today. Enjoyable and informative video again, keep well.
@@EnglishCountryLife also just to say thank you because we used your code for a garden life chicken run. their biggest 6x10m is arriving today. Excited.
I’d love to see preserving using a clip top jars. I’ve always used them for short term storage of dry foods but didn’t realise you could boil preserve them. I’m very very new to preserving and am struggling to find a UK supplier of large enough pressure canners etc. There seems to be no one who sells electric / digital ones. I love watching your videos keep making them please! 🍅🫙😁
I had a few under ripe in this batch and they are fine but, given the choice, I'll go fully ripe because I fetter a deeper red colour and rounder taste with the varieties that we grow. I don't want over ripe though because they turn to mush....its a fine line!
@@EnglishCountryLife the other ones I have, being in Germany, are Weck glasses. Similar to Kilner, but instead of thermo -glue and a screw-top, it's a rubber seal & clips. Work brilliantly most of the time. Some of mine are probably old enough to be called heirloom now.
Well done! Thank you! :) I have a question. A few years ago I ventured to can my family spaghetti sauce, with no experience in canning. Apparently I broke all the “rules”, but the sauce canned perfectly, and I still have a couple jars left now. I made the tomato based sauce from all my garden grown things. Mainly tomatoes, but also onions and numerous peppers added, I did tons of herbs as well. Literally just did my family recipe as normal! I sterilized the cans, and poured the sauce in which had been simmering all day for best flavor, so it was definitely at a boiling temp itself too. But I poured that into the cans, added a tiny bit of vinegar and salt. Closed them up, then gave them only like a 5 min boil bath. That’s…. All I did. So why did this work perfectly, if I broke all the safety rules??!! 😂🤔♥️
If you added vinegar and salt the acidity was probably enough to prevent botulism. On the assumption that there was no meat in the sauce you were lucky to create enough vacuum for the jars to seal fully but other than that, likely the food had sufficient salt and vinegar to inhibit bacteria 🙂
Rules are made to be broken, right? 🤣 I have seen and hear many comments on various canning forums that when the “rules” are broken you should heat to boiling foods like spaghetti sauce for 10 before serving. There is quite a bit of science behind the timings, water bath canning v pressure canning etc. as Hugh referenced. There is also a long history of traditional jarring/canning methods that don’t follow the USDA rules. Use your common sense when you open your jars . I personally would reheat to boiling for 10 minutes before serving to be safe.
@@marlysjcollins8775 That's a very good suggestion Marlys - thorough cooking destroys botulinum toxin www.who.int/news-room/fact-sheets/detail/botulism#:~:text=botulinum%20are%20heat%2Dresistant%2C%20the,for%205%20minutes%20or%20longer).
@@EnglishCountryLife Oh yah, I’m not totally on board with canning my own meats yet. Veggies feel safe. I was thinking that perhaps the high temp of the sauce, combined with the brief water bath, and then that smudge of vinegar and salt, was probably all helpful. I was watching them closely the first evening for the caps to suck down. And, they all did very quickly! Soon enough that I could have popped them in the fridge, had they not sealed. But they did! Side note, my family doesn’t eat sugar. I looked up that book you recommended to see that 3/4 of the recipes were sugar ones. Do you know if a more “old world” canning book, that doesn’t base its recipes so largely around sugar? I’m interested in the older canning methods that didn’t have sugar available. A lot more of the salt, and vinegar, and fermenting based ones. Like they used in the 1700’s and earlier. I believe it was around the 1900 where sugar became more available to the normal stationed folks. I already do my own fermenting, but I’m looking for things that would keep longer to build a stock up. And if I could do some seasonal fruits, that would be great.
@@marlysjcollins8775 Oh that’s interesting! Yes I’m looking for some kind of book that explains original old world canning methods, that didn’t have sugar. I actually don’t have any education on the science if canning, and want to learn it! The sauce was intended to always be used in a meal that would be fully cooked before being used. I’m Italian Hungarian, so no simple tomato sauce would ever be served on its own. Lol Do you know of any helpful resources the direction I’m searching??? 🙏🏽♥️
Hi Hugh, thank you so much for your video, I really liked that you told us about the best types of tomatoes to grow. You mentioned seed saving ,please could you show us how to do that with tomatoes to ensure the best results for the following year. Thanks again. Oh and I’m just ordering a new chicken coop thanks to your review too.🐓
Hi Elaine! There's a segment on tomato seed saving in the this video that shows how we do it ua-cam.com/video/LnjcpfXOfzA/v-deo.html There's a new way to get the discount on the Nestera coops. Follow the links below and it will be automatically applied at checkout (we do love a saving!) For UK residents, buy your Nestera Coops and get 10% off AUTOMATICALLY APPLIED AT CHECKOUT by using this link: nestera.co.uk/ECL For EU residents, buy your Nestera Coops and get 10% off AUTOMATICALLY APPLIED AT CHECKOUT by using this link: nestera.fr/ECL For US residents, buy your Nestera Coops and get 10% off AUTOMATICALLY APPLIED AT CHECKOUT by using this link:
I haven't canned whole plum tomatoes yet - chutneys, pickles, rabbit, beans, jams, ribena, small green tomatoes, etc - not whole plum tomatoes yet (should hopefully have enough this year). I put my labels on the lid so that I don't have glur on the jar to get rid of. I've been canning in half pint jars mainly because when my mother cooks for herself this is the perfect size for her for one meal, without having half an open jar sitting in the fridge till the next time she wants the same ingredient. It's also the perfect size for pickles/chutney/salsa so that you don't waste any before it goes off in the fridge (having made a number of different types you don't want too many open) I'd be interested in seeing a video on water bath and pressure canning with the LeParfait jars. I actually use a steam canner instead of water bath most of the time (but the pressure canner doubles up as a water bath at other times) but it shouldn't be different using them in a steam canner. Keep the skins - dehydrate them and grind them to a powder for adding an extra tomato flavour. Ok I might be a bit frugal at times but I found that when I done my tomato sauce I for 4 products at the same time - seeds (open pollinated only, not F1s), Tomato powder, tomato sauce and tomato juice - all from the same tomatoes. This year I've got Roma, San Marzano, Princepes Borghase, Amish Paste and First in the Field which are all billed as paste/sauce tomatoes.
@@EnglishCountryLife At the moment I'm growing through different varieties to see which one I prefer and which one grown best at my plot. I'm under orders to have something for sauces, canned tomatoes, salsas/chutneys/relishes/pickles, ketchup, salads, soups, juice, snackable cherries, sandwiches and dried. I don't think that one variety is going to please my mum. I'm looking mostly at bush tomatoes I can grow outdoors so that they ripen in batches in a small time windows, instead of gradually all season. That'll leave the greenhouse for salad, beefsteak and cherries. As toms easily self pollinate it's not much to bag a truss and save the seeds from those tomatoes for next year
@@EnglishCountryLife great - thanks , Going to try herb jellies this year , Rosemary, mint, sage, thyme and tarragon - have you tried them? Also Pontack (elderberry sauce)
All pressure canning videos seem to come from US. It would be good to have an English video with links to where to buy pressure canners in UK. I only found pressure cookers online. Also I wonder if the weight is too much for an induction cooker.
We have made a UK pressure canning video (below). Unfortunately as regards your two specific issues; We imported our canners, I don't believe anyone sells them in the UK and, like you, I think a heavy canner is a bad idea on an induction hob! ua-cam.com/video/WTrPZg9wN5I/v-deo.html
Anything over about 10 liters on glass hobs (induction / ceramic etc) are a risk. I would stay away from Chinese and Indian pressure"canners" they are thin walled and often advertised as canning safe but there "safety" valves are cookers from Europe that reach the correct pressures and thick enough materials. I'm planning on some experiments if I can find the right temperature gauge.
Thank you, again another really helpful/ informative video, where did you get the door curtain you had in your greenhouse, or did you make it? I’m looking for something like that for my poly tunnel.
You can Pete, but I would vary the recipe a little. The book that I mention has many variations - as an example, using tomato juice rather than water (I think that would be better for chopped tomatoes).
@@FrugalQueeninFrance I don't really follow the USDA rules, but the underpinning science that superheated steam will pasteurise botulinum whereas boiling will not gives me a degree of comfort. I'm very happy to pressure can in Le Parfait jars for example
Great video Hugh. Have you had any experience with using Weck jars? Definitely interested in seeing how clip top jars work too. 👍 (Great looking tomatoes too 😉)
I've not tried Weck jars - never found enough of them to make it worthwhile! Its been a great year for tomatoes thankfully - its been bad for pumpkins 🙁
@@EnglishCountryLife we’ve got some that were gifted to us so we’ll be giving them a go soon. I like the idea of minimal waste with the lid being glass etc but we will see how we go. 🤞 Mason jars are hard to get at the minute (as are the lids) and they’re quite expensive. Weck are too but not that much more and easier to get. Le parfait are available as well. I guess it’s all an investment long term if we add to the collection bit by bit. That’s a shame re the pumpkins…
Thank you Hugh. I have ordered that book you recommend via your Link. Another question please, Is there on sale in the UK, a pressure cooker that will safely pressure cook Tomatoes and Passata to kill off all Botulinum toxins and spores please. Thank you, Charlotte H.
Hi Charlotte! No-one in the UK sells pressure canners, but its possible to import them using eBay www.ebay.co.uk/sch/i.html?_nkw=pressure+canner&_trksid=p2334524.m4084.l1313&_odkw=All+American+pressure+canner&LH_PrefLoc=2
Another question please Hugh! My 8 inch high spaghetti pot is not deep enough at all to take even the 475 mls Ball Jars. How deep a stock pot would you recommend, possibly deep enough to fit a double layer of the 475 mls jars on top of each other? Thank you so much, and for your excellent informative site. Charlotte and Dennis
Hi guys! My pressure canner will take a double layer of "pint" jars and is 10" deep - but that wouldn't allow for an inch of water in water bath canning. My big pan you can see with the "quart" jars in this video is also 10" deep. It would need to be over 12" deep to boiling water can a double layer of pints. I would just use two pans in that situation 😉
Just discovered your excellent Videos. Have also read some more casual methods which alarmed me! Having been chosen by family to be chief preserver of tomato glut, I have been researching madly. My question is which book would you advise on the safest way to preserve, so far tomatoes, on an up to date science based method please. So far Passata is in much demand! Thank you. Charlotte H In UK
Hi Charlotte, unequivocally "Ball's Complete Book of Home Preserving", brilliant book with all the techniques fully described and over 400 recipes amzn.to/3exVRTP
Thank you Hugh. Have ordered that book via your link. Next question please, which pressure cooker in the UK will fully sterilize tomatoes and kill off any Botulinum toxins and spores please. Than you, charlotte.
I’d love to see the clip top jars being processed. Also can you recommend a pressure canner? I find it so hard in the uk with it not so popular. I have a king pressure pro and that had a canning function but I can let find anything online that uses that function 🙈
Hi Amy! We use All American canners that we imported, but they are now available in the UK www.lovejars.co.uk/shop/catalogue/pressure-canning-bottling/all-american-no-921/
I want to can roasted tomatoes. I put them in the liquidiser after roasting. Do I have to add acid, and extra boiling water and also is 45 mins long enough for 1 litre jars. Thank you very much
Thanks, Hugh - that's really clear. But also horribly tantalizing (through no fault of yours!), as we only have cllip-top jars and several boxes of the final tomatoes of the season looking at us accusingly. So we'll try to muddle through, but would love to see a video using clip-top jars at some stage to see how it's done properly...
Haven't got any of the jars you used but have got lots of jam jars and new lids. Do I close the jam jars just finger tight or should I close them tightly?
Hi great videos i want to buy that book but I am a single man and if the recipes are big batches it’s going to be no good me I don’t want waste my money on I can’t use
Hi Shaun. All the recipes contain settings for 500ml & 1 litre jars. The 500ml instructions also work for 250ml jars. Personally I find that a 500ml jar of soup etc. is fine for one, but if you prefer smaller just use 250ml jars. hope that helps?
I'm laughing because I just saw a video about two people who both had a near death experience because they nearly died from eating some asparagus that they had bottled! They ate the whole jar and it was delicious, then the next day they got slowly paralysed from the head down. Fortunately they lived to laugh about it🏆🏆🏆
I would love more videos about preserving anything! You guys explain it the best :)
Thank you so much! There will be another next week!
Great video, thanks. I'm looking to start preserving my own toms this year, so this is a really helpful guide. You mentioned that you encourage subscribers to recommend future videos. There are a few I'd like to suggest if you feel able to (particular areas of interest to me):
- Foraging locally for ingredients
- Edible flowers
- Replicating 'classics' at home (HP sauce, ketchup, baked beans, Worcestershire sauce etc)
- Home made firebricks / kindling
Thanks again, and keep up the good work!
I really like the sauce idea!
Love to see pressure canning in flip top jars please. 😁
I must admit it would be a fun one to do - just to get the reactions 😁
Me too! Hi I’m in the USA and would love to see a video using the flip top jars. Ty so much!
Excellent presentation, it has inspired me to try with my own tomatoes today. Thank you
@@fredhepden7334 Good luck Fred, hope it hoes well!
Removing the rings is an important step.. if not you could gey a false seal . Great tutorial!!
Agreed - but after cooling 🙂
I was successful at growing tomatoes last year, I’m aiming to grow even more this to year to bottle,and have ago at drying cherry toms in the oven.
It can't hurt to preserve our own food..no shortages for us!
I always thought clip tops were a no no, so would love to see a video on these. The book you recommend is it in US imperial and or metric? I often find converting can be varied especially when dealing with cups for dry ingredients.
Take care and stay safe, Mike.
Hi Mike! It gives recipes and instructions in both metric and imperial, all temperatures in Celsius & Fahrenheit
Excellent advice
Thank you
Great video Hugh, you explain things so well and it's really nice to see an English person canning/bottling as so many of the videos here on UA-cam are American. Would definitely be interested in seeing how to water bath can with the clip top jars and details of where to find resources on that
I'll definitely do a video on clip jar canning - thanks for the lovely comment 👍
Please could do a video on the clip jars and pressure Canning. This was a wonderful video very educational . Thank you
I'll definitely put it on the list 🙂
Thank you 😊
Fabulous video Hugh, I am definitely going to do this next year. Flip top jar canning would also be of interest too please.
Flip top is definitely on the list Chris! Thank you 🙂
Late to the party, but just want to say thank you, and to suggest keeping small amounts in the freezer until you have enough to process a big batch, it also helps with peeling. They don't look as pretty as yours though.
That's a really good tip Julia 👍
Hi Hugh, first time I've heard that flip-top jars can be pressure canned (they're not generally used in the US) so I would really enjoy seeing that process sometime. Wish I'd known you had the Ball book in your Amazon shop, I'd have ordered through your link!
Hi Karen! It seems to have been largely forgotten so I think a video on canning with them is needed 😁
Thank you for this video,I had a bumper crop of tomatoes this year and I think I’m making my neighbours and family sick of me trying to pawn them off lol
Its awful giving them away and then needing them a few months later!
Love all your videos. Will you do meat canning please?
Certainly Joanna,
We cover the basics in the video below, but if there's a particular meat or recipe that you would like to see covered, please let me know
ua-cam.com/video/WTrPZg9wN5I/v-deo.html
Waterbathing our toms at present, one Bulgarian Giant Rose tomato fills one jar! Lovely. Most Older Bulgarians own a rectangular waterbaths wilh seperate jar racks that sit inside, still hoping to locate one for sale but they are rare to find today. Enjoyable and informative video again, keep well.
Thanks Trev - would love to see a picture of those rectangular canners!
@@EnglishCountryLife Will try and oblige in due course, have two crates for the inside so far but the actual waterbaths, nearly impossible to get.
Great video! I would like to see a video on click top jars and watherbath canning, please 😊
Righto Cathrin, will do!
Hit that like button!
Thank you!
Please show us more canning recipes ❤❤❤❤
I'll try to do some this Winter 🙂
Hi, brilliant video, always wanted to know how to store my tomatoes. Thanks for sharing and take care 🙂
So glad it was helpful Christine, its a shame if these traditional ways die out
Thank you x
You are so welcome
Yes please- I’ve got those large clip top kilner jars and would be interested to watch a vid for water bathing those. Thanks
It sounds like I definitely need to make that one 🙂
@@EnglishCountryLife also just to say thank you because we used your code for a garden life chicken run. their biggest 6x10m is arriving today. Excited.
@@nicolavane2917 Fantastic. They do take some putting together but , if you take your time, they are amazingly solid and secure!
I’d love to see preserving using a clip top jars. I’ve always used them for short term storage of dry foods but didn’t realise you could boil preserve them. I’m very very new to preserving and am struggling to find a UK supplier of large enough pressure canners etc. There seems to be no one who sells electric / digital ones.
I love watching your videos keep making them please! 🍅🫙😁
I will definitely do a video on clip top jars Michelle. We had to import our canners from the USA through eBay!
Very interesting & helpful. Is it better to use slightly under ripe tomatoes?
I had a few under ripe in this batch and they are fine but, given the choice, I'll go fully ripe because I fetter a deeper red colour and rounder taste with the varieties that we grow. I don't want over ripe though because they turn to mush....its a fine line!
@@EnglishCountryLife thanks Hugh
Any time 😉
Absolutely bottling in Le Parfaits! I have dozens of them!
That seems a popular idea.... I'll definitely put it on the list!
@@EnglishCountryLife the other ones I have, being in Germany, are Weck glasses. Similar to Kilner, but instead of thermo -glue and a screw-top, it's a rubber seal & clips. Work brilliantly most of the time. Some of mine are probably old enough to be called heirloom now.
@@jacquiehahn4910 I've seen Weck but never canned with them
Well done! Thank you! :)
I have a question. A few years ago I ventured to can my family spaghetti sauce, with no experience in canning. Apparently I broke all the “rules”, but the sauce canned perfectly, and I still have a couple jars left now. I made the tomato based sauce from all my garden grown things. Mainly tomatoes, but also onions and numerous peppers added, I did tons of herbs as well. Literally just did my family recipe as normal!
I sterilized the cans, and poured the sauce in which had been simmering all day for best flavor, so it was definitely at a boiling temp itself too. But I poured that into the cans, added a tiny bit of vinegar and salt. Closed them up, then gave them only like a 5 min boil bath. That’s…. All I did. So why did this work perfectly, if I broke all the safety rules??!! 😂🤔♥️
If you added vinegar and salt the acidity was probably enough to prevent botulism. On the assumption that there was no meat in the sauce you were lucky to create enough vacuum for the jars to seal fully but other than that, likely the food had sufficient salt and vinegar to inhibit bacteria 🙂
Rules are made to be broken, right? 🤣 I have seen and hear many comments on various canning forums that when the “rules” are broken you should heat to boiling foods like spaghetti sauce for 10 before serving.
There is quite a bit of science behind the timings, water bath canning v pressure canning etc. as Hugh referenced. There is also a long history of traditional jarring/canning methods that don’t follow the USDA rules. Use your common sense when you open your jars . I personally would reheat to boiling for 10 minutes before serving to be safe.
@@marlysjcollins8775 That's a very good suggestion Marlys - thorough cooking destroys botulinum toxin
www.who.int/news-room/fact-sheets/detail/botulism#:~:text=botulinum%20are%20heat%2Dresistant%2C%20the,for%205%20minutes%20or%20longer).
@@EnglishCountryLife Oh yah, I’m not totally on board with canning my own meats yet. Veggies feel safe. I was thinking that perhaps the high temp of the sauce, combined with the brief water bath, and then that smudge of vinegar and salt, was probably all helpful. I was watching them closely the first evening for the caps to suck down. And, they all did very quickly! Soon enough that I could have popped them in the fridge, had they not sealed. But they did!
Side note, my family doesn’t eat sugar. I looked up that book you recommended to see that 3/4 of the recipes were sugar ones. Do you know if a more “old world” canning book, that doesn’t base its recipes so largely around sugar? I’m interested in the older canning methods that didn’t have sugar available. A lot more of the salt, and vinegar, and fermenting based ones. Like they used in the 1700’s and earlier. I believe it was around the 1900 where sugar became more available to the normal stationed folks. I already do my own fermenting, but I’m looking for things that would keep longer to build a stock up. And if I could do some seasonal fruits, that would be great.
@@marlysjcollins8775 Oh that’s interesting! Yes I’m looking for some kind of book that explains original old world canning methods, that didn’t have sugar. I actually don’t have any education on the science if canning, and want to learn it! The sauce was intended to always be used in a meal that would be fully cooked before being used. I’m Italian Hungarian, so no simple tomato sauce would ever be served on its own. Lol Do you know of any helpful resources the direction I’m searching??? 🙏🏽♥️
I just found your channel and love it! You explain everything so well.
That's really kind of you Saundra - thank you!
Hi Hugh, thank you so much for your video, I really liked that you told us about the best types of tomatoes to grow. You mentioned seed saving ,please could you show us how to do that with tomatoes to ensure the best results for the following year. Thanks again. Oh and I’m just ordering a new chicken coop thanks to your review too.🐓
Hi Elaine! There's a segment on tomato seed saving in the this video that shows how we do it
ua-cam.com/video/LnjcpfXOfzA/v-deo.html
There's a new way to get the discount on the Nestera coops. Follow the links below and it will be automatically applied at checkout (we do love a saving!)
For UK residents, buy your Nestera Coops and get 10% off AUTOMATICALLY APPLIED AT CHECKOUT by using this link:
nestera.co.uk/ECL
For EU residents, buy your Nestera Coops and get 10% off AUTOMATICALLY APPLIED AT CHECKOUT by using this link:
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I haven't canned whole plum tomatoes yet - chutneys, pickles, rabbit, beans, jams, ribena, small green tomatoes, etc - not whole plum tomatoes yet (should hopefully have enough this year). I put my labels on the lid so that I don't have glur on the jar to get rid of.
I've been canning in half pint jars mainly because when my mother cooks for herself this is the perfect size for her for one meal, without having half an open jar sitting in the fridge till the next time she wants the same ingredient. It's also the perfect size for pickles/chutney/salsa so that you don't waste any before it goes off in the fridge (having made a number of different types you don't want too many open)
I'd be interested in seeing a video on water bath and pressure canning with the LeParfait jars. I actually use a steam canner instead of water bath most of the time (but the pressure canner doubles up as a water bath at other times) but it shouldn't be different using them in a steam canner.
Keep the skins - dehydrate them and grind them to a powder for adding an extra tomato flavour. Ok I might be a bit frugal at times but I found that when I done my tomato sauce I for 4 products at the same time - seeds (open pollinated only, not F1s), Tomato powder, tomato sauce and tomato juice - all from the same tomatoes.
This year I've got Roma, San Marzano, Princepes Borghase, Amish Paste and First in the Field which are all billed as paste/sauce tomatoes.
I have settled on San Marzano now. We don't keep multiples because then we can seed save
@@EnglishCountryLife At the moment I'm growing through different varieties to see which one I prefer and which one grown best at my plot. I'm under orders to have something for sauces, canned tomatoes, salsas/chutneys/relishes/pickles, ketchup, salads, soups, juice, snackable cherries, sandwiches and dried. I don't think that one variety is going to please my mum.
I'm looking mostly at bush tomatoes I can grow outdoors so that they ripen in batches in a small time windows, instead of gradually all season. That'll leave the greenhouse for salad, beefsteak and cherries.
As toms easily self pollinate it's not much to bag a truss and save the seeds from those tomatoes for next year
Thank for a very useful video! And always great explanations 👍
Any tips on preserving beetroots? We might have to deal with a lot of them this year
Oh good one! I am doing.a root preserving video next week...but not bettroot!
great video can you do how to make and preserve passata
Certainly Peter, I'll add it to the list 🙂
@@EnglishCountryLife great - thanks , Going to try herb jellies this year , Rosemary, mint, sage, thyme and tarragon - have you tried them? Also Pontack (elderberry sauce)
@@petervincent4461 I've done mint..and lavender jelly (really interesting, a fantastic flavour)
Very interesting.
Glad you think so!
All pressure canning videos seem to come from US. It would be good to have an English video with links to where to buy pressure canners in UK. I only found pressure cookers online. Also I wonder if the weight is too much for an induction cooker.
We have made a UK pressure canning video (below). Unfortunately as regards your two specific issues;
We imported our canners, I don't believe anyone sells them in the UK and, like you, I think a heavy canner is a bad idea on an induction hob!
ua-cam.com/video/WTrPZg9wN5I/v-deo.html
Anything over about 10 liters on glass hobs (induction / ceramic etc) are a risk. I would stay away from Chinese and Indian pressure"canners" they are thin walled and often advertised as canning safe but there "safety" valves are cookers from Europe that reach the correct pressures and thick enough materials. I'm planning on some experiments if I can find the right temperature gauge.
@@Coxeysbodgering I'd enjoy hearing more about that when the time comes 🙂
Thank you, again another really helpful/ informative video, where did you get the door curtain you had in your greenhouse, or did you make it? I’m looking for something like that for my poly tunnel.
I'm embarrassed to admit they were one of those deals on the garage forecourt ☺️. They are helpful for keeping birds out though
At lidl they had then a few times over the summer
Please excuse my ignorance can this method be used for chopped tomatoes these are my favourites.
You can Pete, but I would vary the recipe a little. The book that I mention has many variations - as an example, using tomato juice rather than water (I think that would be better for chopped tomatoes).
Hi, do you stick to American food rules? Here in France, we don't. We follow le parfait recipes. Great channel.
I find the canning guides useful but use the Le parfait guides too for spring clip jars.
@@EnglishCountryLife thanks we don't use American rules and everything is water bathed here in France.
@@FrugalQueeninFrance I do prefer pressure canning for meat
@@EnglishCountryLife I understand, you follow the USDA rules. We certainly don't.
@@FrugalQueeninFrance I don't really follow the USDA rules, but the underpinning science that superheated steam will pasteurise botulinum whereas boiling will not gives me a degree of comfort. I'm very happy to pressure can in Le Parfait jars for example
How do you open the jar
@@chryshogarty8537 The lid pries off with any crown cap bottle opener
Great video Hugh. Have you had any experience with using Weck jars? Definitely interested in seeing how clip top jars work too. 👍 (Great looking tomatoes too 😉)
I've not tried Weck jars - never found enough of them to make it worthwhile! Its been a great year for tomatoes thankfully - its been bad for pumpkins 🙁
@@EnglishCountryLife we’ve got some that were gifted to us so we’ll be giving them a go soon. I like the idea of minimal waste with the lid being glass etc but we will see how we go. 🤞 Mason jars are hard to get at the minute (as are the lids) and they’re quite expensive. Weck are too but not that much more and easier to get. Le parfait are available as well. I guess it’s all an investment long term if we add to the collection bit by bit. That’s a shame re the pumpkins…
@@geoffanddebshipton6797 Lack of rain, did the same to the onions. Other crops like apples and potatoes are great. Swings & roundabouts.
@@EnglishCountryLife yep, indeed. It will be interesting to see how we fare this year. Very wet and overcast, even for Winter.
Thank you Hugh. I have ordered that book you recommend via your Link. Another question please, Is there on sale in the UK, a pressure cooker that will safely pressure cook Tomatoes and Passata to kill off all Botulinum toxins and spores please. Thank you, Charlotte H.
Hi Charlotte! No-one in the UK sells pressure canners, but its possible to import them using eBay
www.ebay.co.uk/sch/i.html?_nkw=pressure+canner&_trksid=p2334524.m4084.l1313&_odkw=All+American+pressure+canner&LH_PrefLoc=2
Another question please Hugh! My 8 inch high spaghetti pot is not deep enough at all to take even the 475 mls Ball Jars. How deep a stock pot would you recommend, possibly deep enough to fit a double layer of the 475 mls jars on top of each other? Thank you so much, and for your excellent informative site. Charlotte and Dennis
Hi guys! My pressure canner will take a double layer of "pint" jars and is 10" deep - but that wouldn't allow for an inch of water in water bath canning. My big pan you can see with the "quart" jars in this video is also 10" deep. It would need to be over 12" deep to boiling water can a double layer of pints. I would just use two pans in that situation 😉
The persevering book you recommend, does it cover the metric measuring system.
Sorry if this has been discussed before.
Hi Lexi! It gives measurements in both metric and imperial
@@EnglishCountryLife Oh fantastic. Now to see if it's available in New Zealand or a digital format 😊 Thanks for your help
@@lexigalley6409 Any time Lexi
Just discovered your excellent Videos. Have also read some more casual methods which alarmed me! Having been chosen by family to be chief preserver of tomato glut, I have been researching madly. My question is which book would you advise on the safest way to preserve, so far tomatoes, on an up to date science based method please. So far Passata is in much demand! Thank you. Charlotte H In UK
Hi Charlotte, unequivocally "Ball's Complete Book of Home Preserving", brilliant book with all the techniques fully described and over 400 recipes
amzn.to/3exVRTP
Thank you Hugh. Have ordered that book via your link. Next question please, which pressure cooker in the UK will fully sterilize tomatoes and kill off any Botulinum toxins and spores please. Than you, charlotte.
I’d love to see the clip top jars being processed.
Also can you recommend a pressure canner?
I find it so hard in the uk with it not so popular. I have a king pressure pro and that had a canning function but I can let find anything online that uses that function 🙈
Hi Amy! We use All American canners that we imported, but they are now available in the UK
www.lovejars.co.uk/shop/catalogue/pressure-canning-bottling/all-american-no-921/
@@EnglishCountryLife thank you, slightly over my budget 🙈
I want to can roasted tomatoes. I put them in the liquidiser after roasting. Do I have to add acid, and extra boiling water and also is 45 mins long enough for 1 litre jars. Thank you very much
Hi! I've never canned roasted tomatoes. I suggest consulting the Balls recipe book for safety
Thanks, Hugh - that's really clear. But also horribly tantalizing (through no fault of yours!), as we only have cllip-top jars and several boxes of the final tomatoes of the season looking at us accusingly. So we'll try to muddle through, but would love to see a video using clip-top jars at some stage to see how it's done properly...
Take a look here for now - it might help!
www.leparfait.com/recipe/preserved-tomatoes_944#page/1
@@EnglishCountryLife Thank you very much - will have a peek!
Haven't got any of the jars you used but have got lots of jam jars and new lids. Do I close the jam jars just finger tight or should I close them tightly?
Hi Dave, jam jars really aren't suitable for bottling tomatoes - you really do need Mason jars, spring clip jars or Weck jars
As mason jars (kilner) can be quite expensive can you just reuse jam jars for water canning? Thanks
Hi Julie, no, definitely not. Mason jars, spring clip jars or Weck jars work. Jam jars definitely don't, sorry
@@EnglishCountryLife thanks for clarifying, I’ll just have to buy mason jars a few at a time in that case!
What size is your pan?
It's a 25 litre pan
@@EnglishCountryLife smashing thank you so much.
Hi great videos i want to buy that book but I am a single man and if the recipes are big batches it’s going to be no good me I don’t want waste my money on I can’t use
Hi Shaun. All the recipes contain settings for 500ml & 1 litre jars. The 500ml instructions also work for 250ml jars. Personally I find that a 500ml jar of soup etc. is fine for one, but if you prefer smaller just use 250ml jars. hope that helps?
@@EnglishCountryLife thanks that’s really helpful
I'm laughing because I just saw a video about two people who both had a near death experience because they nearly died from eating some asparagus that they had bottled! They ate the whole jar and it was delicious, then the next day they got slowly paralysed from the head down. Fortunately they lived to laugh about it🏆🏆🏆
This is why you use a recipe book of tested recipes!
Yes it was definitely a cautionary tale😂.
I'm LOVING your channel by the way🌄🌱🌿🕊