I’m sure that every American who follows the USDA rules about canning is probably having conniptions- on UA-cam people who don’t follow the rules are called rebel canners! Growing up in England my mother did not use the USDA approved methods and we all survived! Nice video - thank you.
It's preserving time in our house. We use a large Agee preserver (Made in Hastings back in the day) which basically boils water and holds 7 of the large jars i.e. the water bath method. We get 9 out of 10 jars sealing first time that way, and the 10th is good for the fridge anyway :). The water bath canning method provides an additional layer of sterility to proceedings. Bevan - I did notice your left thumb with its soggy sticking plaster poking the supposedly sterile pieces of pear into the jars :)
Thanks Bevan, brushing up my skills as I've had a few failures with the overflow method in the past so I would definatly have lost points! Love the handed-downness of these techniques.
Thanks for sharing your experience with us all. I love preserving and I get a bit confused with the american way of doing things with pressure canners and altitude measurement etc. Great to have a Kiwi guy show us how it can be done . Many thanks
If canning apples would you use the same 1:5 ratio and vinegar in water. How long can you keep in fridge after opening. I do all my chutneys and sauces with the overflow method. Now wanting to do fruits.
I’m sure that every American who follows the USDA rules about canning is probably having conniptions- on UA-cam people who don’t follow the rules are called rebel canners! Growing up in England my mother did not use the USDA approved methods and we all survived! Nice video - thank you.
It's preserving time in our house. We use a large Agee preserver (Made in Hastings back in the day) which basically boils water and holds 7 of the large jars i.e. the water bath method. We get 9 out of 10 jars sealing first time that way, and the 10th is good for the fridge anyway :). The water bath canning method provides an additional layer of sterility to proceedings.
Bevan - I did notice your left thumb with its soggy sticking plaster poking the supposedly sterile pieces of pear into the jars :)
Thanks Bevan, brushing up my skills as I've had a few failures with the overflow method in the past so I would definatly have lost points! Love the handed-downness of these techniques.
Yes, nothing like family techniques passed on to the next generation 💪
One tip I got from my mother was to check the tops of the jars for damage so the seal is properly airtight
Great tip
Thanks for sharing your experience with us all. I love preserving and I get a bit confused with the american way of doing things with pressure canners and altitude measurement etc. Great to have a Kiwi guy show us how it can be done . Many thanks
Thanks for watching! Hopefully you picked up some new tips & tricks
I am going to try this, thank you. What other fruits can do with this method.
I was just wondering if it is just as easy to do peaches and nectarines? Thanks heaps carol
Thanks Bevan, What a wonderful way of teaching skills.
Glad you liked it
If canning apples would you use the same 1:5 ratio and vinegar in water. How long can you keep in fridge after opening. I do all my chutneys and sauces with the overflow method. Now wanting to do fruits.
thank you for sharing - I love your videos!
Glad you like them!