You've got a real knack for making a totally alien topic incredibly accessible. I'm not one for commenting on videos but I feel I have to make an exception to thank you for your wonderful videos. I really appreciate that you don't just plug very expensive kit, and offer easy alternatives (tea towel instead of a purpose built canning rack, for example). Kudos! Hoping to make some apple pie filling and can that, but doing my research into water bath Vs pressure canning.
@@EnglishCountryLife My favourite video is about canning, as I'd never heard of that before and never even knew it was possible. I came across the term when looking into chest freezers and was delighted to find your video and channel. With regards to how best to communicate with your audience - which came up in a recent video - I know typing isn't as good as talking however if you use a forums sight like Reddit for audience interaction and questions then other users can upvote posts and see the answers to other people's questions. It will also come up on Google and on Reddit when people search the question themselves. The upvoting also allows the questions which the audience are most interested in as a whole to sit near the top and repeated questions which others have already asked will be filtered out. I am biased as I just completely love forums but I'd say they are a great way to interact with an audience. Live streams are also a good idea like others have mentioned but I feel that's just more of a chance to interact face to face than a viable way to answer many questions in detail. It will also allow other experienced members of the community to answers questions (again these will be upvoted and downvoted based on quality). A forum can be a great place for an audience to interact with eachother. My recommendation is Reddit however there may be other sites available. Sorry for the essay and best wishes, Craig
Excellent video with very clear and detailed instructions. The way I learned Canning was from my parents who learned it from their parents who learned it from their parents and so on and so forth . I absolutely swear by the ball Mason book Though much of what we do is based on recipes that have been passed down and passed from family to family. ( canning is a very large part of my states culture) If anyone was getting in to canning though I highly recommend the ball mason book as you do
Love your very clear instructions and also explanations as to why we need to do something. I’m waiting on my nectarines and pears to swell and ripen then I’ll be looking to make jams or simply can them……just need to drag out my canning book now. Thank you so much for taking the time to teach us and yes please to tomato canning 😁
Oh I envy you the nectarines, I've tried to grow them but we get too many late frosts. Canning nectarines would be heavenly - I would plant a nectarine forest :)
@@EnglishCountryLife I love my nectarine tree….but so do the squirrels 🐿 I’m always out there shooing them off!! But the end result is lovely I am blessed 😁
Good video and how we started off but here we use the Bulgarian Omnia Jars (which took a bit of getting used to), then thanks to watching your videos we started pressure canning and once you start you never stop!
@@EnglishCountryLife Round thick walled glass jars with a single use metal lid that is applied by using a simple two handled capping tool that took us ages to master. Used throughout Eastern Europe for water bathing.
This is exactly what I'm looking for. Thankyou. I've recently got a polytunnel put up, so next season i will be growing tomatoes peppers chilli's etc in it. I'm in the Highlands, never been successful growing them outdoors, but my worry is how on earth will I preserve as my freezers are already choc full with my veg harvests every year. Pressure canning is too scarey, this i way more in my comfort zone and I have a huge soup pan that belonged to my great granny just sitting there, plus power cuts also freak me out incase I lose all my harvest thats in the freezer so far I've been luck the power isn't off too long and my food was OK but village over from me had no electricity for 2 days, anxiety right there. ... thankyou
Have you heard of the Tattler Lids? They are becoming very useful and should become our new "go to" product soon because you do not need to replace them over and over! They should work a very long time....maybe forever. More expensive but worth it.
@@EnglishCountryLife Many canners near me are using them and finding them to be reliable...and love the savings. I will be buying a stash of them when I purchase a pressure canner.
@@EnglishCountryLife That would be a wonderful idea! There are a few ladies on youtube that have and are using the tattlers. They are made close to our area. May I suggest The Kneady Homesteader, Sutton's Daze and That 1860's Homestead? (Hope I have the last one correct..) You could also search on tattler lids homestead canning all together like this because these are the communities they are in and talking about this. CORRECTION : That 1870's Homestead.
Do you also use the LeParfait or Weck style jars with the reusable rubber rings and glass lids? For some reason I thought that Ball style jars & lids were harder to find in the UK. The USDA doesn’t recommend them, but that’s because they haven’t tested them so they can’t approve or disapprove of them.
Hi Kelly! Ball style mason jars are available here (authentic Ball & Kilner brands) but they are pricey compared to the USA. Lids are very expensive historically so I tend to buy them from the US via eBay. I do can both water bath and pressure can with Le Parfait jars - it needs a slightly different approach but works well. I've not used Weck jars myself but hear they work well. Hugh
@@EnglishCountryLife this type of jar is not available and i have submit my assignment also. Please tell properly. I bought new normal like we arr buyimg pickles and jam jar from shop
@@Rabipk10 Again, no a normal lid does not vent in the same way or seal in the same way. If the lid seals fully it cannot vent gas leading to pressure build up & potential glass shattering. If the lid does not fully seal the jar will not explode but is not sealed and the food can spoil. This method works with Mason jars, Weck jars and Le Parfait jars but NOT conventional screw top jars
Just found your channel, and you make everything seem so straightforward! Thank you so much. Just making my second batch of elderflower cordial so trying your lime and ginger recipe. 🇬🇧☘️🥳
If you add 1 Tablespoon to your processing water, either waterbath or pressure, and it will keep away your calcium deposits on your jars. We have a deep mineral well, and I like to keep the deposits from the jars so that I can enter the products in the local fairs.
@@EnglishCountryLife It does not. Just like the water in the canner doesn't invade the product in the jars. Of course, I still wash my jars with a mild soapy water on the outside when they've cooled the next day before storing on the canning shelves. This is to remove any jar product that comes out from the jars into the canning water off so that the jars aren't sticky or oily (depending on the foodstuffs) at storing.
@@KellyS_77 US measurement of a Tablespoon, but it need not be accurate. Honestly, I just tip the jug and glurp some into the canner. And yes, I'm sorry, white vinegar. I shouldn't be allowed a keyboard before coffee is finished.
Thank you for a great, very useful guide. You've answered some questions I haven't been able to find the answers for before and I'm now a new subscriber.
Hi Milli, it's not in the Ball book, but it's effectively flavoured sugar water. People here often just put it in bottles in the fridge. It's a delicious Summer drink diluted with water (especially sparkling), but also on vanilla ice cream
@@EnglishCountryLife Trying to image a summer day.....not working. We are having a snow storm with high winds. LOL But it does sound nice! And I might give it a go :) Thank you!!
Your videos are refreshingly different. It is so nice to watch the unpretentious and human people that you both are! The videos are professionally presented and the background music is just lovely. Thank you for the most wonderful videos!
@@adumsey1164 Okay lets focus on garlic for now. I plant in September 15cm apart. The garlic will start to grow then go dormant in Winter, starting again in Spring & being ready to lift in July. When lifted I shake off all soil and set them to dry on wooden or wire racks. Once dry I keep in an airy, cool dark place (old apple crates in a dark outbuilding). Never store in the house, with soil on or in damp conditions. In warmth they spoil quickly.
Great video as always! I got the Ball book for Christmas after you recommended it in a previous video and I have to say it’s excellent. I’ve been making jam and chutney for about 15 years and I wish I’d had that book earlier
