Pressure canning is an ideal way to preserve food, especially ‘sloppy’ food like soups, stews, curries and stewed fruits. It saves valuable freezer space.
- Clean the jars and and ensure that the lids fit well.
- Fill the jars with your left over food. A jam funnel is very useful here.
- Ensure that the jars rim is clean and clear of food.
- Put the lids on the jars.
- Fill the pressure cooker with water to the minimum level.
- Add the jars to the pressure cooker. Make sure they don’t touch each other.
- Pressure cook the jars for 40 minutes.
- Turn off the pressure cooker, and wait for it to cool before opening. Do not release the steam.
- Allow the jars to cool, their safety buttons will invert.
- Check the safety buttons, well sealed jars will store well. If they haven’t sealed put in the fridge and eat soon.
Aloo Gobi - Cauliflower and Potato Curry
Apple and Cinnamon Smoothie
Apple Cinnamon Frozen Soya Yoghurt
Apple, Beetroot and Ginger Juice
Beetroot and Kidney Bean Burger Bites
Carrot, Apple and Ginger Juice
Cauliflower "Cheese" Bake
Celery, Asparagus and Mushroom Risotto
Chewy Chocolate, Orange and Coconut Truffles
Chocolate Orange Frozen Soya Yoghurt
Chocolate Orange Smoothie
Leek and Jerusalem Artichoke Soup
Marmalade and Peanut Butter Smoothie
Orange Marmalade Frozen Soya Yoghurt
Parsnips Roasted with Marmalade and Rosemary
Potato Wedges with Smoked Paprika
Pumpkin Seed and Basil Pesto Pasta
Pumpkin Seed and Cinnamon Smoothie
Purple Kimchi - Fermented Spiced Red Cabbage
Raw Walnut and Date Pudding
Ruby Kraut - Fermented Red Cabbage Sauerkraut
Sauerkraut - Fermented Cabbage
Spiced Butternut Squash and Coconut Soup
Strawberry Jam Frozen Soya Yoghurt
Sunflower Seed Pesto Pasta
Thai Yellow Butternut Squash and Butter Bean Curry