Pressure Canning

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┬áthat 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 Apple Bread
Beetroot and Kidney Bean Burger Bites
Broccoli and Carrot Bake
Carrot, Apple and Ginger Juice
Cashew Nut Butter
Cauliflower "Cheese" Bake
Celery, Asparagus and Mushroom Risotto
Chewy Chocolate, Orange and Coconut Truffles
Chocolate Orange Frozen Soya Yoghurt
Chocolate Orange Smoothie
Chocolate Swirl
Date and Walnut Smoothie
Kale and Apple Juice
Leek and Jerusalem Artichoke Soup
Leek and Jerusalem Artichoke Soup
Marmalade and Peanut Butter Smoothie
Orange Marmalade
Orange Marmalade Frozen Soya Yoghurt
Parsnips Roasted with Marmalade and Rosemary
Pear and Celery Juice
Pickled Red Cabbage
Potato Wedges with Smoked Paprika
Pumpkin Seed and Basil Pesto Pasta
Pumpkin Seed and Cinnamon Smoothie
Pumpkin Seed Butter
Pumpkin Seed Sauce
Kimchi ruby Sauerkraut
Purple Kimchi - Fermented Spiced Red Cabbage
Raw Walnut and Date Pudding
Red Peanut Butter
Roasted Leek Pasta Bake
Ruby Kraut - Fermented Red Cabbage Sauerkraut
Sage and Onion Bread
Sauerkraut - Fermented Cabbage
Soya Yoghurt
Spiced Butternut Squash and Coconut Soup
Squash and Lentil Soup
Strawberry Jam Frozen Soya Yoghurt
Sunflower Seed Butter
Sunflower Seed Pesto Pasta
Thai Yellow Butternut Squash and Butter Bean Curry
Vegan Mayonnaise
Vegetable Cottage Pie
Winter Vegetable Stew

Pressure Cooker/Multicooker