disclaimer: I am not a lawyer, nor do I play one on TV. This is purely based on my knowledge of US law.

A lot of people, and companies, like to claim their recipes are copyrighted. This is wrong. Mere lists (which is what a recipe is) cannot be protected by copyright law.

The only part of the recipe that can be copyrighted is the blurb - all that purple prose nonsense that food bloggers wrap around their recipe? That's copyright. The recipe? Nope. So go ahead and post recipes you find elsewhere.... just remove all the stuff about how this was your great-auntie's favourite curry when she lived in Kraplokistan...

Quote from: Peripatetic Phil on March 13, 2019, 10:25 AM
OK, I will now confess that I am extremely confused.  The discussion has been about pressure canning, the link is to pressure canning, but there is not a can in site, only jars/bottles.  Where do cans come into the process ?

** Phil.

sorry, Phil: like many hobbies, there is jargon. "Canning" is the word used to describe home food preservation by using glass mason jars with 2 piece metal lids: most people don't have the budget to buy the kind of machine you'd use to seal metal cans...  ;D

for anyone who is interested, this is a good primer on pressure canning:

https://www.simplycanning.com/pressure-canning.html

Quote from: mickyp on March 12, 2019, 10:10 AM

Quote from: bhamcurry on March 11, 2019, 11:55 PM
hi Sverige, thank you for the welcome 

Garp, BirmingHAM is very much like BirmingUM... formerly an iron/steel/coal mining area, went through bad stuff, and is on a distinct upswing (aided and abetted by our craft breweries) but people who don't live here thin it's still like it was decades ago. There's lots of good stuff here, and having helped changed the beer culture for the better I can only hope to improve the curry culture, too 

Thats why its "His" kinda town
https://www.youtube.com/watch?v=EoHVO1eSMFc

that video... was a thing that happened 

Quote from: Unclefrank on March 12, 2019, 09:02 AM
Hi bhamcurry my brother moved to Alabama about 10 years ago, he loves it over there. Lives in Athens, he coming over this year so got to get my Balti cooking skills up to scratch.

I don't know much about that part of Alabama, except that there's a whole load of thoroughly respectable craft breweries in and around Huntsville. There's even a brewery in Muscle Shoals!

If he' jonesing for some curry there are several Indian restaurants in the Birmingham area. If he wants to know more I will happily send you my email address so he can get in contact 

Quote from: Gav Iscon on March 12, 2019, 08:47 AM
Funnily enough I was reading up on this the other day. Pressure Canners usually have a pressure gauge built in as depending on what type of food it is, you have to adjust the heat to adjust the pressure.. I was wondering if my Instant Pot would do it but it doesn't reach enough pressure. The newer models have a canning feature on them which increases the pressure. Also as Bhamcurry said, the canners are usually taller..

Hi Gav,

as I alluded to in my reply to Bob, the pressure gauges have to be checked regularly, recommended yearly. The weighted replacements make pressure canning a lot easier as I can always tell when I hit pressure - there's a happy little "tsst tsst" noise that is my theme tune while pressure canning  ;D

Instant pots have not been assessed by the USDA for suitability for pressure canning. I would hold off on using them for such until the experts have a chance to thoroughly check them out. I appreciate that the expense of buying a pressure canner is not for everyone, so I would just use your freezer for storage.

Quote from: Bhaji Bob on March 11, 2019, 10:56 PM
Hi bhamcurry.  I hope you enjoy your time in this Forum and that you will share some of your experiences here as I think there may well be an interest in what is possible with the canning process.  I did consider canning base gravy as an alternative to freezing but finding out of the risks of botulism with low acid canning, have not actually tried it, despite acquiring the canner in the link some time ago.  It seems a bit risky to me and freezing is a safer bet.  I've had a brief look at the list of vegetables and the recommended pressure and cook times on the U.S site info and it's quite involved.  So I'm not sure how a typical base gravy that you would find here, would fare.   It would be interesting to hear how you do it sometime.

Thanks.
Bob

Bob, I have pressure canned a load of low acid foods such as meat stock, meat sauce. beans, and such like.

The curry gravy looks very much like a vegetable soup. Using the usual rule of thumb of "look at the ingredients list, find the one with the longest processing time, and process for that much time" results in a 55 minute @ 10psi (weight) or 11 psi (on certified gauge) time. I usually add another 5 minutes to be safe, hence the 60 minute processing time for the pint jars (500ml) of gravy that I put up.

If you include any meat your minimum processing time for a pint jar is 75 minutes. As always, look to the official sources - they adopt a belt, braces, spare belt, and extra braces approach to food safety because the consequences of getting it wrong are so horrifying.

I also use a weighted gauge that I bought from amazon.com for my pressure canner. Getting the pressure gauge to the county extension service for certification, while free, is a pain in the bahookie and the weighted gauge is a no-maintenance addon well worth the cost For reference I bought this one:
https://smile.amazon.com/Presto-50332-Pressure-Canner-Regulator/dp/B000HMBVQ8/

This weighted gauge allows you to compensate for your height above sea level. The higher you are, the more weight you need to add, and the longer the processing time. Where I live is less than 1000ft above sea level so I don't need to adjust my processing times - these adjustments are all laid out clearly in the USDA guidelines.

I hope all of this is useful and not too much info?

hi Sverige, thank you for the welcome 

Garp, BirmingHAM is very much like BirmingUM... formerly an iron/steel/coal mining area, went through bad stuff, and is on a distinct upswing (aided and abetted by our craft breweries) but people who don't live here thin it's still like it was decades ago. There's lots of good stuff here, and having helped changed the beer culture for the better I can only hope to improve the curry culture, too 

Chewy Tikka, I would hesitate to use a pressure cooker as a pressure canner, if nothing else because most pressure cookers aren't tall enough for the size of jars I use. I am also not sure whether a pressure cooker can sustain the kinds of high pressures needed to kill c. botulinum, which is the worry with low acid foods. It's something I could research, but as I have both pressure cooker and pressure canner I don't need to worry about it for myelf  ;D

Quote from: Bob-A-Job on March 10, 2019, 08:08 PM
Welcome A Board bhamcurry.

thank you