Quote from: chewytikka on March 10, 2019, 11:20 PM
Nice to read about your early curry success 

Quote from: bhamcurry on March 10, 2019, 11:01 PM
(* I processed the gravy in my pressure canner at 11psi for 60 minutes. It is shelf stable and microbiologically inert.)

This is an interesting method of base gravy storage, maybe you would like to share more info on this and your methods.

cheers ChewyTikka

Hi ChewyTikka,

I do a load of food preservation because I have access to incredible seasonal produce and a farm that sells grass fed beef. I basically follow the USDA guidelines and process according to their guidelines.

For the official guidelines, all as PDFs, go here:
https://nchfp.uga.edu/publications/publications_usda.html

For processing high acid foods such as jams, relishes, and pickles, this is the kind of hot water bath pot:
https://smile.amazon.com/Granite-Ware-Enamel-Canning-9-Piece/dp/B002KHN602/

For processing low acid foods such as curry gravy, beans, stocks, etc, this is a pressure canner:
https://smile.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU/

I know you can get some canning supplies from Lakeland, but they tend from "expensive" to "you have to be f***ing kidding me"..... 

Living in Alabama, there aren't many curry restaurants, although the quality isn't too bad.

But.... it's not quite the same.

Thanks to all the advice, the encouragement, and the amazing resource links posted here, I am now on my 3rd successful BIR curry. I have 8 pint jars of curry gravy in the pantry*, and a wife and 6yo son who are enjoying the fruits of my curry obsession.

Curries so far: chicken korma, lamb rogan josh, and chicken dansak tonight, thanks to all y'all 

(* I processed the gravy in my pressure canner at 11psi for 60 minutes. It is shelf stable and microbiologically inert.)

Quote from: Naga on March 10, 2019, 07:52 AM
Welcome, Stuart! Plenty here to keep you cooking for a lifetime!

I am finding myself suffering from information overload - it's almost too much  ;D

Hi all,

been lurking on here for a month or so. I am Stuart, originally from Edinburgh, now living in Birmingham, Alabama. I have been slowly increasing my knowledge of Indian, and British Indian cuisine and truly appreciate how generous everyone is with their knowledge.

My wife also appreciates how much I enjoy cooking tasty curries, and I appreciate my 6 year old son helping out as well

Cheers y'all!