Canning around the world/ компот
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- čas přidán 6. 02. 2024
- This was a lot of fun to make and definitely worth the practice. I just hope it turns out!
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I absolutely love your open-mindedness to all cultures' ways of preserving. Just because they're different from what we're used to doesn't mean they're wrong. Oftentimes, these different ways have been used successfully for MANY-MANY years. Thank you so much for this video and all the others!!!
The thing is, in North America we have been taught that using a $300 pressure cooker is the ONLY WAY to can food safely. We are terrified to take a chance. I wonder how our ancestors made it through life without one... 🤔
Wow! At last an American who shares other methods for food preservation, I’m in UK & have lived all over Europe & hosted students from all over the world I have learned so much about different methods of food preservation & cooking different foods. It’s been a honour and privilege to so blessed by each of these cultures.
I don't suppose you'd know how to get this type of canning equipment? Or where? lol I looked on Etsy and its very limited not to mention very expensive to ship to the US. l'd very much like to work with this type of canning system rather than what is being pushed here.
@@Sunny-jz3dy hi, you can use the jars of items you buy from supermarkets = pasta sauce ect get your family to save for you their glass jars different sizes particularly those with a metal lid = it’s already been pressure cooked so it’s safe to reuse ♻️. Just check every time you reuse jars that there is no damage or chips. In USA you can search thrift stores or garage sales etc. ball jars seem to be readily available in USA quite cheaply, after that you just need a good sized pot. 👍
Walmart has water bath canners
.They are blue or black speckled. Not expensive at all. Use jars from there etc. They have what you need. You can use our regular jars.
I grew up in Ukraine and when I was young teenager my family moved to US, but I remember my grandmother and my mother canning this way. It really brought back wonderful memories from my childhood. Thank you! I still make kompot (poor man’s juice) to this day, especially in the summer, my kids love it, but I’ve never canned it.
You can also mix different fruits such as apple/strawberries/raspberries/plums and you get beautiful rich color. My mom and grandma would just boil water with sugar and fruit all together and then just ladle it into jars then water bath
Same here. This brought back memories back. I make and can kompot as well to this day
"Poor mans juice" Hardly! My step mom made this for my siblings and I (less sugar) we loved it. I preferred hers over store bought. She was also Ukrainian.
I grew up in Ukraine as well, and this was one of my favorites growing up. My grandma's kompot was my favorite! Sadly, I was too young to participate in the canning, so I don't know the techniques, but I'm trying to catch up now.
@@innamakarenko4589 I can kompot and love it
The "tool" is a simple 1970's can opener that was used to open pop and beer bottles.
I was a kid in 80’s/90’s we often got juice in cans and used a can opener to put a small hole on one side and a bigger hole on the other for pouring. I think until recently m, if not still pineapple juice came in these cans. Yes, just a regular can opener 😉
Or you just use a knife or a spoon handle under the lid rim to allow air in.
@@dorothy1672 Also tomato juice is still sold in a can.
We used to can with jars like this before it became typical for the threaded jars, lids, and rings. We used paraffin and wax seals. That is probably what the ring is made of that you were finding could be easily broken. When the government decided to get involved in "safe canning" methods in the US is when people were forced to move away from jars like these. Same goes for why we pressure can so much instead of water bath canning. It is controversial, but you can water bath can safely for everything. I water bath can pretty much everything and I can everything that comes out of my garden.
Fermented foods like homemade sauerkraut can save our health. We all need to be making our own and eating a couple tablespoons everyday with our meals. It can help with better digestion. I hope we all do this and avoid using cans. It would be so much healthier for our bodies I believe.
We fill the jars more and make the syrup before putting it on the fruit. We don’t do the two pours. After we cover them with the syrup we seal them and water bath them. When we open the jars we eat the fruit and drink the juice.we sterilise the lids with some alcohol like rum or votka or something strong
Yes, we did the same way.
Your tool for getting lids off looks like an old fashioned can opener from years ago! My parents and grand parents had one.
I’m so glad you did this video. I’m in South Africa, water bath canning, oven etc are our go to’s. A pressure canner will need another mortgage 😂.
Maybe someone can mail you a pressure canner they don't use anymore
I am from South Africa and learning new methods too. I do not even bother watching pressure canning because of the cost of the pc
In Greece we call it composta but we use the apple not the juice. We put the apples, the water and the sugar in a pot, we don't really measure the sugar (everyone has her own preferences) and then we put it in jars and then put the jars upside down. The apples are eaten with cinnamon and walnuts. You can do it also with pears. Sometimes they are eaten when you are sick because they are much better from the raw fruit.😊😊
That sounds amazing and simple. Pears- walnuts- cinnamon😋
Do you then ladle hot product into hot jars then water bath? Or is it a ferment you do in dark spot for a few weeks ?
@@jennobrien3590 water bath ,,, It is not fermented
No we put them in jars, and then put the jars upside down for the lids, we don't even bother to waterbath, they are just fine without it. But if you worry too much, you can waterbath@@jennobrien3590
I grew up canning this way in rural Idaho. Never have I felt the need to pressure can anything. Can everything, waste nothing.
Those seals are rubber adhesive. They last forever. ❤
Good on you! I grew up with this and I still make it. I was taught to make it a bit differently, but it is more designed for mass production. One thing that my family did was for some of the fruit in the jars we would add spices. Bay leaves, cloves, ginger, pepper corns and cinnamon. not all together... Like just one of the spices per jar. It made the Winter holidays a bit special. Think spiced apple cider {not alcoholic}. But I have done them in our North American Jar style.
Hugs from Esquimalt.... if you do try adding spice... Cherry is really good with nutmeg, Cloves are amazing with Peaches. Just a couple of ideas.
additional ... you can add some lemon juice for flavour and preserving the fruit from oxidization. ..
For me, even the American mason jars with rings are interesting as the twist-off lids are the standard in my country (Turkey).
That was absolutely fascinating! I have seen so many videos knowing they use this method, but they never showed how to accomplish it, so thank you for going to all the time, effort and expense! Being 81 and having little stamina or strength in my hands anymore, I won’t try this. I also don’t want to invest in new materials or try to find a place to store them! I have a huge supply of canning equipment now to deal with. It is always fun to learn something new, however, so your presentation was a delight! I hope it turns out perfectly for you, and that I can see your results when you open your pretty jars! It is heartwarming to see so many of you young women practicing the art and science of home food preservation because it is often a critical skill for people to have in hard times. ❤
Have been curious since saw this method fairly recently
We are USDA warned don't can in large jars, always cover lids with boiling water, meat only pressure canned
Wondering how safe it can be (constant salmonella warnings).
Can these lids be reused?
Just ordered my set can’t wait
Remember Ms. Deborah Harvery that the USDA is part of the government. The same government that legalized abortion, illegalaized spreading the gospel in schools, and is trying to illegalize guns. So this is not a time to trust the USDA when you could instead trust family farmers who have been passing down these preservation methods for generations.
@@deborahharvey854 NO. Do not try to reuse the lids.
Thank you
@@thefireman2854
My equipment is standard American and I have also a pressure canner
Thanks for info
I love the pretty lids
You have touched on something very interesting ! I enjoy learning how they can in other countries
You , dear make my heart smile. I grew up in Europe on the Weck system and only learned to water bath. I love watching how others do it including reuse of store bought jars and bottles. Lately I've been binge watching Far away village family from Azerbaijan. They also use this crimp system on many things including meat but it's just watch no recipes or complete instructions.
Oh I must watch the same channel - absolutely engaging and beautiful- I always wish the measurements would be given but amazing to watch them do by “feel” ( experience)
I watch this channel,too!
Same. That channel is so relaxing to watch!
I make this but not with canning system. It does become a concentrate. I use the same amount of sugar. The sugar is a preservative. I add a bit of lemon juice to the jar to keep the fruit from browning to much.
I’ve been looking at those videos for over a year and admiring those jars and lids. I have preserved some of my tomates in the open kettle style, yes they stood beautiful and intact for months.
Thank you for showing this. As a canner from North America, which is relatively new compared to Europe, we can sometimes forget there are other processes to get to the same goal, food preservation. I find it so very interesting 😊
Good morning from Australia. I also do most of my preserving this way, have only just started playing around with the way you guys can in America. Don't worry, I wash around my rims also before I add the lid. I also reuse store bought jars. We have companies here in Australia where we can buy new lids for store bought jars, but I can usually get away with using the original lid a few times before I need to use a new one. Love watching your videos. Have a great weekend and take care. xxx
You know here when you make apple cider, the best flavor comes from using three kinds: tart, sweet and semisweet. This blend brings dimension to the flavor. So your apple juice is essentially doing just that! Yum!
Pro Tip, the crimp isn't the seal, its the ring in its function. finger tight.
Fantastic job! Absolutely love this style of canning. I watch a channel on here from Azerbaijan, couple of them actually and they do this style of canning. Very interesting for sure. Thanks so much for sharing! Ball needs to make their lids that pretty for sure!
I watch them too, I learn cooking and gardening methods from them, that's why I clicked this video.
I watch "COUNTRY LIFE VLOG" and their new channel "CLV"! Beautiful channel with beautiful video and beautiful people! Their storage pantry is huge! God Bless!
That tool called a bottle opener was used on beer and soda bottles when they were all in glass bottles years ago and all had crimped caps!
I forget the name of the company but there IS an American company that makes pretty lids.
It's been several years since I looked but I believe they were pricey.
I bet it can be searched for decorated canning lids or something like that.
How awesome to have friends from different cultures and backgrounds to gain all of this knowledge they so graciously share with you and your willingness to learn new things. Thank You for sharing! I pray your apple juice turns out just as you imagine it will. Much blessings to you!
I am SOOOOO happy to see this video. I have been following other channels that use this system, but they never say what system or where to get supplies. I am very thankful for you today!!!
Thank you for showing the way this is done. I had been watching a lady from Ukraine Canning food like this for about a year now. And I was curious about how well this canning method worked.
I was kind of taught to can jam, salsa, applesauce that way. We filled American jars, standard 2 piece lid, inverted them, flipped them back when they cooled. I didn't know people water bathed those things for years....
That was so fascinating - and you are not kidding when you say those lids are stunning! How much time and effort goes into making a one time use item so beautiful!!! We could learn a thing or two about that, right????
Those lids are made in a factory, not hand-painted.
@@CM-sy3to but they are still so beautiful!
@@kiriaioulia it is not necessary to break the lids as the jars can be open in many different ways eg you can use the spoon.....lids can be reused for a few times....
@@samanthas9875 good to know!
Thank you, very informative!
I’d call the “ring” a gasket.
1 liter = 1.05 US quart (1 liter = .88 imperial quart)
I thought the same think. That might have been a 2 liter jar.
Oh good , I have watch several channels where they use this system and I have wanted to use it. But they don't explain anything, they just show them doing it. Plus I haven't found a place to buy the lids and jars they use. But I bought the tool for the lids a couple years ago, lol.
Thank you for this video. I have been watching the videos from Azerbaijan and been fascinated with their method. I am so glad you explained this. Very much appreciated. I love your videos.
Great video ❤
I have actually learnt how to pressure can and water bath from you because in the Indian culture we rarely use pressure canning and water bath canning. We do what you call open kettle and also just allowing the ingredients to preserve the food without having to put jars in water.
The combination of oil, vinegar, sugar,salt and spices are enough to preserve food without it fermenting or spoiling on the shelf. We call it pickle but it is completely different from an American pickle 😅
There is also a channel called Country Life Vlog (Kend Heyati) from Azerbaijan they do this canning that you have in your video.
You are the best teacher! You're very good at explaining each step and I appreciate you're so calm and relaxed. I'm sure it makes everyone feel that they could do this as well. It seems like quite an investment but very interesting! Thank you for sharing all you learned. I'm sure it will turn out yummy!
I love the lids. They remind me of the head coverings women wear in Eastern Europe. So beautiful! Thank you for sharing!
Thank you for showing us this. Mt grandmother is from Italy,she just used the pop top lids ( Like the ones used on Pickles and Spaghetti sauce here in the US) . I have found them occasionally here on Amazon but it's always such a hit or miss to find them.
Wow!!!! So cool! I would love to get into preserving this way. It's very beautiful. Thank you for sharing with us!!!
You my friend are a pioneer BLAZING the trail for us
Hi, I'm from Romania, one of Ukraine's neighbours. We use another type of lid in my country and we also use waterbath canning jars only, but slightly different ones
And yes, we call it "compot" too 🙂
Servus, actually we are doing just waterbath canning. And I remember when we had just "celofan", no lids.
Oh wow! I have watched numerous channels from over in Europe and have wondered how they use those lids and get it to preserve. I’ve seen them store Watermelon and it absolutely looks amazing! Can’t wait to watch this video and possibly try this system. ❤
I think I'll try this with American and German jars. Just for fun!
Thanks for taking the time to research this and share with us all!
I have a tool like the one you showed that you used to remove the crimped top -always wondered what it was for! Thank you. ❤
Before hand canopeners with handles to turn, the can opener shown in the video was used by my parents to open canned vegetable purchased at stores. The top of the can edge was punctured with the longer, straight pointed part and then an up and down motion that cut around/through the lid. I think the small curved part either guided the cutting around the can top OR taking off the old-fashion crimped soda/beer bottle caps.
Loved it! Here in Brazil there isn't a common practice to can things. Mostly here, jam and jelly. There are few ways of preserving meat, specially in the country side. I am very passionate of learning food preserving from around the globe! It's amazing to see the different techniques each country use for preserving! USA, Russia, Ukraine, Azerbaijan....all so beautiful in their own way! Thanks for sharing ❤ God bless you! ❤
I have been fascinated with eastern European canning. I have made "Winter Salad" 2 years now. It is the best way to preserve fresh vegetables. I put Sliced carrots, tomato, cucs, cabbage , peppers herbs etc. In a jar. Add a tiny amount of salt ,vinegar , oil and sugar. Stored in the fridge. These vegetables are 6 months old and taste as fresh as the day I put them in the jar back in august.
It is amazing how fresh and crunchy the veggies are. I have had to guess at the recipe, since I only find on foreign language channels. I want to find an English translate Russian or Ukrainian cook book.
Maybe it's time to learn Russian!
this was great! I really enjoyed this and am fascinated by food preservation from around the world too!!
This was very interesting to watch. I love the shape of those jars and the lids. Thanks for doing this.
This was so interesting and thank you for it! I watch a couple of ladies on CZcams that are in other countries. I have been curious about these jars and the crimping lids. So informative! I’m so proud of you for trying this!!
SO EXCITED TO DO THIS METHOD and obtain these jars. I've seen these on many, many CZcams sites and very curious. Whoohoo! Thanks yet again for taking the plunge for us!
I agree. I find all this extremely informative, especially knowing that many years ago people canned their foods, way before there was a USDA!!!
Oh, the lids remind me of the Doña Maria mole lids. I use the side of a can opener to open those. I actually a can opener too to open my Ball lids.
I have not seen golden delicious for many years .
Love all this education you are bringing us .
I live in GA in the USA and we always have golden delicious all year around….. just curious where do you live ? Golden Delicious are my favorite….. it would be a real bummer not to have them in my area!
I just planted 2 GD trees in our orchard. Purchased from Stark Brothers.
I smiled when you called the can opener of my childhood a tool! In order to open a can you first had to stab the top of the can at an appropriate place near the edge. Then an up and down motion was used around the edge where the blade part cut through the metal. The other use was to open the tops of beer and pop bottles. Love your videos!
Компот!!!🤣 kompot!!! Soviet era canning!!!!!
Those lids are beautiful! I’d feel terrible using an opener to pry the lids off! I’d just want to display the lids and jars! 😍
And I too would have to use my funnel. I know that I would end up with a sopping wet table and floor! 😂
This was great! I enjoy learning how people from around the world can/preserve/cook.
We appreciate you! Before attempting things we get to see your oopsies. I don't have space to store these huge jars, but they're gorgeous. If I have a basement in the future, I'll probably give it a try. Thank you for sharing all of your research and practice with us.❤
I think you could improvise. Use a glass gallon jar, like one from pickles. I save random food jars for a woman who uses them to can, like the Amish do.
Thank you so much for sharing such beautiful skill and knowledge! This is my idea of how life should be and the world I want to live in!
It seems just like cutting copper piping........ you do it enough, you just get a feel for it.
I've been watching video around the world with cooking a d canning and have found it so interesting how they preserve their food. I've watched them do this process and found it so interesting. They do so many foods doing this process. I love the lids. Thank you for going this extra mile to shoe us this process. God bless you
Make it Make: If there are Russian or other countries that use this method, you might find the supplies stateside for cheaper if you find the area of the US where they purchase them. I see other ethnicities purchase like this also. This was wonderful! Thank you!
I've been anxiously waiting for someone to do this method. The site I've been watching, she doesn't speak English so she was not able to respond to questions. Thank you for taking the time to learn this method and for sharing it with us. Can't wait to see what else you have to share.
I have also watched many videos with these jars. Fascinated by them. Could not find a retailer for them. Just knew approximately where they came from. Thank you for your knowledge. Loved learning about other cultures.
Madam Aziza Ramikhanova, in Azerbaijan, preserves meat and the many fruit concoctions of the local culture, using these jars. Country Life Vlog is the family CZcams channel. Seeing her pantry, lined with the jars and bins of onions, potatoes, and carrots is a treat for me.
Those kids are gorgeous. I watch a channel where a lady in another country water bath cans everything and uses those lids. Everything she does is beautiful, and yours is as well. Thank you for sharing your knowledge with us.
Could you share the channel name? I also watch canners from other countries to learn other ways and get confidence in non-USA methods.
What channel is it please?
@@joannecomanic5940 It’s Country Vlog but she doesn’t speak English
Yeah 🎉 I love the Eastern European jar system. We visit every few years and my bf family uses this method so I've learned. Thankfully Im already familiar with Imperial and metric changes. Awesome your adventuring! Can't wait to see what else you get into!
Wow! That's wonderful how you're exploring different canning methods from around the world. I admire your curious and adventurous spirit.
I am so interested in how other cultures preserve foods. Thank you for introducing this around the world canning. I've been a steady follower since I found your Amish canning series, and I have tried many of your recipes and techniques. Just call me a rebel queen, I guess! Keep on going. This education is fascinating and only upgrades my skill set.
Interesting. It will turn out fine. Great job explaining the process! Well done!
Very cool! Excited to see how it turns out!!
Beautifully done. Like learning new things
You might enjoy cookbooks by Olia Hercules, a Ukrainian chef who lives in London. Her books are Mamushka, Summer Kitchens, Kaukasis, and Home Food. Lots of great photos of these jars in use. I saw these jars in Ukraine and Georgia, I think they were a Soviet phenomenon. Her channel is just called Olia Hercules. Also, I believe it's pronounced Compote, just like the French word. Kom -pote.
Yes - in Summer Kitchens there are a number of unique preserving/canning recipes.
I LOVE your channel. I have learned so much from your complete and easy to understand directions. GOD bless
Love these videos. You make sure to not miss a step and you step outside the box to learn more of other canning processes!!! Thank You!
I always admired that system, not knowing where to get the stuff - then again, I have plenty regular canning stuff and do not need others, still find them intriguing!
I chose to start learning how to WB over pressure canning. You are my Go-to on how-to❤
Thank you for your work and experiments. From a scholastic point of view i love your channel and love the questioning of US standards while keeping it non-judgmental and conspiracy theory free.
Those lids are so beautiful. Theres a few women on youtube that can this way. So interesting to watch! ❤
I've been watching tube clips from Azerbaijan titled Sweet Village, Sweet Grandma, Hermit Village etc. They also can this way. Fascnating!
Thank you! I've been looking all over for the system you used in this video!
It's amazing that you are so open-minded and learn different ways to preserve! Thanks for sharing 💜
THANK YOU! I am loving your channel so much, you're really helping me find what I neeed. God bless you and your family! Amen.
Also might add, I've been watching a lady from Belarus and see that she using these types of jars also for her preserving, I had never seen these jars until I started watching her on You Tube. xxx
Just as pretty as the Ukrainian ladies I watch! I'm so excited you have someone to teach you. I've wanted to learn this for a while now. I appreciate you and all the work you put into these videos!
My granma was from Europe. She always canned the "Old Way."
Ahhh I lived in Russia and Ukraine for awhile. I LOVE компот!! It’s delish! I love it with plums. This is how I learned as well.
THANK YOU SO MUCH for this video, I have been watching videos whereby Slavs can with these jars and I couldn’t really find much on the internet explaining this system, much less where you could find the jars and lids!!! Thank you for explaining how you started using this system in this video (as well as other videos with different items you waterbath canned using this system) and where one could obtain the jars, lids and accessories here in the USA. My heritage is Slavic on my father’s side (he was first generation American) and I remember visiting with his immigrant patents from Slovakia and his immigrant childhood “Uncle” but I was much too young to remember much of what I saw…including their huge gardens and root cellars, except that they were full of wonderful smells from hanging garlic, sand-stored root vegetables and these jars sitting on shelves in this cool space… Again, much love for bringing this heritage to us in English, thank you!!!
Such a great idea. I’ll be trying this recipe! Thanks for sharing this one!!
Hi! Im from Slovenia, and these crimp style lids are hard to find, here, anymore. We have the one piece lids, that in America would be called "commercial lids and jars". Yes, pressure canning is not a thing in Europe. If any country does sell pressure canners, it is very Expensive!
Ive always wondered how this method is done. Thanks for sharing!
This is I’ve been wanting to start learning about and I really enjoy your channel. So win-win.
Can you link any other sources you’ve found?
Are you preserving WATER???
for winter???
If not - fill the jar with fruits
up to brim.
You will save energy fir pasteurization - and space to deposit the jars.
You can add boiled water
when you open the jar
- and dilute the kompot.
Sweet! I’m looking forward to seeing the results, if nothing else these jars would be great for pickled eggs and sausages or anything else…frankly, they’re just gorgeous! So are you little lady, thanks,
This was so very interesting!
Hello From Toronto, Canada
This Is A Great "Kompot" Recipe!
You Did A Great Job!
You Provided Thorough, Clean Work & An Excellent Factual Tutorial, With Delicious Results!
In Croatia, We Call This Recipe "Apple Compote" (Translation: "Kompot Od Jabuke").
It Can Be Made With Just About Any Fruit, Including Apples, Cherries, Peaches, Plums, Pears, Strawberries, Raspberries, Blackberries, Mulberries ("Mulberry Kompot" And Its "Syrup Juices" Are Simply To "Die For Delicious!!) Also Currents, Rosehips And Figs Are Used, Too! So Very "Delish"!!
Infact, We Commonly Make Croatian Fruit Dumplings Called "Knedle" (Pronounced "Kned-lay"), Using The Fruit Our Strained "Plum Kompot" Or Strained "Cherry Kompot" Or Any Berry Fruit Variety Strained "Kompot" To Fill Our Croatian "Knedle" (Fruit Dumplings), Which, We Bake Sprinkled On Top With Cinnamon & A Sparing "All Over" Sprinkling Of Brown Suger, Which, Carmelizes During The Baking Process!
Slavic Fruit Preserving/Canning, Syrup Juice Making, Cooking & Baking Is So "Delish" And Much Lower In Added Sugar Levels Than North American Preserving/Canning, Syrup Juice Making, Cooking & Baking!
Clearly You Appreciate The Fact That Less Added Sugar Is Much Healthier For Us!
In Croatia, We Believe That Less Added Sugar Makes You More Appreciative Of Anything Sweet That You Eat!
"Kompot" Is "Delish" & Very Versatile Anytime & With Almost Anything, Including Yogurt, Smoothies, Oatmeal, On French Toast, Crepes Pancakes, Rolled Into Cherry Strudel, On Ice Cream, Baked In "Knedle",Or Cakes Or Muffins Or Tarts, Blossoms & Pies And Anything Else Your Heart Desires!
"Kompot" & "Kompot Sirup/Syrup" Rules!!
Makeitmake I have watched a channel overseas @Melissa Mir and she has done a lot !!! In fact even doing beef into a cold oven I have done that 1 & It worked out great !!! Watch her it is something else to see !!! They do have root cellars or basements in their area of the country !!! She has done a lot of these it is something I have to learn how to do more of even juices she does !!!
Thank you very much for this video as I have watched many You Tube channels from Eastern Europe doing their preserving and it looks both amazing and intriguing. Can't wait to learn more.
You did a beautiful job! I am also from Ukraine and this brought back so many wonderful memories. If this is the same recipe I remember, the apples will still be crunchy when you open them :)
I've got a couple of 'tricks' for you. These are very much a preference, so please take them with a grain of salt.
When you crimp the lids. Start with the crimper just tight enough for the roll to touch the edge of the lid and go around a few times while tightening like an 1/8th of the tightening turns you used (you used 1/4 turn, but try 1/8 of a turn). Go around the lid two or more times on each 'just a touch' tightening. It's less force on your hands and there is much less wiggle of the jar and the lid when you start out very slowly. This will also give you a nice smooth crimp. It takes more time, but less effort, if that makes sense. Play with the tightening until you find you sweet spot that works well for you, it's not a 'set rule'. Also, that lid you 'messed up' was just fine. You can still use a lid like that because the crimp will even out all the edges at the end, no biggie.
The other thing is there is a jar opener specifically for preservation jars. It's this: www.etsy.com/listing/1509774183/vintage-soviet-jar-opener-old-primitive?ga_order=most_relevant&ga_search_type=all&ga_view_type=gallery&ga_search_query=soviet+style+jar+opener&ref=sr_gallery-1-1&cns=1&search_preloaded_img=1&organic_search_click=1 What you are using is a multi-purpose can and bottle opener , which does the job nicely, but it's kind of hard to use and you end up with torn up lids which can cut you. This jar opener may slightly bend the lid, but there are no cut/sharp edges and it's so so much easier to use!
I'm from Poland and we used to make a lot of kompot. We would always add some cloves and sometimes a bit of cinnamon to the apple one 😊
I came here from a recommendation from That 1870's Homestead. This is fascinating information
The lids are absolutely gorgeous.❤ Thank you for sharing this way of canning.
I have seen canners in other countries use these and always wondered how they worked. Thank you!