“apparently that method of crimping on a lid is used quite a bit over there....don’t know if its “kosher” my American standards.”
That technique sounds a lot like Taylor lids. The lids go on fairly loose so pressure can be released, then instead of the lid being pulled down as it cools like the ball lids, you tighten them really tight after they’re out of the canner for just a couple of minutes.
They’re not FDA approved, or is it usda. Anyway not approved here, but they are used in Europe I hear, and are approved there.
I’ve recently learned that pressure canning is rare in other countries.....even Australia...people use water bath canning....this Russian style looks interesting but I wish I knew the science behind it...