Water bath canning - PEP BB Food.sand.waterbath

This is my first ever badge bit for my first ever PEP badge!

Yesterday I water bath canned figs.

Recipe from Putting Food By (4th edition)

Preparation of figs: wash and remove stems.

Sterilizing the jars.

Simmering figs in syrup (for 5 minutes).

Equipment and other ingredients. Not in picture: tongs for scalded lids.

Filling the jars with hot figs.

One tablespoon lemon juice per pint.

Filling with hot syrup. 1/2-inch headspace.

Wiping rims to ensure good seals.

2-piece canning lids: rubber rings first.

2-piece canning lids: white lid second.

Canning rings.

Bringing water to full boil.

Processing time for pints: 45 minutes.

Yield 4 pints. All seals good!

Yesterday Jaqui brought split pit peaches! That means today we canned peaches!

The recipe was simple:

- quartered, peeled peaches
- apple juice

That's it! I was surprised how easy it could be!

Recipe:

80 c peaches
5 c lemon/lime juice
1 2/3 c calcium water
1 1/4 c pectin
15 c sugar

Purée peaches. Add lemon and/or lime juice and calcium water. Bring to boil. Add sugar and pectin, stirring constantly for a couple minutes. Bring back to boil. Fill jars, leaving 1/4 head space. Boil jars 13 minutes, remove, let seal.

Not sure if this makes it - but I thought it was pretty cool.

This is me making apple sauce having picked the apples from a local farm. The recipe is so simple. Just put all the apples peeled and cored into a big pot and boil with a bit of water. Add lemon juice and cinnamon to taste - I don't use very much. And viola.

The canning method I used was wax.