Water bath canning - PEP BB Food.sand.waterbath

Austin Durant - I'm not able to do anything about your BB submission, but I have to ask -- is it loquat season in California, or are these older pictures? Our loquat season here in NZ is just drawing to a close, so I wouldn't have thought you all would be getting loquats for 4-6 months yet!

The blackbirds have been sampling my plums and knocking them off the tree, so it was time to make some plum sauce. Not pictured:bucket of bird-pecked and partially rotting plums.

Recipe:
* 2 parts plums
* 1 part brown sugar
* pinch or two of baking soda (these were unripe, and the battery acid tartness needed to be cut down a bit! Still ended up plenty acidic)

Fill hot jars with boiling sauce. Put in bottling pan. Once it reaches a rolling boil, let boil for 10 minutes.


As proper bottling jars are $2+ each, I have re-used storebought jars. I save my proper bottling jars for my tomatoes and pickles. Anything that might get gifted goes in a re-used jar! The smallest jar is 300mL, so easily above 1L of finished product.

Here is image of jars in the bath!

I picked up some cucumbers from a neighbor so I pickled a few:
Brine:
2 Cups White Vinegar
3 Cups Water
1/4 Kosher Salt

For spice equal parts:
Dill Seed
Yellow Mustard Seed
Garlic Powder
Peppercorns

Ground and add 1/2 tablespoon per jar.
I did a combination of rounds and spears.
Water bath for 15 minutes.

I made 7 pint jars with this recipe.

Hello!

I made raspberry jam with the owner of a farm I'm working on. We used water baths to can everything and here are the pictures.