Water bath canning - PEP BB Food.sand.waterbath

Water canned some pickled vegetables. A mix of cucumber, carrot, green beans, beet, peppers.

Brine recipe:
3 cups water
6 cups vinegar
6Tbsp salt
3/4 cup sugar

Did this in two rounds due a to lower-than-expected jam yield...

First up: plum jam (#1 of 2 pints canned). Very tasty.

Second round: pickled baby Walla Walla sweet onions (#2 of 2 pints canned).

Both the plums and the onions were harvested from my backyard. Reused the canning water in the garden.

Here is my submission for the Food Preparation and Preservation Aspect - Sand - Water Bath Canning BB.

During the PTJ, I vinegar brined and water bath canned some green beans but did not feel that one jar was worth two BBs, so today I vinegar brined and water bath canned two quarts of beets.  I cooked the beet spears for about 15 minutes then mixed the brine and did the water bath canning at Base Camp during SkIP 2021.

To document the completion of the BB, I have provided the following:
  - A before photos of all of your equipment and ingredients
  - Your recipe of choice (link or post)
  - A photo of you filling the jars to the proper 'head' height
  - A photo of the jars in the water bath
  - A photo of your finished product! (Including a photo of the sealed lid and appropriate label)

Recipe - after reviewing several online recipes, I decided to do this:
2 big beets - slice into spears and cook/boil for 15 minutes (to fork tender)
2.3 cups beet water (from boiling the beets)
2.3 cups apple cider vinegar
0.9 cup white sugar
1 T whole clove
2 1-quart mason jars, seals, and rings

I canned a quart jar of green beans in brine, with garlic and dill.

Here's the recipe: First, cut the tips off your green beans, then place in quart jar. Slice dill and garlic to taste, and add to jar. Bring to boil a solution of 1 part vinegar (I used apple cider vinegar) and 1 part water, with a tablespoon of salt added per cup of liquid. Once the solution is boiling, pour it into the jar up to the headline. Then place jar with lid attached in boiling water for 15 minutes. Allow to cool to room temperature after removing from bath.

Making a simple blackberry jam.  Ingredient photo has some of the blackberries we used, plus some maple syrup and some lemon juice (we didn't measure).  We didn't have any pectin, so our jam is very runny, but we're ok with that for now.  Maybe next time, we'll get some organic pectin.