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Water Bath Can 3 Types of Food (1 Gallon Each) - food.straw.waterbath PEP BB

BB Food Prep and Preservation - straw badge
posted 5 years ago
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This is a badge bit (BB) that is part of the PEP curriculum.  Completing this BB is part of getting the straw badge in Food Prep and Preservation

For this badge bit, you will water bath can three different types of food (one gallon each)!

Related Articles:
- Using Boiling Water Canners
- Home Canning Guide: Learn How to Can Your Own Food
- Water Bath Canning and Pressure Canning Explained
- Green Tomato Salsa Recipe for Water Bath Canning


(source: Pinterest.com)

Minimum requirements for this BB:
- Water bath can three different types of food
   - Atmospheric steam canning is also acceptable (not pressure canning)
- At least one gallon per type of food
- Types of food:
  - Salsa
  - Pickles (not limited to cucumbers)
  - Sauces (tomato, apple, etc)
  - Whole fruits (no sugar, water and/or fruit juice is ok)
  - Relish
  - Syrup (elderberry, etc)
  - Juice
  - Juice concentrate
  - Jams/jellies
      - Boiled down a lot more than normal so as to avoid the need for quite so much added sugar

To show you've completed this Badge Bit, you must provide proof of the following as pictures or video (<2 mins):
   - preparing each type of food to be stored in the jars
   - putting each type of food in a water bath
   - at least one gallon of each type of food (at least 3 types of food) in sealed jars
COMMENTS:
 
Mike Haasl
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posted 4 years ago
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Approved submission
I water bath canned bread and butter pickles, green tomato salsa and tomato juice.
Pickles-being-prepared.jpg
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Pickles-going-into-canner.jpg
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pickles-sealed.jpg
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green-salsa-prep-1.JPG
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green-salsa-prep-3.JPG
[Thumbnail for green-salsa-prep-3.JPG]
green-salsa-canning-1.JPG
[Thumbnail for green-salsa-canning-1.JPG]
green-salsa-done-2.JPG
[Thumbnail for green-salsa-done-2.JPG]
tomato-prep.jpg
[Thumbnail for tomato-prep.jpg]
tomato-juice-canning.jpg
[Thumbnail for tomato-juice-canning.jpg]
tomato-juice-canned.jpg
[Thumbnail for tomato-juice-canned.jpg]

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Mike Barkley approved this submission.

 
Leigh Tate
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posted 3 years ago
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Here are the three types of food I water bath canned for this BB.

Food #1 - tomato sauce



1 - juicing the tomatoes
2 - cooking down the juice
3 - putting the jars into the canner
4 - yield from 1st two batches - 11 pints

Food #2 - cucumber relish



1 - preparing the vegetables
2 - putting filled jars into the water bath canner
3 - yield from 2 batches - 16 pints

Food #3 - green tomato slices for frying



1 - slicing the green tomatoes
2 - putting them into the canner
3 - yield - 6 quarts

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Timothy Karl
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posted 3 years ago
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This BB is worded specifically as "Water Bath Canning". I'm wondering if canning 3 types of food (1 gallon each) in a steam canner would be acceptable for this BB, following all other requirements of this BB. Since there's not a separate 3-types-one-gallon BB for steam canning, my assumption would be that atmospheric steam canning (not a pressure canner) would fall within the spirit of this BB, but I'd love to get some clarification on this assumption. From a technical perspective, seems like steam canning is generally substitutable for water bath canning method in recipes, and uses less energy since it's only heating an inch of water, so I'm likely to use steam canning instead of water bath unless, for the specific wording of this BB, I'm required to not use atmospheric steam canning techniques.
 
Mike Haasl
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posted 3 years ago
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Good catch Timothy, it's been fixed!

I make a Maple Syrup instructional movie! Check it out HERE
SKIP books, get 'em while they're hot!!! Skills to Inherit Property
See me in a movie building a massive wood staircase:Low Tech Lab Movie

 
Timothy Karl
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posted 3 years ago
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Submission flagged incomplete
I canned the following using the atmospheric steam canner:
- Tomato sauce, 3x 32oz + 3x 28oz = 180oz
- Salsa, 8x 16oz = 128oz
- Dill Bean Pickles, 5x 28oz = 140oz
sauce.jpeg
[Thumbnail for sauce.jpeg]
sauce_canner.jpg
[Thumbnail for sauce_canner.jpg]
salsa.jpeg
[Thumbnail for salsa.jpeg]
salsa_canner.jpeg
[Thumbnail for salsa_canner.jpeg]
beans.jpeg
[Thumbnail for beans.jpeg]
beans_canner.jpeg
[Thumbnail for beans_canner.jpeg]
three_types.jpg
[Thumbnail for three_types.jpg]
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Someone flagged this submission as not complete.
BBV price: 1
Note: I'm sorry Timothy but for all Food Prep BBs, plastic isn't allowed.  Per the badge page:  The following are strictly forbidden:   - Aluminum cookware  - Teflon and similar materials  - Microwave ovens  - Plastic touching the food, including cooking utensils and zip lock bags

 
M Broussard
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posted 2 years ago
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Approved submission
For this badge bit, I made pureed tomatoes (called tomato sauce in the US), two batches of dill pickles, and a big batch of pickled jalapenos.

The Agee jars are 1 pint. The jars for the jalepenos are 500mL (just shy of 1 pint each). 10x500mL = 5L (1.3 gallons)

EDIT:
Sorry for the two pickles initially! I very rarely bottle a gallon of any kind of fruit (though pickles and tomato are technically fruit, haha), so it's taken a bit for me to come 'round.

I bottled some feijoas (a fruit) in syrup this past autumn. Each jar is >500mL, so 8x500mL = 4L (1.06 gallons)
mb-bb-cook-straw-waterbath-1.JPG
Preparing tomatoes (part 1)
Preparing tomatoes (part 1)
mb-bb-cook-straw-waterbath-2.JPG
Preparing tomatoes (part 2)
Preparing tomatoes (part 2)
mb-bb-cook-straw-waterbath-3.JPG
Dill pickles (batch 1; 2 quarts)
Dill pickles (batch 1; 2 quarts)
mb-bb-cook-straw-waterbath-5.JPG
Dill pickles (batch 2; 2 quarts)
Dill pickles (batch 2; 2 quarts)
mb-bb-cook-straw-waterbath-4.JPG
Pickled jalepeno pepper rings
Pickled jalepeno pepper rings
mb-bb-cook-straw-waterbath-6.JPG
Prepping and bottling feijoa halves
Prepping and bottling feijoa halves
mb-bb-cook-straw-waterbath-7.JPG
Feijoa!
Feijoa!

He whai take kore noa anō te kupu mēnā mā nga mahi a te tangata ia e kōrero / His words are nothing if his works say otherwise

Staff note (gir bot) :

Someone flagged this submission as not complete.
BBV price: 1
Note: Shoot, I'm sorry M but you need to do three different "types of food".  You did the "pickles" type twice.

Staff note (gir bot) :

Paul Fookes approved this submission.
Note: I certify this BB complete.  Thank you for your amendment.

 
Alexandra Malecki
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posted 1 year ago
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Approved submission
I preserved cucumbers/pickles, salsa (of varying heat levels), and green beans/dilly beans. I compiled it into one graphic because I thought it would be easier to follow.

Minimum requirements for this BB:
- Water bath can three different types of food
   - Atmospheric steam canning is also acceptable (not pressure canning)
- At least one gallon per type of food
- Types of food:
  - Salsa
  - Pickles (not limited to cucumbers)
  - Sauces (tomato, apple, etc)
  - Whole fruits (no sugar, water and/or fruit juice is ok)
  - Relish
  - Syrup (elderberry, etc)
  - Juice
  - Juice concentrate
  - Jams/jellies
      - Boiled down a lot more than normal so as to avoid the need for quite so much added sugar

To show you've completed this Badge Bit, you must provide proof of the following as pictures or video (<2 mins):
   - preparing each type of food to be stored in the jars
   - putting each type of food in a water bath
   - at least one gallon of each type of food (at least 3 types of food) in sealed jars
Water-Bath-3-gallons.png
[Thumbnail for Water-Bath-3-gallons.png]

I'm pursuing SKIP to inherit property, check it out for yourself: SKIP book or maybe you're my Otis/Otessa match?
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Someone approved this submission.

 
Rebekah Harmon
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posted 1 year ago
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I canned crabapple cider, salsa and apricots. The fruit and veggies in all the recipes came from my hometown! Some from my own garden, even.
The cider was just pressed crabapple and cinamon.
The salsa was onions, a variety of peppers and tomatoes from my neighbor, and salt and spices; no particular ratios. I boiled it down a bit then bottled it.
The apricots came from another neighbor. I boiled them down so I didn't need much sugar or pectin. Those are the only 3 ingredients.

The jars need to be boiled at 25 minutes for my altitude.  
20241010_100212.jpg
5 quarts of salsa
5 quarts of salsa
20241009_150830.jpg
Going into the water bath
Going into the water bath
20241009_122140.jpg
Seasoning the salsa as it cooks down
Seasoning the salsa as it cooks down
20240826_075154.jpg
Crabapple cider, 6 quarts
Crabapple cider, 6 quarts
20240825_151224.jpg
Cider going into the water bath
Cider going into the water bath
20240829_170950.jpg
Washing the crabapple before they are pressed
Washing the crabapple before they are pressed
20240811_145925.jpg
Apricot jam, over 1 gallon
Apricot jam, over 1 gallon
20240804_185303.jpg
Jars going into the water
Jars going into the water
20240804_193729.jpg
Apricots, washed and ready to process into jam
Apricots, washed and ready to process into jam

Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

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Jeremy VanGelder approved this submission.
Note: So much food!

 
I agree. Here's the link: http://stoves2.com
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