To complete this BB, the minimum requirements are:
- You must use a water bath to seal the jars
- You must preserve the amount of food equivalent to 1 quart (ie: 1 quart jar or 4 half pint jars)
hint: Could you work this BB into another BB? Hmmmm
To show you've completed this Badge Bit, you must provide:
A before photos of all of your equipment and ingredients
Your recipe of choice
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)
Or make a video showing the above (less than 2 minutes duration).
I don't really use a recipe for these tomatoes. Mostly I just blanche them, dunk in cold water to get the skins off, shove them in a jar, leave about 3/4 inch of headspace, clean up the rim, drop on the sterilized lid and ring, finger tighten, plop into boiling water for >10 minutes, let cool, check for a depressed lid, put on the shelf.
Some of then, I'll add 1/4 of a diced onion and some basil from the garden.
There's two quarts and two pints there.
“Anything worth having is worth working for.” ~Ken Rossignol
Living in the O-H, Zone 6b, always growin' and learnin'.
Location: Coastal Salish Sea area, British Columbia - USDA zone 8-9