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This is a badge bit BB that is part of PEP Curiculum. Completing this BB is part of getting the sand badge in Food prep and preservation.

For this badge bit you will make pickles using vinegar brine.

      - fill a quart jar
      - could be: cucumbers, hard boiled eggs, beets, beans, carrots, etc.

Basically, you'd want to wash vegetables, cut them up in chunks or slices, fill the sterilized jar or jars, add pickling spices if desired.

Prepare your brine in a pot. The water/vinegar ratio can vary among the recipes, and it's best, for safety, to follow a good recipe, that has been tested. Add salt according to your recipe, and bring the mixture to a boil, then carefully pour it over the veggies in your jar. Put the lids on and screw the band on fingertip tight. Process in water bath canner according to recipe.

Below are some pictures of my own pickles:




Here are a few links to pages that describe the water bath canning process:

https://www.freshpreserving.com/waterbath-canning.html

https://www.healthycanning.com/water-bath-canning-step-by-step/


To complete this BB the minimm requirement is:

   - fill one quart jar


To show you've completed this badge you must:

    - Post/link recipe you used
    - Post picture of vegetables being prepared (washed, cut up)
    - Post picture of jar/s being filled
    - Post picture of jar going into or coming out of the bath
    - Post picture of finished product/jar



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COMMENTS:
 
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I can't do the badge work;alas we have no home! But by memory I used to pickle carrot spears with vinegar,pickling spices,kosher salt,garlic cloves,a little sugar and dill.The brine can be used a few times and the pickling is done in the refrigerator.2 weeks tops!
 
pollinator
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The “official” stance is that pickled eggs canned at home are not suitable for room-temp storage, but should always be refrigerated, due to botulism risk.

National Center for Home Food Preservation:

https://nchfp.uga.edu/how/can_06/pickled_eggs.html



 
pollinator
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This is my first attempt at canning, so I thought I'd get my feet wet before I dive into the deep end with jams and tomato paste for the season.
I'm glad I did so I will be better prepared and find a good groove to hear those lids a poppin.
I found out when you have too much water in the pot and it starts to boil out onto the stove, scoop some out instead of hoping it will evaporate without the cover for a while. Don't be afraid to get a few dishes dirty to save some time portioning your pickling spices during sterilization. your brine will get to a boil under 5 mins depending on the quantity (a lot faster than your sterilize time). If you got it, use the handles on your canning rack to raise your jars and rest the notch on the carrier to the top edge of the pot. That way when you remove your first jar you wont have a handle fall in the boiling water and make it difficult to remove the rest of your jars that you don't want tipping and shifting around. You don't have to squeeze as hard with your jar lifter if you grab under the ring rather than the ring itself.
I filled 4 quart jars of Giardiniera from this website
Best Homemade Giardiniera (Hot or Mild)
I didn't have coriander seeds, yellow mustard seeds, or white wine vinegar. And I spaced adding olive oil.
To make up for it i used dried coriander, brown mustard seeds, and white vinegar.
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A little prep
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Some rinsing
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Soaked in salt water overnight. (Rinsed before adding to jars)
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Binging the brine to a boil while the jars are sterilizing
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Filling the jars
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Removing jars
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Pop
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They all sealed
Staff note (Nicole Alderman):

I certify that this badge bit is complete!

 
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I found a heap of wood ear mushrooms while working on my dead tree chainsaw drop bb. So, why not fetch them and knock out a few other bbs while i’m At it, right? I harvested more than 4lbs, so I dried a couple pounds for a foraging bb, and I pickled +/-2 lbs for this! I found this recipe for vinegar brined wood ear “relish” that looks delish. I’ll report back after they’ve stewed for a couple days.

Usually I do the foraging and dehydrating and my wife does the fermenting/pickling, so this was a bit new to me. I expected it to take 30 minutes, but it took about 2 hours. Largely because I also went out and harvested a couple pounds of young wild garlic bulbs for this recipe, and figured why not ferment some garlic for yet another bb while i’m at it! It was a total “if you give a mouse a cookie” sort of afternoon where one thing just led to another.

In the end, every ingredient was either foraged today, grown last year and dehydrated, or grown last year and dried. Pretty cool! Well, not the salt. I don’t know how to make salt yet.

Also, i’m Out of town and only could find pint jars, so I did several to make a quart.

Anyway, here’s the recipe I worked from:

http://foragedfoodie.blogspot.com/2018/03/mushroom-relish.html?m=1
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Some wood ear on a log.
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Some wood ear on a scale.
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Mmmm. Yummy nutritious delicious gelatinous umami bombs.
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4 lbs!
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Also, garlic.
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Ingreeds.
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Boiling wood ears. You must cook your fungal friends!
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Straining brine into jar.
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Bath.
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Fin!
Staff note (Nicole Alderman):

I certify that this badge bit is complete!

 
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