For this badge bit, you will be preserving food by canning it using the Water-Bath method. (CAUTION! Hot water is hot!)
Learn how simple and effective canning can be! A great BB for those who have never tried canning before or an easy BB for the established homesteader to knock out! You get to pick your own canning recipe and preserve at least 1 quart/32 oz/950ml of food.
Some supplies you may want to have on hand for this BB:
- One large pot
- A sauce pan
- A rack for the bottom of the pot (Something to lift the jars from sitting on the bottom of the pot)
- A wide-mouth funnel (for wide-mouth jars), a narrow-mouth funnel (for narrow-mouth jars), or a canning funnel
- Jar lifter or jar rack to remove the jars from the hot water (hint: metal tongs and hot glass jars don't play together!)
- Wide-mouth or narrow-mouth glass mason jars with matching rings and new seals (used seals/lids may not seal = not food safe)
- A ruler
- Non-metallic Spatula
- Clean rag or paper towel
- Towel lined tray or flat area for hot jars
- Recipe of your choice and required ingredients: Choose a canning recipe for something you desire to eat ... later!
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, 2 pints, or 4 half-pints)
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 (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)
- Or make a video showing the above (less than 2 minutes duration)
Got a lot of canning to do at the moment, so I thought this would be a good time to go for my canning BB. We have a lot of grumichamas to harvest, so I turned some into jam. I also had some brussels sprouts to preserve and was told that they were really nice pickled. Not all the jars sealed and it may very well be because of the head height, so I won't be surprised if I fail. But there is always more canning to do, so I'll get my badge bit!
8 tsp gelatine powder (I had trouble getting the jam to set)
Method Place all ingredients into large pot
Stir to dissolve sugar
Simmer for 15 minutes
Boil until setting point is reached - this didn't happen for me so I added gelatine as per the instructions on the jar Jar up picking out rind and cloves - do you know how hard it is to find 24 cloves in a big thing of jam?? Ridiculous, I found about 9. Didn't even bother with the rind.
Method Cook brussels sprouts in boiling water until bright green - about 5 minutes
Drain and rinse under cold water
Bring water, vinegar and salt to simmer, simmer until salt dissolves
Put peppercorns, mustard seeds, chilies, bay leaf and brussels sprouts into a sterilsed jar
Pour hot brine over the top
Seal and store.
Question on this BB: is steam canning acceptable? I’ve been doing water bath for years and recently switched to steam canning (since the USDA has finally blessed it as safe) because it uses less water and less energy. Seems like a reasonable permie choice!