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Steam canning - Food.sand.steamcan PEP BB

BB Food Prep and Preservation - sand badge
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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 sand badge in Food Prep and Preservation

For this badge bit, you will be preserving food by canning it using a steam canning method.  Remember, steam is hot and use a recipe from a trusted source.

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.

Helpful video:



To complete this BB, the minimum requirements are:
 - You must use an atmospheric steam canning system to seal the jars (not an instapot since that applies extra pressure)
 - 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 photos or video (under 2 minutes) of:
  • All of your equipment and ingredients before you start
  • Your recipe of choice
  • Filling the jars to the proper 'head' height
  • The jars in the water bath
  • Your finished product! (Showing the sealed lid and appropriate label)


  • Clarifications:
    - All food prep and preservation BBs strictly prohibit plastic, teflon or aluminum touching the food at any point
    COMMENTS:
     
    pollinator
    Posts: 176
    Location: Medford, Oregon 8a, 21” precipitation. Clay soil.
    136
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    dog foraging rabbit books food preservation cooking fiber arts medical herbs bee wood heat
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    Approved submission
    Steam canning BB - raspberry jam!

    Raspberry is a very high-acid fruit, so it’s very forgiving to work with. Recipe:
    6 cups previously frozen raspberries
    3/4 cup honey
    1/4 tsp. citric acid (helps with gelling when not using lots of sugar)
    4.5 Tbs. low/no sugar pectin
    3/4 cup water

    Mix water, pectin, and citric acid with berries over medium heat. Once it starts to come to a boil, add honey. Bring to a rolling boil for 1 minute. Put in hot jars with 3/4” headspace and process for 10 minutes. Don’t start timing until the steam has been exiting the side vent for at least 8 minutes or the temp gauge on your canner is appropriate for your elevation.

    33C9F323-BBCF-4AD9-AC20-6D023BE15EC3.jpeg
    Ingredients and equipment
    Ingredients and equipment
    C845C368-B8C7-4043-ADE2-0026E3420F5F.jpeg
    Bubbling rasps
    Bubbling rasps
    C1F98343-CA16-477D-9ABF-3BE0594DB6FC.jpeg
    Filling the jars
    Filling the jars
    E0DA41E5-8CFB-4141-8486-916F131CAE7F.jpeg
    Jars in the hot steam canner (hot packed jars should have 180 degree water in the canner)
    Jars in the hot steam canner (hot packed jars should have 180 degree water in the canner)
    05010DB1-D0C5-4636-8685-354CA21F6A43.jpeg
    Temp gauge registers ready for timing to start
    Temp gauge registers ready for timing to start
    3766AD4F-7982-4B69-9E77-BE60C6E59871.jpeg
    Three happily sealed and labeled jars...and one that the spousal unit found and cracked open before I could get a photo
    Three happily sealed and labeled jars...and one that the spousal unit found and cracked open before I could get a photo
    Staff note (Mike Haasl) :

    I hereby certify this BB complete!

     
    pollinator
    Posts: 273
    Location: Gaspesie, Quebec, Canada, zone3a at the bottom of a valley
    160
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    forest garden rabbit books chicken composting toilet food preservation bike building wood heat homestead composting
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    Making and canning garlic flower pesto.
    20220805_094555.jpg
    preparing garlic flower pesto
    preparing garlic flower pesto
    20220805_100114.jpg
    into the water in the pressure canner
    into the water in the pressure canner
    20220805_181540.jpg
    canned, labeled and stored
    canned, labeled and stored
    20220805_181601.jpg
    recipe from a friend written in my prefered book
    recipe from a friend written in my prefered book
    20220805_181608.jpg
    prefered book for preserving
    prefered book for preserving
    Staff note (gir bot) :

    echo minarosa approved this submission.
    Note: BB requirements met. Verified complete. Well done!

     
    Posts: 34
    Location: Portland OR, 8b
    38
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    urban bike woodworking
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    I canned 8 pints of salsa. Ingredients came from my garden, except for the onions which mostly came from the store because I always fail miserably at growing onions.

    Recipe used: https://milesawayfarmww.com/2015/09/01/making-canned-salsa/ This is an adaptation of the canning-safety-authority-approved ultra-vinegary salsa, which uses citric acid for most of the acidification instead, so avoids that "Pace Picante" vinegar flavor that plagues many salsa recipes.

    The canner that I used is the VKP Harvest canner, which can be used as a water bath canner or a steam canner. To use it as a steam canner, you flip the rack over and only fill it with an inch of water, and then observe the steam gauge in the lid. I like this pot because I can use it on my portable induction cooktop outside, so I can keep the canning heat outside on hot days.
    ingredients.jpeg
    [Thumbnail for ingredients.jpeg]
    cooking.jpeg
    [Thumbnail for cooking.jpeg]
    filling.jpeg
    [Thumbnail for filling.jpeg]
    into-the-pot.jpeg
    [Thumbnail for into-the-pot.jpeg]
    steam-gauge.jpg
    [Thumbnail for steam-gauge.jpg]
    finished.jpeg
    [Thumbnail for finished.jpeg]
    Staff note (gir bot) :

    Mike Barkley approved this submission.

     
    Ew. You guys are ugly with a capital UG. Here, maybe this tiny ad can help:
    The Permaculture Playing Cards are a great gift for a gardener
    https://gardener-gift.com
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