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.
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
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.
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.