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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 straw badge in Food Prep and Preservation

For this badge bit, you will pressure can two different types of things (at least one gallon each)!!

Related Articles:
- Using Pressure Canners
- Canning Quick Reference Chart
- The Pressure Canner - My Favorite Food Preservation Tool


(source: Pinterest.com)

Minimum requirements for this BB:
- Pressure can two different things
- At least one gallon per thing
- Possibilities include:
  - Soup/stew/chili
  - Meat
  - Vegetables
  - Other low acid foods
  - Broths

To show you've completed this Badge Bit, you must provide proof of the following as pictures or video (<2 mins):
   - preparing each type of food to be stored in the jars
   - putting each type of food in a pressure canner
   - at least one gallon of each type of food (at least 2 types of food) in sealed jars
COMMENTS:
 
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Approved submission
I finished this one up today!  Earlier in the year I canned up some chicken broth/stock from some freezer birds.  Then over the past two days I butchered 11 old hens and canned up their meat.  It took two sessions so I have pictures from the second one and a final show showing a jar from yesterday.
Supplies.jpg
Supplies
Supplies
Stock-recipe-(loosely-followed).jpg
Stock recipe (loosely followed)
Stock recipe (loosely followed)
Stock-plus-more-in-the-instapot.jpg
Stock, plus more in the instapot
Stock, plus more in the instapot
Quarts-in-the-pressure-canner.jpg
Quarts in the pressure canner
Quarts in the pressure canner
Canned.jpg
Canned
Canned
Prepping-chicken-chunks-to-can.jpg
Prepping chicken chunks to can
Prepping chicken chunks to can
Today-s-5-birds-in-their-three-jars.-Yesterday-s-6-birds-are-in-the-pantry.-More-broth-goes-in-the-other-four-jars..jpg
Today's 5 birds in their three jars. Yesterday's 6 birds are in the pantry. More broth goes in the other four jars.
Today's 5 birds in their three jars. Yesterday's 6 birds are in the pantry. More broth goes in the other four jars.
Three-freshly-canned-quarts-of-chicken-(back-row)-plus-a-visit-from-yesterday-s-hens-in-the-foreground..jpg
Three freshly canned quarts of chicken (back row) plus a visit from yesterday's hens in the foreground.
Three freshly canned quarts of chicken (back row) plus a visit from yesterday's hens in the foreground.
Staff note (gir bot) :

Nicole Alderman approved this submission.
Note: I hereby certify that this badge bit is complete!

 
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Not all tomatoes are highly acidic.  The newer varieties aren't as high in acids.  Always use tested recipes.
 
author & steward
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Approved submission
Food 1 - Bratwurst

I learned how to can bratwurst from this video, Canning Brats. This has become one of my favorite home-canned convenience foods.

4 brats per wide-mouth quart canning jar.

Raw meat requires no additional water because it makes its own broth as it cooks in the pressure canner.

Processed for 90 minutes at 10 pounds pressure.

Yield was 6 quarts.


Food 2 - Bone Broth

I was out of pints of bone broth, so today I made a big batch. I basically use the recipe from Nourishing Traditions, except instead of using a whole chicken, I save and freeze bones. Also, this time I didn't use vinegar as the acid; I used the dregs of my first batch of elderberry wine.

Recipe from Sally Fallon's Nourishing Traditions.

Chicken and chevon bones, chicken feet, carrots, celery, and onion simmering to make the broth.

After it's strained, it's brought to a boil again and ladled into pint canning jars.

Processed according to Ball Blue Book, 20 minutes under 10# pressure.

Total yield for this batch was 20 pints of bone broth.


Staff note (gir bot) :

jordan barton approved this submission.

 
master gardener
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Approved submission
Pressure canning! I did eight pints of crushed tomatoes and four quarts of cubed potatoes. Our canner is of a size that the tomato took two processes, so it might look like there’s more documentation than needed.
8A4CBC89-86B7-4138-AAEF-F79D2AD75F46.jpeg
Tomatoes ready to be poached, peeled, simmered, and crushed.
Tomatoes ready to be poached, peeled, simmered, and crushed.
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Ready to can.
Ready to can.
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Going in.
Going in.
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First four pints.
First four pints.
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Second batch getting filled.
Second batch getting filled.
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Second four going in.
Second four going in.
0279497D-F407-4DAD-B709-BD0FAFDA47DB.jpeg
Four more pints makes a gallon.
Four more pints makes a gallon.
23C2291E-5A8E-4ED4-B92B-E094C8649BE4.jpeg
Potatoes in various stages of prep.
Potatoes in various stages of prep.
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Hot-packed potatoes going in.
Hot-packed potatoes going in.
9AA4F540-7C89-4BFA-80EA-7696F360D3CB.jpeg
At 15 psi…
At 15 psi…
8FFF454A-1936-4E0B-90BD-EBDA0DED818C.jpeg
Coming out.
Coming out.
E16CACA6-32FE-49EA-999D-060294051427.jpeg
Four quarts makes a gallon.
Four quarts makes a gallon.
A5DB1875-7454-4CA0-8234-FEB39B2B078E.jpeg
After submitting, I realized that top picture was from a different batch that was for an earlier BB, so I got some images mixed up and I thought I’d add a pic of our canned stuff so that it didn’t look like I was pulling something shady.
After submitting, I realized that top picture was from a different batch that was for an earlier BB, so I got some images mixed up and I thought I’d add a pic of our canned stuff so that it didn’t look like I was pulling something shady.
Staff note (gir bot) :

Mike Haasl approved this submission.

 
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Submission flagged incomplete
I made a gallon of French Onion Soup and over a gallon of chicken stock. Got it pressure canned and set up in my pantry. Feels good to be stocked up on stock again.
05FC8A34-4B4A-449B-B7EB-EA88B0E960C5.jpeg
Ingredient prep: onions
Ingredient prep: onions
60C220D7-8DCC-4AEC-AAE5-BE16B62B3F11.jpeg
The other ingredients: I couldn’t get beef bones to make my own stock, but I got stock
The other ingredients: I couldn’t get beef bones to make my own stock, but I got stock
C03FA5FA-C9B9-4658-94A6-16AF5E0942C2.jpeg
Soup!
Soup!
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[Thumbnail for 46DDF791-CC0B-4943-BB3B-7C39AA50A814.jpeg]
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Proper head height
Proper head height
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[Thumbnail for 7C11B3AC-1712-447C-9536-192171B9B7AB.jpeg]
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Into the canner ye go!
Into the canner ye go!
F3E7ACB1-D70D-42DA-8E4E-6C6BFE6AE3DB.jpeg
1 gallon in pints, with a really good seal
1 gallon in pints, with a really good seal
875A6048-136F-48E8-AACD-D7C5F89F9808.jpeg
Chicken Scraps in water
Chicken Scraps in water
475895AA-6596-4065-B81D-F7D19C82C6D0.jpeg
Cooked down with a gorgeous color
Cooked down with a gorgeous color
6891272D-41DB-4541-AD92-7BF3FBAF9532.jpeg
[Thumbnail for 6891272D-41DB-4541-AD92-7BF3FBAF9532.jpeg]
DA7A94A2-549B-44DE-88C4-E8E477587B88.jpeg
Proper head height for the chicken stock
Proper head height for the chicken stock
0B95C6E2-02D7-48AB-816F-8648279326A1.jpeg
[Thumbnail for 0B95C6E2-02D7-48AB-816F-8648279326A1.jpeg]
55F92E75-A54B-4ACC-BD01-A5BD9DDAF90F.jpeg
4 quarts and allll those pints
4 quarts and allll those pints
Staff note (gir bot) :

Someone flagged this submission as not complete.
BBV price: 1
Note: Oh, I'm sorry Melody, but for all the Food Prep BBs the use of plastic is prohibited (funnel).  Here's the wording from the badge page:  The following are strictly forbidden:   - Aluminum cookware  - Teflon and similar materials  - Microwave ovens  - Plastic touching the food, including cooking utensils and zip lock bags

 
pollinator
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Approved submission
To show you've completed this Badge Bit, you must provide proof of the following as pictures or video (<2 mins):
  - preparing each type of food to be stored in the jars
  - putting each type of food in a pressure canner
  - at least one gallon of each type of food (at least 2 types of food) in sealed jars

Homegrown Rabbit and Pumpkin pressure canned.  

Rabbit prep:  process, brine in saltwater 24 hours,  cut into portions and raw pack with sea salt and fresh herbs.

Pumpkin prep:  harvest,  cut and peel, boil for 2 minutes,  hot pack with cooking water.  

Process all for 90 minutes in pressure canner.

2 Quarts, & 4 pints of each,  for one gallon of finished preserved jars of each!
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Staff note (gir bot) :

Someone approved this submission.

 
Melody Goretti
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Melody Goretti wrote:I made a gallon of French Onion Soup and over a gallon of chicken stock. Got it pressure canned and set up in my pantry. Feels good to be stocked up on stock again.



My submission was flagged incomplete due to using a plastic canning funnel. But others here have used plastic (including canning funnels) and received credit. I’m just confused as to what is acceptable and what isn’t. It’s definitely not very permie of me to not use what I already have and just let it sit in a drawer or go in a land fill while I spend money on new equipment. I really don’t want to do that, but is that what I have to do to get credit for this?
I’m definitely going to be canning more things in the future and will have another opportunity to try for this bit. I guess I’m just wondering if I have to go shopping for new equipment before I do.
 
pollinator
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I think an argument can be made that Melody's funnel isn't actually shown touching the food, only preventing any potential splashes from getting on the jars or counter. If having plastic involved at all were a problem, than Mr. Hassl's submission here would be unacceptable, which seems unnecessarily scrupulous. Could we understand that since so many submissions using plastic funnels and measuring sticks have been approved, that the problem isn't so much incidental and momentary touching of the food against plastic as using plastic containers and tools in contact prolonged enough to cause leaching of chemicals?



quote=Mike Haasl]I finished this one up today!  Earlier in the year I canned up some chicken broth/stock from some freezer birds.  Then over the past two days I butchered 11 old hens and canned up their meat.  It took two sessions so I have pictures from the second one and a final show showing a jar from yesterday.
 
Mike Haasl
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Recently the certifiers noticed that many Food Prep and Preservation BBs had been certified despite having plastic touch the food at some point.  Per the Badge thread:

The following are strictly forbidden:

- Aluminum cookware
- Teflon and similar materials
- Microwave ovens
- Plastic touching the food, including cooking utensils and zip lock bags  


The clarification to the whole badge prohibiting plastic, teflon, aluminum, etc was added in late 2020.  My submission was prior to that but I'm sure I had some other BBs approved since.  The requirements are continuing to evolve to close loop holes, fix inconsistencies, better match Paul's vision for PEP and to correct other problems.  In all these cases, previously approved BBs are grandfathered in.

Melody, to answer your final question, I'd pick up a stainless steel funnel some time and I bet that in the next 5 years you'll meet a new canning enthusiast who would love to use your plastic funnel for a while.
 
Melody Goretti
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Mike Haasl wrote:Melody, to answer your final question, I'd pick up a stainless steel funnel some time and I bet that in the next 5 years you'll meet a new canning enthusiast who would love to use your plastic funnel for a while.



Thanks for weighing and clarifying. Nice to get to chat with a person about it and get an answer. I still have
Tomato soup and a couple baked bean recipes I want to test, so I’m sure you’ll see me in this thread again- with a stainless steel funnel. :)
 
Mike Haasl
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Woo hoo, stainless for the win :)
 
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Submission flagged incomplete
Hey PEP-folks,
Hoping that two kinds of beans will satisfy the requirements for this. Pintos are different from black beans, I suppose.

This project was fun, because my wife had been vaguely uneasy about pressure-canned beans after a friend gave us a jar that was a little mushy. I suppose they did a full stove-cook prior to the can cycle, the recipe I followed was clear about how to distribute the cook times. Success led her to recently make a number of really good bean dishes and become a pressure-canned-beans advocate. Woo.

My process (the same for both types of beans)
1) Measure out 7/3 quarts of dry beans, soak under water 24hrs.
2) Drain, rinse beans (which are now basically 7 wet quarts), and add to large stock pot with plenty of water, add 7tsp of salt. Bring to boil and simmer 30min.
3) While simmering beans, heat jars in canner and make sure you have your new lids, bands, ladle, funnel, and jar lifter accounted for. On the first go, I brought the canner to steam to make sure it behaved well, with the jars inside. Second go, I brought the canner up to open boil and didn't get the jars as hot. The canning cycle is what brings it all up to temperature anyway. During simmer, skim any bean foam head which may build.
4) After 30min simmer, set out jars & bean pot, ladle beans into jars, clean rims, apply lids+bands, and jar-lift the hot beans into the pressure canner. Ours fits 7qts.
5) Making sure the canner is in good order, with clean seals, unobstructed ports, all the usual preflight checks for pressure canners, cook the jars at pressure for 90min + altitude adjustment. In our case, 1900ft above sea level, we added 5min time and a marble to the canner jiggler to hold it at ~12psi instead of 10psi. Look up your region if you choose to pressure can, especially at 4000+ft, the adjustments can be substantial.
6) After the at-pressure 95min canning period, remove heat, allow to cool until canner depressurizes, and set jars out on a counter to cool. Label, laager, and enjoy!

The photos document both batches, we have since done two more given the good success and how our family can polish off 2qts of beans at a meal no problem. Growing kids.
Happy homesteading,
Mark
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Staff note (gir bot) :

Someone flagged this submission as not complete.
BBV price: 1
Note: Beans and beans doesn't count as two types of food for this BB.

 
pollinator
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Mike Haasl wrote:Recently the certifiers noticed that many Food Prep and Preservation BBs had been certified despite having plastic touch the food at some point.



So are Tattler or Harvest Guard lids included in this? I don't know what regular canning lids are treated with to prevent rusting, BPA  or whatever else...
 
Mike Haasl
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Hi Gina, I was able to get a quick discussion with Paul and he decided that, at this time, any style of canning lid is ok to use.  I've updated the main Food Prep badge to reflect this.
 
Gina Jeffries
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Edge case submission
Staff note (gir bot) :

Paul Fookes flagged this submission as an edge case.
BBV price: 0
Note: What material are the white caps made of please?

 
Gina Jeffries
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They are Harvest Guard lids. The company is an offshoot of Tattler and the lids are essentially the same.  They are BPA and Phthalate free, and made from a food grade plastic known as Acetal Copolymer, designed to withstand temperatures well beyond what you will find in a safe canning environment.  If you refer to the comment directly above my submission, you will see that they are accepted for this application.

I found a very interesting article on canning lids. The underside of the typical Ball or Kerr lid is coated with something called plastisol which is a PVC product The seals aren't latex anymore, they are silicon.  Check it out.

Canning lids

 
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