Water bath canning - PEP BB Food.sand.waterbath

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)

I was gifted several jalapeno peppers yesterday. Given the fact that my tomato vines are finishing up for the year, I decided to harvest up the green ones to make a salsa verde.

Here is the recipe I used, although I used apple cider vinegar instead of the lime juice called for: Green Tomato Salsa Verde Canning Recipe

Canning salsa, I added lime juice 2T/qt to top them off prior to water bath canning to increase acidity because a majority of the tomatoes were orange and yellow. I used the dishwasher as a placeholder for clean washed jars ready to be filled.

I made pickled garlic dill green beans using water bath canning. I added red pepper flakes to hopefully give them a little spice flare, and I didn't have any brown mustard seeds so I used yellow instead.

I use the ingredients in the amounts I have on hand and a recipe as a loose guide for ingredients. The most important factor is the added lime juice to maintain high acidity to prevent botulism.

We did soooooo much canning this year and never even thought to make a BB out of it but here goes!

This year we had over 15kg of apples given to us (that's roughly 30lbs) so we have decided to make a few batches of sauce and other preserves for the long Finnish winter and beyond.

Here's the recipe that we decided to follow:
https://growagoodlife.com/homemade-applesauce/