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Water bath canning - PEP BB Food.sand.waterbath

BB Food Prep and Preservation - sand badge
 
Posts: 80
Location: Zone 5a, Southern Wisconsin
67
2
forest garden fungi foraging food preservation fiber arts bike medical herbs ungarbage
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This'll be my second year making wildflower jellies, I like to give them to my family and neighbors, so there's a bit of an expectation for more this year too.

I'm making violet jelly with what may be the last of the season's violets. I'm following this recipe from homestead acres

I ended up with 4 half-pint jars of jelly. I was hoping for more as in addition to sharing these, this is my favorite jelly, so I guess I'll be back out looking for more violets this weekend.

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My collected violets, 2 cups worth
My collected violets, 2 cups worth
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Pouring over boiling water
Pouring over boiling water
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Now to let them steep for 24 hours
Now to let them steep for 24 hours
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Next day, here are my supplies and the steeped violets
Next day, here are my supplies and the steeped violets
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Sanitizing the jars
Sanitizing the jars
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Straining the violets from the "tea"
Straining the violets from the "tea"
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Violet tea, ready for lemon juice
Violet tea, ready for lemon juice
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Lemon juice
Lemon juice
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The aftermath, such a nice color
The aftermath, such a nice color
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Time for pectin and sugar
Time for pectin and sugar
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Mixed in
Mixed in
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Jelly's starting to foam and thicken
Jelly's starting to foam and thicken
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After 5 minutes, I scraped off the foam
After 5 minutes, I scraped off the foam
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Filling the jar
Filling the jar
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Ah, the right head height
Ah, the right head height
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All filled and lidded
All filled and lidded
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Into the boiling water they go
Into the boiling water they go
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10 minutes later, canned and labeled.
10 minutes later, canned and labeled.
Staff note (gir bot) :

Casie Becker approved this submission.
Note: Never heard of violet jelly before

 
Posts: 76
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For this badge bit I made Watermelon pickles from the Ball book of Home Preserving.
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The recipe
The recipe
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Ingredients for the work of Day 1: the rinds, salt, peeler, and instructions.
Ingredients for the work of Day 1: the rinds, salt, peeler, and instructions.
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Peeled and trimmed rinds soaking in water and pickling salt
Peeled and trimmed rinds soaking in water and pickling salt
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Day 2: making a solution of vinegar, sugar, and cinnamon sticks
Day 2: making a solution of vinegar, sugar, and cinnamon sticks
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Simmering rinsed rinds in sugar solution while the jars prepare in my canner
Simmering rinsed rinds in sugar solution while the jars prepare in my canner
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Half inch head height, as according to the book
Half inch head height, as according to the book
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Wiping rims with vinegar
Wiping rims with vinegar
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Jars a’boilin’
Jars a’boilin’
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A perfect seal
A perfect seal
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Cooled and placed in the pantry, dated and labeled with sharpie on the lid
Cooled and placed in the pantry, dated and labeled with sharpie on the lid
Staff note (gir bot) :

Mike Barkley approved this submission.

 
pollinator
Posts: 482
Location: https://youtube.com/@healthygreenbrave?si=0CFOwxe0mLCIBflU
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My chokecherries are late this year. So is everything, what a weird year. Anyways, I usually can the syrup. That involves steam juicing them (they are too small to pit) then adding honey to make a light syrup. I admit, I usually don't use a recipe for this, but this recipe for peaches gives directions for making a light syrup with honey instead of sugar: https://www.amodernhomestead.com/canning-peaches-in-syrup/ I use 4 cups of juice to 1 cup of honey. Once boiled, I'll ladle it into jars for water bathing.

Then I fill sanitized jars to 1/4 inch headspace, top with a sterilized lid and water bath it for 50 minutes at my altitude! All 6 quarts sealed nicely, and after labeling them, they go downstairs for cold storage. They won't last long at my house, though! With 6 kids, and lots of sourdough pancakes, we sure go through all of it.
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3 big bowls of cherries like this to make 6 finished quarts of syrup
3 big bowls of cherries like this to make 6 finished quarts of syrup
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equipment: my canner fits 6 quarts
equipment: my canner fits 6 quarts
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boiled syrup filling jars
boiled syrup filling jars
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1/4 inch headspace
1/4 inch headspace
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pulling quarts out after 50 minutes.
pulling quarts out after 50 minutes.
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6 sealed quart jars
6 sealed quart jars
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boiling lids to sanitize them
boiling lids to sanitize them
Staff note (gir bot) :

Someone approved this submission.
Note: I certify this badge bit complete and it is great to see the next generation of permies learning already!.

 
pioneer
Posts: 117
Location: 6a; BSk; Colorado Springs, CO; Suburbia; 0.35 acres
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kids hugelkultur forest garden fungi foraging urban cooking bike medical herbs building rocket stoves
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I did a hot water bath for homemade applesauce.

The recipe: https://www.thepioneerwoman.com/food-cooking/recipes/a11239/homemade-applesauce/ except I used maple syrup instead of brown sugar.

I wasn't able to fill the 5th jar to the head height especially after all of the taste testing I had to do!

This was my first time canning!

I realize that it's hard to see the rack inside the pressure cooker from the picture but it's there.

It's the summertime so I used the burner on the grill to cook the applesauce and the pressure cooker outside so as not to heat the house. I kept the lid off the pressure cooker.
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Staff note (gir bot) :

Mike Barkley approved this submission.

 
Posts: 18
Location: Bonner County, Idaho
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2
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Plums!  On my first load, I had 3 jars break, which was a huge bummer.  I cleaned up, consulted my canning ladies at Rebel Canners, prepped more jars, added a PC rack under the WB rack, and did a full load of 7 quarts, which included the 2 surviving quarts from the first load.  Success!
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Plums and equipment
Plums and equipment
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Syrup and canner
Syrup and canner
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Filling the jars
Filling the jars
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Proper headspace
Proper headspace
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Round 1 in the canner
Round 1 in the canner
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Round 2 prepped
Round 2 prepped
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Round 2 processed
Round 2 processed
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Success!
Success!
Staff note (gir bot) :

Mike Barkley approved this submission.

 
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