Water bath canning - PEP BB Food.sand.waterbath

This is my first bit! I think the video below meets all the requirements, and I’ll put the links to each recipe below.



Pear preserves recipe here
USDA Home Canning Tomatoes

Here’s a post with more details about my canning equipment.

Whoops! I forgot the final picture. Here they are all labeled:

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)

This recipe was so good I decided to remake a batch, but with my own grown stevia as sweetener, for this BB!

Sugar-Free Cranberry-Lime Sauce  (this recipe makes ~ 6, 1/2 pint jars)

Ingredients:  24oz cranberries,  One lime, 3 cloves,  3tbls stevia,  1 teaspoon of cinnamon.

Quarter and juice the limes, set the juice aside.
Simmer the cloves, lime quarters and stevia in 1.5 cups of water, strain out the solids, and put the liquid back in the saucepan.
Add cranberries and stir frequently.   Cranberries will pop, soften, and the sauce will begin to thicken.
Add cinnamon and lime juice, and continue stirring.   Taste, and add more sweetener of your choice if you need it  (I like mine tart).

Turn off heat and carefully ladle into clean and hot jars.  Wipe rims,  place lid and ring on jar.
Place into large water bath pot,  with hot water at least one inch above jars.   Bring to a roiling boil,  set timer for 15 minutes.
Turn off heat,  remove cover,  let jars sit for 5 mins before removing from water.
Place on a towel and leave to cool.   Listen for jars to PING as they seal!
Remove ring,  clean jars carefully,  label with contents and date.  

I canned 1.25 Quarts (5 1/2 pint jars) and set aside another half pint in the fridge for tonight :)  

My very first time canning! I was a little worried that it wouldn't seal because I forgot to wipe the mouth of the jar before I put the lid on, but thankfully, it did.

A mate and I harvested about 50 Kg (110 lb approx) of pears from one of his trees.  We ended up with 20 Kg so I got into bottling them.  So I can keep a log of my BBs,  I write a journal which can be added to as I learn more,  All my BBs are a work in progress.  Earning the BB to me is the start point to learning.  Below is my BB submission for Water bath canning, called bottling in Australia.

Here is my submission for "Water bath canning - PEP BB Food.sand.waterbath":

I am providing a description of the following:
 - Your recipe of choice (link or post)

and photos of the following:
 - A before photos of all of your equipment and ingredients
 - 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)

For my recipe, I used the pickled dilled beans recipe found here: https://nchfp.uga.edu/publications/publications_usda.html#gsc.tab=0 but halved the ingredients and increased the canning time by several minutes, since the recipe called for pint jars and I was using one quart and two pint jars

2 lb fresh green beans
8 heads fresh dill
1/4 c salt
2 c white vinegar
2 c water

Put dill in each jar, add green beans. Boil salt, vinegar, and water, then add to jars, leaving 1/2 inch headspace after removing air bubbles. Process 10 minutes at 1000-6000 feet above sea level (I added several minutes here, since information I found implied that extra processing time wouldn't do any harm).