Water bath canning - PEP BB Food.sand.waterbath

Here is my submission for this BB. I've included photos of:

 - A before photo of all of my equipment
 - a before photo of my ingredients
 - My scribbled recipe of choice
 - jar filled to the proper 'head' height
 - A photo of the jar in the water bath (actually I'm lifting the jar out in the photo, but hopefully this demonstrates clearly that the jar was actually *in* the bath)
 - A photo of my finished product! (Including a photo of the sealed lid and appropriate label)

Thanks!

Here is my process for making blueberry preserves this year! There's nothing like having these on hand during the winter to make me feel a sense of abundance.

I took a lot of photos and hope I have got ones here for all of the necessary steps, I can try to find more if they are needed.

This recipe and this video (not mine) are the basic methods I use to can blueberries:



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)

When I found out that last Saturday was the last day the market was selling peaches until next spring, I decided to jump on it and make peach preserves! I needed 6 lbs and after getting home to weigh them, I had exactly 6 lbs! I have never canned anything before, so I was nervous and I wasn't 100% sure I had everything needed. As it turns out, I did have to make a Walmart run for a larger stockpot, as the pot I had did not allow for 1/2" of water coverage while in the water. Overall, this recipe was SO EASY and it will probably be a yearly tradition.

Instead of making 8 half pints that the recipe called for, I made 3 pints to equal 1 1/2 quarts.

My recipe was from this link: https://ofbatteranddough.com/peach-preserves-recipe/

Ingredients:
- The juice from 4 large lemons (approximately ½ cup/ 112 grams)
- 6 pounds fresh peaches
- 2 ½ - 3 ½ cups (500 - 700 grams) granulated sugar

Directions:
1. Pour the lemon juice into a large, heavy bottomed saucepan. Peel, pit, and chop the peaches into small, bite-size chunks. Add the peaches to the lemon juice as you chop, stirring with each addition to coat the peaches in the lemon juice which will prevent them from browning.
2. Pour the sugar over the peaches and stir gently to coat the peaches in the sugar. Let the mixture sit at room temperature for 1 hour. *NOTE: The amount of sugar will depend on the sweetness of your peaches. If the peaches are quite sweet, 2 ½ cups of sugar will suffice.
3. Bring the mixture to a full boil over medium-high heat, stirring occasionally. Reduce the heat to medium and allow to simmer for 1-2 hours, until the liquid has reduced significantly and is thick and jelly-like. As the preserves begins to thicken you'll want to stir more and more frequently to prevent scorching. (The Freezer Test: To test whether the preserves are done, place a small dish in the freezer until very cold. Spoon a small amount of preserves onto the cold dish, allowing it to cool quickly and providing an accurate sense of how thick the juice is.)
4. Pour the hot mixture into very clean, dry glass jars leaving about ¼ inch at the top. Using a damp cloth or paper towel, wipe the tops of the jar to ensure a clean seal. Cap and screw on lids, leaving them a bit loose.
5. Bring a large pot of water, or water-bath canner, to a rolling boil and gently lower the jars into the boiling water using tongs. The water should cover the jars by at least ½ inch. Let process for 10 minutes. Remove the jars from the water bath and place upside down on a dry towel laid out on a flat surface. Allow to cool completely.

Made up some tomato sauce from the fruits of harvest I’ve been stocking in the freezer.
I slightly modified this recipe (added sugar, and peeled and puréed the tomatoes first): https://confessionsofafitfoodie.com/fresh-tomato-sauce-instant-pot/

Ended up with 5.5 pints! Not a bad haul for a few hours work.
I was extra proud that I grew the tomatoes, onion, parsley, basil, and carrots. I didn’t end up using the baby carrots.

Here is my submission for this BB. I've canned a mixture of strawberries and rhubarb from the garden.
The recipe is a combination of the recipes for canning sole strawberries and sole rhubarb from putting food by.
Since the foods are both high-acid foods and have the same processing time they can be safely mixed.
I've included the two single recipes as pictures since most people won't have any use of my written down recipe in Dutch.