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Water bath canning - PEP BB Food.sand.waterbath

BB Food Prep and Preservation - sand badge
 
Anna Messerschmidt
Posts: 25
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posted 1 year ago
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I submit for your consideration my mustard pickles for the waterbath canning badge bit.

The revipe I used: https://www.earthfoodandfire.com/pei-mustard-pickles/

Fotos to support show:
- equipment and ingredients
- filling of jars with proper headspace
- cans submerged for processing
- checking seal
- labeled and ready for storage
20230915_153924.jpg
Ready for filling into jars
Ready for filling into jars
20230915_155255.jpg
Filling jars with proper headspace
Filling jars with proper headspace
20230915_161052.jpg
Jars submerged in waterbath for processing
Jars submerged in waterbath for processing
20230916_201736.jpg
Checking lids for proper seal
Checking lids for proper seal
20230916_201727.jpg
Jars are labeled and ready for storage. Yield 6 pints
Jars are labeled and ready for storage. Yield 6 pints
20230915_095935.jpg
Equipment and ingredients
Equipment and ingredients

a new permaculture fledgling that needs to learn lots

Staff note (gir bot) :

Someone approved this submission.
Note: looks tasty

 
Jennifer Markestad
Posts: 179
Location: Tacoma WA
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posted 1 year ago
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PEP Food - Sand - Waterbath

We went thru a lot of sweet relish this summer, lots of burgers.
I can't wait to try this recipe. I added 1/2 a jalapeno for a little kick.
Sweet, sour, and a little bit spicy.

Canning-Prep.jpg
Setting up for canning
Setting up for canning
Sweet-Relish-recipe.jpg
Recipe to start
Recipe to start
Sweet-Relish-soak-2hrs.jpg
Soak cut veggies in salt water for 2 hours
Soak cut veggies in salt water for 2 hours
Sweet-Relish-soak-and-drain.jpg
Drain the veggies well
Drain the veggies well
Sweet-Relish-ready-to-pack.jpg
Mix with spices and brine. Ready to pack jars
Mix with spices and brine. Ready to pack jars
Sweet-Relish-jar-broke-in-canner.jpg
Uh oh, jar broke in the canner! The bottom came off. Finished the time on that batch, then cooled and washed the canner
Uh oh, jar broke in the canner! The bottom came off. Finished the time on that batch, then cooled and washed the canner
Sweet-Relish-cooling.jpg
Cooling, listening to the pings.
Cooling, listening to the pings.

Nautilus Guild - A Safe Place to Grow. All are welcome here!

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Someone approved this submission.

 
Mark Hancock
Posts: 22
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cat chicken food preservation
posted 11 months ago
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Plum sauce from the ball book of preserving.
This is great on steak and ribs!
1.jpeg
Recipe - pg 1
Recipe - pg 1
1-2.jpg
Recipe - pg 2
Recipe - pg 2
2.jpeg
ingredients
ingredients
3.jpeg
filling jars with hot plum sauce mixture
filling jars with hot plum sauce mixture
4.jpeg
lifting jars into water bath
lifting jars into water bath
5.jpg
final shot
final shot
Staff note (gir bot) :

Rebekah Harmon approved this submission.
Note: Hey Mark, nice sauce! Next time, take care to see details in the instructions, such as "ingredients and equipment" or try to determine how you will show you made the "proper head height." I've had bbs rejected before when I didn't follow every detail.

 
Jay Baker
Posts: 23
Location: Lincoln, NE
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posted 3 months ago
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Edit: Post under construction... I'm currently working on re-sending the images from my phone.
Edit 2: New pics inserted. Hope these work!

I bought some beautiful strawberries from a roadside produce stand, so I thought I'd make some jam! I used the strawberry jam recipe from the sure-jell website, but I halved it because I only had enough cash on hand to get one quart of berries. I also added a dash of lemon juice to balance out the sweetness. (I halved the package of pectin by weight.) I ended up with two pint jars of jam, plus a dash extra.


tools and ingredients


about half inch headspace, and pulling a can out of the canner


done!

bit by bit, I'm gonna get my bricks out in the sticks / bit by bit, I'm gonna build my house in the wildest thickets

Staff note (gir bot) :

Rebekah Harmon approved this submission.
Note: Success, Jay! I can see the photos now!

 
Cheryl Loomans
Posts: 202
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posted 2 months ago
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I've fallen in love with floral jellies on toast. The recipe says violets but the process is the same. I prefer Queen Annes Lace to violets in flavor and ease of harvest- I don't need to bend over for Queen Annes Lace 🙃
20240804_192211.jpg
making Queen Anne's Lace tea for my jelly
making Queen Anne's Lace tea for my jelly
20240724_201840.jpg
recipe I used
recipe I used
20240804_163547.jpg
equipment and ingredients befor starting
equipment and ingredients befor starting
20240804_163351.jpg
propper head height of .25"
propper head height of .25"
20240804_163753.jpg
jars going into the canner
jars going into the canner
20240805_191124.jpg
labeled with sealed lids
labeled with sealed lids
20240805_211103.jpg
better pic of sealed lids
better pic of sealed lids

"The winter will ask what we did all summer" - Henry David Thoreau

Staff note (gir bot) :

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

 
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