Water bath canning - PEP BB Food.sand.waterbath

Some friends gave us a pile of persimmon tht the hurricane knocked down.
https://practicalselfreliance.com/persimmon-jam/

Yay Applesauce!
I followed a recipe of sorts, but it gave a lot of “to taste” suggestions.
I had ~16lbs of apples
Maybe 1/2c cane sugar
3 spoonfuls of cinnamon
And 1/3c of lemon juice

I have a lot of apples to process this year so I tried a new recipe: Curried Apple Chutney.

I actually had trouble with the recipe because it never thickened the way the recipe said it should.  It was supposed to "mound on spoon". I live at high altitude, so I figured it would take a bit longer. But the recipe called for 45 minutes of simmering -- I ended up with 4 hours of simmering.  And I think I might have done a bit too much because I ended up with 9 pints instead of 10.  But the consistency looked like chutney in the end!

And yes, that is a pressure canner I am using to boil the jars -- it's the only pot I have that's deep enough for water bath canning!  I obviously don't tighten down the lid.

The end chutney was very good, but I thought it wasn't spicy enough -- & I am not big on spice!

I made carrot cake jam, the tastiest of them all, using this recipe: https://www.allrecipes.com/recipe/247214/carrot-cake-jam/

I woke up Sunday morning to find that the freezer had been open all night and all of my fruit defrosted so I quickly pulled out the steamer to make some juice. I turned the pulp into jam. I'm submitting the berry jam for this BB and I'll use the berry juice for the next water bath canning BB. I was feeling a little flustered and did not check what pictures I needed before I began, I just wanted to save all the food that was almost ruined. Hopefully I've got all the documentation needed. If not, I guess I'll need to get more fruit! The next day I canned a bunch of the meat that defrosted.

For the jam, I strained out the seeds of the berry pulp after making juice. I added sugar and a little bit of lemon juice before packing into the jars. I didn't measure anything. I water bath canned everything (I did three jars of jam and five jars of juice in two different batches) for 10 minutes. Everything sealed up great.