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This is a badge bit (BB) that is part of the PEP curriculum.  Completing this BB is part of getting the sand badge in Food Prep and Preservation

For this badge bit, you will be preserving food by canning it using a Water-Bath method. (CAUTION! Hot water is hot!)

Learn how simple and effective canning can be! A great BB for those who have never tried canning before or an easy BB for the established homesteader to knock out! You get to pick your own canning recipe and preserve at least 1 quart/32 oz/950ml of food.

Helpful videos:







For this BB you will need:

- One large pot (enamel or cast iron)
- A sauce pan
- A rack for bottom of the pot (Something to lift the jars from sitting on the bottom of the pot)
- A wide mouth funnel / canning funnel (metal is best)
- Jar lifter or other device to remove the jars from the hot water (hint: metal tongs and hot glass jars don't play together!)
- Wide mouth glass mason jars, rings, and fresh lids (used lids may not seal = not food safe)
- A ruler
- Ladle
- Non-metallic Spatula
- Clean rag / paper towel
- Towel lined tray or flat area for hot jars
- Labels
- Recipe of your choice and required ingredients: Choose a canning recipe for something you desire to eat ... later!


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 or 4 half pint jars)

hint: Could you work this BB into another BB? Hmmmm

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
  • 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).

    Lost for Recipes?

    7 Simple Recipes to Get You Started


    COMMENTS:
     
    Posts: 9
    Location: South East Queensland, Australia
    10
    cat food preservation medical herbs greening the desert homestead ungarbage
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    Got a lot of canning to do at the moment, so I thought this would be a good time to go for my canning BB. We have a lot of grumichamas to harvest, so I turned some into jam. I also had some brussels sprouts to preserve and was told that they were really nice pickled. Not all the jars sealed and it may very well be because of the head height, so I won't be surprised if I fail. But there is always more canning to do, so I'll get my badge bit!

    My recipes are as follows:

    GRUMICHAMA JAM
    Based off this recipe: https://www.foragebyronbay.com.au/blog/grumichama-jam

    Ingredients
  • 2.460kg grumichamas + a few mulberries
  • 2kg sugar
  • Strips of rind from 3/4 lemon
  • Juice of 3/4 lemon
  • 1/4 tsp citric acid
  • 24 cloves
  • 8 tsp gelatine powder (I had trouble getting the jam to set)


  • Method
    Place all ingredients into large pot
    Stir to dissolve sugar
    Simmer for 15 minutes
    Boil until setting point is reached - this didn't happen for me so I added gelatine as per the instructions on the jar
    Jar up picking out rind and cloves - do you know how hard it is to find 24 cloves in a big thing of jam?? Ridiculous, I found about 9. Didn't even bother with the rind.


    PICKLED BRUSSELS SPROUTS
    Based off these 2 recipes: https://www.allrecipes.com/recipe/220205/zesty-pickled-brussels-sprouts/
    https://www.southernliving.com/recipes/traditional-quick-pickled-brussels-sprouts-recipe


    Ingredients
  • 15 brussels sprouts, trimmed and halved
  • 3/4 cup water
  • 1/4 cup vinegar
  • 1 tsp coarse salt
  • 10 black peppercorns
  • 1/4 tsp yellow mustard seeds
  • 2 cloves garlic, sliced
  • 3 sliced chilies (I used Bishop's Hat)
  • 1 bay leaf


  • Method
    Cook brussels sprouts in boiling water until bright green - about 5 minutes
    Drain and rinse under cold water
    Bring water, vinegar and salt to simmer, simmer until salt dissolves
    Put peppercorns, mustard seeds, chilies, bay leaf and brussels sprouts into a sterilsed jar
    Pour hot brine over the top
    Seal and store.
    1.-Equipment-and-Ingredients.jpg
    Equipment-and-Ingredients
    2.-Equipment-and-Ingredients.jpg
    canning prep
    Ignore the honey in the background
    3.-Equipment-and-Ingredients.jpg
    scale
    4.-Head-Height.jpg
    Head-Height
    5.-Water-Bath.jpg
    Water-Bath
    6.-Water-Bath.jpg
    Water-Bath 2
    7.-Finished-Product.jpg
    preserved food
    The 3 jars on the right did not seal
    8.-Sealed-Lid.jpg
    labels
    :)
    9.-Not-sealed-lid.jpg
    unsealed jar
    :(
    Staff note (Mike Barkley):

    I certify this BB is complete.

     
    Water proof donuts! Eat them while reading this tiny ad:
    Making More Use of Mason Jars
    https://permies.com/t/19404/Making-Mason-Jars
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