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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: 18
    Location: South East Queensland, Australia
    21
    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.

     
    master steward
    Posts: 8696
    Location: Northern WI (zone 4)
    2503
    hunting trees books food preservation solar woodworking
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    I just pickled some beets today which, luckily, required a water bath canning operation.  Wow, it's like getting two BBs for one task
    Main-ingredient-was-24-lbs-of-beets.jpg
    Main ingredient was 24 lbs of beets
    Main ingredient was 24 lbs of beets
    Recipe-from-the-Ball-Blue-canning-book.jpg
    Recipe from the Ball Blue canning book
    Recipe from the Ball Blue canning book
    Equipment.jpg
    Equipment
    Equipment
    Remaining-ingredients-vinegar-sugar-water-allspice-cinnamon-salt.jpg
    Remaining ingredients - vinegar, sugar, water, allspice, cinnamon, salt
    Remaining ingredients - vinegar, sugar, water, allspice, cinnamon, salt
    Checking-head-space.jpg
    Checking head space
    Checking head space
    Canner-getting-emptied.jpg
    Canner getting emptied
    Canner getting emptied
    They-all-sealed-.jpg
    They all sealed!
    They all sealed!
    Labeled-and-done.jpg
    Labeled and done
    Labeled and done
    Staff note (Nicole Alderman) :

    I hereby certify this BB is complete!

     
    Posts: 43
    Location: Medford, Oregon 8a, 21” precipitation. Clay soil.
    30
    rabbit books food preservation fiber arts medical herbs bee
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    Question on this BB: is steam canning acceptable? I’ve been doing water bath for years and recently switched to steam canning (since the USDA has finally blessed it as safe) because it uses less water and less energy. Seems like a reasonable permie choice!
    USDA reference
     
    Mike Haasl
    master steward
    Posts: 8696
    Location: Northern WI (zone 4)
    2503
    hunting trees books food preservation solar woodworking
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    Great point Shawn, yes I'd say steam canning (unpressurized) would count for this.  I'll run it past Paul before changing the top post.  Thanks for catching it!
     
    Shawn Foster
    Posts: 43
    Location: Medford, Oregon 8a, 21” precipitation. Clay soil.
    30
    rabbit books food preservation fiber arts medical herbs bee
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    Mike Haasl wrote:Great point Shawn, yes I'd say steam canning (unpressurized) would count for this.  I'll run it past Paul before changing the top post.  Thanks for catching it!


    Great, thanks! This video was helpful in understanding some of the finer points of steam canning.
     
    Mike Haasl
    master steward
    Posts: 8696
    Location: Northern WI (zone 4)
    2503
    hunting trees books food preservation solar woodworking
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    We discussed it with Paul and he liked it and wanted it to be a second/parallel BB.  So the Food Prep badge was just changed to allow for either style of canning.  Thanks!
     
    pollinator
    Posts: 194
    126
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    Water bath canning black raspberries for jam or pie filling.

    Recipe - 12 cups of raspberries
    4 cups raspberry juice
    2.5 cups sugar
    1 cup Clear Jell
    1/3 cup lemon juice

    Method -

    Drain frozen raspberries in colander to get 4 cups raspberry juice
    Heat juice, sugar and Clear Jell over medium heat until is thick and bubbling
    Add 1/3 cup lemon juice
    Add raspberries and bring back to boil
    Water bath can for 40 min (3200 feet elevation)

    Makes about 4 quarts

    I did this recipe twice for 7 quarts, 2 pints and 2 half pints.
    20200801_184351.jpg
    Raspberry jam
    Raspberry jam
    20200801_184359.jpg
    Removing finished jar
    Removing finished jar
    20200801_220824.jpg
    Second batch
    Second batch
    20200801_185431.jpg
    Filling jar
    Filling jar
    20200801_231052.jpg
    Removing jar second batch
    Removing jar second batch
    20200801_231415.jpg
    Canning tools
    Canning tools
    20200801_232823.jpg
    Finished jars
    Finished jars
    Staff note (Mike Haasl) :

    I certify this BB complete!

     
    Penny McLoughlin
    pollinator
    Posts: 194
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    Forgot to show rest of the ingredients. Also second pict of last post should be labled as prepared jars.
    20200801_233531.jpg
    Other canning ingredients for raspberry jam
    Other canning ingredients for raspberry jam
     
    Posts: 74
    Location: Powell River, BC
    32
    transportation monies cat forest garden trees urban books food preservation cooking fiber arts bee
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    Canned apple juice today, so I’m going for this BB.

    FDCA7C5F-7A9F-4EFD-888C-495DA52C5B37.jpeg
    Equipment and ingredients (apples already juiced)
    Equipment and ingredients (apples already juiced)
    D4F7ADEA-001E-4348-BE83-F6D15A6946B7.jpeg
    Jars in the canner, water coming back up to boiling
    Jars in the canner, water coming back up to boiling
    C2835F5E-394D-4C93-BA68-817888ED2330.jpeg
    Recipe - USDA canning instructions for apple juice
    Recipe - USDA canning instructions for apple juice
    7D1FFE89-CFD5-4A0A-9C41-07C5FE5964E1.jpeg
    Filling jars
    Filling jars
    00460B31-F580-4A55-B600-5CC8DC69F0EF.jpeg
    Labeled, seals
    Labeled, seals
    Staff note (Mike Haasl) :

    I certify this BB complete along with your spiffy new air badge!

     
    author & gardener
    Posts: 501
    Location: Southeastern U.S. - Zone 7b
    237
    goat cat forest garden foraging chicken food preservation medical herbs writing solar wood heat homestead
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    This is my first ever badge bit for my first ever PEP badge!

    Yesterday I water bath canned figs.

    Recipe from Putting Food By (4th edition)


    Preparation of figs: wash and remove stems.


    Sterilizing the jars.


    Simmering figs in syrup (for 5 minutes).


    Equipment and other ingredients. Not in picture: tongs for scalded lids.


    Filling the jars with hot figs.


    One tablespoon lemon juice per pint.


    Filling with hot syrup. 1/2-inch headspace.


    Wiping rims to ensure good seals.


    2-piece canning lids: rubber rings first.


    2-piece canning lids: white lid second.


    Canning rings.


    Bringing water to full boil.


    Processing time for pints: 45 minutes.


    Yield 4 pints. All seals good!


    Staff note (Mike Haasl) :

    I certify this BB complete along with your new Air badge

     
    gardener
    Posts: 1191
    Location: Denver, 6a / BSk, rental house dweller, going back to Wheaton Labs soon
    715
    hugelkultur kids forest garden trees books wofati cooking bike rocket stoves
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    Yesterday Jaqui brought split pit peaches! That means today we canned peaches!

    The recipe was simple:

    - quartered, peeled peaches
    - apple juice

    That's it! I was surprised how easy it could be!
    IMG_20200811_140746.jpg
    Pot, heat
    Pot, heat
    IMG_20200811_140749_1.jpg
    Canning tools
    Canning tools
    IMG_20200811_142956.jpg
    Quart jar filled
    Quart jar filled
    IMG_20200811_143426.jpg
    Jars in water bath
    Jars in water bath
    IMG_20200811_185038_1.jpg
    Labeled and popped
    Labeled and popped
    Staff note (Mike Haasl) :

    I certify this BB complete but I'd've liked to see a bit better recipe.

     
    gardener
    Posts: 974
    Location: Wheaton Labs
    593
    foraging books wofati food preservation cooking fiber arts building writing rocket stoves wood heat woodworking
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    Recipe:

    80 c peaches
    5 c lemon/lime juice
    1 2/3 c calcium water
    1 1/4 c pectin
    15 c sugar

    Purée peaches. Add lemon and/or lime juice and calcium water. Bring to boil. Add sugar and pectin, stirring constantly for a couple minutes. Bring back to boil. Fill jars, leaving 1/4 head space. Boil jars 13 minutes, remove, let seal.
    967ECDA8-A752-485D-8F87-2669C77BAD14.jpeg
    Peaches!
    Peaches!
    CAD8D777-FF07-4CE1-B096-A98237354E89.jpeg
    Sugar and pectin
    Sugar and pectin
    090A1947-7E45-4DAB-A91E-8D7C210AB831.jpeg
    Lemon juice and calcium water
    Lemon juice and calcium water
    E2255BC0-5600-48A6-9CA6-A271591413E0.jpeg
    Pot of jam and water bath canner
    Pot of jam and water bath canner
    CB504554-25D6-46D1-92DF-AC51F705953E.jpeg
    Recipe
    Recipe
    0969EC40-469D-47A7-A14B-468034CA11F8.jpeg
    Jars ready to go in
    Jars ready to go in
    F52082A5-3DF8-47CF-B2E0-042BB33741C3.jpeg
    Boiling jars
    Boiling jars
    99CFA02F-DA29-47A0-AE6A-406257BF387C.jpeg
    Yay for canning tongs
    Yay for canning tongs
    1F6E5B9E-DC4C-4919-982B-DBF86AA3F334.jpeg
    Sealed and labeled
    Sealed and labeled
    D3D20B67-CD2B-4FBA-89C4-B5C5BF85A7C7.jpeg
    Quarter inch head space
    Quarter inch head space
    Staff note (Mike Haasl) :

    I certify this BB complete!

     
    Posts: 17
    Location: Michigan
    10
    monies dog trees bike bee homestead
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    Not sure if this makes it - but I thought it was pretty cool.

    This is me making apple sauce having picked the apples from a local farm. The recipe is so simple. Just put all the apples peeled and cored into a big pot and boil with a bit of water. Add lemon juice and cinnamon to taste - I don't use very much. And viola.

    The canning method I used was wax.
    BeFunky-collage-(1).jpg
    [Thumbnail for BeFunky-collage-(1).jpg]
    Staff note :

    This does not meet the BB requirements.

     
    Posts: 26
    Location: Montréal, QC
    13
    foraging building homestead
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    Double whammy with the vinegar pickling BB! I didn’t have a rack for the bottom of my pot, so I used a kitchen towel to raise the jars off the bottom. I’ve done a bit of canning before, but not much, and I was pretty nervous that these wouldn’t seal, but they all did!

    I used this recipe for curry pickled cauliflower that a friend sent me.
    img_20201013_142738.jpg
    Equipment and ingredients
    Equipment and ingredients
    img_20201013_153045.jpg
    Filled to the bottom of the “neck”
    Filled to the bottom of the “neck”
    img_20201013_153107.jpg
    Into the water bath
    Into the water bath
    img_20201013_153717.jpg
    Bringing to a boil
    Bringing to a boil
    img_20201013_163844.jpg
    Sealed and labelled
    Sealed and labelled
    Staff note (Mike Barkley) :

    I certify this BB is complete.

     
    steward
    Posts: 3353
    Location: Moved from south central WI to Portland, OR
    766
    hugelkultur urban chicken food preservation bike bee
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    I've canned several things, but this time I think I have the required pictures.  Yesterday I made apple pie filling.  It took most of the day, although I will say I was also making roasted applesauce and doing some other things, like making carnitas. The key thing about canning pie filling is that you have to have the right sort of starch.  Ordinary corn starch, or flour, is not good for canning.  I used the recipe on the back of the starch bag, to be safe and also because it was exactly the same recipe as 3 other places on the interwebz when I went looking for alternatives.  Canning recipes are that way - you don't mess with them.  

    The recipe called for 6 quarts of sliced apples, but that was not enough.  Maybe they meant 6 quarts after blanching?  For this recipe, you peel and slice the apples (that's the time consuming part) and then blanch them in small batches for one minute.  They end up smaller and softer, but not fully cooked.  Anyway, I did not get 7 quarts of pie filling.  I got 5 and a half, and then that 6th jar got filled to the brim with leftover goo.  I made a lovely apple cobbler with the leftover, utilizing several more apples.

    I usually lid the jars right after I fill them, but I was dealing with the "not enough apples" problem so I had them all still open, on the rack over the boiling water which helps keep pathogens away. Half inch head space, per the recipe.  I had a bit of siphoning (where preserves come out the lid either during or after the water bath) but not too bad.  I left the jars sitting in the water for 10 minutes after the time was up and I turned off the burner, and then I let them sit above the water another 5 minutes as I'd been warned that apple pie filling is known to siphon.
    Tools-for-canning.jpeg
    Canning tools and key ingredients (need to have the right kind of starch)
    Canning tools and key ingredients (need to have the right kind of starch)
    Pie-filling-recipe.jpeg
    recipe on the back of the bag
    recipe on the back of the bag
    Blanched-apples-in-sauce.jpeg
    mixing the apples into the sauce
    mixing the apples into the sauce
    Half-inch-headspace.jpeg
    half inch headspace
    half inch headspace
    Boiling-water-bath.jpeg
    jars in boiling water bath (empty 6th jar to bring up the water level)
    jars in boiling water bath (empty 6th jar to bring up the water level)
    Finished-jars.jpeg
    5 quarts of apple pie filling
    5 quarts of apple pie filling
    jars-in-drawer.jpeg
    jars in drawer
    jars in drawer
    Staff note :

    Please include a pic of the labeled jars.

    Staff note (Mike Barkley) :

    I certify this BB is complete.

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