• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Nicole Alderman
  • paul wheaton
  • Anne Miller
  • Pearl Sutton
  • Mike Haasl
  • Joylynn Hardesty
  • r ranson
  • James Freyr
  • Burra Maluca
master gardeners:
  • Steve Thorn
  • Greg Martin
  • Ash Jackson
  • thomas rubino
  • Carla Burke
  • Likes 1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
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 the Pressure Canning method. (CAUTION! Hot water is hot! Things under pressure can explode!)

To complete this BB, the minimum requirements are:
  • You must use a pressure canner to seal the jars
  • You must preserve the amount of food equivalent to 1 quart (ie: 1 quart jar or 4 half pint jars)

  • To show you've completed this Badge Bit, you must provide:
  • A before photo 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 pressure canner
  • 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).
    Posts: 155
    • Likes 2
    • Mark post as helpful
    • send pies
    • Quote
    • Report post to moderator
    Pressure canning 7 quarts of rabbit bone stock.

    Fill canner with jars and 2 inches of water.

    Let steam for 10 min with lid on but no weight to release any extra air in canner.

    Add weight at 15 lbs and heat up until weight begins to rock and then prossess for 25 minutes.

    Turn off heat and let cool down until all pressure is gone before removing weight ( I let mine sit overnight).

    Remove jars and let sit in non drafty spot to finish cooling down.

    Label and store in a dry environment.
    Jars and lids warming up
    Jars and lids warming up
    Pressure canner
    Pressure canner
    Filled jars in canner
    Filled jars in canner
    Head space
    Head space
    Pressure canner canning
    Pressure canner canning
    Completed jars!
    Completed jars!
    Staff note (jordan barton) :

    I hereby certify that this badge bit is complete!

    Always look on the bright side of life. At least this ad is really tiny:
    100th Issue of Permaculture Magazine - now FREE for a while
      Bookmark Topic Watch Topic
    • New Topic