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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 steam canning method.  Remember, steam is hot and use a recipe from a trusted source.

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 video:



To complete this BB, the minimum requirements are:
 - You must use an atmospheric steam canning system to seal the jars (not an instapot since that applies extra pressure)
 - 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 photos or video (under 2 minutes) of:
  • All of your equipment and ingredients before you start
  • Your recipe of choice
  • Filling the jars to the proper 'head' height
  • The jars in the water bath
  • Your finished product! (Showing the sealed lid and appropriate label)


  • COMMENTS:
     
    Posts: 36
    Location: Medford, Oregon 8a, 21” precipitation. Clay soil.
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    Steam canning BB - raspberry jam!

    Raspberry is a very high-acid fruit, so it’s very forgiving to work with. Recipe:
    6 cups previously frozen raspberries
    3/4 cup honey
    1/4 tsp. citric acid (helps with gelling when not using lots of sugar)
    4.5 Tbs. low/no sugar pectin
    3/4 cup water

    Mix water, pectin, and citric acid with berries over medium heat. Once it starts to come to a boil, add honey. Bring to a rolling boil for 1 minute. Put in hot jars with 3/4” headspace and process for 10 minutes. Don’t start timing until the steam has been exiting the side vent for at least 8 minutes or the temp gauge on your canner is appropriate for your elevation.

    33C9F323-BBCF-4AD9-AC20-6D023BE15EC3.jpeg
    Ingredients and equipment
    Ingredients and equipment
    C845C368-B8C7-4043-ADE2-0026E3420F5F.jpeg
    Bubbling rasps
    Bubbling rasps
    C1F98343-CA16-477D-9ABF-3BE0594DB6FC.jpeg
    Filling the jars
    Filling the jars
    E0DA41E5-8CFB-4141-8486-916F131CAE7F.jpeg
    Jars in the hot steam canner (hot packed jars should have 180 degree water in the canner)
    Jars in the hot steam canner (hot packed jars should have 180 degree water in the canner)
    05010DB1-D0C5-4636-8685-354CA21F6A43.jpeg
    Temp gauge registers ready for timing to start
    Temp gauge registers ready for timing to start
    3766AD4F-7982-4B69-9E77-BE60C6E59871.jpeg
    Three happily sealed and labeled jars...and one that the spousal unit found and cracked open before I could get a photo
    Three happily sealed and labeled jars...and one that the spousal unit found and cracked open before I could get a photo
    Staff note (Mike Haasl):

    I hereby certify this BB complete!

     
    This looks like a job for .... legal tender! It says so right in this tiny ad:
    Learn Permaculture through a little hard work
    https://wheaton-labs.com/bootcamp
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