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Water bath canning - PEP BB Food.sand.waterbath

BB Food Prep and Preservation - sand badge
 
Posts: 47
Location: Montréal, QC
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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
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steward
Posts: 3399
Location: Moved from south central WI to Portland, OR
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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.

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I certify this BB is complete.

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pollinator
Posts: 391
Location: Chicago
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Today I canned two products-- one jar of red currant jelly and three jars of cranberry sauce made with some currant jelly that was not enough for a full jar, whole cranberries, and sugar. I used water bath canning method and processed jars for 10 minutes.

Here is my equipment:



Here is the recipe for the jelly:



The currants:



The cranberry sauce before canning:



Filled jar with a bit less than 1/2 inch headspace:



The water bath set-up with first jar.  I use two textured silicon trivets to raise jars off the bottom of pot.



Jars processed for 10 minutes.



Finished jars cooling


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Posts: 867
Location: Coastal Salish Sea area, British Columbia - USDA zone 8-9
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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)


Here is the plums i began with. They were previously frozen and halved.


So for the recipe. I spent about 30 minutes trying to find one.( Joy of cooking, change of heart, mother earth news, etc) and in the end i noticed the plums had quite a lot of juice in them. So what i did was i just added honey to taste. I put about 1 1/2 cups of honey into the plums. I used my own taste buds!

pressure canner plus metal disk separator  and the equipment


Sterilizing the jars on the wood stove and spacer of 1/2 inch for head space


8 pint jars fit in the canner waiting to boil and second round of canning/filling jars


3 jars waiting to boil and sealed labeled plums ( eleven pint jars)
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Posts: 13
Location: San Diego, California- Zone 10a
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Edge case BB submission
Here is my seasonal loquat jam (and first venture with water bath canning!)

Ingredients
1075 g fresh loquats (after removing seeds)
600g raw sugar
5 ml vanilla extract
5 ml lemon zest

Combine ingredients, cook one hour.
Sterilize jars, lids, rings in boiling water. remove and let dry.
Puree cooked ingredients. Add to jar.
Boil jars to seal for 15 minutes. Remove from bath and let cool.

A long (albeit 6 minute) video of the process is here on my YouTube channel. I submitted photos for the official BB.

IMG_1722.jpg
loquat tree in my yard groaning with fruit
loquat tree in my yard groaning with fruit
2020-05-05_13-12-42_093.png
seeded and weighed fruits
seeded and weighed fruits
2020-05-05_13-15-41_542.png
into the pot with other ingredients
into the pot with other ingredients
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cooking down
cooking down
2020-05-05_14-29-31_064.png
cooked after an hour
cooked after an hour
2020-05-05_14-36-58_125.png
jars sterilized and ready
jars sterilized and ready
2020-05-05_14-47-21_459.png
pureed and ready to fill jars
pureed and ready to fill jars
loquat-jam-fill-jars.png
filling jars
filling jars
2020-05-05_16-27-21_158.png
labeled and ready to put up!
labeled and ready to put up!
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BBV price: 0
Note: Can you add a photo of the jars in the canner

 
This one time, at band camp, I had relations with a tiny ad.
Greenhouse of the Future ebook - now free for a while
https://permies.com/goodies/greenhouse
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