Water bath canning - PEP BB Food.sand.waterbath

I canned four pints of crushed tomatoes yesterday. This morning, all the seals are good, so yay!

I blanched and peeled six lbs of tomatoes, then gradually boiled and crushed them into a slurry. Once the texture was obtained, I simmered them for five minutes and hot-packed the four jars to which I’d already added a tbs of vinegar for acidification. They were immersed in two inches of water and boiled for forty minutes.

Happy Halloween you spooky PEPpers.  I water bath canned some giardiniera that I pickled for the pickling bit.  This is my first time canning anything, how fun! Enjoy!

Here's the recipe I used
https://www.daringgourmet.com/homemade-giardiniera/

Do these work?

Here is my BB attempt

 - A before photos of all of your equipment and ingredients
 - Your recipe of choice (link or post)
 - 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)

9 pounds of frozen garden tomatoes (skin and core removed)
2 orange peppers chopped
2 bunches of garlic
4 stalks of celery chopped
20 g or oregano
4 tsp of salt
Pepper to taste
Combine and simmer down
Add 84g of Basil roughly chopped
Simmer to desired consistency
Add 4 tbsp or lime juice just before adding to the jars
1/2 inch head space

Ingredients:


Equipment


Simmering:


Head Height measurement:


Jars in bath


Finished & Labeled