Harvesting the Bounty Challenge - Water Bath Canning
Today's challenge is water bath canning.
Water bath canning is one of the best known ways to preserve produce. It typically involves a very large pot, jars, lids and rings with lots of water. It is recommended that only high acidic produce is canned by this method due to risk of botulism. Pickles, tomatoes and citrus are all great options to can using a water bath canner.
This site gives you acidity levels of foods.
This recipe for Relish is preserved in a water bath canner.
- 3.5 lbs cucumbers, finely diced
- 2 cups green peppers, finely diced
- 3.5 cups sweet onions, finely diced
- 1 red bell pepper, finely diced
- 2.5 cups carrots, finely diced
- 2 Tbsp pickling spice
- 2 tsp celery seed
- 2 tsp dill weed
- 2 tsp dry mustard powder
- 1 tsp turmeric
- 1/2 tsp garlic powder
- 4 cups sugar
- 3 cups apple cider vinegar
Combine the above in a large stock pot bring to a boil, reduce heat and simmer until carrots are soft.
Ladle into pint sized jars. Wipe rim of jars. Place clean, sterilized lid onto jar. Screw ring onto jar until finger tight (do not over tighten). Place into boiling water in canner, bring to a rolling boil again and process for 15 minutes.
Do you have a water bath canner? What are some of your favorite foods to preserve with a water bath canner?