Jam and Chutney Batch Log
Compare one year's batch against the last, so you can see which fruit, which weights and which recipe actually gave you the set you wanted.
HP-06 1 page
Food preservation and pantry · HP-05
Canning and Preserving Batch Record
A free printable canning batch record — batch, date, produce and source, jars filled, the method and time you followed, whether every lid sealed, and where the jars are stored.
Download Free · no sign-up
One page. Choose your paper size — both versions are laid out identically, so neither one gets shrunk to fit.
Print it and write on it
Fill it in type and save
The fillable versions have real form fields — open them in any PDF reader, type into them and save. Printing help.
What this sheet is for
Trace any jar on the shelf back to the day it was filled, the produce that went into it and the recipe you worked from.
Who it is for
Home canners and anyone putting up produce in jars, whether from a garden, a market stall or a glut somebody gave away.
How to use it
- Write in the household and the season once at the top.
- Give every batch a number and write that same number on the jar labels.
- Record the produce, where it came from and which recipe you followed.
- Note the method and the time your recipe gave, not a figure from anywhere else.
- Check the seals the next day and tick the column once every lid has held.
What is on the sheet
One page, top to bottom:
Printed under the title: One line per batch put up in jars — what went in, where the produce came from, how many jars it filled, the method and the time you followed, and whether every lid sealed.
Your tested recipe decides the method. No processing method or time is printed here, because the right one depends on the produce, the jar size, your altitude and the tested recipe you are working from. Work from that recipe, then write down what you actually did — so a jar opened next winter can be traced back to the batch that filled it.
Write-on lines: Household / kitchen · Season or year · Put up by
Table, 14 rows: Batch · Date · Produce & source · Recipe followed · Jars & size · Method used · Time used · All sealed · Stored
Questions
Why is there no processing time on the sheet?
Because the right time depends on the produce, the jar size, the method and your altitude, and getting it wrong matters. Work from a tested recipe for your own conditions, then write down the time you actually used so the batch can be traced later.
What goes in the batch column?
Whatever numbering you already use, or simply a running count for the season. The only thing that matters is that the same mark goes on the jar label, so a jar and a line on this sheet can be matched up.
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