What a lovely woman and presentation. I have a peach tree which will be ready in about 2 weeks and have never canned before but you have given me confidence that I can do it. Thank you!
Thankyou for such a clear instructional video. I started " canning" just recently, as my mum and grandma preserved vege and fruit like this. We call it " bottling" in Australia and instead if Ball, we had "Vacola". Im in my late 60s now and growing more food than ever before and need to preserve the harvest for family due to the global food fiasco. I loved watching your video, excellent instructions and knowledge shared. God bless you and your family in these uncertain times. From Western Australia
Omg! I am new to canning. I absolutely LOVED this video! I have watched dozens of canning videos in the last few weeks and this is by FAR my favorite. You are so thorough. You explained everything so well. Thank you so much. And I loved the little shots of your family too. I can’t wait to watch some more of your videos. 😊
I am new to canning and I thoroughly enjoy your videos. straight and to the point. Please load as many different canning videos as you can, love them! from the UK
Thanks a lot. Never canned peaches before, I’m a 35 year old man. Have some peach trees always just gave them Away or ate a bunch and alot went to waste so this year I decided to start canning them and your video was what I did to learn, they turned out great. Thanks again
Hi I’m now a new subscriber 😊 I loved your step by step instructions! Thank you so much! When I first cut my peach and took the pit out, the red left in the center was hard. There I was trying to cut that part out and left with a few for jelly lol. I see it’s ok to have that part. Sigh lol off I go to start over! 😁
Peaches for you, Peaches for me! Yes please, you know peach season is my favorite season! Another great video, super informative, all the info one would need to know!
Thank you! As you know, I'm usually canning peaches on your birthday - it was odd to be so late this year! But we made up for it in quality and quantity! I think we'll make it to next summer! ;)
Thank you so much for this video. I use to preserve all the time in my younger days, but got rid of my preserve kid. Now you have shown how to do this with what I still have. I am definitely going to do just what I need for myself. I love tin fruit but find them over cooked. You have inspired me now , thanks again . Granny Browne
Thank you! I learned from my Mom and Grandma, and my Amish neighbor (who was a 2nd Mom to me.) I’ve been canning since I could reach the counter, and I’m grateful for a forum to share what was taught to me!
@@LifeAtTheNest absolutely! Wow... so you are a Teacher!?! No wonder your videos are excellent! You are so well spoken and don't miss any details, yet you don't beat around the bush. I absolutely find your style one of the best if not the best.! Thanks again. Tomorrowni will tackle my table full load of peaches and follow your steps!🙏
Thank you Andrea!! Trained as a teacher, then worked as a corporate trainer before raising a family. I started live classes for canning, design, cooking, etc. But in 2020, no one was coming to live classes anymore 😪 so I switched to digital! Thanks again for the feedback! Good luck with your peaches. :)
Thank you for an excellent video on canning peaches. I will be canning peaches in a very few days and wanted a refresher course on doing so.. I chose your video to watch and it was an excellent choice. You did great. God Bless. BTW, I am your newest subscriber of only a couple of minutes. 🍑🍑
Gonna give this a try! I have such a small kitchen, about a quarter size of yours and only 2 hobs, but I'm sure I can make them if I make them in small batches!! I'm quite shocked that the syrup doesn't need to be so sweet! I thought the sweetness helps with the preservation.. but I guess it's due to the water bath and the tight seal that results from the process. This video is so so helpful. Thank you so much :-)
You can do it! And yes, small batches are the key in a small kitchen. I use the lightest syrup possible. You may add more, I just don’t prefer sweet fruit. I recommend finding a good canning book for a recipe. Not sure if you are in the US….but, the USDA book I reference is available on Amazon. I put it on my Amazon storefront. (My Linktree with link to my Amazon storefront is on my Instagram and TikTok accounts.) Best of luck!
Okay, now I’m confused about the citric acid part -I don’t remember you talking about that 🤔you probably did, I just missed it. You absolutely explained so very well the process. I’ve never done the water bath & have only pressure canned black -eyed -peas and that was last summer with a friend. I’ve been watching so many of you amazing seasoned experts. So hoping to start this soon. Thank you. So, I’m guessing the acid goes in the boiling water that you dip them in for 30 to 60 seconds 😌
Best of luck to you! You’re smart to brush up on RU-vid before starting! I use the acid in the bowl where I hold my peaches before canning. Once peeled, they brown quickly unless you hold them in acid. (Or fruit fresh.)
I am new to your channel ❤ I just found you because I was looking for a refresher on canning peaches. I loved watching you. You did a very good job of showing and telling us what to do. I haven't canned in a long time, but im going to give it a shot. Question I have a flat cook top, I dont think it will bring my water to a boil in my canner. I think that's why I quit if I remember right. So what about using a flat top grill out side just for the canning part? And my husband just got the peaches today and they don't seem to be anywhere near ripe so should I wait q few days or go ahead? He got a half bushel. So I dont think ill have over 12 jars?
Welcome to my channel Kim! And welcome back to canning! :) I would recommend using an outdoor stove over a flat top range. We have a camp stove that you’ll see in my applesauce video. Applesauce is so sticky and messy - we just prefer to do it outside. Peaches will never ripen or get softer once you can, so wait for peak. Even if that means one canner load every few days. I lay mine out on a table in the basement and turn them daily until I’m sure they are ready. It’s worth the wait!
Can you please post the recipe, especially if you don't have the recipe book. Also I would love add it to my internet recipe file. Please & thank you. Have you ever canned plum, nectarines, & Mandarin oranges. Love your channel, this is the first time watching your channel.
Thank you! I don’t have access to my book at the moment - I follow the recommendations of my local Ag Extension agency. And I use the lightest sugar content syrup you can safely use. I do can plums occasionally - my husband loves them! Haven’t tried mandarins or nectarines.
Last time I canned peaches the canner water was pink and the outside of the jars were very sticky. The lids sealed ok, but some of the syrup must have leaked out. Thoughts???
So glad I found you on RU-vid!! My peaches are ready, some have lil bruises, my question is.. its Thurs and I won't have time to can till Sat.. can I sit them in the fridge to then? This is my 1st time canning. I've learned soo much by watching your 2 videos. I also purchased that USDA book you recommended.. thanks!
I think it should be ok. Orchards keep them in large walk in coolers - so your fridge should be ok too. Just be sure to check regularly. You want them to be be ripe on Saturday. Sometimes, mine are ok in a cool basement.
I know some folks do, but I have not. The only alternative to sugar I’ve tried is honey. My mother makes sugar-free freezer jam - it’s yummy - but must be frozen as it will not “preserve” without the sugar.
Thank you for your video! I do have a question and if it's answered in the video forgive me, but it looks like you put the peaches right in the syrup after blanching them. Does that keep them from discoloring as well as citric acid would? My recipe calls for the peaches to be placed in a citric acid bath, then the syrup mixture. Love your video!
While processing pears and peaches, I keep my fruit in a water and ascorbic acid mix to prevent browning. (Some use citric acid- that’s fine too.) Especially important when doing large batches. Then I strain that off and pack in jars with syrup. Thanks for watching! Glad you enjoyed the video! :)
Hi, not sure of the term free stone peach, can you please enlighten me, Sorry from New Zealand and haven't heard of this term ? Plus sliced peaches would eliminate the trapped air in the process. Thanks for sharing 👍
We have two types of peaches available here in the US. Clingstone peaches cling to their stone, making them hard to cut away cleanly for canning. Freestones can be cut in half and the stone falls right out. Slices will reduce the air bubbles, but does not eliminate. Take care to run a knife down on those as well. I like peach halves for a variety of reasons and don’t mind the extra time - but it is more time consuming!
@@LifeAtTheNest OK, I got cha ! Yes, I've seen those clingon peaches your talking about, I'm gonna have a crack and get into preserving, I tried three years ago sterilized the jars in the oven but some broke when I pulled them out and sat them on the bench like the bottoms pinged off from cooling down at room temp, so I got put off, But thanks for the video.
It is not recommended to pack in water. The water draws the flavor from the peaches. I use a “very light” syrup to minimize the sugar but maintain the flavor. Yes - hot pack method is best - raw pack make very poor quality peaches.
I always remove the bands after canning. I wash the tops and put them away without the bands. This allows me to confirm that they are sealed, and clean them up so they don't grow mold with any sugar that leaked during canning!
It should be ok. My last jar of the day often looks like that if it’s light on peaches. Occasionally, the top peaches can brown a little if they float above the liquid. Big debate in our household about whether that is ok to eat. It’s safe, but I think better in a smoothie. ;)
Technically, yes. But they make for a poor quality canned peach. The skins tend to get tough (and slimy) and they can turn a little bitter at the higher temperatures needed for canning.
Most orchards grow both. My favorite variety (Red Havens) are considered semi-free. They release from the stone, but not perfectly. You can ask your local orchard which varieties they have. For canning, I prefer freestone.
I would highly recommend getting the USDA guidebook. These recipes are tried and tested at different elevations to make for successful canning! I use the lowest sugar ratio allowed. But to help with some of your concerns… I follow two “guidelines” for canning. 1. Did my lid seal? You’ll know that as soon as it cools. If it doesn’t, put in fridge and eat right away. If it does, put it up. And 2. Look at your food when you open it. If it smells or looks off, you didn’t get a good seal and it shouldn’t be eaten. I’ve canned for all of my life and those two “instinct rules” have saved us from accidents. Here is a link to the guidebook. You can actually download it for free on this site. www.nifa.usda.gov/about-nifa/blogs/usdas-complete-guide-home-canning
You lost the liquid in the jar, or in the pot? If you lost liquid from the jars, the lids are too loose. If you lost from the pot, that’s just normal evaporation and you’ll need to add more to keep the water above the height of your jars. Be sure to bring it back to temperature after each add.
Me if it falls apart eat it haaaa but if to many and my hips don’t want that unwanted extra calories or turn green from eaten to many haa cobbler for dinner
Unfortunately, they will likely brown. Once a peach is cut, the process of browning begins almost immediately. Citric acid or lemon juice help keep that at bay. And the brown part can become mealy/ mushy. But this doesn’t always happen, and it is generally safe to eat. (So long as oxidation is the cause and not spoilage.) Sorry to deliver the bad news. But now you know for the next batch! Keep on canning!
@@LifeAtTheNest they all look nice now but they’ve only been canned for 4 hours 😂. I hoping that fact that there were 4 of us working and the peaches went straight to the syrup that maybe I’ll get lucky
Glad to hear it! Fingers crossed! Can’t recall where I got them - purchased stainless steel bowls from a variety of places over the years: Williams Sonoma & Webstaurant are top favorites of mine for kitchen supply!
