A few months ago my wife was kicked out of a canning group on Facebook for suggesting to somebody who was putting up peaches to use the peels and pits to make jelly. We joke about it all the time. 😂 We've been making peach peel jelly like this for years. You should try putting some split and scraped vanilla beans in it. It gives the jelly a peaches and cream kind of taste. Peach vanilla jelly is very good, as is pear vanilla jelly. Loved the video. Keep up the good work.
It was because of suggesting using the peach pits. Pits contain cyanide, so not really good to use in a food product. Peels are a totally different story.
@@TrixieRed Yes its true peach seeds contain a compound that breaks down to hydrogen cyanide but it's negligible. According to the NIH a 150 pound adult can safely consume a little over 700mg of cyanide per day without serious consequence. That means you could safely consume a little more than 100 raw peach seeds if you were so inclined. Also, according to The Food Safety Hazard Guidebook, hydrogen cyanide is not a heat-stable substance and doesn't survive the cooking process. Peach seeds smell and taste just like almond extract and adds a wonderful layer of flavor to the jelly. People who follow these food myths blindly without doing some research are missing out on some really good food and wasting useful by products. But hey, I get it, better safe than sorry is a good rule of thumb. The irony of the incident I described is that the group she was kicked out of was one those rebel canning groups, and they supposedly are there to challenge the food myths and conventional thinking about canning.
I understand RU-vid's stance, though. There are a lot of canning videos that contain instructions that are, at the very least, questionable, and some that are downright dangerous. There is a lot of good information out there, and an equal amount of terrible. Outdated recipes that recommend boiling lids, using wax as a seal rather than proper processing in a boiling water canner, water bath canning of low acid foods...the list goes on. Things have changed even in the scant 30 years that I have been canning. I do a refresher read every year before I begin to see current guidelines. Research is definitely the key for safe canning!
@@johnproctor5292 I agree a lot of people are missing out on great homemade foods. My mom cooked everything homemade when I was a child. These days they say this is and that is bad for you. I don't believe it and will stick to the way I was raised. If you look around there weren't a lot of cases of obesity. I think they want us to believe the myths so we can be unhealthy and keep the doctors and insurance companies in business.
I made this peach peel jelly this morning. It turned out so beautiful. The house smells like Summer.Thank you for this informative and down to earth video.
your video reminded me to a time when I lived in Aurora, Co and was 8 1/2 months pregnant and my neighbor that lived across the street from us found a great place to get peaches and we canned and froze all the peaches but the peaches were so good we didn't want to waste any and we made peach pit jelly it was great and didn't set-up great (we ran short on sugar) we made peach syrup. right after my daughter was born (3 weeks after her birth) my husband was getting out of the Air Force and we moved home to Calif. and every time I had the jelly or the peach syrup it remind us of our friends and still to this day I have such fond memories
WoW! Thanks for this very informative video! First time canner this year. Doing it all on my own with help from folks like yourself. I have an electric PC. I saved this for Next year as I didn’t know this was possible and threw away all my peels and pits. First thing I canned was Dry Canned Peaches.
Wow that juice is gorgeous! Trying this now! Thank you! I’ve also been loving the jarred pectin! I will never go back to sure-jell!!!! Also, I’ve found that mixing the pectin into an equal amount of the sugar (part of the total sugar called for in the recipe) helps it dissolve. So say you need 6T pectin and 4C sugar for the recipe, i take 6T of sugar out of the 4 cups and mix it into my pectin and it dissolves much faster and without using a whisk. Less dishes 😄
My grandmother (RIP) use to use the peels to make peach peel wine when I and my cousins were kids. Of course we could never taste the wine lol. Your jelly looks amazing! I've never had peach peel jelly before but wish I had some to try. Thanks for sharing.
You think it’d be safe to add cinnamon and/or some vanilla to make different flavors? I’ve got quite a bit of peach peels and different flavors would be nice. Or even chopped jalapeños?
This is true you can use peelings to make jams. My mom used watermelon rinds and it was delicious she was from Statesboro Ga and cooked and baked everything homemade. I never had applesauce out of a store heck no jams jellies or preserves out of a store. Thank God for my mother.
After cooking the peeling and straining them I put th E m in the blender adding more of the peach juice till its about 95% juice best peach jam ever. My grandma did same making apple j we lly as well.
I always scald my peaches because the peels just slide off without any cutting. You don't lose any flesh this way. Can I use the scalded peels to make the jelly?
If the rings are on and a seal breaks, the ring holds the seal in place and if the temperature of your storage space changes, it could reseal after being unsealed. While it was unsealed it could have built up bacteria and no longer be safe. You wouldn't know that because it resealed. (False seal)
The only thing I would consider is your ratio of strawberries to peaches. I make a strawberry peach jam, I have to add 3 cups of strawberries to 2 cups of peaches to have good flavor.
@@wrightfamilyhomestead Thank you. I asked because my peach juice I think is just a little thin so I was looking to see if I couldn't just add a little bit more flavor to it without necessarily having to do much adjustment.
Whatever scraps you have, just cover with water. Strain juice and measure out to your favorite recipe. Most pectins come with directions if you dont have a recipe.
