Thank you for not going into a long story about how you bought them about family members etc . Love a quick video it saves battery time thank you thank you
FYI: Although you should always use new lids I have experimented to see how many uses I could get out of a single lid. My results show you can get about 4-5 uses out of a single lid seal as long is the lid is not deformed from opening. If the lid is bent or damaged in even the slightest way discard it. I typically boil the used lids for about 5 min on a hard boil submerged in water, this reforms the rubber seal. then reduce the heat to barely a simmer before using the lids on the jars. I have been experimenting with this for 2 canning seasons now and out of probobly 30 jars I used the pre used lids, I've only had 2 that didn't seal and turned out it was because lids were bent at the edge ever so slightly where i had previously pried them open. I wanted to know this in case it becomes hard to get new lids in the future. Still don't recommend but good to know.
I buy new lids each year, but I'm also mindful of what might happen if there should be a shortage. During the Covid panic, our city did run out of canning jars, so it could happen. I save the used lids that are still in excellent shape, and just keep them in a ziplock bag in a drawer. If the worst should happen, I could fall back on these, and I'm sure some of them would work. I always test the seals for all my canning before I put it away in the cellar, and it does happen that some don't seal, even with new lids. Could be a little speck of juice on the edge of the jar; once I found a jar with a slight unevenness along the edge, and that prevented it from sealing.
I hope someone can help me. I have a question. Am I placing the peaches in the syrup before they go in the jar? Then, after they go in the jar I use that same syrup to pour into the jar to give it enough liquid?
Yes, peaches in the jars first then add the same syrup (everything should be hot…peaches, syrup and jars), close the lids and seal in the water canner.
Thank you so much for the video. It so easy i will try it today. I thanks god there is no slow cooker or somthing like that But one question how long i can store it and is it necessary to store it in the fridge?
I don't understand what that last step of submerging the canned peaches in a boiling pot of water does, can someone explain? What would happen if I don't do that step?
Just heats the product up hot enough to kill botulism a deadly bacteria. Skipping a step could kill you. It’s one thing to do the up side down way with jelly... fruit juice and sugar but I would be careful with peaches😀
Thank you so much for this video!! I’ve never canned anything before and I’ve never had a family member do so either, when canning is finished do I store these at room temp?
I’m happy you liked it! If you can’t find the jars anywhere, you can get them through Amazon. Here is a link if you’d like to browse for some. amzn.to/2Dukxul
One of the best tutorials on utube, in my opinion, but where is the recipe for this video? I looked on your website, but it's not there? I tried putting it into the search bar, but nothing comes up, and it says, not found? I went ahead and wrote it down...haha. Would have like to save it tho...
I made a ginger bug and turned mine into healthy peach soda. Or you can just drink it like that (dilute it with water if it’s too strong). Here is how you make a ginger bug if you want to make your own healthy sodas: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-eUi2U-83GAs.html
It shouldn’t explode if it’s too tight, it just won’t release air bubbles. Finger tight, enough that it’s barely snug but not suffocating and you should be fine! 😀
Ball and the US government for home food preservation doesn't recommend heating jars in the oven, only simmering water or kept warm in a hot moist dishwasher. The lids have not needed heating for the past 30 years. The compound on the lids does not require pre softening as the old rubber seals.
Thanks for saying that about the lids. Why do people persist in putting the lids and rings in hot water when the MANUFACTURER has said, you Don't have to anymore.
Wow....just came across this channel !!! You've made something that looks so complicated, soooooo easy. Thank you !!! P.S. I made sure I subscribed, too.😊
Hah. I over tightened one lid and it buckled while in the hot water bath. The other 7 were fine. But that's a good one to remember. Great video. Thanks for the clear info. I noticed you put the lids on directly out of the hot water after sterilizing. I have always dried mine before attaching them. I will try this method next time.
Trying this recipe now... have a few questions though.... are you boiling the cold syrup with peaches in the pot? Then that’s the juice to top up the jars? Video isn’t clear on that. Your hot syrup looks orange did you add something other then just sugar and water?
Yes, let the peaches come to a boil in the same syrup you will pack them in. For more instructions feel free to read my blog post about the video. Here is the link, all the best! icookandpaint.com/2015/09/30/home-canning-peaches/
Thanks for this video. I just found it. My grandmother's used to do a lot of canning and I would help when I was in Indiana or Texas with them. I had always found it ineresting and fun. That was about 50 years ago unfortunately so I have forgotten all that I learned. Thanks for this as you giave me a stark reminder on what to do to can peaches. My dad's mom used to take the canned peaches and make a peach pie with them that was out of tis word.
That’s so great! I am really happy you found this, I love many of the things your grandma did in the kitchen back then, hence the reason I made this . Thank you for the good feedback :)
@@ICookAndPaint My favorite thing my grandmother in Indiana taught me to do was make cheese. Of all my cooking hobbies cheese making has to be my favorite.
