Come along and make peach jam and learn how to can it properly. Peach Jam recipe out of the Ball blue book. 4 Cups (1 quart )diced peaches 1 box powdered pectin 7 1/2 cups sugar 1/4 cup bottled lemon juice
You don't have to discard them... just put them in the fridge if they don't seal correctly! NEVER throw out perfectly good jam just because the lid didn't seal!
You are doing well with your project. If you are making a larger batch you can keep your jars in a hot oven after boiling completed. A sheet pan will foil is completely fine for holding waiting jars for the next batch completions. I try to knock out a half dozen batchs per event.
The foam is perfectly edible, and not dangerous - as long as everything was cleaned before you used it. If a recipe doesn't make much foam, I'll just stir the jam/jelly as I'm spooning into the jars so it's more evenly distributed between the jars, as it can look funny it there's a lot in one jar. If a recipe does make a larger amount of foam, I'll skim as much off as I can, and put in a container and into the fridge and use it myself.
Yes the foam is edible. I just don't like the texture of it when you eat it and I personally don't like the look of it in my jars. Leaving the foam in won't hurt anything, it's just my personal preference. 😁
After they seal,you can wash the jars and rinse in soapy water, rinse and let air dry. This guarantees that there is no film on your jars to attract insects. The band's should be dried thoroughly to keep from rusting.
Yes, the bands should always be taken off and washed and dried to prevent rust. I have never washed my jars in water after they seal. I always rine the rag out after wiping 2 jars to make sure I'm not cleaning it with a dirty rag. Thanks for the tip.
My grannies one cup recipe One stick butter One cup flour One cup sugar One cup milk One cup fruit { I use about a cup and a half with the juice } Melt the stick of butter in the bottom of a 5x9 baking dish, mix in a bowl the sugar and self rising flour and milk. I use whole milk but I'm sure the lower fat would work as well. Pour this mixture on top of the butter. Do NOT stir. Then spoon the fruit on top of the flour mixture. Again do NOT stir. As it bakes it will form the crust. Bake in a PRE heated 350 degree over for 35-40 minutes or until top is golden brown. I sprinkle just a bit of powdered sugar on for garnish once out of the oven but this is optional. I've used this recipe with peaches, blackberries and strawberries. Enjoy !
You are the only one that has explained the headspace tool to me. Thank you! Is there a reason you only use that blue pan for your peaches to boil in?(I forget the name of that type of pan)
The teal pan is a Dutch oven. It is not necessary to have a pan just for canning jams . You can use any pot you have available. But I make a lot of jams each year and keep that pot separate because I don't want any lingering residue to be mixed into my jam. Even if I scrub the pot squeaky clean, it still freaks me out. 😆
Just made this following your recipe, and tutorial. Can't believe how much sugar is used (I've never made jam before at all). But it is very very tasty 😋
Awesome video, precise and to the point..any advice on making this sugar free? And I'm curious on storage because we live in Arizona? Canning in Arizona is new to me,. When we lived on the East coast I had a root cellar. Have you ever made peach butter? Thank you!
If you buy a ball blue book (walmart, rural king, ect) it has all kinds of sugar free recipes. I store my jars downstairs in cabinets. It's dark and stays cool in there. If you have a room that doesn't get a ton of sun and is relatively cool (a/c) that would be fine. I just don't keep them in the garage because it gets so hot and humid in there. I have never made peach butter, sounds delicious. Thanks for your comment.
I have a large water bath canner and I want to know if I lower the rack at the bottom. I didn't see you lift the rack from the bottom when you took your jams out of canner.
You can put them all in the rack and lower it in all at once. I just don't do it because it can splash back up. I just prefer to do it one at a time. But I did have my metal rack in the waterbath canner. Also you could lift the rack out when they are done.
Your jam looks beautiful, and your instructions are very detailed. I do have a little advice for you though. First, you really shouldn't carry your hot jars across the room like that, those tongs can sometimes skip and you'll loose your grip. I know you seem to be working one handed so that you can film with your camera, but you need to have a towel under the jar so that it doesn't slip or drip scalding water on your feet. Something else that concerned me is that you placed your hot bottles onto a cold tile counter. Be careful, the difference in temperature change can make you bottle break. Put a towel on your counter to place your jars onto. Lastly, you explained that if your jars failed to seal that you needed to discard it. That is not true, sometimes your lid fails to seal because a bubble formed in the jam and lifted the lid ever so slightly, or your lid just may not have had good contact for any number of reasons. The jam can be place in the refrigerator and eaten within a week or two, it doesn't have to be discarded. I enjoyed watching you video and look forward to watching others... Blessing for a good harvest and canning season.
I have never had a problem with dropping any of my jars. I always make sure I have a firm grip before I leave my canner. And I have never had a jar break from putting it on my tile or my granite. Yes, you can put the jam in the fridge and eat it. But for safety reasons, I do not keep any jars that didn't seal, especially if it's sat all night on my counter not sealed. And I can usually tell about 1 hour after if they sealed correctly or not. Next time I will be sure to let the viewers know to inspect the jars a couple hours after. If any didn't seal, they can throw it in the fridge. Thanks for your comment.
Unfortunately the sugar does help the pectin set. Some fruits have higher or lower natural pectin. The lower ones need more help to set, hence more sugar. There are low sugar recipes that use a different type of pectin. Your jam may not set fully.
The amo 28:15 unt of time you boil your jars in the canner has nothing to do with whether or not the jam will set and everything g tofo with whether the jars seal or not
I wiped the rims with a 100% cotton towel. I bought mine at rural king but you can find them online at Amazon, Walmart, rural king, sams club and might be able to find them at tractor supply online. You might be able to find them other places too. I used a regular wash cloth for wiping the jars at the end.
I made peach jam and they sealed properly. However, when I opened a jar the vacuum seal release sound was soft. I expected a loud-obvious release sound. Does it matter how loud the sound is when you open the mason jar?
Not all of my jars make a loud pop when they are opened. I always test the lid out and tug on it really hard before I open it. It should be fine as long as it was sealed. I noticed my off brand lids do not make a huge pop when they are opened but my ball lids do.
Sorry for the dumb question but why is the seal so important ? If I plan to eat my jam within 6 months and keep in the fridge so I have to use a canning method at all ? Just curious thanks
Laura- it's not a dumb question. You could make a version of this that is a freezer jam. But this version is shelf stable (keep it out at room temperature and will be safe to eat) for 18 months. I dont have enough room in my fridge/freezer for all the jam I make. The seal is essential to keep it shelf stable and safe to eat. It will stay good a long time if the seal is set. Otherwise botulism is a real threat to spoiling the food which can be deadly.
You take it off to store, but I put bands back on when I transport it or give as gifts. But I do tell them to take them off once they get home with it. They also need the band once you open it.
My jam is still a bit liquid too. Put one in the fridge and check it after a couple hours. If it hardens in the fridge, it's fine. You can look up reprocessing the jars if you want to on www.freshpreserving.com Did the jars seal?
No, I didn't. You don't have to de-bubble hot liquid filled jams. There are no pockets of air trapped in the hot liquid once I ladle in to the jar . I only de-bubble when I have food (like pickles, jalapenos, ect) that can trap air inside the jar.
I put the amounts into the description. I took the recipe out of the Ball Blue book. Here are the amounts if it won't show up on the description box. 4 cups (1 quart) diced peaches 1 box powdered pectin 7 1/2 cups sugar 1/4 cup bottled lemon juice.
@@tennesseeurbangarden9680 thank you. I'm not seeing anyplace that says description. However I googled ball bule book peach jam recipe 😋 and it came up. Can't wait for. Y peaches to be fully ripe.
Hello, you mentioned that you used bottled lemon juice because using fresh the acidicity is not guaranteed. What acidity does it need to be? I'd like to know since I have pH strips and I can test foe acidity of freshly squeezed lemon juice. Thanks!
Are you sure it isn’t the Blue Balls canning book ? Waaaay too mucho sugar. If you want peach flavored sugar, go to yer grocery store and save yer precious time and loot for all the canning equipment.
