I do the same as you. I put the hot peaches into my sterilized jars with new lids and let them sit. They seal within ten or twelve minutes. I still have one pint of peach jam in my pantry from three years ago that is perfectly sealed.
YOU can go ahead and do a water bath but multiple times she clearly states , that this is the way SHE does it. If it works for her, I don't think she will be influences by the comments. I love the fact that it is a small batch of jam.
Just because a jar is hot enough to seal does not mean that the bacteria in the jar is dead. Do you know my jars were sealing in the backseat of my car when I was driving them home from Walmart after purchasing them. It was a hot day. It doesn’t take very much to seal a jar. That has nothing to do with whether the contents inside the jar are bacteria free.
You ask for our opinion, Pretty much anything a good bit above room temperature will create enough vacuum for a jam to seal. I regularly do this with dehydrated apples that are 130-135 degrees out of the dehydrator. They always seal. Since we have a section of the government that tests these things. I like to water bath and today I'm trying a steam canner to bring the total up to a safe temperature to render bacteria safe jam.
Glad to hear your way works good too my friend! I've never done a water bath in my life when it comes to preserves actually and nobody in my family has ever got sick thank God! :) :)
And the shelflife is longer when you boil it in hot water , wash bath. But whatever floats everybody’s boat, if you wanted thwm to last longer then you do the Boiling water in the canister. Remember it’s not just about the Seal the bottle.
The thing about botulism is that it is (thankfully) rare. That’s why so many people can say “we always did it this way and it was fine.” It usually is. The problem is, that when it isn’t, there is no second chance, or lesson learned. Not for you, anyway. It’s deadly. IF, on that very off chance you did get a botulism spore inside your jar, it would grow, because it wasn’t heated to kill it. You would never know, and it wouldn’t smell of taste off at all. That’s why when it DID go wrong in those olden days, entire families died, or entire church congregations would, from a potluck when someone brought their improperly home canned items. It scares me, because of that *roulette* nature of it. If I was just eating it myself, then no problem. I can decide to take the risk. If I am feeding it to my kids or family or friends, I would be horrified at the idea they trustingly ate what I gave them, and died. Even worse if somehow they ate it and I didn’t, and I had to know I gave it to them. It seems saving the 10 minutes of doing the water bath doesn’t really match the potential risk, but those are just my thoughts.
good fresh fruit should have enough of its own natural pectin to make the jam. Pectin is best if you are doing from juice like the bottled juice quick jams. If you sterilize your jars doing the hot food to seal should be good and safe. If you aren't certain that they are sterile put them in the boiling water bath for 10 mins then let cool to seal. Easy peasy
the point of boiling water canning is that the temperature of the water helps to kill any microbes. letting the temperature of the peaches seal the jars does nothing to maintain sterility.
Maybe so my friend, but where I've come from, many upon many people have been preserving Jam's etc like this for years and we've all been just fine. Have a great day :) :)
if peaches are boiling in the jars they're to be stored in, then both are sterile and shelf-stable. there are always bacteria and yeasts present in the air; once a container is closed it should be sterilized by regular canning methods. even a single yeast or bacteria can turn into billions.
JT You are definitely tell him the truth! You’re not being critical you’re pleading 🥺 Because your concern and your care about the safety of her and her family, One thing I found out about this generation, when you try to tell them something they get sensitive and they think 🤔 you are attacking them, but we’re not if we did not care we would not say one word! So thank you for your kindness and your Act of love ❤️
So happy to hear that your first time trying my recipe turned out great as they most usually do for people in general. God Bless you as well my friend!! :) :)
Rise Wine & Dine Please you have to consider bacteria grows in the jars, it’s called Botulism is just not quickness, we people want everything so fast 💨 all the time but we have to consider the safety and health we have to remember , it’s not just you’re eating it ourselves we giving this to the people that we love, If you won’t do it for yourself , do it for other people it’s just not sealing a jar it’s killing the bad bacteria so the good bacteria to do what it needs to do inside the jars, It may be a little hassle to you, but it’s also safe ! I’m pleading and begging you be careful with this Ways of sealing the jars and not boiling them and not getting out the bacteria that’s bad for you.🤔 🤭 🤒 And everyone on here is asking you not to do that we are not picking on you we are concerned about the process in the safety, Just because something didn’t happen to you yet, doesn’t mean down the line something can happen to someone else that is eating the product please 🙇🏾♀️ be careful! If we didn’t care , we would not will say anything!
Brilliant that's exactly how I do my jams and preserves,no pectin added,leave it as its intended to be,pure and simple,will be doing peach tomorrow,did apricots tonight,last week,Damson,yellow plums,Crabapple and nutmeg and crabapple and cinnamon ,no pectin ,thank you for sharing your recipes 😊
Kitana Reist totally!! It’s all about the texture u desire. I sometimes, do this myself if in the mood for less chunky jam as well. Happy you enjoyed my Jam recipe. 👌😊
If you keep these bottles of Jam in colder temperatures and they are sealed properly as shown in this recipe, they can last for six months for sure if not longer. :) :)
Hi Patricia, the written recipe along with the amounts are in the description below every video of mine. You can easily puree the Peaches no problem. We just enjoy them a bit chunky that's all! :) :)
Would have been nice to see the consistency of the finished product......is it thick? Runny? Anyone can make something look pretty in the jars, but I am hesitant to invest my time, money and possibly waste it all trying out a video tutorial that doesn't have enough foresight to show the finished product. Sorry
I do the same as you. I put the hot peaches into my sterilized jars with new lids and let them sit. They seal within ten or twelve minutes. I still have one pint of peach jam in my pantry from three years ago that is perfectly sealed.
Beautiful video! Thanks so much for sharing. I love your recipes girl!
Peach 🍑 season here in Niagara Wine Region...so today's the day!!! YUM ❤
YOU can go ahead and do a water bath but multiple times she clearly states , that this is the way SHE does it. If it works for her, I don't think she will be influences by the comments. I love the fact that it is a small batch of jam.
Just because a jar is hot enough to seal does not mean that the bacteria in the jar is dead. Do you know my jars were sealing in the backseat of my car when I was driving them home from Walmart after purchasing them. It was a hot day. It doesn’t take very much to seal a jar. That has nothing to do with whether the contents inside the jar are bacteria free.
You ask for our opinion, Pretty much anything a good bit above room temperature will create enough vacuum for a jam to seal. I regularly do this with dehydrated apples that are 130-135 degrees out of the dehydrator. They always seal.
Since we have a section of the government that tests these things. I like to water bath and today I'm trying a steam canner to bring the total up to a safe temperature to render bacteria safe jam.
Glad to hear your way works good too my friend!
I've never done a water bath in my life when it comes to preserves actually and nobody in my family
has ever got sick thank God! :) :)
And the shelflife is longer when you boil it in hot water , wash bath. But whatever floats everybody’s boat, if you wanted thwm to last longer then you do the Boiling water in the canister. Remember it’s not just about the Seal the bottle.
The thing about botulism is that it is (thankfully) rare. That’s why so many people can say “we always did it this way and it was fine.” It usually is. The problem is, that when it isn’t, there is no second chance, or lesson learned. Not for you, anyway. It’s deadly.
IF, on that very off chance you did get a botulism spore inside your jar, it would grow, because it wasn’t heated to kill it. You would never know, and it wouldn’t smell of taste off at all.
That’s why when it DID go wrong in those olden days, entire families died, or entire church congregations would, from a potluck when someone brought their improperly home canned items. It scares me, because of that *roulette* nature of it. If I was just eating it myself, then no problem. I can decide to take the risk. If I am feeding it to my kids or family or friends, I would be horrified at the idea they trustingly ate what I gave them, and died. Even worse if somehow they ate it and I didn’t, and I had to know I gave it to them. It seems saving the 10 minutes of doing the water bath doesn’t really match the potential risk, but those are just my thoughts.
I love this! Quick and easy! Thank you.... If I may ask, where is your accent from? It is very nice, but I don’t recognize it at all. Northeast?
good fresh fruit should have enough of its own natural pectin to make the jam. Pectin is best if you are doing from juice like the bottled juice quick jams. If you sterilize your jars doing the hot food to seal should be good and safe. If you aren't certain that they are sterile put them in the boiling water bath for 10 mins then let cool to seal. Easy peasy
the point of boiling water canning is that the temperature of the water helps to kill any microbes. letting the temperature of the peaches seal the jars does nothing to maintain sterility.
Maybe so my friend, but where I've come from, many upon many people have been preserving Jam's etc like this for years and we've all been just fine. Have a great day :) :)
If the peaches are boiling doesn't that mean it's killing microbes just like the boiling water would?
if peaches are boiling in the jars they're to be stored in, then both are sterile and shelf-stable. there are always bacteria and yeasts present in the air; once a container is closed it should be sterilized by regular canning methods. even a single yeast or bacteria can turn into billions.
JT You are definitely tell him the truth! You’re not being critical you’re pleading 🥺 Because your concern and your care about the safety of her and her family, One thing I found out about this generation, when you try to tell them something they get sensitive and they think 🤔 you are attacking them, but we’re not if we did not care we would not say one word! So thank you for your kindness and your Act of love ❤️
It's worked for me for years. So much easier.
I do same way for years, I just never peel off the skin. Thank you for sharing.
You're welcome! :)
The beautiful colour is maintained. Did you add anything to preserve the colour?
This is how I was taught and it has never failed!
Exactly! :)
This is how my grandpa and it works great
Love it. Everything - new sub!
You can also use wax to seal them. boil a small amount of parafix wax and they will seal
Wow I tried your peach recipe it came out good first time thank you for your post and your time and your effort God bless you all lives matter
So happy to hear that your first time trying my recipe turned out great as they most usually do for people in general.
God Bless you as well my friend!! :) :)
I love how easy this recipe is! Thank you
Magdalena Fox, we prepare all of our Homemade Jams like this each and every Fall :) Wouldn't have it any other way :)
Rise Wine & Dine Please you have to consider bacteria grows in the jars, it’s called Botulism is just not quickness, we people want everything so fast 💨 all the time but we have to consider the safety and health we have to remember , it’s not just you’re eating it ourselves we giving this to the people that we love, If you won’t do it for yourself , do it for other people it’s just not sealing a jar it’s killing the bad bacteria so the good bacteria to do what it needs to do inside the jars, It may be a little hassle to you, but it’s also safe ! I’m pleading and begging you be careful with this Ways of sealing the jars and not boiling them and not getting out the bacteria that’s bad for you.🤔 🤭 🤒 And everyone on here is asking you not to do that we are not picking on you we are concerned about the process in the safety, Just because something didn’t happen to you yet, doesn’t mean down the line something can happen to someone else that is eating the product please 🙇🏾♀️ be careful! If we didn’t care , we would not will say anything!
Brilliant that's exactly how I do my jams and preserves,no pectin added,leave it as its intended to be,pure and simple,will be doing peach tomorrow,did apricots tonight,last week,Damson,yellow plums,Crabapple and nutmeg and crabapple and cinnamon ,no pectin ,thank you for sharing your recipes 😊
Lys Taylor No problem! Happy Jam making ;)
Can I get the measurements of everything please I want to try this thank you
Everything’s listed in the description box below ☺️☺️
would it be okay to slightly mash the peaches with a fork/potato masher to get them less chunky?? thanks so much for the video and recipe!:)
Kitana Reist totally!! It’s all about the texture u desire. I sometimes, do this myself if in the mood for less chunky jam as well. Happy you enjoyed my Jam recipe. 👌😊
Rise Wine & Dine thanks so much!! gonna try it out today!!
Great .can you let us know that in how much time home made jam be used like do we know it's expiration time .thankyou
If you keep these bottles of Jam in colder temperatures and they are sealed properly as shown in this recipe, they can last for six months for sure if not longer. :) :)
Do you have any issues with the jam turning brown without adding lemon juice?
We never have my friend! :) :)
Does it thicken up after it sits???
It doesn’t really thicken too much. Just a smidge actually. ☺️☺️
Can't wait to make this jam this weekend!!!
Be sure to take a picture and tag us on our Instagram or Twitter, Toni ;)
What are the amounts? Can we process the peaches? I mean purée the peaches
Hi Patricia, the written recipe along with the amounts are in the description below every video of mine. You can easily puree the Peaches no problem. We just enjoy them a bit chunky that's all! :) :)
I love that idea I'm going to try it on the counter letting them seal
How long til they’re ready to eat
The same day really :)
If u open it the same day, just place the sealed jar in the fridge of course :)
Can you reuse commercial jam jars?
Great question & "in my opinion" I really wouldn't, No!! They probably wouldn't seal as good.
How much sugar to peaches do u use?
The written recipe is in the description box below the video :)
i don't have a way to weigh our peaches, about how many peaches make 4lbs?
I actually took note on this recipe of how many peaches lol
and it's 20 to make 4lbs :D :D
Thank you
You're so welcome my friend!! :) :)
Thats a lot of sugar
Looks very good
Can i use can preaches?
Why in the world would you want to use canned peaches for making jam? You may as well just go out and buy your jam too....
100likes
Why all the sugar .......you might as well eat the sugar and not waste all the effort in cooking the fruit
Not true my friend! Sugar is what preserves this jam along with many others u do see in grocery stores. :D :D
Would have been nice to see the consistency of the finished product......is it thick? Runny? Anyone can make something look pretty in the jars, but I am hesitant to invest my time, money and possibly waste it all trying out a video tutorial that doesn't have enough foresight to show the finished product. Sorry
Sorry to hear this. You're truly missing out on a most delicious jam indeed. :D :D
beautiful recipe, beautiful kitchen... beautiful lady, you would be so much more beautiful without all that makeup on your eyes honey!
What has her make-up got to do with making jam???
Ellen Harris , Ellen you’re right I don’t know what eye make up have to do with making jam either.🤷🏾♀️
I love the jam and your makeup. God bless you and thanks for sharing