Really nice video LOVE HOW QUICK & EFFICIENT it is...short, precise! Perfect. And boy were those peaches pretty. So pretty ..that's one reason I watched your video! TY TY TU
What a great video with clear instructions. I’m canning for the first time today, maybe tomorrow. Why do you use baking soda and vinegar instead of lemon in the water to prevent browning? Cost? I read your blog post, but didn’t see the reason mentioned. I think it’s a fantastic idea and I’m going to go that route as well! Thanks for the video!
Thank you for the nice and clear description. I've canned multiple times but each time the peach seemed shined and the bottom becomes full of liquid. Any reason for that? Thank you! 👍304！Subscribed!
I don't recall the brand. This pack of two should work for either wide mouth or regular mouth jars. (Affiliate link) amzn.to/3miyjUT You can search canning funnel for more options.
25 minutes is sufficient for pints. This is at sea level so make sure you adjust for altitude - see this chart for details: www.freshpreserving.com/blog?cid=adjust-high-altitude-canning
Thanks for the great video. I have 2 questions. One, I noticed that you didn't mention sterilizing your jars. Do you? Do you need to? Two, have you ever canned them without sugar? If so, how do you do this and how did it come out ?
I do make sure the jars are washed, but I don't sanitize them. According to the USU extension center as long as they are processed in a boiling water canner for 10 minutes or more, they don't need to be sanitized. I have not tried canning without sugar. See the links below for more info: extension.usu.edu/news_sections/home_family_and_food/canning-safety extension.usu.edu/preserve-the-harvest/dev/reduced-sugar-preservation-1
hey i'm a guy and really like to can. got two 23 quart pressure canners. also water bath canners. I never ever knew about that trick with the lids not sticking. duh...it seems so simple all this time i don't know why i never heard about it or figured it out. yep, i hate those lids sticking to each other but i always put them in the boiling water facing the same way. again, thanks for that simple solution to this irritating problem. i am going to use that method when i can salsa right after christmas.
I started canning on mine before I heard that it wasn’t recommended. I have never had a problem with the burners shutting off or with it not staying at a boil, which are two of the concerns. Keep in mind that all stoves are different and you may not have the same experience as I have had.
@@AdventuresofaDIYMom thanks for replying! I haven’t canned before but I’m trying to figure out how to. I have a glass stove and was worried about breaking it.
@@UOlover13 I would definitely do a little research about your specific stove to see what the recommendations are. I have heard that using a pot with a flat bottom is better than the typical enamel pots for glass stove tops.
Ok.. got peaches..and all I needed to can. They were not freestone...so I went with chunks instead of 1/2s. Now ...I ended up with what I would consider safely done and edible. BUT.. even though I packed my jars..I ended up with like 1/4th of the jar just being liquid. LIke-- everything floated to the top despite me packing and only putting in enough liquid to bring it to the right level. I ran my tool down to make sure there were no bubbles and things were snug...so what happened?
Hot packing removes most of the “air molecules” from the fruit before it goes into the jar and prevents floating. I find over time in the cupboard, with a cold pack, the fruit does go back down.
I tried to canned peaches…I had a hard time removing the peel. I had a hard time cutting them in 1/2 and removing the pit. Any idea what possibly was the problem? I’m new to canning. TIA
If they were ripe and it was still hard to remove the pit, then it's mostly likely that you have cling stone peaches. There are two basic types of peaches that all varieties fall in. Freestone peaches and cling stone peaches. For ease in canning, you will want to use freestone peaches. I have used cling stone peaches before and it was a pain!
TY! For the substitute for my peaches not turning brown, instead of using pricey fruit fresh!
1tbsp vinegar
1 tbsp salt 😀
You can also buy vit c tablets., crushed, but the vinegar and salt is more easily available..happy canning!
Thanks so much. I didn't want to use a pressure canner and I've got oodles of peach I want to can. Thank you sooo much ❣️❣️❣️
Really nice video
LOVE HOW QUICK & EFFICIENT it is...short, precise! Perfect. And boy were those peaches pretty. So pretty ..that's one reason I watched your video! TY TY TU
Could you do pears the exact same way as peaches?
New guidelines are you no longer need to boil lids per Ball 💕 thanks for the clear instructional video!!
I did it!! I canned peaches today 🤗 thank you 🍑 My husband thinks I'm Suzie Homemaker 😅
Yay! It’s a great feeling isn’t it?
Thank you for making it easy to do. This is my first time doing peaches. I got 50 lbs. and want to put up half. Wish me luck!
Good luck!
Wow!! You don’t need to boil the water and sugar together? I’m new and investigating. Nice!!!
Great video simple and informative. One question please. Once water boils do we reduce heat to simmer or keep it on medium heat.
I keep in on high, sometimes turn it down slightly to medium high. It has to stay boiling the entire time to be safely processed.
So you only add sugar and water?
Can they be stored at room temperature?
Yes
How many peaches does it take per pint? Per quart?
What a great video with clear instructions. I’m canning for the first time today, maybe tomorrow. Why do you use baking soda and vinegar instead of lemon in the water to prevent browning? Cost? I read your blog post, but didn’t see the reason mentioned. I think it’s a fantastic idea and I’m going to go that route as well! Thanks for the video!
You can use lemon juice if you want. I always have salt and vinegar on hand, so that’s why I use it. Good luck canning!!
Thank you for the nice and clear description. I've canned multiple times but each time the peach seemed shined and the bottom becomes full of liquid. Any reason for that? Thank you! 👍304！Subscribed!
How long can peaches last after you seal them and put them up how long
Home canned peaches are best eaten within a year.
@@AdventuresofaDIYMom thank you
Do you have to take the skin off? That’s my favorite part!
Please tell me where you got that funnel or brand? I haven't seen one that wide it's awesome. Thanks for video
I don't recall the brand. This pack of two should work for either wide mouth or regular mouth jars. (Affiliate link) amzn.to/3miyjUT You can search canning funnel for more options.
Thank you for this video is very helpful I just have one question will it be 30 minutes for pint jars as well
25 minutes is sufficient for pints. This is at sea level so make sure you adjust for altitude - see this chart for details: www.freshpreserving.com/blog?cid=adjust-high-altitude-canning
Thanks for the great video. I have 2 questions. One, I noticed that you didn't mention sterilizing your jars. Do you? Do you need to? Two, have you ever canned them without sugar? If so, how do you do this and how did it come out ?
I do make sure the jars are washed, but I don't sanitize them. According to the USU extension center as long as they are processed in a boiling water canner for 10 minutes or more, they don't need to be sanitized. I have not tried canning without sugar. See the links below for more info: extension.usu.edu/news_sections/home_family_and_food/canning-safety
extension.usu.edu/preserve-the-harvest/dev/reduced-sugar-preservation-1
Thanks, great video!
Wondering if the salt and vinegar you add to the cold water to prevent browning alters the taste of the peaches in any way?
I have not noticed any change in flavor
hey i'm a guy and really like to can. got two 23 quart pressure canners. also water bath canners. I never ever knew about that trick with the lids not sticking. duh...it seems so simple all this time i don't know why i never heard about it or figured it out. yep, i hate those lids sticking to each other but i always put them in the boiling water facing the same way. again, thanks for that simple solution to this irritating problem. i am going to use that method when i can salsa right after christmas.
It's a helpful tip, isn't it? I learned it from a neighbor. Good luck with your canning!
How many pounds of peaches per quart jars?
Have you had any issue using that pot on your glass stove top? I know they aren’t recommended on those stoves.
I started canning on mine before I heard that it wasn’t recommended. I have never had a problem with the burners shutting off or with it not staying at a boil, which are two of the concerns. Keep in mind that all stoves are different and you may not have the same experience as I have had.
@@AdventuresofaDIYMom thanks for replying! I haven’t canned before but I’m trying to figure out how to. I have a glass stove and was worried about breaking it.
@@UOlover13 I would definitely do a little research about your specific stove to see what the recommendations are. I have heard that using a pot with a flat bottom is better than the typical enamel pots for glass stove tops.
Get a steam canner! They are a dream and are much better for glass top.
Ok.. got peaches..and all I needed to can. They were not freestone...so I went with chunks instead of 1/2s. Now ...I ended up with what I would consider safely done and edible. BUT.. even though I packed my jars..I ended up with like 1/4th of the jar just being liquid. LIke-- everything floated to the top despite me packing and only putting in enough liquid to bring it to the right level. I ran my tool down to make sure there were no bubbles and things were snug...so what happened?
That happens to me too. I’m not sure why this happens. Maybe the peaches release some of their juices as they are processed.
Hot packing help reduce fruit float. It’s normal though and nothing wrong with it.
Hot packing removes most of the “air molecules” from the fruit before it goes into the jar and prevents floating. I find over time in the cupboard, with a cold pack, the fruit does go back down.
I tried to canned peaches…I had a hard time removing the peel. I had a hard time cutting them in 1/2 and removing the pit. Any idea what possibly was the problem? I’m new to canning. TIA
They were probably a cling stone peach.
If they were ripe and it was still hard to remove the pit, then it's mostly likely that you have cling stone peaches. There are two basic types of peaches that all varieties fall in. Freestone peaches and cling stone peaches. For ease in canning, you will want to use freestone peaches. I have used cling stone peaches before and it was a pain!
Thank you for asking this question. I was today years old when I learned what cling stone and free stone actually meant. Sheesh.
Nooooooooo