Quick, simple and to the point! No drawn out dialog and no obnoxious or monotonous music! Well done! About to can 20 lbs of fresh peaches tomorrow! Have you ever heard of "peach plate recipe"? It used the peach peelings and 1 pit per jar. I just learned of it! When prepared in a pie, they say most people can't tell that it's peelings and not peaches! What a way to save on waste!
The sugar water (a light syrup is enough) causes the liquid at the bottom. Peaches “float”. This was the best video I’ve seen on canning peaches except lack of ingredient measures. I’ve never put lemon juice in mine, they’ve been good, but will try it next batch.
The basic measurements normally followed, 1 tablespoon bottles lemon juice per quart. Simple syrup 1 to 1 parts water and sugar. Water bath quarts for 10 minutes. A lot of people can the old way and water bath for 5 minutes. They say the peaches taste better and not quite as soft, though not recommended in today's canning books.
Syrup, 1 part water, boiling and 1 part sugar, stir well and bring back to a boil and then remove from heat. Water bath 10 minutes, or according to the directions in your favorite canning book.
The peaches will float. Sometimes after a while they will sink down. Any peaches left above the water may darken, or may not. Even if they do they still taste the same as the brighter colored peaches. The tablespoon of bottled lemon juice per quart helps to keep them bright as well as adds required acidity for safe canning.
Yeah if you want unknown chemicals or preservatives and unhealthy additives lol. Personally jarring fruit and vegetables are the only way you know what you're eating 😅
Quick, simple and to the point! No drawn out dialog and no obnoxious or monotonous music! Well done! About to can 20 lbs of fresh peaches tomorrow! Have you ever heard of "peach plate recipe"? It used the peach peelings and 1 pit per jar. I just learned of it! When prepared in a pie, they say most people can't tell that it's peelings and not peaches! What a way to save on waste!
His video takes me back. I used to can with my mom. Loved PEACH SEASON! We used to just pit them & can halves instead of slices.
The sugar water (a light syrup is enough) causes the liquid at the bottom. Peaches “float”. This was the best video I’ve seen on canning peaches except lack of ingredient measures. I’ve never put lemon juice in mine, they’ve been good, but will try it next batch.
The basic measurements normally followed, 1 tablespoon bottles lemon juice per quart. Simple syrup 1 to 1 parts water and sugar. Water bath quarts for 10 minutes. A lot of people can the old way and water bath for 5 minutes. They say the peaches taste better and not quite as soft, though not recommended in today's canning books.
My favorite! We actually freeze peaches and eat them with milk. It is amazing!!!
I usually freeze some too, but canned saves a lot of freezer space and no thawing. JS
Very interesting video nice
You go girl! Canning is awesome!
Thank you! This is starting to make sense now
Instead of lemon, I use orange juice. The orange makes the peaches peachier I think.
Great job I'll try it this way, it seems easy.
This fruit is one of my favorite 😋🥰
Be nice to see the recipe for the syrup and the length of time for the bathing
Syrup, 1 part water, boiling and 1 part sugar, stir well and bring back to a boil and then remove from heat. Water bath 10 minutes, or according to the directions in your favorite canning book.
How get pits out to have peaches look so good?
Was that sugar you put in that water? Do you have to put that in there?
yes
Yes
How long to keep in boiling water on the last step?
🍑
That was an unusually satisfying video.
I was just telling my husband that i could eat some canned peaches. I guess this will have to do. Lol
❤❤ i just wish you could get enough in so they don't float and only half a jar is there.
Last year I packed them in I just don’t have as many this year
Cut the peach slices bigger so that they don't become mushy.
May I ask what did you put in the empty cans before adding the peaches?
lemon juice / citric acid. it works as a preservative
A peach pit. You add your “syrup” last after packing in the peaches. Simple. VERY good!
I was wondering why you left liquid on the bottom
The peaches will float. Sometimes after a while they will sink down. Any peaches left above the water may darken, or may not. Even if they do they still taste the same as the brighter colored peaches. The tablespoon of bottled lemon juice per quart helps to keep them bright as well as adds required acidity for safe canning.
Water with sugar
Don’t they sell those already canned or jarred? 😂
Yeah if you want unknown chemicals or preservatives and unhealthy additives lol. Personally jarring fruit and vegetables are the only way you know what you're eating 😅
Do you know how much a small can of organic peaches cost in the stores? It’s crazy!