What an absolutely beautiful thing to watch. You teaching all these young women, the fellowship, preserving for your families, The whole process. ♥️ God bless you for your teachers heart. This will be a day the young ladies look back on and talk about to their families. I had a young woman in my master gardeners class last week ask me to teach her to make jam/jelly. Your video has inspired me to do a group class. Thank you as always for good family and Godly content. 👩🌾💙🙏
I just want to let y’all know how much I appreciate your content. It is so educational with enough of your personality to make it feel “homie.” Thank you for all the work you do!
I love your videos! They are so helpful in learning. My great aunt Linda Self actually used to be your neighbor! My grandparents live up by you, we visited up there for the first time last week. We will be moving up there in June!
What a beautiful experience! It does my heart good to see these young women learning to make jam in large batches. It’s a joy to go back to the old ways!! I learned about the low sugar Pomona Pectin, which delighted me, as I’m diabetic. This will help when I’m wanting to cut the sugar!! ♥️🙏🏼♥️
I discovered the steam juicer about 15 years ago, and it's a game changer! You get lots of beautiful, clear juice in a short amount of time. Most often I'll freeze the juice in gallon bags until I decide what I want to make from it.
Carolyn you are a wonderful teacher! I followed along ever so closely with genuine interest! I am a newbie in canning, only having the past few years of experience under my belt. You have a natural talent for this. Thank you for sharing this class with us. BTW for what it is worth, you look fabulous! I recall you being quite ill earlier on with this babe, but it appears to me that you are simply glowing! All the best from this momma in eastern Ontario Canada!
There is likely no other human on the planet that I admire (from afar LOL) more than you! Your video's simply show a "snapshot" of daily life but I can mentally fill in around it all with the details of your life and honestly THAT is what is truly amazing and impressive to me!
My husband just had me make and can some candied pepper relish and I canned some brine to make BBQ sauce later. Love canning! Thanks for showing how to use the steam juicer; I’ve wondered how to do that. And I will always use Pomona from now on! Makes a huge difference!
Thank you for opening up your kitchen to share this amazing preservation day with all of us! As usual, Caroline has so much helpful instruction and useful insight to help our preservation projects go smoothly. I would love to see more of your steam juicing projects and how you use them in your kitchen.
Thank you for this video❤ I often use the leftover of the steamjuicer to make vinegar. Only very little extra work, and after a few weeks of fermenting you have good vinegar.
I loved seeing you all work together on this. It really helped explain the logistics of a day like this. Thank you for the time you put into sharing with us.
I am so glad I found this video! For me, it is a checks and balances video. I steam juice a TON of fruit. I can it without sugar and use it as Sugar free juice for my grand children and make jelly or deserts when we need more. I also use Pomona's as my pectin- full sugar jams and jellies just make me cringe!! I recently told a family who moved up near you about your channel. I only have about 7 -8 channels I have confidence in their food safety preservation methods. They are very interested in learning to homestead in Northern Idaho. This is how get things canning in a day. One of your best videos yet!!💔
One of my favorites from my past was Mom's and Grandma's wild plum and cranberry jelly....it was so good. And it was definitely a whole day spent in the kitchen project
this is why the women used to get together at each other's homes during harvest season so they had all the help they needed to put up everything in a timely manner. We need more community these days! Everyone is always out for themselves. Helping each other makes it so much easier and you can get so much more done! Love this video thanks for sharing. Where do you store all of that food if you're putting up more than a month at a time?
I just processed… 56-1/2 pints of Plum syrup (tastes like Christmas). 20- 1/2 pints of Plum Jelly. It took me 2 days, but I only have a 2 burner stove. (If I had a bigger stove, I probably would’ve been able to do all of it in 1 day. Still proud of what I accomplished.) This is only my 2nd time water bath canning! I’m very excited!!! That steam juicer is AMAZING!!!! Saved me SO much work! You are a huge inspiration to me!! Thank you so much for the videos & all the work you do to teach us!!
At first I was not wanting to watch...plum jelly I know how to make that...but I loved this video! I'm a seasoned canner, but I learned something new (pimona's pectin) and I just loved watching family and friends doing it all together ❤
I love the community of this video, I live in Australia and I really haven't ever met anyone else that preserves food (or wants to learn) to share with. When you take the time to de-stem and pit your stone fruit or core apples before putting them in the steam juicer you have the benefit of being able to make fruit butters with the pulp afterward
I need to do that! I have picked over 500 lbs of plums this last week. Then the rain came. Plum jam, plum preserves, plum bread etc! I need more recipes. My freezer is full and my dehydrator is on overload. That steamer is really cool!
Last year I started learning how to can. I started with jams and jellies first and canned so much that I will not need either one for several years. This year I invested in the Pomona‘s pectin. It has a very long shelf life. I was able to get plums that where wild last year and about the size of a cherry. I canned them into the most beautiful jelly. The color is so beautiful and the taste is amazing. Thank you for sharing this video and inspiring so many to try to do it.
I love that you have so many helpers!!! I’m trying waterbath canning by myself for the first time without help super nervous. I have only even done pressure canning.
WOW! What a great way to spend a day, teaching others and getting so much help with a huge preserving job! How many bushels (or weight) of plums went into these 84 jars? How many trays did you fill in the dehydrator? Thanks and keep up the great work of sharing your knowledge!
Same. I used to have a massive kitchen but I moved and have a small galley kitchen now. I have my canner on my fireplace now. Ugh. Love seeing the girls wanting to help and learn! I never had this growing up. This is so special!
My kitchen is teeny tiny and our household is an extended family of 8. I finally figured out a way to do a lot of the prep work on a table in the adjacent dining/living room area. Not ideal but it works okay for small-scale processing.
That was amazing! Thank you for sharing. I will never be canning on that scale but do enjoy doing my small batch versions. I took your canning class and it was very helpful in getting me started.
What fun!! I'm canning along side of you! I am finishing grapes in the steam juicer! And 😋 I'm also doing beans. Blacks and pintos, some just as beans some a chili/turkey style beans! I was given 8 lbs turkey so into a jar it goes!
For those making smaller quantities without a juicer, I was taught to cook down the plums or damson, allow to cool and then fish the stones out using bare hands!
I've inherited my mom's. I remember her using it to make Blueberry Jelly and Rhubarb Jelly when I was a kid. She also used it one to make Dandelion Honey. It also has a metal clip on the hose that allowed her to easily stop and start the flow
Looking great! Good job Ladies! And I thought I had big jam/jelly making days! LOL. Thanks for sharing. Quite like the hutch. Your daughter made me chuckle - gotta have fun too!
For a family the size you have, you would HAVE to have a crew the size I saw in order to make jelly or jam for a year!!! One person couldn't do that without help. It's just me, so I can make enough for me for a year and gifts in a day....albeit much less. However, I like variety to my jams, so I generally take an evening to make two different small batches, often mixing flavors, such as peach-strawberry. Am I the only one to mascerate my fruit with the sugar overnight in the fridge before making jam??? I find it makes it MUCH easier. That way, you only need to add the pectin after you bring the fruit-sugar mixture to a boil.
The more that heat and heat over time is applied to any food, the more the vitamins are broken down. Sometimes elbow grease is the best path to keep food maximally nutritious. For instance, you can blanch sprouts that are grown for vitamins (esp. B and C) to get rid of bacteria, but boiling hot water past 90 seconds will start breaking down vitamins. There's such a thing as sun jam also. Just put in extra sugar, put the jars in the window for direct sunlight, turning occasionally. If the pectin is high enough and the pH low enough, the UV from the sun can gel the jam in 2-3 hours.
I love my steam juicer. My mom had one back in Germany. We would juice black elderberries. This was in the late sixties and seventies. When I came to the US in 94 people didn’t know what I was talking about when I mentioned my steam juicer 🤷🏻♀️
Carolyn thanks to you and Josh for all of the knowledge you share! I am always learning so much from what you’ve shared and have been putting all that knowledge into action! This steam juicer looks like a game changer! Do you have the link for them?
If you skim off the scum/protein deposits on the top of your jelly, the end product will have a cleaner and clearer appearance. I always put it into a bowl and my kids could have jelly and jam samples right away. They thought of it as a treat and it made for lovely professional looking jam and jelly for holiday gifts.
I grow up with making juice from berries in such a steamer, we call it "Saft-Maja" (saft = juice and Maja is a female name). I´m born in the early 60´s and I guess that my mum got hers in the late 50´s. I prefer to make cold brew juice due to keep more of the vitamins from the berries but sometimes I don´t have the time and energy and then I put the steamer on the stove, very convenient! I had a good plum harvest this year again so I made som plum juice and put that in the freezer. I will cook that with spices and make "glögg", a type of mulled wine but with juice instead of wine, a loved tradition in Sweden to have "glögg" during christmas time.
I use my fruit steamer a lot. When I am done juicing I take the pulp with the kernel out and put that tru a pass siefe. So that I separate the leftover pulp and kernel. The pulp will be cooked again ( 1 minute blup blup blup) and then I fill it in the jars. Waterbath 20 minutes f 194. Apples = applejuice + applesauce. Berry's = Berry juice and Berry prut Cherry's = cherry juice and cherry prut. Sometimes is the " prut" not rich on taste like with apples. Cinnamon and a little bit of sugar + pinch of salt makes wonders. We use that ' prut' in yoghurt or I make fruit leather.
My last plums (damsons) were ripe back in early August 🤔. Those the birds didn't devour in July (all that I didn't net or harvest way underripe). But maybe you made the jelly much earlier and the video later. My fave new tool for plums is a special stoner ... SO awesome.
If you fancy plum jam instead of jelly, you can avoid cutting the plums up. Cook them in a little water and the plums break down, skins and all, and the stones float to the top and can be skimmed off quickly and easily. Then cook with your sugar til setting point is reached and jar up.
Yes, you can use a steam juicer for peaches. Any fruit or veggies you want the juice from can be piled into it. I've got lots of apples, grapes & cherries on my property, so that's what I use mine for. I used to do plums, but borers killed my trees. :(
You know how to raise kids! I wish more people would 'get it'. I wonder where you got the juicers. I have a distiller and it looks very similar. I wonder if I use a pot on top with holes in it, if it would work as a juicer.
Love your videos.Just a hint.Please put your glass jar in a plastic container of something that will hold the jar incase the jar breaks.What a mess that makes. It almost never happens butttttt😅I had that once.I do it never without something to put the jar in.
I love my steam juicer but I burned myself several times with the hose type. I bought one with a spigot so I don’t get burned. Have you tried a steam canner? I love mine! Much faster processing.
@@hitchhikerfromanothergalaxy Does that mean I can use less sugar? If so, what is the minimum that I can use? I probably won't make a big batch as shown, that's why I need to know how much can I get away with. Thank you!
I can't use that type of lemon juice since it has preservatives in it. I'm glad you mentioned that you can substitute citric acid instead. I usually use Minute Maid's FROZEN lemon juice instead of the preservative filled bottled kind. That's from concentrate, so does that mean that IT'S acidity levels are ALSO controlled like the bottled kind is? And NO, I DON'T mean Minute Maid Lemonade, I mean lemon JUICE.
Hi Carolyn, this was a wonderful video to watch, l learnt a lot about canning something l would very much like to do and you have put it across perfectly. I have a question please? I noticed after you brought the plum juice up to boil you did not test it for setting before putting in in the glass jars and canning, is this from experience or does the water bath canning set the jam? Many thanks in advance 🇬🇧🇬🇧🇬🇧
This is a great video! So informative! Can I ask what brand your stove is...I love the number of burners, double ovens and griddle....I am looking for one with this capacity. Thanks in advance!
The rings are not needed on stored jars. They can be removed easily after jars are cooled. When you remove them, it is easier to see if a seal is broken. If you store with the bands on, it's much harder to see if a jar has lost a seal. As long as the jelly was properly canned, it will be shelf stable.
You said you only want 1/4 inch headspace for jams and jellies. I thought your amount of headspace was determined by the size of the jar and not the contents, so what can you tell me is the purpose of headspace?
What an absolutely beautiful thing to watch. You teaching all these young women, the fellowship, preserving for your families, The whole process. ♥️ God bless you for your teachers heart. This will be a day the young ladies look back on and talk about to their families. I had a young woman in my master gardeners class last week ask me to teach her to make jam/jelly. Your video has inspired me to do a group class. Thank you as always for good family and Godly content. 👩🌾💙🙏
Thank you so much!
I just want to let y’all know how much I appreciate your content. It is so educational with enough of your personality to make it feel “homie.” Thank you for all the work you do!
Thank you so much!
Looking through the plum filled jars in the sunlite window is beautiful.
I love your videos! They are so helpful in learning. My great aunt Linda Self actually used to be your neighbor! My grandparents live up by you, we visited up there for the first time last week. We will be moving up there in June!
What a great to teaching the young. Looks delicious. Thanks for sharing your very busy day.
What a beautiful experience! It does my heart good to see these young women learning to make jam in large batches. It’s a joy to go back to the old ways!! I learned about the low sugar Pomona Pectin, which delighted me, as I’m diabetic. This will help when I’m wanting to cut the sugar!! ♥️🙏🏼♥️
I discovered the steam juicer about 15 years ago, and it's a game changer! You get lots of beautiful, clear juice in a short amount of time.
Most often I'll freeze the juice in gallon bags until I decide what I want to make from it.
Carolyn you are a wonderful teacher! I followed along ever so closely with genuine interest! I am a newbie in canning, only having the past few years of experience under my belt. You have a natural talent for this. Thank you for sharing this class with us. BTW for what it is worth, you look fabulous! I recall you being quite ill earlier on with this babe, but it appears to me that you are simply glowing! All the best from this momma in eastern Ontario Canada!
Looks like you had some fantastic helpers.
There is likely no other human on the planet that I admire (from afar LOL) more than you! Your video's simply show a "snapshot" of daily life but I can mentally fill in around it all with the details of your life and honestly THAT is what is truly amazing and impressive to me!
Carolyn, thank you so much.
WOW it looks amazing. Loved seeing all that help. That was wonderful to see.
My husband just had me make and can some candied pepper relish and I canned some brine to make BBQ sauce later. Love canning! Thanks for showing how to use the steam juicer; I’ve wondered how to do that.
And I will always use Pomona from now on! Makes a huge difference!
I loved watching this! Makes me want to grow a plum tree 😁
Thank you for opening up your kitchen to share this amazing preservation day with all of us! As usual, Caroline has so much helpful instruction and useful insight to help our preservation projects go smoothly. I would love to see more of your steam juicing projects and how you use them in your kitchen.
Glad you enjoyed it!
I loved this style of video! Thank you!
Thank you for this video❤ I often use the leftover of the steamjuicer to make vinegar. Only very little extra work, and after a few weeks of fermenting you have good vinegar.
Thank you for the video !! I think I'll watch it again 😊
I loved seeing you all work together on this. It really helped explain the logistics of a day like this. Thank you for the time you put into sharing with us.
Glad you enjoyed it!
All I can say is WOW!
I am so glad I found this video! For me, it is a checks and balances video. I steam juice a TON of fruit. I can it without sugar and use it as Sugar free juice for my grand children and make jelly or deserts when we need more. I also use Pomona's as my pectin- full sugar jams and jellies just make me cringe!!
I recently told a family who moved up near you about your channel. I only have about 7 -8 channels I have confidence in their food safety preservation methods. They are very interested in learning to homestead in Northern Idaho.
This is how get things canning in a day. One of your best videos yet!!💔
So impressed! Including your family and friends!
Thank you so much!
One of my favorites from my past was Mom's and Grandma's wild plum and cranberry jelly....it was so good. And it was definitely a whole day spent in the kitchen project
Oh that sounds wonderful! I wonder if there is a recipe somewhere. I make plum blackberry jam and love it!
this is why the women used to get together at each other's homes during harvest season so they had all the help they needed to put up everything in a timely manner. We need more community these days! Everyone is always out for themselves. Helping each other makes it so much easier and you can get so much more done! Love this video thanks for sharing. Where do you store all of that food if you're putting up more than a month at a time?
Love seeing the teamwork and process. Thank you!
I just processed…
56-1/2 pints of Plum syrup (tastes like Christmas).
20- 1/2 pints of Plum Jelly.
It took me 2 days, but I only have a 2 burner stove. (If I had a bigger stove, I probably would’ve been able to do all of it in 1 day. Still proud of what I accomplished.)
This is only my 2nd time water bath canning! I’m very excited!!!
That steam juicer is AMAZING!!!!
Saved me SO much work!
You are a huge inspiration to me!! Thank you so much for the videos & all the work you do to teach us!!
That's great!
Great video!
I love love love my steam juicer! Makes things go so much faster.
Yes! They are the best.
At first I was not wanting to watch...plum jelly I know how to make that...but I loved this video! I'm a seasoned canner, but I learned something new (pimona's pectin) and I just loved watching family and friends doing it all together ❤
I love Pomona's Pectin. Works perfectly!
Love this, my wife and I team up on big canning days, lots of work but so worth it.
I love the community of this video, I live in Australia and I really haven't ever met anyone else that preserves food (or wants to learn) to share with. When you take the time to de-stem and pit your stone fruit or core apples before putting them in the steam juicer you have the benefit of being able to make fruit butters with the pulp afterward
Hi Nerainer- I live in Australia too. I am a lone canner also. Just wanted to say hi 😊
Another lone Aussie canner here too 🙋🏼♀️
add a third Aussie :)
@@emmaleman1100 Hi Lovely to meet you
@@allybritten1431 well let's start a canning friendship, my email is above feel free to chat anytime.
Thank you for sharing your time and experience , I hope you all had a fun learning day together, take care, God bless
I need to do that! I have picked over 500 lbs of plums this last week. Then the rain came. Plum jam, plum preserves, plum bread etc! I need more recipes. My freezer is full and my dehydrator is on overload. That steamer is really cool!
Many hands make light work! what a great team!
This is one of my very favorite videos you’ve done! Love seeing real life 😊
Yay! Thank you!
I planted three plum trees this past spring. All three trees are doing well, and I can’t wait till they start fruiting for me. Love plum jelly!
Planted apples myself. Have three cherry plumb trees already established.
Have fun
Last year I started learning how to can. I started with jams and jellies first and canned so much that I will not need either one for several years. This year I invested in the Pomona‘s pectin. It has a very long shelf life. I was able to get plums that where wild last year and about the size of a cherry. I canned them into the most beautiful jelly. The color is so beautiful and the taste is amazing. Thank you for sharing this video and inspiring so many to try to do it.
I love that you have so many helpers!!! I’m trying waterbath canning by myself for the first time without help super nervous. I have only even done pressure canning.
You can do it!
Gracias por compartir, gran dia de trabajo,
WOW! What a great way to spend a day, teaching others and getting so much help with a huge preserving job! How many bushels (or weight) of plums went into these 84 jars? How many trays did you fill in the dehydrator? Thanks and keep up the great work of sharing your knowledge!
Thank you for sharing. That was great to watch
Holy cow!!! That looks amazing
My kitchen is way too small for anything like this...🙄 But it looks like a great time with all the helpers 🤗❤️
Same. I used to have a massive kitchen but I moved and have a small galley kitchen now. I have my canner on my fireplace now. Ugh. Love seeing the girls wanting to help and learn! I never had this growing up. This is so special!
My kitchen is teeny tiny and our household is an extended family of 8. I finally figured out a way to do a lot of the prep work on a table in the adjacent dining/living room area. Not ideal but it works okay for small-scale processing.
That was amazing! Thank you for sharing. I will never be canning on that scale but do enjoy doing my small batch versions. I took your canning class and it was very helpful in getting me started.
Impressive!
Loved this video and seeing your family and friends work together!
What fun!! I'm canning along side of you! I am finishing grapes in the steam juicer! And 😋 I'm also doing beans. Blacks and pintos, some just as beans some a chili/turkey style beans! I was given 8 lbs turkey so into a jar it goes!
For those making smaller quantities without a juicer, I was taught to cook down the plums or damson, allow to cool and then fish the stones out using bare hands!
This is absolutely amazing! Thank you for sharing this!
Love this video
I've inherited my mom's. I remember her using it to make Blueberry Jelly and Rhubarb Jelly when I was a kid. She also used it one to make Dandelion Honey. It also has a metal clip on the hose that allowed her to easily stop and start the flow
Looking great! Good job Ladies! And I thought I had big jam/jelly making days! LOL. Thanks for sharing. Quite like the hutch. Your daughter made me chuckle - gotta have fun too!
Wowsers!!
Love this so much! I’m going to go search for those juicers now!!
Look at that baby bump 🥰
Thank you for showing the mess that comes along with this. People make it look so easy & pristine & it’s not.
Jam and jelly’s are the messiest but yummiest thing to can ! Lol
For a family the size you have, you would HAVE to have a crew the size I saw in order to make jelly or jam for a year!!! One person couldn't do that without help.
It's just me, so I can make enough for me for a year and gifts in a day....albeit much less. However, I like variety to my jams, so I generally take an evening to make two different small batches, often mixing flavors, such as peach-strawberry.
Am I the only one to mascerate my fruit with the sugar overnight in the fridge before making jam??? I find it makes it MUCH easier. That way, you only need to add the pectin after you bring the fruit-sugar mixture to a boil.
i have one of this when my children were little, 40+ years ago. i make jam and jelly in a smaller batches since we are older, i make plenty for gifts!
The more that heat and heat over time is applied to any food, the more the vitamins are broken down. Sometimes elbow grease is the best path to keep food maximally nutritious. For instance, you can blanch sprouts that are grown for vitamins (esp. B and C) to get rid of bacteria, but boiling hot water past 90 seconds will start breaking down vitamins.
There's such a thing as sun jam also. Just put in extra sugar, put the jars in the window for direct sunlight, turning occasionally. If the pectin is high enough and the pH low enough, the UV from the sun can gel the jam in 2-3 hours.
Love plum jelly!
Have you ever tried Satsuma plums? They are fabulous!! Makes great jelly.
You got me beat by a mile! I canned 22 pints of plum jam earlier this week. Next year, depending on the harvest, I hope to try jelly with your method!
You can do it!
I love my steam juicer. My mom had one back in Germany. We would juice black elderberries. This was in the late sixties and seventies. When I came to the US in 94 people didn’t know what I was talking about when I mentioned my steam juicer 🤷🏻♀️
Liebe Grusse aus Germany
@@anniepette9795 Dankeschön. Liebe Grüße aus Alaska
Hi, I'm in alaska too, mat su valley.
@@sararussell6182 I’m in the valley, too. Small world 😆
💚 Wow! 💚
Carolyn thanks to you and Josh for all of the knowledge you share! I am always learning so much from what you’ve shared and have been putting all that knowledge into action! This steam juicer looks like a game changer! Do you have the link for them?
If you visit this link, and scroll down to supplies, you will find the link there: homesteadingfamily.com/plum-jelly-recipe/
Your jars look like jewels! So pretty!!!
Love this video! 🥰
If you skim off the scum/protein deposits on the top of your jelly, the end product will have a cleaner and clearer appearance. I always put it into a bowl and my kids could have jelly and jam samples right away. They thought of it as a treat and it made for lovely professional looking jam and jelly for holiday gifts.
Would love to see a plum jam making video
We have the recipe with the directions here: homesteadingfamily.com/plum-jelly-recipe/
I grow up with making juice from berries in such a steamer, we call it "Saft-Maja" (saft = juice and Maja is a female name). I´m born in the early 60´s and I guess that my mum got hers in the late 50´s. I prefer to make cold brew juice due to keep more of the vitamins from the berries but sometimes I don´t have the time and energy and then I put the steamer on the stove, very convenient!
I had a good plum harvest this year again so I made som plum juice and put that in the freezer. I will cook that with spices and make "glögg", a type of mulled wine but with juice instead of wine, a loved tradition in Sweden to have "glögg" during christmas time.
I use my fruit steamer a lot. When I am done juicing I take the pulp with the kernel out and put that tru a pass siefe. So that I separate the leftover pulp and kernel. The pulp will be cooked again ( 1 minute blup blup blup) and then I fill it in the jars. Waterbath 20 minutes f 194. Apples = applejuice + applesauce.
Berry's = Berry juice and Berry prut
Cherry's = cherry juice and cherry prut.
Sometimes is the " prut" not rich on taste like with apples. Cinnamon and a little bit of sugar + pinch of salt makes wonders.
We use that ' prut' in yoghurt or I make fruit leather.
My last plums (damsons) were ripe back in early August 🤔. Those the birds didn't devour in July (all that I didn't net or harvest way underripe). But maybe you made the jelly much earlier and the video later. My fave new tool for plums is a special stoner ... SO awesome.
What kind of special stoner?
I really wish that your courses were in uk. I’m very keen to learn
If you fancy plum jam instead of jelly, you can avoid cutting the plums up. Cook them in a little water and the plums break down, skins and all, and the stones float to the top and can be skimmed off quickly and easily. Then cook with your sugar til setting point is reached and jar up.
Thank you! That’s a tip I’ll remember for next year! 😉
Wow
I love canning jelly. Can you use the fruit steamer for peaches also? Thank you for taking us along on this journey with you and everyone else.
Yes, you can use a steam juicer for peaches. Any fruit or veggies you want the juice from can be piled into it. I've got lots of apples, grapes & cherries on my property, so that's what I use mine for. I used to do plums, but borers killed my trees. :(
I'm surprised you don't have one of those large rectangle Amish canners. Perfect for a job this big.
You know how to raise kids! I wish more people would 'get it'.
I wonder where you got the juicers. I have a distiller and it looks very similar. I wonder if I use a pot on top with holes in it, if it would work as a juicer.
There is a link in this article for the steam juicer: homesteadingfamily.com/plum-jelly-recipe/
Love your videos.Just a hint.Please put your glass jar in a plastic container of something that will hold the jar incase the jar breaks.What a mess that makes.
It almost never happens butttttt😅I had that once.I do it never without something to put the jar in.
I use Pomona's too. Love to use less sugar. You just don't need it! I just made plum jam. 24 8oz jars. Yum.
Calcium type of pectin allows you to can jams with lower sugar
I love my steam juicer but I burned myself several times with the hose type. I bought one with a spigot so I don’t get burned.
Have you tried a steam canner? I love mine! Much faster processing.
Loved msg the baby bump! When are you due?
WOW, awesome info and presentation. Wondering if I wanted to cut down on the sugar, what are my choices?
The Pomona's Pectin considerably reduces the amount of sugar needed.
@@hitchhikerfromanothergalaxy Does that mean I can use less sugar? If so, what is the minimum that I can use? I probably won't make a big batch as shown, that's why I need to know how much can I get away with. Thank you!
I can't use that type of lemon juice since it has preservatives in it. I'm glad you mentioned that you can substitute citric acid instead. I usually use Minute Maid's FROZEN lemon juice instead of the preservative filled bottled kind. That's from concentrate, so does that mean that IT'S acidity levels are ALSO controlled like the bottled kind is? And NO, I DON'T mean Minute Maid Lemonade, I mean lemon JUICE.
Hi Carolyn, this was a wonderful video to watch, l learnt a lot about canning something l would very much like to do and you have put it across perfectly.
I have a question please? I noticed after you brought the plum juice up to boil you did not test it for setting before putting in in the glass jars and canning, is this from experience or does the water bath canning set the jam? Many thanks in advance 🇬🇧🇬🇧🇬🇧
Love this! But you know, you don't have to press down on the lid when you put it on. It will seal if everything was done correctly.
Name change for TH-cam. Still Rachel in person. 😁
That was a great video. That seems better than doing a batch at a time.
With the reduced sugar how ripe were the plums?
Which steam juicer do you have? The one I have the metal part of the tube keeps coming out of the juice pan.
Wow! How do you do a big canning day for pressure canners?!
Is there a way to make sugar free plum jelly or plum jam?
This is a great video! So informative! Can I ask what brand your stove is...I love the number of burners, double ovens and griddle....I am looking for one with this capacity. Thanks in advance!
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Great video! Do you also make your own peanut butter for those pb&j's?
I love this video!! Since you’re processing the jars, do you not need to worry about boiling your flats? Thanks!! 😊
after everything done . do I remove the rings ... and I like to place in the refrigerator to store.
The rings are not needed on stored jars. They can be removed easily after jars are cooled. When you remove them, it is easier to see if a seal is broken. If you store with the bands on, it's much harder to see if a jar has lost a seal. As long as the jelly was properly canned, it will be shelf stable.
With so many plums, are you also making prunes? Are there any special considerations with making those?
You said you only want 1/4 inch headspace for jams and jellies. I thought your amount of headspace was determined by the size of the jar and not the contents, so what can you tell me is the purpose of headspace?