You made a very educational video. Thank you for your patience Your jam is Beautiful If your jars don't seal Don't put them in the refrigerator and use them first. I always put a place mat under the hot jars just in case the counter is cold so they won't break.
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!
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. 😁
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.
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 !
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.
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 😋
I'm new to canning...I thought that once you remove your jars from the pot, they should be placed on a towel to avoid the hot jars cracking from a cold surface?
You can put them on a towel. I have never had a problem with any breaking . You can put the rings back on just to transport . Once you give them, they need to take off the rings.
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.
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.
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. 😆
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
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.
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.
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.
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!
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.
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.
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.
I got more out of this video then the last 10 I watched awesome job
You made a very educational video.
Thank you for your patience
Your jam is Beautiful
If your jars don't seal Don't put them in the refrigerator and use them first. I always put a place mat under the hot jars just in case the counter is cold so they won't break.
I have to say the absolute best video I’ve seen explaining how to make jam correctly in detail. This is very well done thank you for sharing.
Thank you!
Thank you for your straight forward video! I made the jam and it worked perfectly!
I'm glad you liked it and made the jam.
This video was excellent . Thank you for explaining slowly and clearly. Your Awsome
You're very welcome!
Greatest video for making perfect peach🍑jams🥫all the proper canning way by Country Tennessee🐝Gals🦋,lovin’it,Denny😊
Beginner here thank you so much for this video it was very helpful
This is a great recipe. I put mine on a towel to sit overnight.
Hi Tennessee Gal,Great video for learning experience of canning 🐝🥫peaches 🍑 with great teacher,keep more videos coming,lovin’it,Denny😊
I followed your recipe and I am so happy because the peach jam turnes out amazing! Thank you so much for your video!
Thanks for watching and trying the recipe!
Thank you very much
This was extremely helpful, considering I am a beginner
You're very welcome!
You explained the peach jam process so thoroughly and gave such detail that for the first time my jam came out perfect. Thank you so much!!!!
You are so welcome!
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!
U are correct!
yes..100%
You can actually try and warerbath it again to seal. Open, clean jar, wipe rim, put on clean lid and wb
@@mirandabrown4324 You can do either - you can stick in the fridge and use w/in 3 weeks, or recan it as you've described. Absolutely up to you.
I am just starting to caning so I like your video ❤
What a great and informative video. Thank you
Glad you enjoyed it
I made this today, it was amazing. So yummy. Thanks for the video.
Glad you liked it!! It's one of our favorites.
Thank you for this video. I am going to make jam for the first time andcan't wait looking to see how I do.
Very nice, thank you.
Thank you for making this video!!
You're welcome!
Looks so good I want one!!! Thank you.
It's delicious!
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. 😁
Great video I have learned alot thanks
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.
I use wax last year and i came across this channel. Im going to can it your way. My husband doesnt like wax lol!
Thank you , I'm Drooling now 😋
Have you ever used frozen peaches? Should they be thawed first? 29:40
Can you do a beginners video for the pressure canner?
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.
Band creating a 'false seal is not true. You did not turn your jars over and you have all the fruit in the top of the jar.
@@joannmahaffey1068 When do do you turn the jars over and for how long are they left that way? Thanks ☺️
when do you put the rings back on? I want to give mine as gifts.
I love Peaches, would you share a simple peach cobbler recipe with me, Thanks😋
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 !
do you have video of how this jam was thjick when you canned it? How thick was it?
No I don't. But it turned out thick just like jam is supposed to. 🙂
Does the amount of sugar help in jell process? I used 4 cups of sugar instead of 7 1/2.
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.
thank u for helping me
You're welcome!
Question, so when opening and after use just put lid back on and no ring then?
You still use the ring once you open it. You just don't store your jam with the bands on.
@@tennesseeurbangarden9680 Thank you!!!!
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 😋
You can use a low/no sugar pectin, and the sugar amount is about 1/3 or more less. And, just as tasty! I've been switching my recipes over.
I'm new to canning...I thought that once you remove your jars from the pot, they should be placed on a towel to avoid the hot jars cracking from a cold surface?
You can put them on a towel. I have never had a problem with any breaking . You can put the rings back on just to transport . Once you give them, they need to take off the rings.
Have you ever used frozen peaches?
I personally have not, but you should be able to use thawed peaches as long as it equals out to 4 cups.
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.
Hi, what is the cloth you used to wipe the jars with called and where did you buy it? Thanks!
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.
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. 😆
THANK YOU!! 🍑
You're welcome!!
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
Great video, jam looks so pretty and delicious. I want to make jam you made it look so easy. What was the book you used. Thanks for sharing.
It was the Ball Blue Book . It's in the canning section of most stores. Thank you!
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.
@@tennesseeurbangarden9680 ❤️
Thank you.
I always assumed the bands stay on because when people give me their jam the band is on. Do you put the band on later after everything is done?
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.
Newbie canner so I’ve never heard of taking the rings off good to know thanks
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.
Don't forget to put something between the jars and a cool counter - those hot jars coming into contact with a cool surface could shatter.
I have never had a jar shatter from putting it straight on the counter after canning thousands of jars. But thanks for your concern.
It looks like a recipe I would like to try. I can't find the written put recipe 😫 please help . Thank you
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!
Gloria- the USDA recommends that the ph not be below 4.5 acidity.
If you do not have the box pectin and only have the loose pectin you mentioned how many tablespoons of loose pectin makes up a box of the sure jel
6 tablespoons loose pectin = 1 box of pectin
I hope you made peach vinegar with all those peach peels
You can eat that foam on biscuits or toast 😋
What is the name of that canning book you referenced?
Ball Blue Book
How much pectin was that of I'm using a jar of it and not packets? I cannot wait to try this!
The pectin box is 1.75oz (49g)
6 table spoons of the ball bulk pectin equal to one packet.
Help! My jam didn’t gel it’s been over 48 hours and if I tip the jar it still moves like liquid. Any tips?
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?
Did you de-bubble your jars/peaches?
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.
why do you have to discard the jam if it did not seal proper. Can't you put in fridge and eat within a week?
Yes, you certainly can do that. For safety reasons, I do not.
I have to hide my canning pot from my husband. He thinks he use what ever pot he sees to cook in. 😂🤣🤣🤣
😂
I keep skins on.
Some people do keep the skins on, but most take them off because the skins might have bacteria in them, which can cause spoilage faster.
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.
Add 1 top butter to the mixture & NO FOAM.
Yes, you can do that. But I explained in the video that my nephew is allergic to butter , so I don't use it in any of my jams.
saludos
Old video of peach jam
That's a lot of sugar, 2 to 1?, I thought 1 to 1 was normal for jam
It is a lot of sugar. This particular recipe came from the Ball Blue book. They also have low sugar recipes as well.
@@tennesseeurbangarden9680 how about just normal sugar jam
Jag ville på svenska
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.
As stated in the video, this recipe came straight out of the Ball Blue Book. There is also low sugar recipes to make also.
Can’t see camera out of focus
This is to to boring
Sorry you feel that way about learning!