I tried making this before finding your video. I didn’t smash mine in the boiling process and it came out more pink. Also used the pits as well - the ones that didn’t break when I cut up the peaches. I found a wire mesh colander set at Walmart last year that has been amazing. I use a couple layers of cheesecloth that lay in the colander to strain. I’ve had the same package of cheesecloth for a couple years now. I’m sure the muslin suggestion would be more reusable though since I dispose of the cheesecloth after using it. There are also some silicone insulated mits that pampered chef sells (surely they are available somewhere else) that you can handle the jars with. I have held the jar over the pot to ladle things in them with less cleaning. That sugary drip stuff is no joke to get off my counter and stove. Whew!
@@AutumnLeighatHome I’ve messed up stuff so many times, just seems like we just keep learning and sharing. I wish more people posted what not to do. Lol 😂 I haven’t tried our jelly yet, but I think I used too much surejell 🤦♀️ it’s not moving around in the jar much. Lol
@@lmullens75 amen! Lol I am trying to show my mistakes too to encourage people that we are all learning together and maybe help them learn from mine. 😅 I think I actually did the same thing! You live, you learn! Lol thank you for encouraging and sharing! We have got this!
@@AutumnLeighatHome cheesecloth is great to use but becomes expensive as you can only use it once then the integrity is gone. A good muslin cloth can be washed between uses.
My family loves peach ice cream and oatmeal, so I am making peach powder to sprinkle on them. Will also likely use the powder for a wintertime hot peach tea. Mmmm
@AutumnLeighatHome It doesn't look like you got a response, so I thought I might offer my thoughts on peach powder. I just found your channel, so I don't know how much you use a dehydrator. I dehydrate a LOT of things & I'm going to try the peach skins this year. I do a lot of tomato powder for a replacement of tomato paste or a soup thickener, etc. I'm thinking the peach skins would work the same way. I just layout the skins in a single layer. I don't go by time as much as by testing for dryness. The pieces need to "snap", not bend to be dry enough to store. Once dried, I put them in an airtight jar with enough room to give them a shake every so often to "condition" them. As long as they aren't stuck in any size clump or sticking to the jar, it's ok to put in a jar to store after I vacuum seal the lid. I watch Darcy at THE PURPOSEFUL PANTRY a lot & these are her instructions. She also says not to powder (in a ninja, spice grinder or such, all at once. She says that the product keeps better & doesn't clump that way. I plan on trying other peels dried, like carrots, etc to use as a thickener. I'm going back to finish watching your video now, but I hope this helps! God bless you & yours 🙏🙏🙏
@@sandijammes7761 aww thank you so much!! Love the tips! I am definitely exploring new ways of preserving but having fun doing. I’ll have to check out that channel. I know the “three rivers homestead” channel has an “everything counts” challenge they do which is fun to watch to get ideas. Sometimes there are just things that just never crossed my mind. That’s why I love this community. 🩷
No ma’am. I just cut them and then placed them on the dehydrator. If you know of something that helps the peaches not look as brown I will take all the advice I can get! 😊
Really?! I was wondering. I saw some others that have been canning and usually follow the ball canning book not do it. I was wondering if the rules changed. Thank you for letting me know!
@@AutumnLeighatHome Yes, the experts started saying as long as it's water bathed for at least 10 minutes everything gets sterilized in the pot. Saves you a step (lids as well).
@@AutumnLeighatHome Peach pits are fine to use as long as they are not broken or cracked. They will add flavor as well as color to your jelly. There is also a recipe for canning peaches that says to include one peach pit per jar of peaches. It should go without saying of course to not eat the pit itself. lol There is a small amount of cyanide in the pits of peaches and cherries as well as a few other fruits but you'd have to eat a lot of them and chew them up to find any problems with it.
@@jimjordan5630 thank you so much for this info! It is truly appreciated. I definitely took all of the pits out so no worries there! lol I am learning so much from all of you!
I tried making this before finding your video. I didn’t smash mine in the boiling process and it came out more pink. Also used the pits as well - the ones that didn’t break when I cut up the peaches. I found a wire mesh colander set at Walmart last year that has been amazing. I use a couple layers of cheesecloth that lay in the colander to strain. I’ve had the same package of cheesecloth for a couple years now. I’m sure the muslin suggestion would be more reusable though since I dispose of the cheesecloth after using it. There are also some silicone insulated mits that pampered chef sells (surely they are available somewhere else) that you can handle the jars with. I have held the jar over the pot to ladle things in them with less cleaning. That sugary drip stuff is no joke to get off my counter and stove. Whew!
So much good info in this comment! Thank you for sharing! I will have to try that next time and you are right, the jelly drippings are no joke! Lol 😅
@@AutumnLeighatHome I’ve messed up stuff so many times, just seems like we just keep learning and sharing. I wish more people posted what not to do. Lol 😂 I haven’t tried our jelly yet, but I think I used too much surejell 🤦♀️ it’s not moving around in the jar much. Lol
@@lmullens75 amen! Lol I am trying to show my mistakes too to encourage people that we are all learning together and maybe help them learn from mine. 😅 I think I actually did the same thing! You live, you learn! Lol thank you for encouraging and sharing! We have got this!
To strain your fruit, you can go any fabric store and ask for food quality muslin. I use it for straining my yogurt and milk kefir also.
Ooo thank you for that! I’ll have to see if I can find it.
I use a cheesecloth tripple thickness and line the strainer,work's well!😄
Oh ok thank you! It may be nice to have a cheese clothe too if I decide to venture into other things! 😊
@@AutumnLeighatHome cheesecloth is great to use but becomes expensive as you can only use it once then the integrity is gone. A good muslin cloth can be washed between uses.
@@katescaringcorner6765 wow I am learning a lot from you guys! Thank you for taking the time to teach me as well! ❤
My family loves peach ice cream and oatmeal, so I am making peach powder to sprinkle on them. Will also likely use the powder for a wintertime hot peach tea. Mmmm
How do you make peach powder? I think my family would really like that!
@AutumnLeighatHome It doesn't look like you got a response, so I thought I might offer my thoughts on peach powder.
I just found your channel, so I don't know how much you use a dehydrator. I dehydrate a LOT of things & I'm going to try the peach skins this year. I do a lot of tomato powder for a replacement of tomato paste or a soup thickener, etc. I'm thinking the peach skins would work the same way. I just layout the skins in a single layer. I don't go by time as much as by testing for dryness. The pieces need to "snap", not bend to be dry enough to store. Once dried, I put them in an airtight jar with enough room to give them a shake every so often to "condition" them. As long as they aren't stuck in any size clump or sticking to the jar, it's ok to put in a jar to store after I vacuum seal the lid. I watch Darcy at
THE PURPOSEFUL PANTRY a lot & these are her instructions. She also says not to powder (in a ninja, spice grinder or such, all at once. She says that the product keeps better & doesn't clump that way. I plan on trying other peels dried, like carrots, etc to use as a thickener.
I'm going back to finish watching your video now, but I hope this helps!
God bless you & yours 🙏🙏🙏
@@sandijammes7761 aww thank you so much!! Love the tips! I am definitely exploring new ways of preserving but having fun doing. I’ll have to check out that channel. I know the “three rivers homestead” channel has an “everything counts” challenge they do which is fun to watch to get ideas. Sometimes there are just things that just never crossed my mind. That’s why I love this community. 🩷
I do the same thing. TFS.
Thank you! ☺️
How about trying a food mill?
That would be great! Hopefully that will be in the budget in the near future. 😊
If you put a little butter in the jelly it will take the foam
Thank you for the tip! I didn’t know that. Does it affect the canning in any way?
@@AutumnLeighatHomeno just a little teaspoon per pot of jelly. It works
@@AutumnLeighatHomeand also the foam is nothing just foam it’s not toxic just foam you can leave it in the jelly but the butter cuts the foam down.
@debbie845 UA-cam just showed me your response but I wanted to say thank you for your helpful tip and joining! Keep ‘em coming! 😊
Did you treat the peach slices with anything to keep them from browning during the dehydrating stage?
No ma’am. I just cut them and then placed them on the dehydrator. If you know of something that helps the peaches not look as brown I will take all the advice I can get! 😊
@@AutumnLeighatHome if you toss them in a bit of lemon juice, just like apples and pears, it will subside oxidization.
@@katescaringcorner6765 thank you! I’ll have to try that next time! Does it change the taste of the peaches after they are dehydrated?
@@AutumnLeighatHome it does not change the taste because you’re just using enough to coat not to flavor.
@@katescaringcorner6765 thank you for this tip! I can use it for apples too 🍎 😊
Away
Thank you! ☺️
you don't have to sterilize jars anymore.
Really?! I was wondering. I saw some others that have been canning and usually follow the ball canning book not do it. I was wondering if the rules changed. Thank you for letting me know!
@@AutumnLeighatHome Yes, the experts started saying as long as it's water bathed for at least 10 minutes everything gets sterilized in the pot. Saves you a step (lids as well).
@@samanthamctague4538 ooo ok! Thank you for sharing!😊
Should not use the pits but great job ❤️
Oh, ok! Do they break off? Thanks for sharing!
@@AutumnLeighatHome Peach pits are fine to use as long as they are not broken or cracked. They will add flavor as well as color to your jelly. There is also a recipe for canning peaches that says to include one peach pit per jar of peaches. It should go without saying of course to not eat the pit itself. lol There is a small amount of cyanide in the pits of peaches and cherries as well as a few other fruits but you'd have to eat a lot of them and chew them up to find any problems with it.
@@jimjordan5630 thank you so much for this info! It is truly appreciated. I definitely took all of the pits out so no worries there! lol I am learning so much from all of you!
U make that I come to your home get it free .
😂