What a beautiful family your have. Watching you with your daughter canning reminded me of my mom when she was teaching me. 64 years old now and it was like yesterday. I hope your daughter really enjoys canning as much as I did and do now. I can all the time. Thank you for the great memory of mom. Great video. Cheers.
Just did some raw pack peaches 3 days ago in very light syrup and they turned out great! Also did some peach preserves too. We have great peaches here in SC!! Subbed!!
Just did some raw pack peaches 3 days ago in very light syrup and they turned out great! Also did some peach preserves too. We have great peaches here in SC!!
Hello! Thanks for your video. Your process is very similar to the way my mother and I canned many years ago in the 80s, so I enjoyed your simplistic steps and information. Question: My neighbor asked me to can some peaches from his peach tree; they are somewhat bruised/ parts are now black, so I know I will need to cut away the bad part of each peach. Do I cut away the bruised part before blanching/sweating to remove the skins? Any advice will be helpful, as I don't have a canning group who can answer such questions. Thanks!
@@bobbilung13 I would cut first then blanch them. That way your not contaminated anything but I really don’t think it matter either way because you are processing the “good” part of the peaches only. But I like to keep it as easy as possible and it is easier for me to cut them with the peel on then blanch and peel :)
I was looking exactly for this ! I hate all the canning with cups and cups of sugar!!! What's the point of eating fruits and homemade recipes if they're drenched in sugar... Thank you so so much!
Cold peaches in hot jars is asking for thermal shock. Put the jars on a towel, fill with peaches, fill with syrup. Wipe rims. Put lids and rings on, finger tighten. Put in cool water bath canner. Ensure the water is over top of jars by an inch. Process for time recommended after it reaches a boil. Remove and place on towel. Allow to cool remove rings.
@@badgirl44654 yep this is how I did it. Except the peaches were not cold they were room temp so the shock isn’t there. I filled with hot syrup to match the hot jars then placed in the water bath canner. Always put hot jars on a towel for sure or they can burst on the counter
@@carmendoyle9786 the jars are not cold they are hot :) the peaches are room temp and the syrup is simmering at 180 as well so when putting in the canner there is not temp shock because everything is hot still
What a beautiful family your have. Watching you with your daughter canning reminded me of my mom when she was teaching me. 64 years old now and it was like yesterday. I hope your daughter really enjoys canning as much as I did and do now. I can all the time. Thank you for the great memory of mom. Great video. Cheers.
@@sheilaMagilicudy thank you 😊 I hope she takes it along with her! Glad you had such good memories with the video! I’ll post more of us coming soon!
I wish I’d been able to learn from my mum. Definitely teaching my daughters in law to can
Love your helpers! I’m going to attempt peaches for the first time
This Australian summer, so you’ve helped me so much with this video.
@@shannonkatereadsstuff good luck! It is pretty easy and great peaches that last all year!
Thanks for a clear and concise video! Your kiddos are darling too!
@@southernskytngarden thank you! They love to get in the videos :)
So sweet that your daughter works in the kitchen with you❤
@@jeanegard yes! I am hoping she will take this along with her ❤️
TY, i will definitely go buy more peaches to can this way. Already made peach jam. I like this idea too. Be blessed. ❤
@@gailwestgate9234 I just bought more too 😂😂
Just did some raw pack peaches 3 days ago in very light syrup and they turned out great! Also did some peach preserves too. We have great peaches here in SC!! Subbed!!
@@rbrown2895 I’m busting waiting for the year we have a good peach crop! Michigan weather can be so brutal sometimes!
Thank you for sharing your great method.
Just did some raw pack peaches 3 days ago in very light syrup and they turned out great! Also did some peach preserves too. We have great peaches here in SC!!
Hello! Thanks for your video. Your process is very similar to the way my mother and I canned many years ago in the 80s, so I enjoyed your simplistic steps and information. Question: My neighbor asked me to can some peaches from his peach tree; they are somewhat bruised/ parts are now black, so I know I will need to cut away the bad part of each peach. Do I cut away the bruised part before blanching/sweating to remove the skins? Any advice will be helpful, as I don't have a canning group who can answer such questions. Thanks!
@@bobbilung13 I would cut first then blanch them. That way your not contaminated anything but I really don’t think it matter either way because you are processing the “good” part of the peaches only. But I like to keep it as easy as possible and it is easier for me to cut them with the peel on then blanch and peel :)
I have a question please, since you added the fruit fresh to your peaches in the water, you don’t have to add fruit fresh to your quart jars?
@@teresacesario6247 correct. The fresh fruit preserves them until ready to can then they keep the color :)
I was looking exactly for this ! I hate all the canning with cups and cups of sugar!!! What's the point of eating fruits and homemade recipes if they're drenched in sugar... Thank you so so much!
@@hellya2666 you’re welcome! Glad you enjoyed it!
great, i won't be canning as many. thanks.
Cold peaches in hot jars is asking for thermal shock. Put the jars on a towel, fill with peaches, fill with syrup. Wipe rims. Put lids and rings on, finger tighten. Put in cool water bath canner. Ensure the water is over top of jars by an inch. Process for time recommended after it reaches a boil. Remove and place on towel. Allow to cool remove rings.
@@badgirl44654 yep this is how I did it. Except the peaches were not cold they were room temp so the shock isn’t there. I filled with hot syrup to match the hot jars then placed in the water bath canner. Always put hot jars on a towel for sure or they can burst on the counter
Why do you Debbie the jars with the sharp end of the green tool? Turn it around and use the smooth rounded end. lol
@@Harphoney I’m not sure why I did in this video 😂 thanks for catching that!
It is no longer recommended to heat lids before canning.
@@badgirl44654 yes I am aware but I still do it because that is what I have always done :)
I thought you had to pressure canned peaches not just a water bath??
@@donnadrum-thomas6097 nope! You can water bath can them :)
Cold peach cold jars u doing so wrong 😢
@@carmendoyle9786 the jars are not cold they are hot :) the peaches are room temp and the syrup is simmering at 180 as well so when putting in the canner there is not temp shock because everything is hot still
You stop and start too much
@@kimwolfe9852 thank you for the feedback! We are still learning what is best! I’ll let my husband know since he does most of the editing!