YOU are definitely one of my new VERY FAVORITES! You are a natural born TEACHER. I so appreciated all the details. Right out of the gate, I learned about 3 things. So many UA-camrs just leave out so many details!!!! But if that were not enough You are a true SAFE LEGITIMATE pro! I appreciated all the references to "safe APPROVED methods" & the fact that you definitely double check with master canners on details! Loved it...watched it 4 times! Liked & subscribed!! TY TY TY
Canned your recipe yesterday using our home grown peaches. Our peaches were of the white peach variety. Used one family sized tea bag, and added 1 bag of Bengal Spice Tea. What a wonderful taste with a hint of cinnamon. Will be canning the rest of our peaches this way. So tasty! Thanks for the recipe.
Yummmm, who doesn't like peach tea! My girls are going to love trying this recipe. The littles are hooked on water-bath canning. The all batch recipes are perfect for teaching children. Thanks 😊
I would love to see a video on your favorite items to can. As well as items that you have canned that you probably wouldn’t again. Love your channel!! ❤️
Hi there My lil Ohio Peach! Thank you for bringing that recipe to my attention! Now I know for sure I'm getting peaches tomorrow! And I will be making this by Sunday! Lol! I'm going to have to plant me some peach trees soon! Hubby will love this for sure! Two of his favorites together! Thanks for sharing all of your knowledge with us! I know you would never steer us wrong! You should become a Certified Master Canner! Do you know if the temp gauge on the lid needs to be re-calibrated if a certain someone who was only helping me last week, unscrewed it from the lid? He said he took it off because water got between it and the glass of the lid!!! 🤦🏼♀️ XOXO's
Georgia Peach lol... poor Hubby, just trying to help 😂. You shouldn’t have to get it calibrated. I’ve tightened mine from time to time and they’re replaceable. The next time you use it confirm it’s working properly... it should be within the green zone for your altitude when you have a steady stream of steam coming out of the steam holes and the water in the bottom is at a full boil. Have a great weekend, Sweet Pea! And don’t be too hard on Hubby 😉😂💕😘🍑
I was just looking at this recipe last night and it looks awesome!! Do you think this would work for nectarines as well? I have a log of nectarines coming tomorrow and I can't find a whole lot of canning recipes for nectarines. I would love if you could film some.
Can you possibly feature mandarins? Pls I’m a newbie and canned mandarins are good for mandarin sauce with coconut prawns. Also looking at mandarin jam. Thanks :)
So question! How did they end up staying?? Did any go bad? Have you made these again? Any recommendations or things you have changed through the years of making them?
I made these two weeks ago and now there’s a layer of sediment at the bottom of every jar. Did anyone else have that issue? I haven’t opened it to smell/taste it yet but the other nectarines I canned at the same time in regular syrup don’t have this. So I’m assuming it’s a tea thing maybe? It’s a brown sediment but the tea is brown so it may be a different color. It looks similar to the sediment at the bottom of my bone broths.
Carol, when using a steam canner do you always use the times that are stated for waterbath method? Can you steam can everything that you would waterbath can?
@@carol-thriftychichousewife6231 thank you so much for your reply! I tried to Google it and there were differing options. Someone said if it's over 20 it's a no but I thought, that can't be right! You have totally inspired me to get a steam canner. I really hate waterbath canning because of having to use so much water. Thank you!
Here’s a great article on steam canning from a trusted source 😊 www.healthycanning.com/steam-canning#What_is_the_downside_of_steam_canning_versus_water-bath_processing
How long have you been on UTube? I’ve watched many canners and like them but I seem to connect with you and how you instruct. Thank you. 🤗. Please show us videos on steam canning? I’m getting confused what the difference is. Mama Mia!
Ann Marie here’s a playlist for water bath or steam canning... both use the same guidelines and I explain the difference for both methods 😊 ua-cam.com/play/PL1Xst9hUGlmvQOAT5kwarM-Si9ntXzAPT.html
Thrifty Chic Housewife Thanks! I watched and am feeling like that little engine climbing up the hill, “ I think I can, I know I can” going to get a water bather this weekend and going to try one of your recipes you’ve shared.
@@carol-thriftychichousewife6231 WOW what a playlist!!! Amazing amazing items that you've canned! Gonna lay in bed at night & watch that playlist. There's stuff on there I've never heard of...much less thought about! Yum yum yum. Girl...you are a PRO
You should never use a fresh lemon. You need a consistent acidity, that's why you should ALWAYS use a bottled lemon juice. A real lemon has great disparities when it comes to the specific acidity to them.
@@carol-thriftychichousewife6231 I would think fresh or bottle wouldn't matter when canning a high acid fruit. Lemon would be more for flavor rather than preservation safety. IMO only.
YOU are definitely one of my new VERY FAVORITES! You are a natural born TEACHER. I so appreciated all the details. Right out of the gate, I learned about 3 things. So many UA-camrs just leave out so many details!!!!
But if that were not enough
You are a true SAFE LEGITIMATE pro! I appreciated all the references to "safe APPROVED methods" & the fact that you definitely double check with master canners on details!
Loved it...watched it 4 times! Liked & subscribed!!
TY TY TY
Canned your recipe yesterday using our home grown peaches. Our peaches were of the white peach variety. Used one family sized tea bag, and added 1 bag of Bengal Spice Tea. What a wonderful taste with a hint of cinnamon. Will be canning the rest of our peaches this way. So tasty! Thanks for the recipe.
These are the bomb! I've been canning them for several years.
Good to know! TY.
WOW! WOW! WOW!
Going to try with a sweet and spicy tea bag. Think it will be good. Also Madagascar vanilla red tea.😋😋😋
I love steam canning!❤❤ so much quicker! 😊 I have a canner just like the one you are using. Love it!
Hi Carol! When you open your jar you pour syrup into a glass full of ice for sweet peach tea? Yum.
Thanks for another great recipe. 😘
kimberly nance 😘
Oh Yum i am doing my i love summer tea dance Thank you
These were yummy and a big hit at our camping trip. Would love for you to do a peach pie filling with a Carol twist!!
Yummmm, who doesn't like peach tea! My girls are going to love trying this recipe. The littles are hooked on water-bath canning. The all batch recipes are perfect for teaching children. Thanks 😊
So good! I made these a few days ago with a family packet of raspberry tea--yummy! Thank you for sharing this.
Hi Carol...oh my goodness i bet these would be delish. I may have to make some once we can get peaches up here. Great video, thanks again
I have blanched red beets before peeling. It's nice to know it works for peaches, too.
I would love to see a video on your favorite items to can. As well as items that you have canned that you probably wouldn’t again. Love your channel!! ❤️
Hello Carol, I made your recipe tonight and the sirop is the best. Thanks!
Thank you for sharing
What did you do with the extra tea syrup? Can you filter filter filter then can it as peach tea?
Hi there My lil Ohio Peach! Thank you for bringing that recipe to my attention! Now I know for sure I'm getting peaches tomorrow! And I will be making this by Sunday! Lol! I'm going to have to plant me some peach trees soon! Hubby will love this for sure! Two of his favorites together! Thanks for sharing all of your knowledge with us! I know you would never steer us wrong! You should become a Certified Master Canner!
Do you know if the temp gauge on the lid needs to be re-calibrated if a certain someone who was only helping me last week, unscrewed it from the lid? He said he took it off because water got between it and the glass of the lid!!! 🤦🏼♀️ XOXO's
Georgia Peach lol... poor Hubby, just trying to help 😂. You shouldn’t have to get it calibrated. I’ve tightened mine from time to time and they’re replaceable. The next time you use it confirm it’s working properly... it should be within the green zone for your altitude when you have a steady stream of steam coming out of the steam holes and the water in the bottom is at a full boil. Have a great weekend, Sweet Pea! And don’t be too hard on Hubby 😉😂💕😘🍑
I was just looking at this recipe last night and it looks awesome!! Do you think this would work for nectarines as well? I have a log of nectarines coming tomorrow and I can't find a whole lot of canning recipes for nectarines. I would love if you could film some.
Aymers34 hi! Yes, this would work for nectarines. The processing time is the same but nectarines are not peeled like peaches, even easier 😊.
Can you possibly feature mandarins? Pls
I’m a newbie and canned mandarins are good for mandarin sauce with coconut prawns.
Also looking at mandarin jam.
Thanks :)
These look so pretty. Do you can peach pie filling? I would love to see that.
Diana Barnes it’s on my list 😊
Why you have to put them face down??
So question! How did they end up staying?? Did any go bad? Have you made these again? Any recommendations or things you have changed through the years of making them?
Did not go bad. It’s a nice twist on canning peaches
I made these two weeks ago and now there’s a layer of sediment at the bottom of every jar. Did anyone else have that issue? I haven’t opened it to smell/taste it yet but the other nectarines I canned at the same time in regular syrup don’t have this. So I’m assuming it’s a tea thing maybe? It’s a brown sediment but the tea is brown so it may be a different color. It looks similar to the sediment at the bottom of my bone broths.
It’s the tea and it’s normal. Mine did the same
Ok, and thank goodness! I did a lot so it would have been a huge waste. Thanks for answering my comment!
Carol, when using a steam canner do you always use the times that are stated for waterbath method? Can you steam can everything that you would waterbath can?
Yes to both 😊
The only difference between steam canning and water bath is you cannot go over 45 minutes processing time for steam canning
@@carol-thriftychichousewife6231 thank you so much for your reply! I tried to Google it and there were differing options. Someone said if it's over 20 it's a no but I thought, that can't be right! You have totally inspired me to get a steam canner. I really hate waterbath canning because of having to use so much water. Thank you!
Here’s a great article on steam canning from a trusted source 😊 www.healthycanning.com/steam-canning#What_is_the_downside_of_steam_canning_versus_water-bath_processing
@@carol-thriftychichousewife6231 thank you so much🥰
🙏👍❤️
How long have you been on UTube? I’ve watched many canners and like them but I seem to connect with you and how you instruct. Thank you. 🤗. Please show us videos on steam canning? I’m getting confused what the difference is. Mama Mia!
Ann Marie here’s a playlist for water bath or steam canning... both use the same guidelines and I explain the difference for both methods 😊 ua-cam.com/play/PL1Xst9hUGlmvQOAT5kwarM-Si9ntXzAPT.html
Thrifty Chic Housewife Thanks! I watched and am feeling like that little engine climbing up the hill, “ I think I can, I know I can” going to get a water bather this weekend and going to try one of your recipes you’ve shared.
@@carol-thriftychichousewife6231 WOW what a playlist!!! Amazing amazing items that you've canned! Gonna lay in bed at night & watch that playlist. There's stuff on there I've never heard of...much less thought about! Yum yum yum. Girl...you are a PRO
Godess
You should never use a fresh lemon. You need a consistent acidity, that's why you should ALWAYS use a bottled lemon juice. A real lemon has great disparities when it comes to the specific acidity to them.
Jomama 02 it’s safe to use fresh if it’s a TESTED recipe calling for fresh. Otherwise it should always be bottled for the reason you stated 😊
@@carol-thriftychichousewife6231 I would think fresh or bottle wouldn't matter when canning a high acid fruit. Lemon would be more for flavor rather than preservation safety. IMO only.