A few months ago my wife was kicked out of a canning group on Facebook for suggesting to somebody who was putting up peaches to use the peels and pits to make jelly. We joke about it all the time. 😂 We've been making peach peel jelly like this for years. You should try putting some split and scraped vanilla beans in it. It gives the jelly a peaches and cream kind of taste. Peach vanilla jelly is very good, as is pear vanilla jelly. Loved the video. Keep up the good work.
It was because of suggesting using the peach pits. Pits contain cyanide, so not really good to use in a food product. Peels are a totally different story.
@@TrixieRed Yes its true peach seeds contain a compound that breaks down to hydrogen cyanide but it's negligible. According to the NIH a 150 pound adult can safely consume a little over 700mg of cyanide per day without serious consequence. That means you could safely consume a little more than 100 raw peach seeds if you were so inclined. Also, according to The Food Safety Hazard Guidebook, hydrogen cyanide is not a heat-stable substance and doesn't survive the cooking process. Peach seeds smell and taste just like almond extract and adds a wonderful layer of flavor to the jelly. People who follow these food myths blindly without doing some research are missing out on some really good food and wasting useful by products. But hey, I get it, better safe than sorry is a good rule of thumb. The irony of the incident I described is that the group she was kicked out of was one those rebel canning groups, and they supposedly are there to challenge the food myths and conventional thinking about canning.
I understand UA-cam's stance, though. There are a lot of canning videos that contain instructions that are, at the very least, questionable, and some that are downright dangerous. There is a lot of good information out there, and an equal amount of terrible. Outdated recipes that recommend boiling lids, using wax as a seal rather than proper processing in a boiling water canner, water bath canning of low acid foods...the list goes on. Things have changed even in the scant 30 years that I have been canning. I do a refresher read every year before I begin to see current guidelines. Research is definitely the key for safe canning!
@@johnproctor5292 I agree a lot of people are missing out on great homemade foods. My mom cooked everything homemade when I was a child. These days they say this is and that is bad for you. I don't believe it and will stick to the way I was raised. If you look around there weren't a lot of cases of obesity. I think they want us to believe the myths so we can be unhealthy and keep the doctors and insurance companies in business.
I made this peach peel jelly this morning. It turned out so beautiful. The house smells like Summer.Thank you for this informative and down to earth video.
your video reminded me to a time when I lived in Aurora, Co and was 8 1/2 months pregnant and my neighbor that lived across the street from us found a great place to get peaches and we canned and froze all the peaches but the peaches were so good we didn't want to waste any and we made peach pit jelly it was great and didn't set-up great (we ran short on sugar) we made peach syrup. right after my daughter was born (3 weeks after her birth) my husband was getting out of the Air Force and we moved home to Calif. and every time I had the jelly or the peach syrup it remind us of our friends and still to this day I have such fond memories
Wow that juice is gorgeous! Trying this now! Thank you! I’ve also been loving the jarred pectin! I will never go back to sure-jell!!!! Also, I’ve found that mixing the pectin into an equal amount of the sugar (part of the total sugar called for in the recipe) helps it dissolve. So say you need 6T pectin and 4C sugar for the recipe, i take 6T of sugar out of the 4 cups and mix it into my pectin and it dissolves much faster and without using a whisk. Less dishes 😄
WoW! Thanks for this very informative video! First time canner this year. Doing it all on my own with help from folks like yourself. I have an electric PC. I saved this for Next year as I didn’t know this was possible and threw away all my peels and pits. First thing I canned was Dry Canned Peaches.
My grandmother (RIP) use to use the peels to make peach peel wine when I and my cousins were kids. Of course we could never taste the wine lol. Your jelly looks amazing! I've never had peach peel jelly before but wish I had some to try. Thanks for sharing.
This is true you can use peelings to make jams. My mom used watermelon rinds and it was delicious she was from Statesboro Ga and cooked and baked everything homemade. I never had applesauce out of a store heck no jams jellies or preserves out of a store. Thank God for my mother.
You think it’d be safe to add cinnamon and/or some vanilla to make different flavors? I’ve got quite a bit of peach peels and different flavors would be nice. Or even chopped jalapeños?
After cooking the peeling and straining them I put th E m in the blender adding more of the peach juice till its about 95% juice best peach jam ever. My grandma did same making apple j we lly as well.
I always scald my peaches because the peels just slide off without any cutting. You don't lose any flesh this way. Can I use the scalded peels to make the jelly?
If the rings are on and a seal breaks, the ring holds the seal in place and if the temperature of your storage space changes, it could reseal after being unsealed. While it was unsealed it could have built up bacteria and no longer be safe. You wouldn't know that because it resealed. (False seal)
The only thing I would consider is your ratio of strawberries to peaches. I make a strawberry peach jam, I have to add 3 cups of strawberries to 2 cups of peaches to have good flavor.
@@wrightfamilyhomestead Thank you. I asked because my peach juice I think is just a little thin so I was looking to see if I couldn't just add a little bit more flavor to it without necessarily having to do much adjustment.
Whatever scraps you have, just cover with water. Strain juice and measure out to your favorite recipe. Most pectins come with directions if you dont have a recipe.
A few months ago my wife was kicked out of a canning group on Facebook for suggesting to somebody who was putting up peaches to use the peels and pits to make jelly. We joke about it all the time. 😂 We've been making peach peel jelly like this for years. You should try putting some split and scraped vanilla beans in it. It gives the jelly a peaches and cream kind of taste. Peach vanilla jelly is very good, as is pear vanilla jelly. Loved the video. Keep up the good work.
It was because of suggesting using the peach pits. Pits contain cyanide, so not really good to use in a food product. Peels are a totally different story.
@@TrixieRed Yes its true peach seeds contain a compound that breaks down to hydrogen cyanide but it's negligible. According to the NIH a 150 pound adult can safely consume a little over 700mg of cyanide per day without serious consequence. That means you could safely consume a little more than 100 raw peach seeds if you were so inclined. Also, according to The Food Safety Hazard Guidebook, hydrogen cyanide is not a heat-stable substance and doesn't survive the cooking process. Peach seeds smell and taste just like almond extract and adds a wonderful layer of flavor to the jelly. People who follow these food myths blindly without doing some research are missing out on some really good food and wasting useful by products. But hey, I get it, better safe than sorry is a good rule of thumb. The irony of the incident I described is that the group she was kicked out of was one those rebel canning groups, and they supposedly are there to challenge the food myths and conventional thinking about canning.
I understand UA-cam's stance, though. There are a lot of canning videos that contain instructions that are, at the very least, questionable, and some that are downright dangerous. There is a lot of good information out there, and an equal amount of terrible. Outdated recipes that recommend boiling lids, using wax as a seal rather than proper processing in a boiling water canner, water bath canning of low acid foods...the list goes on. Things have changed even in the scant 30 years that I have been canning. I do a refresher read every year before I begin to see current guidelines. Research is definitely the key for safe canning!
All of the things were eating by my generation and nothing happened we are healthy.
@@johnproctor5292 I agree a lot of people are missing out on great homemade foods. My mom cooked everything homemade when I was a child. These days they say this is and that is bad for you. I don't believe it and will stick to the way I was raised. If you look around there weren't a lot of cases of obesity. I think they want us to believe the myths so we can be unhealthy and keep the doctors and insurance companies in business.
❤this is wonderful! I can’t wait to try it😋I LOVE the scripture at the end🙌🏻🙏🏻Amen God bless you & your familia🤍
Thank you so much! Happy canning!
I made this peach peel jelly this morning. It turned out so beautiful. The house smells like Summer.Thank you for this informative and down to earth video.
I am so happy you loved it!
Made mine this morning
your video reminded me to a time when I lived in Aurora, Co and was 8 1/2 months pregnant and my neighbor that lived across the street from us found a great place to get peaches and we canned and froze all the peaches but the peaches were so good we didn't want to waste any and we made peach pit jelly it was great and didn't set-up great (we ran short on sugar) we made peach syrup. right after my daughter was born (3 weeks after her birth) my husband was getting out of the Air Force and we moved home to Calif. and every time I had the jelly or the peach syrup it remind us of our friends and still to this day I have such fond memories
Wonderful memory! Thank you for sharing.
What a treasure to find your video! Plus your presentation is so sweet! Thank you! God bless.
Wow that juice is gorgeous! Trying this now! Thank you!
I’ve also been loving the jarred pectin! I will never go back to sure-jell!!!! Also, I’ve found that mixing the pectin into an equal amount of the sugar (part of the total sugar called for in the recipe) helps it dissolve. So say you need 6T pectin and 4C sugar for the recipe, i take 6T of sugar out of the 4 cups and mix it into my pectin and it dissolves much faster and without using a whisk. Less dishes 😄
Good info! Thank you!
We had over 60 lbs this year. Made pies, crisp, preserves and now peach peel jelly. Nice.
Thank you for this detailed video!
WoW! Thanks for this very informative video! First time canner this year. Doing it all on my own with help from folks like yourself. I have an electric PC. I saved this for Next year as I didn’t know this was possible and threw away all my peels and pits. First thing I canned was Dry Canned Peaches.
Really enjoyed this and the little praying at the end!!!! PRICELESS 💜🙌💜
Thank you!
My grandmother (RIP) use to use the peels to make peach peel wine when I and my cousins were kids. Of course we could never taste the wine lol. Your jelly looks amazing! I've never had peach peel jelly before but wish I had some to try. Thanks for sharing.
Thank you for watching!
Thank you for your recipe I made some this morning and it turned out great🙏🥰
Im so glad! Thanks for stopping by!
This is true you can use peelings to make jams. My mom used watermelon rinds and it was delicious she was from Statesboro Ga and cooked and baked everything homemade. I never had applesauce out of a store heck no jams jellies or preserves out of a store. Thank God for my mother.
Yes, what a blessing!
You think it’d be safe to add cinnamon and/or some vanilla to make different flavors? I’ve got quite a bit of peach peels and different flavors would be nice. Or even chopped jalapeños?
Love the sound of Pinning can lids
Love your shirt beautiful jam ❤️🥰
Thank you!
Beautiful jars of jelly!!
Thank you!
I just purchased a lug of Georgia peaches, I can't wait to make this jelly..
This was so informative, I loved it
Awesome! Thank you!
The peach pits could be leaching arsenic into your jam. Take caution to that.
What did you do when you finished the cooking, straining or what?
This was a really well done video. I enjoy videos from real people. I'm going to try this. Thank you.
Thank you!
Could you chop up the peels and add them 🤷♀️ never made any but just wondering
After cooking the peeling and straining them I put th E m in the blender adding more of the peach juice till its about 95% juice best peach jam ever. My grandma did same making apple j we lly as well.
Sounds wonderful!
What’s the difference between the pectins? Is one “stronger” than the other?
Great video
Made this today following you all the way through. It jellied in my pan so I was able to taste it while jars were in the canner. Thank you😊
So glad you tried it! Thanks for joining us!
I hv to try this
I never have peach meat on my peels because I Blanche them and it peels off smoothly. Can I still make it?
I always scald my peaches because the peels just slide off without any cutting. You don't lose any flesh this way. Can I use the scalded peels to make the jelly?
I think its worth a try!
Nice job
Just learning to can peaches. Question, why would you take the rings off after you water bath them? Thanks
Always remove the rings when storing. It prevents a false seal.
If the rings are on and a seal breaks, the ring holds the seal in place and if the temperature of your storage space changes, it could reseal after being unsealed. While it was unsealed it could have built up bacteria and no longer be safe. You wouldn't know that because it resealed. (False seal)
Sage advise. I can tell you are an"old hand" at this instilling confidence in the new generation.
How many cups of skins do you need to make this jelly? Do you have measurements for all the ingredients?
Its different every time. Just barely cover whatever skins you have with water.
I bought 3 lugs of peaches 27 peaches total. It rendered 7 pints of jam.
Just wondering why you left so much head space. Most jelly and jam recipes only call for 1/4 inch?
I just eyeballed it. 😁
Can this method be done with apple peels also?
Yes it can!
Great Video
Thank you!
Do you see any reason why a few strawberries can't be thrown in with the peach scraps. What it alter anything?
The only thing I would consider is your ratio of strawberries to peaches. I make a strawberry peach jam, I have to add 3 cups of strawberries to 2 cups of peaches to have good flavor.
@@wrightfamilyhomestead
Thank you.
I asked because my peach juice I think is just a little thin so I was looking to see if I couldn't just add a little bit more flavor to it without necessarily having to do much adjustment.
Can you Please list ingredients and measurements?
Whatever scraps you have, just cover with water. Strain juice and measure out to your favorite recipe. Most pectins come with directions if you dont have a recipe.
Not going to skim off the foam?
Why can't you store with ring on?
It can give a false seal. As long as your lids are sealed well you dont need the rings on them.
I’ll be doing this in a week
Do not use peelings that are not organic or have been sprayed!
Yes it is good to know your foods source. These peaches are locally grown. Thanks for stopping by!
I married a Wright anoq she the Wright Threet /threat as she says lol will have to try making this