I have not been able to find a water bath or steam canner (people seem to have a lot of time on their hands) but found beautiful fresh peaches and all the other ingredients (fresh) for this recipe so decided to make it anyway. It pushes all my buttons, especially the hot pepper from my own garden. I will freeze some and eat the rest in the next week or so. I added a bit more salt and a lot more lime juice. At my altitude (7,000 feet) we sometimes need more seasoning for flavor. Next time I will leave out the water (but I am not preserving). This is a lovely recipe that I will bring up every August! Thank you!
I believe you can use any pot deep enough to submerge your jars with an inch of water above the top of the jars. You'll also need a rack to put inside the pot. Racks are easy to find...Amazon, Walmart, etc.
Thanks for pointing out not to increase the size of the jars because the recipe was tested using half pint jars. I hadn't thought about that before. I'll be making my salsa in the morning.
How did you know I brought home a bushel of peaches yesterday? If I come across some unripe ones I Will be making this! You look extra pretty today my Gorgeous Friend! Thanks for the recipe and all you do! Now I have to get busy in my kitchen! Have a Great Weekend Sugar Bee!!!
This looks yummy! I buy Mango salsa at the store for dipping. Thinking I could cut them smaller for chip dips. I get my peaches delivered next week! I might have to get an extra box. BTW, I love how you clarify things with references. KUDOs! There are so many cowboy canners out there, and it's scary how people will fall for something just because it's on YT, or because "that's how Memaw did it". If you haven't watched her before, Rosered Homestead is a scientist by profession and approaches canning scientifically. She has the gadget that actually measures and records the temp during canning process, then she downloads the info onto a spreadsheet and explains it. She even tested the new IP canner (Presto, but not sure which model) using the gadget. It's very interesting info and she has made a believer out of me not to use recipes that are not tested!
Oh man that looks DELICIOUS. I made a double batch of blackberry jam with the blackberries I picked from my bushes. Just this this past week alone I've picked an entire gallon freezer bag plus a quart's worth. There are still many on the bushes that I didn't pick the last 2 days because of the rain and plenty more left to ripen. Even after the double batch of jam and a 9x13 pan of blackberry cobbler I made tonight, I still have a third of the gallon bag and the quart bag. 😂 I owe my friend a pie but I still gotta figure out what to do with these berries. I was looking through the Ball canning book and think whatever is left I'll can in syrup or maybe make pie filling. I think the berries in syrup is more versatile but even though I probably won't get enough to do both, I'll be able to get a good load of whatever one I choose. What do you think... berries in syrup or pie filling??
Michelle Rhodes I agree, berries in syrup are more versatile. To make pie filling with them... pour syrup into a saucepan and add 2 t. of cornstarch, heat to thicken then stir in berries and pour into a pie shell 😊
This looks so good. Now if I can just my hands on some peaches. You've gotta' take out a loan to buy them at the store. You always look so pretty in your videos and that blouse is gorgeous. :)
Please do a tutorial on how to can green beans. If you choose to do a tutorial on canning green beans please show (close-up) what the steam vent ( how strong ) would look like for the 10 mins. I am having a hard time visualizing. Please show (close-up) what the rocker weight looks like with TOO MUCH rock and when the weight has the right amount of rock per minute. Thank you for being a wonderful weath of information.
Barbara Louise I can do a tutorial on canning green beans as soon as mine are ready. Have you watched my Pressure Canning For Beginners video? It might answer some of these questions for you 😊 ua-cam.com/video/I2OwrHVOGJM/v-deo.html
I did watch the 'Pressure Canning for Beginners' video. However I don't know how strong the steam should be before I start the 10 min count. Does the time start the second steam begins to vent ? Likewise I have never seen the rocker in "action" any pressure canning video that can SHOW the proper steam venting and the proper amount of rock for the weight. What does too much look like and what does just right look like. thank you.
Barbara Louise in my Pressure Canning video at 28:04 I show the “steady stream” of steam you’re looking for. At 31:08 I show what is too much rocking. Your weight should rock 1-4 times per minute and I go over both things in every pressure canning video I do. You start timing for venting when you see “a steady stream of steam” (there is no way to explain the strength of the steam other than a steady stream). And you should adjust your heat so your weight rocks 1-4 times per minute. If it’s rocking or moving constantly your heat is too high. For the rocking it’s more about what you hear than what you see. You should hear it move then stop 1-4 times per minute.
Unrelated but I need expert advise. My baked beans lost liquid and aren’t cooked enough. Can I open, add liquid and recan? How long, they are great northern beans
Judy Howell hi! There are a few things that cause siphoning. Here’s some information on that nchfp.uga.edu/how/general/cannedfoodproblems.html Yes, you can reprocess using the same amount of time, you cannot change this even though you’ve already canned them once. Do not reuse use your lids. Did you soak and par cook your beans?
I have not been able to find a water bath or steam canner (people seem to have a lot of time on their hands) but found beautiful fresh peaches and all the other ingredients (fresh) for this recipe so decided to make it anyway. It pushes all my buttons, especially the hot pepper from my own garden. I will freeze some and eat the rest in the next week or so. I added a bit more salt and a lot more lime juice. At my altitude (7,000 feet) we sometimes need more seasoning for flavor. Next time I will leave out the water (but I am not preserving). This is a lovely recipe that I will bring up every August! Thank you!
I believe you can use any pot deep enough to submerge your jars with an inch of water above the top of the jars. You'll also need a rack to put inside the pot. Racks are easy to find...Amazon, Walmart, etc.
Omg Carol. Just finished up making this. Really delicious! It doesn’t need tomatoes at all.
🥰
Thanks for pointing out not to increase the size of the jars because the recipe was tested using half pint jars. I hadn't thought about that before. I'll be making my salsa in the morning.
How did you know I brought home a bushel of peaches yesterday? If I come across some unripe ones I Will be making this! You look extra pretty today my Gorgeous Friend! Thanks for the recipe and all you do! Now I have to get busy in my kitchen! Have a Great Weekend Sugar Bee!!!
Darn darn….I got so excited to can it up I forgot to add the cilantro! Lol
Oh my!!! I've gotta try this for sure Carol. I'm looking for a good spaghetti sauce recipe to can. God bless you!!
Can I add tomatoes and keep this safe?
It could potentially change the ph so I wouldn’t. Look for a recipe that has both tomatoes and peaches 😊
This looks yummy! I buy Mango salsa at the store for dipping. Thinking I could cut them smaller for chip dips. I get my peaches delivered next week! I might have to get an extra box.
BTW, I love how you clarify things with references. KUDOs! There are so many cowboy canners out there, and it's scary how people will fall for something just because it's on YT, or because "that's how Memaw did it". If you haven't watched her before, Rosered Homestead is a scientist by profession and approaches canning scientifically. She has the gadget that actually measures and records the temp during canning process, then she downloads the info onto a spreadsheet and explains it. She even tested the new IP canner (Presto, but not sure which model) using the gadget. It's very interesting info and she has made a believer out of me not to use recipes that are not tested!
Yowza!
🌹❤ mega delicious 😋
you look pretty again ⚘🥰
Can you do a series on the different kinds of salsas that can be canned
There is a whole chapter of salsa recipes in the book she is recommending.
Oh man that looks DELICIOUS. I made a double batch of blackberry jam with the blackberries I picked from my bushes. Just this this past week alone I've picked an entire gallon freezer bag plus a quart's worth. There are still many on the bushes that I didn't pick the last 2 days because of the rain and plenty more left to ripen. Even after the double batch of jam and a 9x13 pan of blackberry cobbler I made tonight, I still have a third of the gallon bag and the quart bag. 😂 I owe my friend a pie but I still gotta figure out what to do with these berries. I was looking through the Ball canning book and think whatever is left I'll can in syrup or maybe make pie filling. I think the berries in syrup is more versatile but even though I probably won't get enough to do both, I'll be able to get a good load of whatever one I choose. What do you think... berries in syrup or pie filling??
Michelle Rhodes I agree, berries in syrup are more versatile. To make pie filling with them... pour syrup into a saucepan and add 2 t. of cornstarch, heat to thicken then stir in berries and pour into a pie shell 😊
This looks so good. Now if I can just my hands on some peaches. You've gotta' take out a loan to buy them at the store. You always look so pretty in your videos and that blouse is gorgeous. :)
zsazsa bodine I’m sorry to hear peaches are expensive in your area. And thank you for such a sweet compliment! 😍
Do I have to add the cilantro?
No 😊
Please do a tutorial on how to can green beans. If you choose to do a tutorial on canning green beans please show (close-up) what the steam vent ( how strong ) would look like for the 10 mins. I am having a hard time visualizing. Please show (close-up) what the rocker weight looks like with TOO MUCH rock and when the weight has the right amount of rock per minute. Thank you for being a wonderful weath of information.
Barbara Louise I can do a tutorial on canning green beans as soon as mine are ready. Have you watched my Pressure Canning For Beginners video? It might answer some of these questions for you 😊 ua-cam.com/video/I2OwrHVOGJM/v-deo.html
I did watch the 'Pressure Canning for Beginners' video. However I don't know how strong the steam should be before I start the 10 min count. Does the time start the second steam begins to vent ? Likewise I have never seen the rocker in "action" any pressure canning video that can SHOW the proper steam venting and the proper amount of rock for the weight. What does too much look like and what does just right look like. thank you.
Barbara Louise in my Pressure Canning video at 28:04 I show the “steady stream” of steam you’re looking for. At 31:08 I show what is too much rocking. Your weight should rock 1-4 times per minute and I go over both things in every pressure canning video I do. You start timing for venting when you see “a steady stream of steam” (there is no way to explain the strength of the steam other than a steady stream). And you should adjust your heat so your weight rocks 1-4 times per minute. If it’s rocking or moving constantly your heat is too high. For the rocking it’s more about what you hear than what you see. You should hear it move then stop 1-4 times per minute.
Unrelated but I need expert advise. My baked beans lost liquid and aren’t cooked enough. Can I open, add liquid and recan? How long, they are great northern beans
Judy Howell hi! There are a few things that cause siphoning. Here’s some information on that nchfp.uga.edu/how/general/cannedfoodproblems.html
Yes, you can reprocess using the same amount of time, you cannot change this even though you’ve already canned them once. Do not reuse use your lids. Did you soak and par cook your beans?
Thrifty Chic Housewife I know to use new lids, I pa cooked the beans. My great northern beans turned out great. Thank you for reply
Is there a way to add tomatoes this recipe
Diane Jones here’s a recipe for Tomato Peach Salsa www.freshpreserving.com/fire-roasted-tomato-and-peach-salsa