I think I’m binge watching your channel Carter at least in between days off just made the Brunswick stew yesterday and winging the ingredients due to power failure but I think it turned out well lesson learned Download what you like for days like that ! This looks amazing but sadly not the season for these precious fruits will certainly download this recipe until I can transfer to paper and the season comes back in … wow beautiful even coming out of the canner ..as always thank you for sharing stay blessed
Hey, Isabella! So glad you made the Brunswick Stew! It will always be one of my favorites. I do it every year. The peach salsa is also great, but unfortunately you are better off waiting for in-season peaches. I keep a file of everything I want to make someday, so it's there when I need it.
That looks yummy. As you cut your onions put them in water. I cut one put it in the water, until all the onions are in the water Then I take the skin off and put them back in the water When I have them all ready I simply take one at a time and chop it with the chopper. Two times I tried and two times I did not cry. Maybe that would help you. I just canned 13 1/2 pints of raw chicken. All set for a while. Love it. Had finished my pints and found out that it was too much chicken at one time.
Thanks for the tip, Victoria! I also find that a half pint is the perfect size for chicken salad for one or chicken soup for two. It's good to have the flexibility!
Carter, I made some peach salsa today using the same recipe and it is fabulous. I had a little left in the pan that demolished with some tortilla chips. Thanks for sharing.
Watching 8/16/23 Love yourvutube channel. This salsa recipe looks yummy. I just ordered 2 small racks like u showed from Amazon. I didn't know they made small racks, thanks.
Good morning! Just watched this and am going to make this. Don’t have the book but am going to order it. For now, I am writing down what you’re doing. One confusing part on video. Before you added red onions, you added something else and also called it onions. Can’t tell if it was tomatoes or red bell pepper. Can you clarify? Thanks so much! Mary W
Oh my goodness no worries whatsoever! I am grateful for the recipes and lessons. No complaints here 😊👍🏻 Thank you so much! We picked up a bushel of peaches yesterday at our local orchard and once they ripen for a few days, I am gonna get busy! Thanks again! Mary
Pulled out my Ball book, open to page 215, and I’m ready to do this! However, I’ve got a couple of questions. 1) do I have to blanch the peaches or can I just use a peeler? 2) do you even have to peel them?
I slice the peaches, then peel the slices. The whole hot bath/ice bath thing is a pain. I like to peel the peaches because commercial peach trees get sprayed quite a bit. If you get peaches from a source you know and trust, you may not have to.
I don't remember from this recipe, but this website says there are about 3 cups worth in a pound of peaches: www.almanac.com/measuring-fruits-recipes. That feels a bit high to me when the peaches are diced, so maybe have extras on hand.
@@growandpreserve Thank you so much for the reply. And for looking it up. I should have done that myself. BTW I made your beef in wine sauce and it was wonderful!
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Sorry I cut off my head in part of this...I thought you'd rather see the peaches! 🙂
I think I’m binge watching your channel Carter at least in between days off just made the Brunswick stew yesterday and winging the ingredients due to power failure but I think it turned out well lesson learned Download what you like for days like that ! This looks amazing but sadly not the season for these precious fruits will certainly download this recipe until I can transfer to paper and the season comes back in … wow beautiful even coming out of the canner ..as always thank you for sharing stay blessed
Hey, Isabella! So glad you made the Brunswick Stew! It will always be one of my favorites. I do it every year. The peach salsa is also great, but unfortunately you are better off waiting for in-season peaches. I keep a file of everything I want to make someday, so it's there when I need it.
That looks yummy.
As you cut your onions put them in water.
I cut one put it in the water, until all the onions are in the water
Then I take the skin off and put them back in the water
When I have them all ready I simply take one at a time and chop it with the chopper.
Two times I tried and two times I did not cry.
Maybe that would help you.
I just canned 13 1/2 pints of raw chicken. All set for a while. Love it. Had finished my pints and found out that it was too much chicken at one time.
Thanks for the tip, Victoria! I also find that a half pint is the perfect size for chicken salad for one or chicken soup for two. It's good to have the flexibility!
I can’t think of peaches without remembering some WHITE peaches I had as a child. SO sweet..
I love when food evokes a fond memory.
Carter, I made some peach salsa today using the same recipe and it is fabulous. I had a little left in the pan that demolished with some tortilla chips. Thanks for sharing.
Great! So glad you like it as much as I do! Thanks so much for letting me know, t!
Watching 8/16/23
Love yourvutube channel. This salsa recipe looks yummy. I just ordered 2 small racks like u showed from Amazon. I didn't know they made small racks, thanks.
So glad to have you here, TD!
Good morning! Just watched this and am going to make this. Don’t have the book but am going to order it. For now, I am writing down what you’re doing. One confusing part on video. Before you added red onions, you added something else and also called it onions. Can’t tell if it was tomatoes or red bell pepper. Can you clarify? Thanks so much! Mary W
So sorry, Mary! It was red bell peppers! I try to catch these things in editing, but sometimes they slip by!
Oh my goodness no worries whatsoever! I am grateful for the recipes and lessons. No complaints here 😊👍🏻
Thank you so much! We picked up a bushel of peaches yesterday at our local orchard and once they ripen for a few days, I am gonna get busy!
Thanks again!
Mary
Pulled out my Ball book, open to page 215, and I’m ready to do this!
However, I’ve got a couple of questions.
1) do I have to blanch the peaches or can I just use a peeler?
2) do you even have to peel them?
I slice the peaches, then peel the slices. The whole hot bath/ice bath thing is a pain. I like to peel the peaches because commercial peach trees get sprayed quite a bit. If you get peaches from a source you know and trust, you may not have to.
How many pounds of peaches do I need in order to get 6 cups chopped?
I don't remember from this recipe, but this website says there are about 3 cups worth in a pound of peaches: www.almanac.com/measuring-fruits-recipes. That feels a bit high to me when the peaches are diced, so maybe have extras on hand.
@@growandpreserve Thank you so much for the reply. And for looking it up. I should have done that myself. BTW I made your beef in wine sauce and it was wonderful!