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Nirvanacat13 wrote:
ZOMG Brings back memories of living in New Mexico and stripping the neighbors cherry, peach, apricot, and plum trees!
“Millions of peaches, peaches for me! Millions of peaches, peaches for free!Peaches come from a can….They were put there by a man…Who works in the factory, down towwwnnn!
If I had my little way, I’d eat peaches every day….”
Ok, sorry got carried away…. 😆
OMG…. a bunch of us used to sing that song in art class in high school! That and something about bumblebee tuna.
Kyrin, those look absolutely yummy! I live a few blocks from an apple orchard. My school borders the orchard, so they were quite tempting when we went out for recess or sports practice *cough*.
Oh boy, those peaches look so good.
We used to can a lot, too. Pears and apricots especially, because they grew in our garden before storms and disease killed the trees. It was a lot of work, but house smelled so nice.Shouldn’t’ve looked at the pix before breakfast… Off to open some applesauce and I’ve got biscuits coming out of the oven shortly so I’d better get the jelly open too! That’s tons of hard work, Kyrin and yay for Karli helping! (now I’m really hungry 😆 )
Looks good!twindragonsmum 😀
tdm
I don’t like peaches, but that’s impressive. I’m glad I decided to freeze my tomatoes or my kitchen would look like that with tomato jars.
Wow that’s a lot. It reminds me of being back at my parent’s, except we had a pear tree in our front yard. I was always the one that got stuck doing the picking while everyone else filled bags.
I can’t stand to see these guys abandoned so I take on as many as I can. Please click so they may grow.
BLAGHHHHAAHHHHHLLLDROOOOOOOOOOOOOOLLLLLLLLLLLLLLLLL
Man….hope Louis doesn’t step in that……
Hey, an idea for any peaches you might want to eat for breakfast!
Just toss them in a skillet with some water and basically simmer them down until they start caramelizing then pour them over pancakes or waffles!
Kyrin wrote:
There ya go, peachy goodness! Note: Karli, who is not quite 2.5 years old, helped me with most of these, she helped peel them, and stuff the jars, such a helper!
Kyrin
ZOOMG!!
PEACH COBBLER GOODNESS!!!
Okay, it’s official, I made a grand total of 79 quarts of peaches, 3 busted when cold packed, and three were given to friends at work, so that leaves 73 quarts for us! Actually I will likely give 7 to my friend Betty who helped procure the peaches, and 6 to her sister who grew the tree, leaving 60 for us! All done now!
Took me three days working alone to do it, well Karli helped, but the help of a 2 year old is kinda anti-help. LOL!
I’m cold packing the last 4 jars now, and making some peach cobbler filling with the last of them.
Yay! Downside, pears are next. *sigh* I wish you all lived closer!
Kyrin
Kyrin wrote:Okay, it’s official, I made a grand total of 79 quarts of peaches, 3 busted when cold packed, and three were given to friends at work, so that leaves 73 quarts for us! Actually I will likely give 7 to my friend Betty who helped procure the peaches, and 6 to her sister who grew the tree, leaving 60 for us! All done now!
Took me three days working alone to do it, well Karli helped, but the help of a 2 year old is kinda anti-help. LOL!
I’m cold packing the last 4 jars now, and making some peach cobbler filling with the last of them.
Yay! Downside, pears are next. *sigh* I wish you all lived closer!
Kyrin 😆
I wish we lived closer too 😆 I’d make you some Peach butter and Peach pie. mmm
We have friends who grow terrific tomatoes. They pick em and let us take all we want. I do the canning and we split fifty-fifty.Wow! I wish I was there to help as well! 😀
Question: when you can fruits and veggies, is it the same process for all of them? I don’t know how to can anything, so I don’t know whether or not it’s the same process for all of them.eaglefeather831 wrote:Wow! I wish I was there to help as well! 😀
Question: when you can fruits and veggies, is it the same process for all of them? I don’t know how to can anything, so I don’t know whether or not it’s the same process for all of them.Veggies, like green beans require a pressure cooker to do the hot packing step, since they don’t have any acids of their own, it is important to kill anything that might be in the jar with them.
Most fruits are pretty easy, you prepare them, usually removing the skins, toss ’em into a hot jar, I usually wash them in the dishwasher and grab a few then shut the door to keep the rest warm, then pack the ones I have out, pour in my hot sugar water, remove air bubbles, then slap a lid on.
Once you’ve got enough jars to fit into the water bath, you put them all in and let them boil for 30 mins. The retrieve with a jar tong and lay out like you saw in the picture, with no draft and nothing touching. As they cool the little rubber sealed tops suck in and form a vacuum, you can hear them sometimes, *pop* *plink*
So depending on what you are canning, it varies a little on how you finish them, you can use a pressure cooker for fruits too, but the time is really short, like 10 mins, and I couldn’t get 6 jars worth of peaches done that fast. And I don’t like messing with the pressure cooker unless I have to.
Salsa and anything with tomatoes can be done like the peaches, except that you heat them up to simmering/low boil, put in the jars, then water bath.
The thing that takes the longest is the preparation, once you have everything ready to put in the jars it actually goes pretty fast. Though you have to pace it so that your jars don’t get too cold, because hot liquids and cold glass don’t get along too well.
I had three of my jars break when they got into the water bath, but I suspect that those breaks were more due to the age of the jars than anything else. All three were at least 30 years old, which means they had seen a lot of things go into them to be preserved over the years.
I felt bad about one though, because the jar company that made it no longer exists, and I really shouldn’t have used it, since it was likely valuable as a collectors item type thing.
I do have two blue mason jars I am never going to can anything in that I think are really nifty…they are very old.
If you want to get your feet wet canning, I suggest jams or jelly, those are really easy to do.
Since moving to Idaho, never canned before that, I’ve made my own bread and butter pickles, sweet relish, dill relish, plum syrup (was supposed to be jam, but the liquid pectin didn’t set up), salsa, spaghetti sauce and peaches.
I still have some relish of both kinds, the bread and butter pickles are long gone, still have a couple plum syrups, 5 jars of salsa, and 3 of spaghetti sauce, and then of course the 73 jars of peaches. 🙂
Now that I have a cellar, canning things is pretty practical, since I have somewhere to store them. Also, with the peaches, I would have been a fool not to take them and run, to buy as much as I got would have cost a fortune, and since we easily eat one to two cans of peaches a week, mostly the kids, they are going to save us quite a bit.
Especially since I didn’t have to spend a dime on jars, or lids, since I still had some left from last years canning supply purchases. Only thing I bought for this was a 25 lb bag of sugar, and it was on sale.
Kyrin
Kyrin
Kyrin wrote:Because hot liquids and cold glass don’t get along too well.
As my uncle (who’s an engineer by the way) should have figured out when he tried to barbecue in a glass top barbecue in the winter…. *shatter* 😆 You think he’d have known better, being an engineer and all… 🙄
Dragon87 wrote:Kyrin wrote:Because hot liquids and cold glass don’t get along too well.
As my uncle (who’s an engineer by the way) should have figured out when he tried to barbecue in a glass top barbecue in the winter…. *shatter* 😆 You think he’d have known better, being an engineer and all… 🙄
Pssshhh we’re engineers, not thermonuclear physicists!
Dragon87 wrote:Kyrin wrote:Because hot liquids and cold glass don’t get along too well.
As my uncle (who’s an engineer by the way) should have figured out when he tried to barbecue in a glass top barbecue in the winter…. *shatter* 😆 You think he’d have known better, being an engineer and all… 🙄
Speaking as someone who has a brother who is and engineer…… They’re good at book smarts and obscure things but practicallity is sort of… well.. not high on their list of skills! 😛 I had to teach my brother how to make soup, you know, the kind that go ‘pop tab, place contents in bowl, microwave till warm’
foxfeather wrote:Dragon87 wrote:Kyrin wrote:Because hot liquids and cold glass don’t get along too well.
As my uncle (who’s an engineer by the way) should have figured out when he tried to barbecue in a glass top barbecue in the winter…. *shatter* 😆 You think he’d have known better, being an engineer and all… 🙄
Speaking as someone who has a brother who is and engineer…… They’re good at book smarts and obscure things but practicallity is sort of… well.. not high on their list of skills! 😛 I had to teach my brother how to make soup, you know, the kind that go ‘pop tab, place contents in bowl, microwave till warm’
LOL! 😆 I might not be the greatest cook but if it’s small enough to fit in a microwave I’m set for life, making brownies on the other hand…I’m lucky I didn’t kill myself. That christmas party didn’t end well. 😳 To this day no one but my boyfriend will eat my cooking. 🙄
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