This helps to prevent the juices from bubbling out of the jar, a typical problem with non-pitted fruits. A sugar syrup may be used to sweeten the fruit. This chart gives proportions for light, medium, and heavy syrups.
Apricots should be tree-ripened and firm, not squishy-soft unless you want jars of apricot mush. Slowly bring them to a gentle boil, and remove them from the canner after five minutes. The fruit will rise as it cools. Have you ever tasted home preserved peaches? Is there anything so good?? Jennifer Murch lives with her husband John and their four children on five acres near Harrisonburg, Virginia, where she kinda-sorta-maybe homeschools the kids, gardens, bakes, and reads.
Do you have to add the sugar that is in your instructions? Could I can them without any sugar? Hi Jen. I think it would be the same for the peaches. Hmmm, but my no-sugar apricots are super mushy, and my peach-sugar syrup no thickener, no water is runny,.. If you can peaches without sugar, they do turn very brown. We did do it with orange juice, a thin juice…and that took longer to turn brown. If you want to preserve them without sugar, the freezer is a better method.
I have canned peaches, pears, apricots, and now nectarines all in a sugar free syrup. I use hot water and honey. I love it, and its relatively healthy. I have been canning peaches for over 30 yrs and have never added sugar to my fruit I do use distilled water to fill my jars thou.
My fruit does not turn brown and looks just as pretty 3 yrs later as they did the day I canned them. I have always canned peaches with the skin on — after you process, the skin slips right off when you open the jar to use the peaches. Great post! Is the water you add to the jars after the sugar hot?
Thy Hand, I just use tap water, cool or lukewarm, whatever comes out when I turn it on. Is that ok? Why is that happening? I do get a little fruit sediment that sinks to the bottom, but not sugar. Did you add a lot of sugar? Or was it raw sugar and therefore larger crystals? Did you not boil the jars long enough? Because if you boiled them for an adequate time, then the liquid inside the jars should be hot enough to dissolve any sugar crystals.
Thank you! My Grandmother has and had always been the big canner in my family. I have fond memories of going to her cellar and bringing up jars upon jars of peaches that I planned to eat while there and to bring home with me haha. Now I know how to can peaches! I was hoping you would post a canning tutorial for them! Thank you again! How gorgeous and tasty do those look? I love canning peaches — you are right they taste amazing! Placing hot food in hot jars and letting it cool to seal with no further heat treatment.
I have been told this is an out-dated canning practice that is no longer recommended. The food is exposed to bacteria and yeast in the air when you fill the jar, and then not heat processing the jars means you run the risk of having contaminated jars.
I hot-pack quite a few of my foods, such as sweet pickles, jellies, and grape juice concentrate. These foods are going straight from a boiling kettle into hot oven-heated jars; the chance of contamination is minimal. This method is old-fashioned, I know. But canning is old-fashioned, too! If hot-packing seems unsafe to you, then, by all means, put the jars through a hot water bath.
My mother canned the open kettle method and her mother. Since I retired I have been canning more and my dear mother has passed on, so I search the internet. I became scared to use open kettle canning. So I water bathed everything.
One day I looked up botulism stats. I was shocked after all the hula that there is average cases of botulism reported in the US each year. That makes 21 people a year. Do I want to be one of those 21 people absolutley not. It seems weekly we hear of commercial food poisoning reports.
I trust that I and most home canners take more care of selecting and cleanliness when we preserve for our love ones food than commercial canning factories. Last year I almost died from Salmonella poisoning after eating a egg product out of a convience store.
I am told that this happens all the time. It blows my mind that so much is put out to discourage home canning, when so few have become sick from it. After reading those stats I chose to go back to open kettling tomatoes and produce that were canned that way by our mothers and grandmothers. I am not trying to discourage anyone from taking that extra step in assuring food safety and being one of the 21 people by any means.
Hi Betty! Good for you for taking the time to think things through rationally and then acting according! I love gardening, find it a quiet relaxing pass time.
I planted fruit trees and vines over 20 years ago and enjoy reaping their rewards now. I only use chemicals when nothing else works.
I have canned or froze over quarts of produce this season in a drought. I have late peaches, grapes, applesauce, plums and yes I picked 6 more buckets of tomatoes today. My grandchildren are my greatest asset. I simply would take the extra time to water bath if I could see more of a reason for it. Today I see more reason with continued reports of food poisoning from commercial food growers, food processors and convenience stores ha to put up as much produce as I can for them.
Everyone has a choice but searching for this method of canning today is hard to find. I thank you for including it and giving people the option. I do think each person should research for themselves and do what they feel is the safest. When ask what I have been doing? I have to ask why? Thank you again. I was always taught that the open kettle canning term referred to the method of letting hot food cool to create a seal without further processing.
I hot pack my jams and tomatoes but I still process them in boiling water. It sure can be confusing! The exact terms are confusing. My mother called it open kettle, but the explanation of hot packing is the same method of putting it in hot sterile jars hot and letting it seal.
I love canned peaches! Lay one kitchen towel next to the stove to place the hot filled jars on when they come out of the pot. Place another towel in an out-of-the-way spot where the jars can remain undisturbed for 12 hours post canning. Set out all your tools. Once the filling is ready, use the jar lifter to remove the jars from the hot or boiling water of the canning pot, emptying them before placing them on the kitchen towel you set out.
Pour enough water from the last jar onto the lids in the shallow bowl to soften the sealing compound. Pour the rest of the water back into the canning pot and set the jar on the towel. NOTE: You should never boil the sealer lids. This could damage the sealing compound. Adding just boiled or simmered water is fine though. Place the canning funnel in the first jar and use the spoon or ladle to transfer the food into the jar.
Keep the spoon as low as possible so that you don't introduce unnecessary air bubbles into the food. Headspace is from the top of the food to the rim of the jar. Run the chopstick or plastic knife around the inside of each jar to remove any large air bubbles. Small ones are ok. Use a damp paper towel to wipe the rims of the jars. Using the jar lifter, remove a sealer lid and place it on the jar so that it's centered and the sealing compound lines up with the rim.
Add and gently hand-tighten the lid ring. Don't tighten it too much, as air needs to be able to escape the jar during processing in order to create the vacuum seal.
Repeat for the remaining jars. Use the jar lifter to carefully place the jars into the canning pot so that they aren't touching each other or the sides of the pot. You want the water to cover the jars by inches. If the pot has so much water that it's in danger of overflowing, remove some of the water. The inches of water above the jars is necessary, but more than that isn't, as it would just have the potential to bubble over as it processes.
Set your timer to the processing time suggested in the recipe plus any additional minutes necessary if you live at an altitude above sea level. See the chart in the next step for how to calculate this. Once the water returns to a boil, hit start. Once the jars have processed for the correct amount of time according to the recipe, use the jar lifter to carefully remove the jars, keeping them level, and set them on the 'out of the way' towel.
After one hour, it's important to check to see if the lids sealed properly. There are two ways of doing this: Press down on the center of the lid with one finger.
If there's no give in the lid, it is sealed. If it pops down and then back up again, it hasn't sealed. OR remove one of the lid rings and using the tips of your thumb and fingers, grab hold of the edges of the sealing lid and try to lift the jar a few inches off the table. If the lid is sealed properly, the jar will easily lift up by the lid.
If it isn't, just the lid will lift off. Any jars that didn't seal properly must go immediately into the fridge and be eaten within days. Let the jars set for 12 hours on their towel before moving them to the cupboard or pantry. A handy reminder is available of two food safety updates when preserving food: Caution against canning elderberries and white-fleshed peaches.
Stay healthy and safe preserving! We teach, learn, lead and serve, connecting people with the University of Wisconsin, and engaging with them in transforming lives and communities.
Connect with your County Extension Office ». Find an Extension employee in our staff directory ». Facebook Twitter. Hopeless rule-breaker that I am, I deviated from recipe just a bit in the end: Before putting the nectarine pieces in jars I dashed out to the garden and gathered some herb sprigs—mint, basil, shiso, lavender, and anise hyssop.
But the herbs had been waiting to be used, and they now look so pretty in the jars. The USDA writer, of course, fails to mention the possibility of adding flavorings of any sort. And what to do with leftover syrup? I dropped in the nectarine pits, still bearing a lot of flesh, cooked them a bit, and then strained the syrup.
It sits in a jar in the fridge now, waiting to be mixed into soda water or cocktails. The lesson I take from this project is this: USDA recipes are handy for reference, especially for processing times, but in their aloof brevity these recipes can trip up even an experienced home preserver. There are just some things that one must intuit when you know enough about the canning process to know that the instructions are vague and ambiguous. I purchased a food-service Ph meter to test my recipe for safety and, at 3.
The judge left a note: please do not eat this, if you do not use the USDA recipe, you cannot know that it is safe.
USDA and Ball recipes are not necessarily the best. Because supermarket onions and peppers have gotten much bigger in recent years, some USDA recipes need to be updated to call for ingredients by weight. When I trained as an MFP, even mayonnaise jars were considered safe for boiling-water-bath canning. Now some MFPs believe that only Ball and Kerr jars are acceptable—even though some Ball jars being sold today are very oddly shaped.
Personally, I would prefer to use a pH meter than to routinely add acid to my tomatoes. The scientists actually test for the survival of microbes before approving a recipe and a processing time. How did the raw pack turn out?
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