How To Can And Preserve For Winter (VIDEO)

Farm-fresh fruits and veggies make the summer scrumptious. So keep the summer flavors coming all winter with these delicious canning videos. Make sure to vote on your favorites.

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Can Your Own Peaches

Peaches peaked in August but are still available at the farm stand. Check out this awesomely delicious-looking recipe for canned peaches! They'll be great in a pie or served over ice cream.

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Comments

[NilesCrane]

09:13 AM on 09/23/2009

I have a couple peach trees (and a cherry, and an apple, and a fig, and 3 pistachio trees and a bunch of grapes, not that im bragging) and I made preserves out my peaches this spring. I got about 8 jars worth, from only one tree, and they are so yummy. Tons of work though, And oddly enough im not even a huge peach fan, I like peaches but if i were at a store and they had peach jam next to strawberry jam, I would take strawberry lol.

They are all sitting in my wine fridge, just waiting to be eaten, Ive only used up one jar so far so hopefully they will stay good for awhile.

I cant wait for my cherry tree to get big enough to where I can make pies...I live in the desert of southern california so I cant grow citrus, and im pushing it with the cherry tree. But I did harvest my pistachio trees a couple weeks ago, and I made pounds of and pounds of batches, heavily salted so you can suck on the shell before your pull them open with your fingers. I went to the store and its 8 dollars a pound, I easily had 10 pounds that I made. I give alot away to friends, but I know Ive eaten about 4 of those pounds...yum

[LivingProvident]

08:45 PM on 09/21/2009

Wow, thank you Huffington Post for featuring my video, I never imagined that would happen. I am excited to read all of the Huffinton Post comments that relate to the canning peaches video and have so many of your come back and visit http://www.livingprovident.com and provide me feedback.

I really appreciate the feedback and want to follow-up with one comment that was posted on here about the pop-up screen in red. This was put on the video after the fact because of some user inquiry's.

When I can I generally make sure all of my jar contents are hot when I place the jars into the waterbath, thus avoiding cracked jars, however a user experienced a cracked jar and wrote to me that you should place the jars into the water-bath before it comes to a boil and not start your time until the boiling begins.

The pop-up note is trying to clarify that in case others experience the same thing. I hope that clarify's what I was trying to do. On my more recent videos I have talked about it right in the video, but on those I could not go back and edit. That would be my amateurism peaking through again.

Thanks, LivingProvident

[nemain]

07:33 PM on 09/21/2009

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SPREAD THE WORD FAST!!!!!
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[Austintatious]

08:04 AM on 09/22/2009

m oron

[robbyJ]

09:58 AM on 09/22/2009

I wasn't getting that sh*t anyway. Last time there was a swine they inoculated everyone and thousand upon thousand had adverse side effects.

[FrankinSac]

05:53 PM on 09/21/2009

Unfortunately, it's amateurism makes it extremely painful to watch.... Couldn't make it to the end.

[KataVideo]

09:05 PM on 09/22/2009

but it's better than the new jennifer aniston movie

[Snowapple]

05:01 PM on 09/21/2009

This is perfect timing. I have wanted to make apple butter like my grandmother but I didn't have the recipe. I just recently found a recipe that sounds right, but I had reservations about canning anything. This makes it look easy, or at least easier than I thought it would be.

[Thomas Murphy]

03:46 PM on 09/21/2009

This is not green news: it's dorky entertainment.

[eastgerman]

03:28 PM on 09/21/2009

Oh, just a thought : Instand of boiling the jars in a pot of water they can be done in the oven. Saves time because you can put more jars in the oven.

[helmboy]

03:43 PM on 09/21/2009

the oven is a good idea. I canned peaches, cherries and nectarines last year but this year I have frozen them. cut them up, swirl in pectin (I use fruit fresh) and freeze them in air tight bags. When you use them, they are fresh, crisp and just like they were picked off the tree. :)

[NilesCrane]

09:18 AM on 09/23/2009

I did that when I made my peach jam, I have an instant hot water spout on my sink, so I cleaned them very well, and put them into the hot oven where they stayed until I was ready to can. It worked really well. It not only helps to sterilize them, but the heat helps create the vaccum to close the lib.

[billjones224]

03:08 PM on 09/21/2009

how long would they last?? One year?? Two??

[lizzyLoo]

11:47 PM on 09/24/2009

One year is recommended but I've used them older as long as they remained sealed and don't discolor. Low acid foods like green beans last longer than high acid ones (tomatoes) because the acid will rust the ring & lid over time.
We've canned about 15 cases this year - 12 jars per case. We can homemade salsa, roma tomatoes, green beans, pear preserves every year, but I prefer to freeze corn and okra. Canned food makes great Christmas baskets!

[noweknow]

02:41 PM on 09/21/2009

Who can fruits these days? Maybe Russians in Siberia?

[eastgerman]

03:21 PM on 09/21/2009

Those that have a garden full of fruits and like know what's in their food. No artifical flavor, color or preservatives. Important if one suffers from allergies.

[mamacat]

02:31 PM on 09/21/2009

When I was a kid, it seemed like an awful lot of our neighbors did their own canning. I remember the older folks sitting around swapping canning stories. Our Mom was too busy, but still knew how to do it.
Nowadays, no one in this neighborhood does canning, and I don't know how.
How about making one's own marmalade? I love toast and marmalade with coffee in the morning.

[NilesCrane]

09:19 AM on 09/23/2009

People still do it, especially now that everyone is on a fixed income and likely out of work haha.

[lizzyLoo]

12:01 AM on 09/25/2009

I've been involved in gardening and canning all my life. It's still very popular in the rural south plus we know our produce is organic. You can find any recipe on the internet and the Ball Canning company has a printed book I picked up at WalMart for $4. Amazon.com carries them including old, out of print Depression era collecibles that go for over $200. It's a great , fun hobby but you do have to like it, because it is ALOT of hot, hard work!
But when those little jars start popping and sealing it's music to our ears!

[eastgerman]

01:45 PM on 09/21/2009

I find the jam making video really complicated.
I'm always using gelling sugar 2:1 or 3:1, boil for 3-4 minutes, fill the jar, put the lid on, turn upside down and let cool - done.

Never had any problems with mold.

[hulagirrrl]

02:47 PM on 09/21/2009

That is how I do it, and learned in Germany. I was wondering about that when she looked for the consistency of the jam, but I think over here you can not even buy the gelling sugar already mixed as you can by Dr.Oetker overseas.
Funny how so many women here ask who still is canning, and I know many of my friends in Europe are constantly canning their own things, including making beautiful homemade gifts for Christmas.

[eastgerman]

03:17 PM on 09/21/2009

I'm only making homemade jam nowadays, everything else goes in the freezer.

[Kim O'Donnel]

01:08 PM on 09/21/2009

Nice going, Eve! Here's another how-to video to chew on, this one on bread & butter pickles & blueberry jam:
http://www.youtube.com/watch?v=TjWTJC7PCww

[suzukimom]

11:50 PM on 09/21/2009

Thanks for the link. All of these videos are inspiring.

[RevSpaminator]

12:57 PM on 09/21/2009

I just canned a whole bunch of pears and peaches. Canning is easy. Brewing beer on the other hand...

[NilesCrane]

09:22 AM on 09/23/2009

Ive never canned, but I recently made peach jam with glass jars...How do you use the cans and how do you seal them? Im have tons of fruit trees so Im really interested in keeping fruit for awhile.

[lizzyLoo]

12:10 AM on 09/25/2009

Just purchase a good book or do an internet search for the recipe you want. You have to learn the lingo, but it is really simple once you get all the needed equipment.
You can reuse the jars and rings (toss if rusty), but the lid is a one time use. Most jars can be submerged in a water bath but more dense foods like green beans or corn require a pressure canner which runs about $100.00. Get a book, familarize yourself & WalMart or Amazon will have the rest!

[robbyJ]

12:32 PM on 09/21/2009

I'm betting someday everyone with a yard is going to be canning. I do, it's easy, saves money, and it's better quality then anything you can buy at a grocery store.

[NilesCrane]

09:23 AM on 09/23/2009

Its not that easy, but after the first couple batches you get pretty good at it. Martha stewarts website has great instructions for making home made jam and preserving it.

[tlgeiger62]

12:04 PM on 09/21/2009

I got lost when the red sign came up about timing. By the time I read it she'd gotten way ahead. And I don't know WHAT you do with all those jars of canned fruits etc.? I mean how much can you each?!

[suzukimom]

03:57 PM on 09/21/2009

She has a family that you can hear in the background of her video so they probably will eat those jars over the course of the year until the next peach season arrives. I loved watching how calmly she went about the process, and I can imagine her opening those jars on a cold winter evening and she and her family sharing a sweet taste of summer despite the cold.

[suzukimom]

11:44 PM on 09/21/2009

I should have said that they would eat the fruit in the jars, not the jars. Silly me.