Comments on: In the Pits: Canning Stone Fruits

By: 9 Reasons to Can Your Own Food

9 Reasons to Can Your Own Food — Thu, 27 Oct 2011 18:16:50 +0000

[...] Canning 101 series in July mainly featured peak summer fruit such as cherries, peaches, and nectarines. I am happy to report we will be bringing back the Canning 101 series this month [...]

By: Heather D.

Heather D. — Tue, 20 Sep 2011 01:13:18 +0000

You are doing people a disservice by not giving proper canning instructions. While there is less danger with canned fruits than canned vegetables, you still run the risk of improperly preserving your fruit and possibly making someone sick. Even if you use the open kettle method, you must still process your fruit in a boiling water bath. Processing times are not up for interpretation, either. For up to date instructions, people should visit a reputable site, such as the National Center for Home Food Preservation (http://www.uga.edu/nchfp/) or their local extension service. As far as Grandma’s methods go, Grandma wasn’t right, she was lucky.

By: Jennifer Jo

Jennifer Jo — Mon, 19 Sep 2011 20:57:13 +0000

Hi Joe,

You can dig in whenever you want!

Happy Eating!
Jennifer
Jennifer Jo’s last post: Goodbye summer, hello fall

By: Joe

Joe — Mon, 19 Sep 2011 19:40:33 +0000

hey can anyone tell me after canning peaches when I can start eatting them?

By: Jennifer Jo

Jennifer Jo — Fri, 02 Sep 2011 22:59:07 +0000

Hmmm, but my no-sugar apricots are super mushy, and my peach-sugar syrup (no thickener, no water) is runny,..
Jennifer Jo’s last post: Back to the library it goes (sniff)

By: Jennifer Jo

Jennifer Jo — Fri, 02 Sep 2011 22:54:33 +0000

Hi Theresa,

I’m glad you like the site! Welcome!

There are two parts to the lids: the actual lids which adhere to the jar, and the ring which keeps the lid in place while the jars are boiling/sealing. So when washing the jars of canned fruit, simply remove the ring. The lid stays on.
Jennifer Jo’s last post: Back to the library it goes (sniff)

By: Theresa

Theresa — Fri, 02 Sep 2011 22:48:26 +0000

Hi,

I love your site. Can you please clarify as this will be my frist time canning.

When you state, “next day, remove the rings, wash the jars with soapy water”, does this mean you boil the cans with the lid on and then the next day remove the lid (with the ring), wash the jars and then re-lid?

Thanks in advance
Theresa
@beauty0natural
Theresa’s last post: Mountain Rose Herbs: A Supplier Known for its Quality Herbs, Essential Oils and Wellness Products

By: Myrnie

Myrnie — Fri, 02 Sep 2011 05:43:06 +0000

I’m not sure about the sugar helping with food safety or not in this instance, but I know for sure it helps the fruit stay firm- if you packed them in water, they’d get very mushy! At least, that’s what happened to the apples I packed in water- they were so tender I could stir them into applesauce after I drained them.
Myrnie’s last post: Six Month Face Off

By: Preserving Peaches « SugarMama Baking Company

Preserving Peaches « SugarMama Baking Company — Tue, 16 Aug 2011 16:34:06 +0000

[...] Here the method and recipe I used from simplebites.net [...]

By: Leana

Leana — Sat, 06 Aug 2011 18:38:28 +0000

It is refreshing to know there are others out there who dismiss the extreme measures recommended in the name of safety. Yes, be clean, but really is it necessary to boil the crap out of ‘em? My grandmother used the hot-pack method and I like it because it’s SO much faster. Boiling 3-4 jars at a time for 30 minutes would take hours extra, and for what? Mushy peaches.