How to Can Peaches – Video Tutorial


2 bushels of peaches, approximately 56 jars of peaches (8 batches)

How to Can Peaches

Last year I did a little photo/text tutorial on canning peaches. I know some people prefer to see tutorials in video format so this year when my husband and I were canning two bushels of peaches we decided to document the process on tape for you all. Enjoy!

Tattler Reusable Canning Lids

As mentioned in the video, I was experimenting with reusable canning lids for the first time. I removed the lid off of one jar and reused it in a later batch and it sealed just fine! Overall I was very happy with the results. I think it will take a little getting used to it is a little bit different than traditional lids in how tight you have to put the lids on … but definitely worth figuring out!

What I LOVE
If you are a canner, you may have noticed that the disposable lids have gotten quite a bit more expensive lately (12 lids for around $4 or $0.33 per lid). I’ve also had a hard time finding them in stores (they only seem to have wide-mouth lids in stock ever). To buy 3-dozen Tattler lids with the gaskets it was $26.40 including shipping ($0.73 per lid). We visited with the people at the Tattler booth at the Self Reliance Expo over the weekend and they told me to expect at least 15 uses with the gaskets before I would need to replace them. The lids are reusable forever and the gaskets can be replaced VERY inexpensively.

With the amount of canning I do each year, this is going to save me a LOT of money (and a lot of trash). My only problem now is I need to get myself a lot more of the lids. I’ve also noticed it’s nice to keep a few of the disposable ones on hand so that when I have open bottles in the fridge I can stick those on and immediately reuse the Tattler lids.

Comparing a used gasket to an unused gasket
This picture shows you what happens to the gasket after it has performed a proper seal (top one is used). It is indented and you can easily tell it apart from an unused gasket. Each time you use a gasket you should invert it so it wears evenly on both sides.

Comparing a gasket to a traditional lid
You can see that the indentations in the gasket look very similar to the indentations in a traditional metal lid. Getting familiar with how they look will help you easily recognize which way to place your gasket on your next batch.

PLEASE NOTE:
If you are curious about the approved use of these lids, here is the official statement that most local extension offices are providing:

Elizabeth Andress, Extension Food Safety Specialist – Department of Foods and Nutrition, University of Georgia Cooperative Extension and National Center for Home Food Preservation shares the following response:

“The Tattler lids have been around a long time, but I have never used them or known of them being used in any reported research (ie, publicly available research). If people want to use them, they just need to go by the guidance provided by the company/manufacturer. I have no information that would tell me anything about seal failures or sealing rates, number of re-uses and performance throughout re-uses. I do not know what kind of vacuum levels are achieved, which would indicate how much air/oxygen gets vented out of the jar during processing. The lid choice itself would not impact the safety of the canning heat process if used on the correct shape and size of canning jar as the process specifies, and all other canning recommendations for jar filling, canner use, food preparation style, etc., are followed. So if people want to try them, they just need to be sure they can tell how to be sure they have a vacuum seal on their jar after processing and throughout storage.”

  • Canning enthusiast

    I always add the measured sugar into each quart jar FIRST, and then add a cup or more of boiling water. A quick stir with a plastic or wooden spoon helps the sugar dissolve. Then I add the prepared fruit and run a plastic “knife” (purchased with other canning supplies) down the outer sides of the fruit, making them fit together better and dislodging any air bubbles. (A regular table knife could chip or break your glass bottles.) In the end, more boiled water is poured in to reach the prescribed headspace allowance, but the sugar amount stays perfectly within the jar. I also add one teaspoon of Tang powder to each quart of peaches, pears, and apples to help keep their color; the ascorbic acid makes them look beautiful.

  • http://www.facebook.com/kaytee Kaytee Sumida

    The replacement lids (reg size) are ~ $2.50/dz at Smart & Final here in San Diego; pectin is about the same price/pk. Regular markets– the few that carry them– charge almost twice as much.
    This is the same price as for the replacement rings– and does not require an addition $10 for  shipping.

  • Vmfisher

    Part of your problem with the loss of liquid from your jars could be removing the jar from the canner too soon. The jars need to aclimatize to the room pressure for a few minutes before being removed from the canner, or else the liquid siphons out. For a water bath canner, when your timer rings, turn the heat off and take off the lid. Let the jars sit for at least 5 minutes before removing them from the water. For a pressure canner, when the pressure has dropped to 0, remove the weight or open the petcock. Wait a couple of minutes, then take the lid off. Wait another couple of minutes, then remove the jars. You should have much less siphoning this way.

  • Carinslp

    Just an FYI about the rings for the Tattler lids.  Be sure to use the opposite side of the ring to seal on the next batch of food you can.  Equal use on both sides keeps them in better working order.  Just look closely at the ring and you can which side holds the impression from the last canning batch.  Also, you may want to leave the rings on your jars and screw them on tightly after they come out of the canner.  I just went to open a jar that I had used a Tattler lid on and had removed the ring.  The seal had failed.  However, another jar with the ring from the same batch was just fine.

    Enjoy these lids.  They are really great!

  • kristin

    I reuse my regular lids every year, and have only had one in several years that did not seal. I haven’t bought lids forever. My mom and sister both do it too, and never have a problem. I know it’s not ‘recommended’ or ‘advisable’, but it’s sure a lot cheaper. 

  • Linda Sorden

    the dealer told me the heating element shuts off and it cools so you cannot keep an even heat and pressure with an electric flat top range. I just use a propane burner and can on it. Looks like it is working for you though and as long as the jars are sealing I sure don’t know why you would worry about what joe blow says if its working for you its working people are too afraid to not ” follow the norm”

  • Andrea Hardee

    Do you have one of those flat ranges? I have a flat range and everyone I’ve talked to says that you can’t do canning on them, either from the heat or weight being too great for the glass. Has anyone else heard about or has experience canning on a glass range?

    • Marneclark

      You are correct Andrea. You cannot safely can on a flat top range. Several years ago I purchased a tall double burner propane stove (Camp Chef brand) and I can outside! I love it so much that even if I COULD can on my stove in my kitchen, I wouldn’t! It is nice having the mess and heat outside. Plus, this way I can have two water bath canners going at the same time.

    • http://foodstoragemadeeasy.net Jodi – Food Storage Made Easy

      Andrea, My pressure canner specifically says it is safe for use on a flat-top stove. The main concern is the weight of it. So if you set the full canner down heavily on it it could crack your glass. I have heard a few people say that they have heard of someone who warped their stove by canning on it. However I have also heard of many many people who can for years on a glass top stove with no problems whatsoever. My stove/oven is pretty old so I am ok with the risk. If it was a brand new one I might be more hesitant and go the camp stove route. My only problem I’ve had is I warped some of my stove knobs from the heat, but that would be a problem on any stove ;) It IS harder to maintain your pressure when pressure canning, so you have to be right there monitoring and adjusting the whole time. But for water bath canning it keeps my water boiling just fine. Hope that helps!

    • OutdoorsMom

      Your stove manual and canner manual will tell you if the stove top/canner is compatible with canning.

      Presto brand pressure canners are fine :)

      If you have a water bath canner that has an indented bottom it will NOT work on a flat top stove–you need a flat bottomed pot so that the pot is completely touching the element.

      The burner cycling on and off as mentioned above is NOT an issue as long as you maintain a full rolling boil (water bath) or the proper pressure reading (pressure canning). 

      The burner cycles on and off to keep the element at the proper heat, electric coil burners also cycle, you just can’t see it (but you can hear it if you listen).