I have to share a trick I recently found. Those stir sticks you get for your hot beverages work great to de-bubble because they are soft enough to bend a bit, contouring to the bottle. Less bruising of fruit.
I planted a peach tree when I moved to this house. I have peaches coming out of every corner of my kitchen starting in august. I can about two bushels for us, I taught my daughter how to canned them for her family (another bushel of peaches) and gave them to more family. We got at least 5 bushels of peaches last year! I get so excited to see them getting ripe but when they are all off the tree I am just as excited! We absolutely love the peaches. I do raw pack them though because we like the flavor better. I also use a light to medium syrup. Many years ago I used the light syrup and it seemed to draw out the flavor of the peaches, it may have been the peaches that year but it was such a disappointment that I bumped up the syrup a bit the next year just to be safe and I have stuck with it 😊
I'm glad you were chatting. After searching the internet lots, nobody explained things as well as you. Hopefully I will have success. This will be my first time canning peaches.
Your peaches look really good! Lol. I'm glad you took the time to explain out some of the various discrepancies a book can reveal becuz it helps alot of newbies like myself.
Hi! I just wanted to pop in and say I’ve been learning a lot from your channel about canning. It really helps to see how someone does it when learning a new recipe, so thank you!! I just learned to water bath can jams and applesauce this summer! I love it! Keep the canning videos coming! ❤️
My first time water bath canning. And it’s peaches. Thank you for being so detailed ! I have the ball book snd the home preservation book and have been studying!
Timing was perfect for this video! I’m picking up some Fredericksburg peaches On Friday and will be canning this weekend. I love the idea of adding peach schnapps!
I canned sliced peaches last year. They definitely floated even though I filled them full including the head space. It doesn't change the taste etc. So I'm fine with it. This Video is Perfect Timing. I am Canning Peach Pie filling today.😊
You mentioned only using water for canning peaches. I TOTALLY AGREE WITH YOU ON THAT ONE. My first time canning peaches was in 2019. I only used water to fill jars. I will never ever ever ever do that again. The peaches turned to a dark color and didn't look very appetizing. I opened the jar, it maintained a good seal and didn't have a bad smell or anything. They just didn't look appetizing. This year I hope to have a good crop and will definitely make a good syrup for them. As I always say, you learn by doing. I won't say what I normally say since this is a PG show. 😊
Waiting on the timer for my Wenatchee nectarines to finish processing. Thank for this tutorial, this is my first time canning fruit outside of jams/jellies!
The last time i canned peaches was about 4 years ago, we were given two pecks that were picked in GA and brought up to us by a neighbor. What a blessing that was! Now this year i am awaiting a peach truck to come up later this month so i can buy two boxes to can. I did do some with the cinnamon stick in them and they turned red as they sat on my shelf, and also got kind of spicy, so i wont do that again. I do also enjoy light syrup rather than medium or heavy. Might try a batch in the white grape juice, isn’t that what store bought peaches “in 100% juice” are in??Thanks for your video, love all the tidbits you share with us in every video.
Carol, your videos are so helpful. You explain things very thorough. My husband just purchased a box of peaches. I’m going to can up some and make jam with the rest. So I’m going to your jam videos next. Thank You for sharing your expertise. 😊
I just found your channel and so glad I did. Your information was very helpful and kept me from throwing out all the fruit right away. I canned nectarines yesterday for the first time and in checking the seals this morning, they all sealed but were very sticky and the fruit was floating but had little to no loss of liquid. As I was washing off the jars and turning them, I noticed bubbles coming up and it startled me. Will bubbles come up because of the headspace after tipping or is that a bad sign? I may just end up opening all the jars and making something like cobbler and not take a chance leaving them on the shelf or freeze dry them. And next time, if I am brave enough to try again, I will leave the jars in the canner a little longer before removing them and see if that helps. Thanks again for all the info and will probably be binge watching your channel for a while.
I heard you say "here in central Ohio", I'm in Lorain County. Bought a few peaches from the store last week and let them set out on the counter for a few days to ripen. Absolutely delicious. Got me to thinking about canning some. So here I an to learn from the best
Nice detailed video. I have 3 young peach trees in my yard and am looking forward to preserving some of the harvest in the years ahead. I unexpectedly got 1 peach this year and it was so good.
Thank you for the tips ,,,, my least favorite thing to can is peaches but hubby loves them I love to add the vanilla caviar to my pears , it’s delicious
Ive got to find some peaches before they are gone. Im so late in the game this year. I love canned peaches. I make them the same way you do with a light syrup.
This was helpful and reassuring. I canned peaches for the first time last year and found it frustrating, starting with the blanching/peeling, which just didn't seem to work for me. I did slices and tried hot pack, raw pack, waterbath and even pressure canning - definitely got fruit float, siphoning, and some seal failures (didn't mind eating those right away though) where some fruit got sucked up under the lid. It was sticky and messy, and at the end I thought canning peaches might not be for me. However, I sure loved being able to eat those canned peaches over the winter and now I think I'm ready to try again. I liked the texture and flavor of the raw pack better than the hot pack.
Yes, try again! The key to blanching is not to over blanch them. I have found 30 seconds is perfect even if your water has not returned to boiling. It’s still hot enough to cause the peeling to release from the flesh. Good luck this year. I hope all goes well 💕
It looks like the Carolina peaches were cling-free. I have only been able to get cling peaches, so I would have to cut them in slices or chunks. I canned reduced sugar peach jam this past weekend with some delicious juicy cling peaches. I don't worry about discoloration at the top of the jam because of the reduced sugar. The jars never last long! Peach jam is a family favorite. I will try canning the peaches in light syrup. Wonderful video. Thanks, Carol!
@@camillabarnes6678 I use the recipe from the Ball FreshTech Auto Canner recipe book. But I think a Ball recipe book or recipes from their pectin bottles would work.
I live in the UK and getting good quality, orange peaches is getting more difficult. Lots of people who dislike peaches are buying the white peaches and shops are stocking those as a preference. I use peach compote in cooking, so I love to can peaches. I usually add lemon juice to the syrup to ensure adequate acidity as I need the syrup to sour cream in the dish. I also add a drop of the syrup before the first peach half, to make sure that the void in the fruit isn't just filled with air. Trying to get that first peach half the right way down was the hardest part, I had a battle. Thanks for advice re. white peaches - I hadn't come across that before.
This video was so helpful to me. I watched it several times and took notes. I received my box of peaches last weekend and today was the day. They canned beautifully with very little siphoning. I also froze some and saved some to eat during the rest of the week. If I wanted to make jam in a few weeks, could I use the peaches that I canned. It was just be a small batch. Thank you so much.
Well I screwed up and used white peaches for a couple of recipes! Darn will be using them to make peach cobbler in the next week! But at least I didn’t give them to anyone! Thank you for teaching us about good techniques!
I had an epic fail for pitting the peaches. Blanching and peeling was easy peasy, pitting the peaches was hard for me, the peaches was juicy and just didn’t work for me. They were ugly, so I made your recipe for peach jam = deliciousness.
This is a great video, Carol. I've made several batches of your low-sugar peach jam and am planning to try canning peaches in light syrup this weekend. Can you answer a few questions for me? - How firm or soft should the peaches be? - Is it safe to half the recipe for the sugar syrup if you're only going to make 4-5 pints? (I use a large pot for water bath canning, and it's plenty tall but not as wide as your canner.) - When you have fruit float, do the tops of the peaches actually end up higher than the syrup in the jar? If so, is that a safety concern? - How long do canned peaches generally keep on the shelf? Grateful for your help, and excited to expand my canning repertoire!
With fruit float the tops of the peaches can be above the syrup. Not a safety concern but what’s above the syrup may discolor some but still safe to eat Can peaches will last without a change in quality for about 18 months 😊
@@carol-thriftychichousewife6231 Thank you so much for the speedy reply and your helpful instruction. Hopefully, I'll be posting some photos in the Facebook group soon!
Hmm were your peaches cooked and hot 🔥 I just put themin my jars once cooked and hot lids on all done. You guys do it the long way.been doing it for generations the Americana seem to do it yhe long way
Just curious- why not white fleshed peaches? Is it an acid difference, or is it simply because Ball doesn't say so? I am assuming an acid difference, which is absolutely fascinating!
Can you use frozen peaches? I don't have access to a ton of peaches (besides the grocery store where they are expensive). The frozen fruit section has them for cheaper and already sliced/pealed. I know you can can frozen veggies (pressure canned) but can you do it for fruit (water bath)?
Wow! I wished this video was out 2 weeks ago. I canned peaches for the first time and they turned out UGLY! I must have used the wrong kind. They were hard to peel even after blanching. And too mushy. I did however save my peelings and made peach jelly that turned out great. Now I understand more about them and what peaches to get. Thanks for the fantastic explanations that you have in all your videos. I will try again with better knowledge.
I have a question that I'm not sure that you can answer. This has absolutely nothing to do with peaches. I'm sorry. I enjoy watching your videos on RUclips. I've learned a lot from you. My question is; I was given a 1 gallon jug of A-1 steak sause. There is no possibility of me going through this much steak sause in a year! I live by myself. I want to know what the possibility is to put the sause into jars and re can it. Either by water bath or pressure canner!!!???
They are not acidic enough to be safe for canning 😊 fyi.extension.wisc.edu/safefood/2020/06/11/caution-against-canning-white-fleshed-peaches-and-nectarines/
My directions for my steam canner is to leave the lid on for 5 mins after shutting off the heat. I have the same canner. They do not say to take the lid off. You must wait the 5 minutes with the lid on and the canner off.
I contacted the person who did the steam canning research, Barb Ingham from Wisconsin Madison University to confirm the correct process. She said it is not necessary to wait the five minutes. Your processing time is over when you remove from the heat.
This is her exact response Carol, At the end of the processing time, you may remove the lid and lift the jars out and place on a rack or towel for cooling. You do not need to leave the jars in the canner or otherwise wait 5 minutes. The current recommendation to wait 5 minutes in a boiling water canning process is due to risk of jar breakage with the much thinner glass being supplied these days and to allow food contents to ‘settle’, it is not a recommendation based on food safety per se (although you should not eat food from a cracked jar for fear of glass being in the food). Here is what the National Center for Home Food Preservation states re boiling water canning: “When the jars have been processed in boiling water for the recommended time, turn off the heat and remove the canner lid. Wait 5 minutes before removing jars to allow the canner contents to settle. This waiting period is not required for safety of the food when using USDA or University of Georgia processing times, however.” The same disclaimer of the waiting period applies to steam canning and recipes such as those in the Wisconsin Safe Food Preservation Series publications. Regards, Barb
@@carol-thriftychichousewife6231 I don’t understand why we wouldn’t just follow the manufacturers instructions? We do for pressure canning and water bath canning. It’s easy enough to just leave the lid on for 5 min and then take it off and remove the jars. If that is what has been tested for that particular steam canner then why mess around with it. I will keep doing what the manufacturer has put in my instruction manual because I’m really crazy about safety. But to each their own. Thanks for your reply. 🙂🌸
![Gunna - HIM ALL ALONG [Official Visualizer]](http://i.ytimg.com/vi/HiCxoDeo0hc/mqdefault.jpg)
You are one of the best informational RUclips canners. And you give the extra info that I appreciate so much.🤩
Yay! Thank you!
I have to share a trick I recently found. Those stir sticks you get for your hot beverages work great to de-bubble because they are soft enough to bend a bit, contouring to the bottle. Less bruising of fruit.
That’s how I grew up making peach preserves.
Can you water bath can frozen peaches from grocery store
Thank you for this video, I was starting to think I wasn’t doing it right and needed to hot pack. I’m going to keep raw packing.
I planted a peach tree when I moved to this house. I have peaches coming out of every corner of my kitchen starting in august. I can about two bushels for us, I taught my daughter how to canned them for her family (another bushel of peaches) and gave them to more family. We got at least 5 bushels of peaches last year! I get so excited to see them getting ripe but when they are all off the tree I am just as excited!
We absolutely love the peaches. I do raw pack them though because we like the flavor better. I also use a light to medium syrup. Many years ago I used the light syrup and it seemed to draw out the flavor of the peaches, it may have been the peaches that year but it was such a disappointment that I bumped up the syrup a bit the next year just to be safe and I have stuck with it 😊
I'm glad you were chatting. After searching the internet lots, nobody explained things as well as you. Hopefully I will have success. This will be my first time canning peaches.
Your peaches look really good! Lol. I'm glad you took the time to explain out some of the various discrepancies a book can reveal becuz it helps alot of newbies like myself.
Hi! I just wanted to pop in and say I’ve been learning a lot from your channel about canning. It really helps to see how someone does it when learning a new recipe, so thank you!! I just learned to water bath can jams and applesauce this summer! I love it! Keep the canning videos coming! ❤️
Glad I found you! Hillsboro area resident here so hello neighbor! Canning peaches for the first time so a huge thank you😊
My first time water bath canning. And it’s peaches. Thank you for being so detailed ! I have the ball book snd the home preservation book and have been studying!
Timing was perfect for this video! I’m picking up some Fredericksburg peaches On Friday and will be canning this weekend. I love the idea of adding peach schnapps!
Your videos are always so precise and informative. My family loves peaches. Thanks Carol.
I canned sliced peaches last year. They definitely floated even though I filled them full including the head space. It doesn't change the taste etc. So I'm fine with it.
This Video is Perfect Timing. I am Canning Peach Pie filling today.😊
You mentioned only using water for canning peaches. I TOTALLY AGREE WITH YOU ON THAT ONE. My first time canning peaches was in 2019. I only used water to fill jars. I will never ever ever ever do that again. The peaches turned to a dark color and didn't look very appetizing. I opened the jar, it maintained a good seal and didn't have a bad smell or anything. They just didn't look appetizing. This year I hope to have a good crop and will definitely make a good syrup for them. As I always say, you learn by doing. I won't say what I normally say since this is a PG show. 😊
Waiting on the timer for my Wenatchee nectarines to finish processing. Thank for this tutorial, this is my first time canning fruit outside of jams/jellies!
Peaches are my favorite!
The last time i canned peaches was about 4 years ago, we were given two pecks that were picked in GA and brought up to us by a neighbor. What a blessing that was!
Now this year i am awaiting a peach truck to come up later this month so i can buy two boxes to can. I did do some with the cinnamon stick in them and they turned red as they sat on my shelf, and also got kind of spicy, so i wont do that again. I do also enjoy light syrup rather than medium or heavy. Might try a batch in the white grape juice, isn’t that what store bought peaches “in 100% juice” are in??Thanks for your video, love all the tidbits you share with us in every video.
Thanks for the awesome information Carol!
Great tutorial! Can you do a tutorial on your makeup look? I love it!!
Carol, your videos are so helpful. You explain things very thorough. My husband just purchased a box of peaches. I’m going to can up some and make jam with the rest. So I’m going to your jam videos next. Thank You for sharing your expertise. 😊
Can I use vanilla extract instead of a vanilla bean?
I just found your channel and so glad I did. Your information was very helpful and kept me from throwing out all the fruit right away. I canned nectarines yesterday for the first time and in checking the seals this morning, they all sealed but were very sticky and the fruit was floating but had little to no loss of liquid. As I was washing off the jars and turning them, I noticed bubbles coming up and it startled me. Will bubbles come up because of the headspace after tipping or is that a bad sign? I may just end up opening all the jars and making something like cobbler and not take a chance leaving them on the shelf or freeze dry them. And next time, if I am brave enough to try again, I will leave the jars in the canner a little longer before removing them and see if that helps. Thanks again for all the info and will probably be binge watching your channel for a while.
I heard you say "here in central Ohio", I'm in Lorain County. Bought a few peaches from the store last week and let them set out on the counter for a few days to ripen. Absolutely delicious. Got me to thinking about canning some. So here I an to learn from the best
. I live in SC. Freestone or clingstone peaches are the ones to can or preserve
Nice detailed video. I have 3 young peach trees in my yard and am looking forward to preserving some of the harvest in the years ahead. I unexpectedly got 1 peach this year and it was so good.
Thank you for the tips ,,,, my least favorite thing to can is peaches but hubby loves them
I love to add the vanilla caviar to my pears , it’s delicious
Ive got to find some peaches before they are gone. Im so late in the game this year. I love canned peaches. I make them the same way you do with a light syrup.
What a great experiment! I need some peaches on my shelf
Yes you do 😘
This was helpful and reassuring. I canned peaches for the first time last year and found it frustrating, starting with the blanching/peeling, which just didn't seem to work for me. I did slices and tried hot pack, raw pack, waterbath and even pressure canning - definitely got fruit float, siphoning, and some seal failures (didn't mind eating those right away though) where some fruit got sucked up under the lid. It was sticky and messy, and at the end I thought canning peaches might not be for me. However, I sure loved being able to eat those canned peaches over the winter and now I think I'm ready to try again. I liked the texture and flavor of the raw pack better than the hot pack.
Yes, try again! The key to blanching is not to over blanch them. I have found 30 seconds is perfect even if your water has not returned to boiling. It’s still hot enough to cause the peeling to release from the flesh. Good luck this year. I hope all goes well 💕
Allowing your jars to cool longer before removing them from the canner should fix your siphoning issue 😊
I just got two 16 lb boxes of peaches for 8.89 each! Meijers in central Ohio has them on sale! So since we both love peaches canning I will be doing.
New subscriber here from Central Valley of California
It looks like the Carolina peaches were cling-free. I have only been able to get cling peaches, so I would have to cut them in slices or chunks. I canned reduced sugar peach jam this past weekend with some delicious juicy cling peaches. I don't worry about discoloration at the top of the jam because of the reduced sugar. The jars never last long! Peach jam is a family favorite. I will try canning the peaches in light syrup. Wonderful video. Thanks, Carol!
do you still have that recipe?
@@camillabarnes6678 I use the recipe from the Ball FreshTech Auto Canner recipe book. But I think a Ball recipe book or recipes from their pectin bottles would work.
Super helpful video! THANK YOU!!!!
Great video, Carol. Love that top you're wearing!
I live in the UK and getting good quality, orange peaches is getting more difficult. Lots of people who dislike peaches are buying the white peaches and shops are stocking those as a preference. I use peach compote in cooking, so I love to can peaches. I usually add lemon juice to the syrup to ensure adequate acidity as I need the syrup to sour cream in the dish. I also add a drop of the syrup before the first peach half, to make sure that the void in the fruit isn't just filled with air. Trying to get that first peach half the right way down was the hardest part, I had a battle. Thanks for advice re. white peaches - I hadn't come across that before.
This video was so helpful to me. I watched it several times and took notes. I received my box of peaches last weekend and today was the day. They canned beautifully with very little siphoning. I also froze some and saved some to eat during the rest of the week. If I wanted to make jam in a few weeks, could I use the peaches that I canned. It was just be a small batch. Thank you so much.
thanks so much for this video. you answered every question i had!
Well I screwed up and used white peaches for a couple of recipes! Darn will be using them to make peach cobbler in the next week! But at least I didn’t give them to anyone! Thank you for teaching us about good techniques!
I'm tempted to try the.
I had an epic fail for pitting the peaches. Blanching and peeling was easy peasy, pitting the peaches was hard for me, the peaches was juicy and just didn’t work for me. They were ugly, so I made your recipe for peach jam = deliciousness.
Thanks so very much
This is a great video, Carol. I've made several batches of your low-sugar peach jam and am planning to try canning peaches in light syrup this weekend. Can you answer a few questions for me?
- How firm or soft should the peaches be?
- Is it safe to half the recipe for the sugar syrup if you're only going to make 4-5 pints? (I use a large pot for water bath canning, and it's plenty tall but not as wide as your canner.)
- When you have fruit float, do the tops of the peaches actually end up higher than the syrup in the jar? If so, is that a safety concern?
- How long do canned peaches generally keep on the shelf?
Grateful for your help, and excited to expand my canning repertoire!
The peaches should give slightly when pressed.
Yes you can safely half the sugar syrup
With fruit float the tops of the peaches can be above the syrup. Not a safety concern but what’s above the syrup may discolor some but still safe to eat
Can peaches will last without a change in quality for about 18 months 😊
@@carol-thriftychichousewife6231 Thank you so much for the speedy reply and your helpful instruction. Hopefully, I'll be posting some photos in the Facebook group soon!
Hmm were your peaches cooked and hot 🔥 I just put themin my jars once cooked and hot lids on all done. You guys do it the long way.been doing it for generations the Americana seem to do it yhe long way
Just curious- why not white fleshed peaches? Is it an acid difference, or is it simply because Ball doesn't say so? I am assuming an acid difference, which is absolutely fascinating!
Acid difference 😊
@@carol-thriftychichousewife6231 thanks!
What can you do with canned nectarines put it on salads ice cream can you make pie out of it. Can you give me some ideas
Thanks for the video Carol! ❤️. Can you tell me the level of ripeness? Just before softened or ready to eat soft?
You want to use just ripe but not overly ripe if that makes sense 😉
Ball book has the syrup with corn syrup , sugar & water. you just used sugar & water...what is the difference,?
You do not need the corn syrup
Hi girls, How did u get the peach perfectly cut I'll in half. What's the technique?
I cut them in half then peel
Can you use frozen peaches? I don't have access to a ton of peaches (besides the grocery store where they are expensive). The frozen fruit section has them for cheaper and already sliced/pealed. I know you can can frozen veggies (pressure canned) but can you do it for fruit (water bath)?
No bc the quality would suffer
Even though you packed tight, when you process peaches will shrink and that’s why there’s extra liquid ?..
Is there any way to preserve the white flesh peaches? Can they be used in jam?
No white flesh are not safe for canning in any recipe
Good Morning 👋❤️💜💚👍
I'm a newbie. What is siphoning?
Liquid loss from your jars during processing
Could level of ripeness have an effect on floating?
I have read overripe fruit is more likely to float. However, none of my peaches were overripe and I still had some floating 😊
I chose to hot bath because of the float but they still floated !lol
blogs.extension.iastate.edu/answerline/2013/08/15/floating-fruit-2/
Wow! I wished this video was out 2 weeks ago. I canned peaches for the first time and they turned out UGLY! I must have used the wrong kind. They were hard to peel even after blanching. And too mushy. I did however save my peelings and made peach jelly that turned out great. Now I understand more about them and what peaches to get. Thanks for the fantastic explanations that you have in all your videos. I will try again with better knowledge.
My South Carolina peaches would not let loose of the skin or pit
I’m sorry to hear that…
I have a question that I'm not sure that you can answer. This has absolutely nothing to do with peaches. I'm sorry. I enjoy watching your videos on RUclips. I've learned a lot from you. My question is; I was given a 1 gallon jug of A-1 steak sause. There is no possibility of me going through this much steak sause in a year! I live by myself. I want to know what the possibility is to put the sause into jars and re can it. Either by water bath or pressure canner!!!???
I’m sorry but there’s no way of getting a safe processing time
Have you used one piece canning lids?
No
Half of my jar of slices is liquid on the bottom. 🙄 super float
🤗
Is there a limit of measurement of spices you can add or will adding too many spices affect acidity?
You can use as much dried spices as you wish. Just know the flavors intensify with canning
Why you have to put them face down?
They pack better and you fit more in the jar. 😊
Why not can white peaches???
They are not acidic enough to be safe for canning 😊 fyi.extension.wisc.edu/safefood/2020/06/11/caution-against-canning-white-fleshed-peaches-and-nectarines/
What if you add citric acid??
My directions for my steam canner is to leave the lid on for 5 mins after shutting off the heat. I have the same canner. They do not say to take the lid off. You must wait the 5 minutes with the lid on and the canner off.
I contacted the person who did the steam canning research, Barb Ingham from Wisconsin Madison University to confirm the correct process. She said it is not necessary to wait the five minutes. Your processing time is over when you remove from the heat.
This is her exact response
Carol,
At the end of the processing time, you may remove the lid and lift the jars out and place on a rack or towel for cooling. You do not need to leave the jars in the canner or otherwise wait 5 minutes.
The current recommendation to wait 5 minutes in a boiling water canning process is due to risk of jar breakage with the much thinner glass being supplied these days and to allow food contents to ‘settle’, it is not a recommendation based on food safety per se (although you should not eat food from a cracked jar for fear of glass being in the food).
Here is what the National Center for Home Food Preservation states re boiling water canning:
“When the jars have been processed in boiling water for the recommended time, turn off the heat and remove the canner lid. Wait 5 minutes before removing jars to allow the canner contents to settle. This waiting period is not required for safety of the food when using USDA or University of Georgia processing times, however.”
The same disclaimer of the waiting period applies to steam canning and recipes such as those in the Wisconsin Safe Food Preservation Series publications.
Regards, Barb
@@carol-thriftychichousewife6231 I don’t understand why we wouldn’t just follow the manufacturers instructions? We do for pressure canning and water bath canning. It’s easy enough to just leave the lid on for 5 min and then take it off and remove the jars. If that is what has been tested for that particular steam canner then why mess around with it. I will keep doing what the manufacturer has put in my instruction manual because I’m really crazy about safety. But to each their own. Thanks for your reply. 🙂🌸