Wow Carter, what a productive week of peaches! They all look beautiful and sound great ! Try the Peach BBQ sauce on a sliced pork roast as a sauce ! If it’s not sweet enough add a little honey to it , or on pork chops ! Add a little of your regular BBQ sauce to some of it and shred some pork to make pork BBQ sandwiches , you could also do the same shredded with chicken for sandwiches or sliders ! My mouth is watering just thinking about it ! Thank You for sharing these with us !!
I worked on 50 lbs of peaches. Made peach preserves, jelly and put several bags of slices in the freezer for smoothies. That was my first week of the challenge. I'm only doing 5 days a week. I need to rest on Saturday so I can make it to church on Sunday. Week 2 we worked on pears. Preserves, jelly and canned slices. Also did a few jars of butter peas. This next week finishing up the pears and plan on canning some pinto beans and other stuff. Thanks for sharing your idea for all the peaches. I would like to try that peach sauce. See you next week Carter.
Carter, try cutting around the peach along the “crack line” before you start to peal the scalded, ice bathed peach. I do that and then …definitely with freestone peaches, I can twist it along the cut line and “usually” it will open right up. Made my day much easier the other day when I made red haven peach jam. It’s delicious!
Some beautiful jars! Always enjoy seeing what you're up to. I've been putting tomatoes in gallon bags in the freezer since they've been coming in (So Cal) and ran out of room in our freezers, so I pulled 12 bags out today (still have another 10 paste/slicer bags, and 8 cherry tomato bags in the freezers). I only got 7 pints of juice done today, so tomorrow I'll decide if I'll use the rest for plain sauce or marinara sauce. I also pressure canned 3 pints of corn today. We don't eat much of it, but I've never done it before and wanted to see if it's worth the effort. Yesterday I managed 4 quarts of chicken soup base (Jessica from Three Rivers Homestead recipe). I also used her inspiration to make some cherry pit jelly and added a little almond extract -- it's delicious! The whole month of July was pickles (40 pints of bread & butter, 7 dill), sweet pickle relish (7 pints & 8 1/2 pints), and 7 pints of New England style Piccalilli. Almost forgot about the 6 1/2 pints of Salsa Ranchera, 7 pints of Plum jam (from our Santa Rosa plum tree), and 25 pints of green beans. This is the most canning I have ever done in a season. You and Jessica have definitely inspired me!
Oh Carter, these recipes are fabulous! I just love the idea of the peach mocktail, and the gifts for your girlfriends. Who wouldn't be excited to be on the receiving end of that gift! Just fabulous. Thank you so much I always look forward to your every bit counts challenge participation more so than anyone else. ❤
Carter- another wonderful video! Curious as to how much allulose you used in your jam? I’ve purchased some and would love to begin using it in recipes as hubby and I have started keto! Thanks!
Hey, Vicki! I typically use the same amount of allulose as whatever sweetener I'm replacing. Technically, allulose is only 70% as sweet as sugar, but it seems to hit about right for me. Feel free to adjust to suit your taste. Welcome to keto! If you have anything I can help you with there, please feel free to email me.
@@growandpreserve thank you thank you thank you I will keep that in mind! I think you and I are on parallel journeys when I look at your cooking and preparing methods!
Great video Carter and so nice to see you. I love peaches... now you asked for recipes. Peaches with spicey peppers on cod or white fish. Fish tacos using a peach salsa or sauce This recipe would be good for pork tenderloin too. I have been busing canning this past week also. Cowboy candy and some spaghetti meat sauce.. etc.. Also happy canning..
Great to see you, Carter. We’ve both had a “peachy” week, and I’m loving it. I think I’m going to make the peach bbq sauce and try adding a little bit of smoked paprika to a jar and see the results - I’ll let you know if it was a good idea. Thanks again for some great ideas, and another great video. ❤
Hi Carter. I always use the Peach BBQ Sauce recipe on the Willams Sonoma site. It is delicious and has processing instructions. I have been known to add a little liquid smoke to it because it seems to tone down any extra sweetness. My favorite is to use this on grilled shrimp. I very much look forward to your videos. I get so much inspiration from you. Tomorrow I am preserving Tikka Masala Sauce from "Not Your Mama's Canning Book" by Rebecca Lindamood. I have not tried this particular recipe before, but it sounds delicious.
Thanks, Terri! I'll check out the W-S recipe. Please let me know what you think of the tikka masala recipe. That is one of the recipes I'm considering for some of those tomatoes.
@@growandpreserve Well I finished the tikka masala sauce and these are my thoughts. 1) In her recipe at the end of the book for chicken tikka masala she recommends pureeing the sauce in the jar with an immersion blender. Why don't you just save yourself some time and effort and puree those tomatoes up front? Then you don't have to peel. 2) I really thought it was going to be too ginger forward but it isn't, wish I had added more. 3) It is plenty spicy for me, but I am a bit of a wimp. 4) As far as flavor, it seemed to be lacking something, some depth of flavor. It seemed like the flavor just sat on the top of my tongue and didn't sink into my mouth. It was tasty but sent me to my pantry in search of something to add. My husband convinced me to leave it alone until I actually prepared it. I'm thinking if the sauteed protein and the coconut milk don't help, I might be introducing it to a splash of worcestershire or soy sauce. Hope you find this helpful.
@@terrihageman9240 Very helpful, Terri! Thank you. I was thinking the same about pureeing it before processing. I love ginger, so I'll make sure to add plenty. I have another recipe for a curry. I may do a little bit of one and a little bit of the other. Maybe some coconut aminos too, now that you mention Worcestershire or soy. I'm looking forward to this one. Not sure I'll get to it this week, but hopefully sometime this month!
Hi Carter! Love a good challenge especially when it involves something I love to do like canning! This week I made a salsa, pizza sauce, taco meat, meatballs in a marinara sauce and a black bean with chicken chili 🎉❤ So much fun 😊 My tomatoes are turning red finally lol so next week a Italian tomato sauce after freezing them of course so much easier! Just a side note on the taco ground beef I took your suggestion and added it to queso dip and it was very good! My husband had a happy food smile going on lol! Take care
I made the Peach BBQ from the Ball canning book sticking to the recipe. I must say, it is wonderful! I did use it on chicken, but, only the last 8 to 10 minutes on the chicken in the oven. Served with rice. No leftovers!
If you add baking soda to your boiling water, the skins slip right off! Sure missing my kitchen this year, had a blast with my kids all summer, but my entire garden went to the family back home! We are heading to Hawaii this week! I will be back home mid sept so will see if there is anything left locally to purchase! Everything you put up looks great! I did hit my one summer goal, taught my 5 yr old granddaughter phonics and how to read! Yay! 35 books later and she is now reading labels and boxes. Fun time at Costco last week! Bellini sounds wonderful!!
Hey, Connie! Good to see you. What a Summer you've had! What a wonderful accomplishment to teach your granddaughter to read! Have a great time in Hawaii!
Hi Carter years ago I made some peach BBQ sauce The recipe I used branded it as an oriental BBQ sauce. I used it on pork ribs and it was fantastic. The peach in the recipe was actually peach baby food 😂 which I happened to have on hand for my daughter.
PNW family here... Sounds like the peach bbq sauce might taste nice on baked salmon! Also, you didn't say how much honey is required but we enjoy an allulose based "honey" by choc zero. Also, some say adding just a tsp of molasses w allulose will give you that honey flavor, too. I love all your ideas!
@@growandpreserve oh, Carter, I just checked the ChocZero honey and it's not allulose like I thought - it's monk fruit and fiber! It does taste great, though, but perhaps not best for canning? I do have another liquid allulose by RxSugar as well as powdered. So sorry I didn't confirm before commenting 🤦🏼♀️🤗
Carter, loved the video. I saw the made in griddle in the shot! :D How are you liking it? Did you buy it or will we see a sponsorship from them soon? I bought it sometime a month or two ago, and I haven't used it. I know, shame on me. But! I have opened it and seasoned it some more, so I plan on using it soon, but was just curious how you liked it. I don't cook with gas so it wasn't an immediate use tool for me when I got it in. This episode has made me think about getting some peaches, but I don't know where I would get some locally. Will have to ask around. Glad to see you've still got a large bounty coming in regularly from the garden. My cowpeas are starting to produce now which is fun. Also some of my tomato plants are setting some nice fruit, so I'm just delayed but they'll be here soon. Had a couple squash seedlings die, so just going to replant and hope in those spots. Nothing preserved this week, but I do have plans to can up some turkey that I've taken out of the freezer and am just waiting for it to dethaw. Just not sure if I'm going to roast it or raw pack it. Leaning towards roasting, but not firmly. Always appreciative. I was watching youtube like a hawk for your video. :D Until next week!
Hey, BlueDahlia! Always so good to see you. I paid for the Made In griddle myself. I would love a sponsorship from them, but I'm not big enough...yet! I LOVE the griddle. I use it several times/week. Two things...I bought some slide on silicone handle pads from Amazon, because the handles get very hot and are easy to touch accidentally. Second, I bought a silicone mat to lay over the other burners to protect them from splatter. Even still, I am thrilled with the griddle. I bought their brand new ceramic pan this week to finally replace my last remaining non-stick pan. So glad your garden is coming along. It's good to get that turkey out of the freezer. They take up so much space that you're going to need when the tomatoes and peas start rolling in.
@@growandpreserve I have no idea if my comment before was posted. Probably not because I posted a link in it - it was about a nonstick pan I have. But, I caved and used a $25 coupon Made In gave me from doing a survey and bought the skillet. At least, I'll know this is a safe option. If you have the time and feel like it, I'd love an affiliate link for the product or products that you bought from the griddle!
@@ABlueDahlia I didn't see a previous comment with a link. You are welcome to email it to me if you'd like. This is the silicone mat I bought. I got the XL because I needed the 20" depth to cover my burners. The one I got was the thinner 0.03" thickness, but I may go back and get the 0.06" one and cut the thinner one into two mats for resting jars as they come out of the canner. amzn.to/3SLjbP8 Next are the silicone handles. Not a perfect fit, of course, but they work great. amzn.to/3WHfBa3
Love watching your videos. I've learned a great deal from you, thank you! After watching this video I was inspired to order one of those steamer canners from Amazon. I have one quick question if you have a minute. The steamer canner instructions say we can can quarts and pints. You put both half pints and smaller in. Is this something we can do or should I contact the company and ask them? It looked like they came out fine but since I haven't used this canner yet, I thought I ask for your thoughts. Thank you very much!
You're going to love the steam canner! The smaller jars are absolutely fine to use. I think they only mention the larger jars because many folks just want to know how much they can process at one time.
Hello, i am so enjoying watching this challenge from many different you tubers! It is so interesting what each channel is making. I have only watched about 5 so far but each one gives me ideas on what to try when i have the funds to do so. I love of the idea of anything peach and will definitely be giving this a try. Thank you for sharing, have a delightful evening.
So glad you're enjoying the challenge! I totally agree that it's so interesting see the different takes we all have. There's always something new to me, which is the way I like it!
You could use the peach bbq sauce on fish, or meatballs (especially chicken meatballs). I've made peach bbq sauce before and it wasn't my all time favorite, though we did eat through it.
It looks like you had a great week of preserving. I make peach sauce for the last 3 years and it is fantastic you will love it I make apple sauce, pear sauce and peach sauce. I have been dehydrating onions all week. I made cherry bourbon barbecue sauce, canning pears and pear sauce. I have never made peach barbecue sauce not sure how I would like that it doesn’t sound that good to me but I don’t like peach salsa either. Maybe it would be good on pork
You've had a busy week, Dani! I really need to get David to slice a bunch of onions for me so I can get those taken care of. Cherry bourbon bbq sauce sounds amazing. I bet the color is gorgeous. Maybe an excellent item for me to add to my Christmas gift list next year. I would love that recipe if you have a chance to email it to me.
I was looking forward to your video this week. I too planted sugar rush peach peppers. Now I really don't know what I will do with them. Do you have any other recipes you are gonna make with them? I have made quite a few of your recipes and have loved them all! Also I hope you will make a video on your jalepeno poppers to freeze. Can't wait for next week videos!
Cindy, I have just now started my second batch of Sugar Rush Peach hot sauce. David is a huge fan! I still have a ton on the plant, so I will see what else I can find to do with them. I made poppers recently in this video: ruclips.net/video/OZNSA_0dtcs/видео.html. We both love these. I'll be making lots more.
Carter, I just canned 11 quarts of stuck pit peaches. Never again. I had to peel them and cut them off of the pits. So, I decided to attempt peach peel jam since I do not like jelly. I had an extra quart of simple syrup so I put the peels and outs in a pot and poured the syrup over. I simmered for about an hour and then once cool, I tried to remove as much of the remaining peach flesh from the pits. Then used my immersion blender and puréed the cooked peels. Them brought that mixture back to a low boil and added sure gel. I was clearly winging it. I got 10 half pints of puree and water bath canned them. They did not firm up. So, my question is f I can remove the puree and add gelatin, then recan them.
The dreaded cling peach! Pain in the tuckus, isn't it? It's hard to say exactly wasn't right, but specific measurements for pectin, sugar and fruit are crucial in getting a proper set. I have never heard of anyone using gelatin in canning, but as an animal product, it would concern me with a quick water bath processing. If you want to use gelatin, I would consider this a freezer jam.
You can use peach BBQ sauce on ribs and pulled pork. Also, I peel my peaches with a knife, then I cook the peels and make peach jelly. I then freeze dry the peels and powder them. The powder can be used in smoothies, milk, yogurt, etc. I have worked on peaches this week, also. Tomatoes also have been canned, juice and sauces made.
You get great use out of your peach peels! I would have done something with them, but I don't know for sure that they came from a farmer who doesn't use pesticides. Did you do all those projects with peaches and tomatoes this week? That's a jam packed week!
I LIKE TEXTURE TO FRUIT. EVEN MY APRICOT-PINEAPPLE JAM- I USE HYDRATED DEHYDRATED APRICOTS. GIVES IT JUST A LITTLE TEXTURE. AS ALWAYS CARTER EVERYTHING LOOKS GOOD. THANK YOU FOR SHARING.
You can use the bbq sauce on pork ribs or chops even in pulled pork. Instead of catsup put some of the peach bbq sauce on meatloaf or maybe in some chili or beef stew to give it a little zing. So many things you can use it on. Enjoy experimenting with the new flavor profile
Hey, Terry! They were ridiculously hard to find. I finally found the shelves on Encompass.com. They have parts for many brands. The particular freezer I have was from Lowes and is no longer carried. Hoping encompass can help you!
I followed your instructions on canning your soup recipes it was my first time. I had some siphoning but all jars sealed will it affect my food. What to do to stop this problem. Thanks
Yay, Clifford! If you have any with remaining liquid below halfway, plan to eat that one soon. The rest are just fine. Siphoning happens to all of us at one time or another. More often than not, it is due to rapid changes in temperature/pressure, generally from removing the jars from the blazing hot canner too soon. Once the pressure has come all the way down, wait another 15-20 minutes or so to remove the lid. Then, let them sit with the lid off for a few minutes before removing them. Other times, head space may be too far off the mark going into the canner, which causes some of the liquid to be expelled as the jar is pushing out air. Finally, sometimes thicker sauces can just be ornery...not the case with any of these soups, but can happen with tomato sauce type products.
@growandpreserve Well my father is Cornish & of the opinion that the piskies ( Cornish version of pixie), magically turn the berries into jams/ jellies and pies . Trying my hand at a blackberry version of cassis this year as they are plentiful . Great thing about a dog , always have plenty of bags 🎒 👍. I will definitely be trying your peach suggestions , maybe with the plums that are ripening on my tree . I have read that you can crack the plum pit and use the kernels in a similar way to almonds . I look forward to seeing your next video . I hope you are not spreading yourself too thin in making these, and caring for your family .
@@growandpreserve Family is fundamental , without it , well we would be lost . The saying that no man is an island , has never had more relevance . our thoughts and prayers are with you .
Oh no, Carter! I get so disappointed when something I have worked hard to can doesn’t taste like I thought it would. How would that peach BBQ sauce taste on pulled pork or beef? Maybe serve it on a filet of white fish? Maybe a topper for shrimp/scallop and rice dishes? Does it have potential for use as a type of sweet and sour sauce for stir fry or a dip for egg rolls/gyoza/spring roll/crab rangoon type foods? Can it be tweaked into being more of a chutney once opened for wraps on cold lunch meat?
Very creative, Kari! Now I'm craving egg rolls. Yummm...and crab rangoon. I have shrimp and pulled pork in the house. I'll have to start there. I hope you are still enjoying your Summer off, or have classes started back already? They started here a week ago. I can't get used to how early it seems.
@@growandpreservethanks for asking! Tomorrow is the first day with the students, but I’ve been in my room all week setting up. I have had a very nice summer and am really looking forward to seeing how much you get put by this season. I nearly bought some peaches when I was at Costco because you made that peach sauce sound so good! I’m canning 5Qs of bone broth today and prepping lunches for a week in my classroom. Not as productive as you are, but every bit counts.
I use it 1:1. According to the literature, allulose is only 70% as sweet as sugar, but I find using the same measurements as called for with sugar works great.
I made a peach habenero bbq sauce last year, for chicken as well, and yeah…. Did not meet expectations either. Won’t be doing that again, not worth the effort….now the whiskey molasses habenero bbq sauce/marinade is Amazing. I just googled the recipes.
I’m confused. My elevation said 70. Does that mean I’m above or below the 1000’ you keep saying? I’m in Missouri City Texas. Can you tell me? Can anyone tell me? Thanks
Sorry to confuse you, flipper. You are below 1000', so you are good to use the processing times as stated in water bath recipes and 10lbs of pressure in pressure canning recipes.
Thank you thank you Carter! This was a perfect reminder to check the schedule to see when the peach truck comes through our area. Thank you for the reminder! I look forward to preserving peaches next week.
![Preserve Your Food The Easy Way - No Canning Required! [Every Little Bit Counts!]](http://i.ytimg.com/vi/qyZ78INZFLc/mqdefault.jpg)
Wow Carter, what a productive week of peaches! They all look beautiful and sound great ! Try the Peach BBQ sauce on a sliced pork roast as a sauce ! If it’s not sweet enough add a little honey to it , or on pork chops ! Add a little of your regular BBQ sauce to some of it and shred some pork to make pork BBQ sandwiches , you could also do the same shredded with chicken for sandwiches or sliders ! My mouth is watering just thinking about it ! Thank You for sharing these with us !!
Bridget! You got me with the shredded pork sandwiches. That sounds like a winner.
Amazing, the Peach syrup sounds fantastic!
Thanks, Lori!
I worked on 50 lbs of peaches. Made peach preserves, jelly and put several bags of slices in the freezer for smoothies. That was my first week of the challenge. I'm only doing 5 days a week. I need to rest on Saturday so I can make it to church on Sunday. Week 2 we worked on pears. Preserves, jelly and canned slices. Also did a few jars of butter peas. This next week finishing up the pears and plan on canning some pinto beans and other stuff. Thanks for sharing your idea for all the peaches. I would like to try that peach sauce. See you next week Carter.
Neppie, you have been busy! It all sounds delicious.
Pork loin or chops would be good with peach bbq sauce.
Carter, try cutting around the peach along the “crack line” before you start to peal the scalded, ice bathed peach. I do that and then …definitely with freestone peaches, I can twist it along the cut line and “usually” it will open right up. Made my day much easier the other day when I made red haven peach jam. It’s delicious!
You might just have saved a finger for me, Jill!
Red Havens...my very favorite peach
@@growandpreserve ❤️
Some beautiful jars! Always enjoy seeing what you're up to.
I've been putting tomatoes in gallon bags in the freezer since they've been coming in (So Cal) and ran out of room in our freezers, so I pulled 12 bags out today (still have another 10 paste/slicer bags, and 8 cherry tomato bags in the freezers). I only got 7 pints of juice done today, so tomorrow I'll decide if I'll use the rest for plain sauce or marinara sauce. I also pressure canned 3 pints of corn today. We don't eat much of it, but I've never done it before and wanted to see if it's worth the effort. Yesterday I managed 4 quarts of chicken soup base (Jessica from Three Rivers Homestead recipe). I also used her inspiration to make some cherry pit jelly and added a little almond extract -- it's delicious!
The whole month of July was pickles (40 pints of bread & butter, 7 dill), sweet pickle relish (7 pints & 8 1/2 pints), and 7 pints of New England style Piccalilli. Almost forgot about the 6 1/2 pints of Salsa Ranchera, 7 pints of Plum jam (from our Santa Rosa plum tree), and 25 pints of green beans. This is the most canning I have ever done in a season. You and Jessica have definitely inspired me!
Mare, you have been crazy productive! How great to have all those tomatoes in the freezer ready for you whenever you're ready for them!
Oh Carter, these recipes are fabulous! I just love the idea of the peach mocktail, and the gifts for your girlfriends. Who wouldn't be excited to be on the receiving end of that gift! Just fabulous.
Thank you so much I always look forward to your every bit counts challenge participation more so than anyone else. ❤
Yay, ArkansasSquaw! I'm hoping it'll be a cute, fun gift. Always good to see you! 😘
Hi Carter! I can’t believe it’s August already! I love watching your every bit counts!
Thanks! August is nearly half over now too. Too fast!
Thank you as always. You are a delight to watch!
Thanks, Cheryl!
Carter- another wonderful video! Curious as to how much allulose you used in your jam? I’ve purchased some and would love to begin using it in recipes as hubby and I have started keto! Thanks!
Hey, Vicki! I typically use the same amount of allulose as whatever sweetener I'm replacing. Technically, allulose is only 70% as sweet as sugar, but it seems to hit about right for me. Feel free to adjust to suit your taste. Welcome to keto! If you have anything I can help you with there, please feel free to email me.
@@growandpreserve thank you thank you thank you I will keep that in mind! I think you and I are on parallel journeys when I look at your cooking and preparing methods!
Wow, what a great week!!!
Green pepper jelly could be the third jar in your gift trio.
Hmmmm. And so pretty!
Great video Carter and so nice to see you. I love peaches... now you asked for recipes. Peaches with spicey peppers on cod or white fish. Fish tacos using a peach salsa or sauce This recipe would be good for pork tenderloin too. I have been busing canning this past week also. Cowboy candy and some spaghetti meat sauce.. etc.. Also happy canning..
Great suggestions, Sheila! So glad you are enjoying your canning. I just love it.
Great to see you, Carter. We’ve both had a “peachy” week, and I’m loving it. I think I’m going to make the peach bbq sauce and try adding a little bit of smoked paprika to a jar and see the results - I’ll let you know if it was a good idea. Thanks again for some great ideas, and another great video. ❤
Definitely keep me posted, Melodie!
Hi Carter. I always use the Peach BBQ Sauce recipe on the Willams Sonoma site. It is delicious and has processing instructions. I have been known to add a little liquid smoke to it because it seems to tone down any extra sweetness. My favorite is to use this on grilled shrimp. I very much look forward to your videos. I get so much inspiration from you. Tomorrow I am preserving Tikka Masala Sauce from "Not Your Mama's Canning Book" by Rebecca Lindamood. I have not tried this particular recipe before, but it sounds delicious.
Thanks, Terri! I'll check out the W-S recipe. Please let me know what you think of the tikka masala recipe. That is one of the recipes I'm considering for some of those tomatoes.
@@growandpreserve Well I finished the tikka masala sauce and these are my thoughts. 1) In her recipe at the end of the book for chicken tikka masala she recommends pureeing the sauce in the jar with an immersion blender. Why don't you just save yourself some time and effort and puree those tomatoes up front? Then you don't have to peel. 2) I really thought it was going to be too ginger forward but it isn't, wish I had added more. 3) It is plenty spicy for me, but I am a bit of a wimp. 4) As far as flavor, it seemed to be lacking something, some depth of flavor. It seemed like the flavor just sat on the top of my tongue and didn't sink into my mouth. It was tasty but sent me to my pantry in search of something to add. My husband convinced me to leave it alone until I actually prepared it. I'm thinking if the sauteed protein and the coconut milk don't help, I might be introducing it to a splash of worcestershire or soy sauce. Hope you find this helpful.
@@terrihageman9240 Very helpful, Terri! Thank you. I was thinking the same about pureeing it before processing. I love ginger, so I'll make sure to add plenty. I have another recipe for a curry. I may do a little bit of one and a little bit of the other. Maybe some coconut aminos too, now that you mention Worcestershire or soy. I'm looking forward to this one. Not sure I'll get to it this week, but hopefully sometime this month!
Hi Carter! Love a good challenge especially when it involves something I love to do like canning! This week I made a salsa, pizza sauce, taco meat, meatballs in a marinara sauce and a black bean with chicken chili 🎉❤ So much fun 😊 My tomatoes are turning red finally lol so next week a Italian tomato sauce after freezing them of course so much easier! Just a side note on the taco ground beef I took your suggestion and added it to queso dip and it was very good! My husband had a happy food smile going on lol! Take care
Beverly, you are just killing it! I love to hear that. Taco meat in queso dip is awesome, isn't it? So glad you and your husband liked it.
I like pork much more than chicken, try a pulled pork sandwich with some smashed potatoes and your topping . I think that would be great.
I think that sounds pretty awesome!
We do the pulled pork tacos using the beach bbq sauce with the peach salsa, so good. Thanks for all the videos ❤
Sounds great!
I made the Peach BBQ from the Ball canning book sticking to the recipe. I must say, it is wonderful!
I did use it on chicken, but, only the last 8 to 10 minutes on the chicken in the oven. Served with rice. No leftovers!
Hmmm. Perhaps I'll try that one next year. Thanks for the review, Melanie.
Pork and peaches are good together. I bet it will be better after some time together on the shelf
Yes, pork sounds good, and I imagine you're right, it will be better after it has some time to marry. Thanks, Chosen!
If you add baking soda to your boiling water, the skins slip right off! Sure missing my kitchen this year, had a blast with my kids all summer, but my entire garden went to the family back home! We are heading to Hawaii this week! I will be back home mid sept so will see if there is anything left locally to purchase! Everything you put up looks great! I did hit my one summer goal, taught my 5 yr old granddaughter phonics and how to read! Yay! 35 books later and she is now reading labels and boxes. Fun time at Costco last week! Bellini sounds wonderful!!
Hey, Connie! Good to see you. What a Summer you've had! What a wonderful accomplishment to teach your granddaughter to read! Have a great time in Hawaii!
Grandkids love peach sauce grabbing a jar for lunch whenever they are over. I use lime juice rather than lemon. The gift idea sounds great!
I bet the lime juice is great in it!
Love your videos! Thank you for sharing.
Thank you, Charlene!
Hi Carter years ago I made some peach BBQ sauce The recipe I used branded it as an oriental BBQ sauce. I used it on pork ribs and it was fantastic. The peach in the recipe was actually peach baby food 😂 which I happened to have on hand for my daughter.
Peach baby food! How funny. I bet David would love it on ribs.
You're so talented, thank you❤❤
Thank you, Debbie!
PNW family here... Sounds like the peach bbq sauce might taste nice on baked salmon! Also, you didn't say how much honey is required but we enjoy an allulose based "honey" by choc zero. Also, some say adding just a tsp of molasses w allulose will give you that honey flavor, too. I love all your ideas!
Thanks for the review of the Choc Zero "honey". I haven't tried it yet, but I will! And I agree...I bet it would be great on baked salmon. Thanks!
@@growandpreserve oh, Carter, I just checked the ChocZero honey and it's not allulose like I thought - it's monk fruit and fiber! It does taste great, though, but perhaps not best for canning? I do have another liquid allulose by RxSugar as well as powdered. So sorry I didn't confirm before commenting 🤦🏼♀️🤗
Carter, loved the video. I saw the made in griddle in the shot! :D How are you liking it? Did you buy it or will we see a sponsorship from them soon? I bought it sometime a month or two ago, and I haven't used it. I know, shame on me. But! I have opened it and seasoned it some more, so I plan on using it soon, but was just curious how you liked it. I don't cook with gas so it wasn't an immediate use tool for me when I got it in. This episode has made me think about getting some peaches, but I don't know where I would get some locally. Will have to ask around. Glad to see you've still got a large bounty coming in regularly from the garden. My cowpeas are starting to produce now which is fun. Also some of my tomato plants are setting some nice fruit, so I'm just delayed but they'll be here soon. Had a couple squash seedlings die, so just going to replant and hope in those spots. Nothing preserved this week, but I do have plans to can up some turkey that I've taken out of the freezer and am just waiting for it to dethaw. Just not sure if I'm going to roast it or raw pack it. Leaning towards roasting, but not firmly.
Always appreciative. I was watching youtube like a hawk for your video. :D Until next week!
I take that back! Every bit counts and I've been cutting the okra as it gets ready and vacuum sealing some mini packets of okra! :D
Hey, BlueDahlia! Always so good to see you. I paid for the Made In griddle myself. I would love a sponsorship from them, but I'm not big enough...yet! I LOVE the griddle. I use it several times/week. Two things...I bought some slide on silicone handle pads from Amazon, because the handles get very hot and are easy to touch accidentally. Second, I bought a silicone mat to lay over the other burners to protect them from splatter. Even still, I am thrilled with the griddle. I bought their brand new ceramic pan this week to finally replace my last remaining non-stick pan. So glad your garden is coming along. It's good to get that turkey out of the freezer. They take up so much space that you're going to need when the tomatoes and peas start rolling in.
@@growandpreserve I have no idea if my comment before was posted. Probably not because I posted a link in it - it was about a nonstick pan I have. But, I caved and used a $25 coupon Made In gave me from doing a survey and bought the skillet. At least, I'll know this is a safe option. If you have the time and feel like it, I'd love an affiliate link for the product or products that you bought from the griddle!
@@ABlueDahlia I didn't see a previous comment with a link. You are welcome to email it to me if you'd like. This is the silicone mat I bought. I got the XL because I needed the 20" depth to cover my burners. The one I got was the thinner 0.03" thickness, but I may go back and get the 0.06" one and cut the thinner one into two mats for resting jars as they come out of the canner. amzn.to/3SLjbP8 Next are the silicone handles. Not a perfect fit, of course, but they work great. amzn.to/3WHfBa3
Love watching your videos. I've learned a great deal from you, thank you! After watching this video I was inspired to order one of those steamer canners from Amazon. I have one quick question if you have a minute. The steamer canner instructions say we can can quarts and pints. You put both half pints and smaller in. Is this something we can do or should I contact the company and ask them? It looked like they came out fine but since I haven't used this canner yet, I thought I ask for your thoughts. Thank you very much!
You're going to love the steam canner! The smaller jars are absolutely fine to use. I think they only mention the larger jars because many folks just want to know how much they can process at one time.
Love your videos! Thank you!
Thank you, Jennifer!
Maybe try the peach bbq sauce on salmon or other fish??
Yes! I think salmon sounds like a winner. Thanks, Lisa!
Hello, i am so enjoying watching this challenge from many different you tubers! It is so interesting what each channel is making. I have only watched about 5 so far but each one gives me ideas on what to try when i have the funds to do so. I love of the idea of anything peach and will definitely be giving this a try. Thank you for sharing, have a delightful evening.
So glad you're enjoying the challenge! I totally agree that it's so interesting see the different takes we all have. There's always something new to me, which is the way I like it!
I never peel peaches when making jam. The peel adds texture, color, and flavor, and I love them.
Interesting, Anne! I bet the peel does make for a beautiful jar!
My son took the pits out of our peaches and nectarines and frze them. Once thawed , they peeled just like frozen tomatoes, so easy
Interesting! Thanks for sharing, Crystal.
Try the Peach BBQ sauce on a pork roast or Salmon. If it needs a hint more sweet stir a bit in just as you use it.
I think those would be tasty, as well.
I agree both of those sound fantastic. I just happen to have both in my freezer!
You could use the peach bbq sauce on fish, or meatballs (especially chicken meatballs). I've made peach bbq sauce before and it wasn't my all time favorite, though we did eat through it.
Good idea! I think I have some chicken meatballs in the freezer. Thanks, Tammy!
It looks like you had a great week of preserving. I make peach sauce for the last 3 years and it is fantastic you will love it I make apple sauce, pear sauce and peach sauce. I have been dehydrating onions all week. I made cherry bourbon barbecue sauce, canning pears and pear sauce. I have never made peach barbecue sauce not sure how I would like that it doesn’t sound that good to me but I don’t like peach salsa either. Maybe it would be good on pork
You've had a busy week, Dani! I really need to get David to slice a bunch of onions for me so I can get those taken care of. Cherry bourbon bbq sauce sounds amazing. I bet the color is gorgeous. Maybe an excellent item for me to add to my Christmas gift list next year. I would love that recipe if you have a chance to email it to me.
I was looking forward to your video this week. I too planted sugar rush peach peppers. Now I really don't know what I will do with them. Do you have any other recipes you are gonna make with them? I have made quite a few of your recipes and have loved them all! Also I hope you will make a video on your jalepeno poppers to freeze. Can't wait for next week videos!
Cindy, I have just now started my second batch of Sugar Rush Peach hot sauce. David is a huge fan! I still have a ton on the plant, so I will see what else I can find to do with them. I made poppers recently in this video: ruclips.net/video/OZNSA_0dtcs/видео.html. We both love these. I'll be making lots more.
Carter, I just canned 11 quarts of stuck pit peaches. Never again. I had to peel them and cut them off of the pits.
So, I decided to attempt peach peel jam since I do not like jelly. I had an extra quart of simple syrup so I put the peels and outs in a pot and poured the syrup over. I simmered for about an hour and then once cool, I tried to remove as much of the remaining peach flesh from the pits. Then used my immersion blender and puréed the cooked peels. Them brought that mixture back to a low boil and added sure gel. I was clearly winging it. I got 10 half pints of puree and water bath canned them. They did not firm up.
So, my question is f I can remove the puree and add gelatin, then recan them.
The dreaded cling peach! Pain in the tuckus, isn't it? It's hard to say exactly wasn't right, but specific measurements for pectin, sugar and fruit are crucial in getting a proper set. I have never heard of anyone using gelatin in canning, but as an animal product, it would concern me with a quick water bath processing. If you want to use gelatin, I would consider this a freezer jam.
Hi Carter, I make plum sauce and put it on pork butt steaks.
If I were you I'd put your BBQ sauce on the porkbutt steaks. Also try on lambchops.
That sounds great, Poppy!
You can use peach BBQ sauce on ribs and pulled pork. Also, I peel my peaches with a knife, then I cook the peels and make peach jelly. I then freeze dry the peels and powder them. The powder can be used in smoothies, milk, yogurt, etc. I have worked on peaches this week, also. Tomatoes also have been canned, juice and sauces made.
You get great use out of your peach peels! I would have done something with them, but I don't know for sure that they came from a farmer who doesn't use pesticides. Did you do all those projects with peaches and tomatoes this week? That's a jam packed week!
@@growandpreserve Yes mam!!
Peach BBQ sauce over ribs!!
Yep. David will love that!
I LIKE TEXTURE TO FRUIT. EVEN MY APRICOT-PINEAPPLE JAM- I USE HYDRATED DEHYDRATED APRICOTS. GIVES IT JUST A LITTLE TEXTURE. AS ALWAYS CARTER EVERYTHING LOOKS GOOD. THANK YOU FOR SHARING.
Thanks so much, Suzy! I like texture in my fruit as well. Don't know what went wrong with David! ;-)
We like peach bbq sauce on shredded pork, like a pulled pork meal
Sounds delish!
You can use the bbq sauce on pork ribs or chops even in pulled pork. Instead of catsup put some of the peach bbq sauce on meatloaf or maybe in some chili or beef stew to give it a little zing. So many things you can use it on. Enjoy experimenting with the new flavor profile
Great ideas! Thanks, Cheryl.
I bought 40 lbs of peaches. What was I thinking!! I made a honey ginger peach jam that was delish!!
You were thinking PRESERVATION TIME! :D Best wishes! That sounds good!
That sounds delish, Terry! Did you make 40 pounds worth of the jam???
❤
I'm with David, I do not like chunky jam either. Blend it! LOL
He will so appreciate having someone on his side, Melanie!
Use the peach bbq sauce on ham, pork roast, pork chops, especially if the meat is charred a little bit❤
That does sound good!
When you ordered shelves was it from Hisense distributor? I’ve googled everything I can think of to find your freezer.
Hey, Terry! They were ridiculously hard to find. I finally found the shelves on Encompass.com. They have parts for many brands. The particular freezer I have was from Lowes and is no longer carried. Hoping encompass can help you!
Gorgeous
Maybe that peach bbq sauce on coctail meatballs around the holidays .
What a fun idea!
I followed your instructions on canning your soup recipes it was my first time. I had some siphoning but all jars sealed will it affect my food. What to do to stop this problem. Thanks
Yay, Clifford! If you have any with remaining liquid below halfway, plan to eat that one soon. The rest are just fine. Siphoning happens to all of us at one time or another. More often than not, it is due to rapid changes in temperature/pressure, generally from removing the jars from the blazing hot canner too soon. Once the pressure has come all the way down, wait another 15-20 minutes or so to remove the lid. Then, let them sit with the lid off for a few minutes before removing them. Other times, head space may be too far off the mark going into the canner, which causes some of the liquid to be expelled as the jar is pushing out air. Finally, sometimes thicker sauces can just be ornery...not the case with any of these soups, but can happen with tomato sauce type products.
One follow up what is the shelf life of the soups. Thanks
Here in uk it has been a blackberry / plum fiesta . David is a lucky man .
I love blackberries and plums! I assume you are making wonderful things with them Catherine!
@growandpreserve Well my father is Cornish & of the opinion that the piskies ( Cornish version of pixie), magically turn the berries into jams/ jellies and pies . Trying my hand at a blackberry version of cassis this year as they are plentiful . Great thing about a dog , always have plenty of bags 🎒 👍. I will definitely be trying your peach suggestions , maybe with the plums that are ripening on my tree . I have read that you can crack the plum pit and use the kernels in a similar way to almonds . I look forward to seeing your next video . I hope you are not spreading yourself too thin in making these, and caring for your family .
@@catherineparr5489 Funny story about your dad! Cassis would be wonderful. Thank you for your concern. I'm hanging in there so far!
@@growandpreserve Family is fundamental , without it , well we would be lost . The saying that no man is an island , has never had more relevance . our thoughts and prayers are with you .
@@catherineparr5489 Thank you so much, Catherine.
Oh no, Carter! I get so disappointed when something I have worked hard to can doesn’t taste like I thought it would. How would that peach BBQ sauce taste on pulled pork or beef? Maybe serve it on a filet of white fish? Maybe a topper for shrimp/scallop and rice dishes? Does it have potential for use as a type of sweet and sour sauce for stir fry or a dip for egg rolls/gyoza/spring roll/crab rangoon type foods? Can it be tweaked into being more of a chutney once opened for wraps on cold lunch meat?
Very creative, Kari! Now I'm craving egg rolls. Yummm...and crab rangoon. I have shrimp and pulled pork in the house. I'll have to start there. I hope you are still enjoying your Summer off, or have classes started back already? They started here a week ago. I can't get used to how early it seems.
@@growandpreservethanks for asking! Tomorrow is the first day with the students, but I’ve been in my room all week setting up. I have had a very nice summer and am really looking forward to seeing how much you get put by this season. I nearly bought some peaches when I was at Costco because you made that peach sauce sound so good! I’m canning 5Qs of bone broth today and prepping lunches for a week in my classroom. Not as productive as you are, but every bit counts.
Peach bbq is wonderful on pork and shush ka bobs .
Yum!
How does pomonas pectin last on the self? Someone told me it doesn't keep the jelly's and jam's firm for long
I've never had a problem with it losing its set at all. I know I've eaten jams and jellies at least 2 years old.
what is the allulose conversion?
I use it 1:1. According to the literature, allulose is only 70% as sweet as sugar, but I find using the same measurements as called for with sugar works great.
Can you help me find the video where you give amounts for the fermented pickles-how much vinegar spices etc?
It was week 4, Patricia. ruclips.net/video/FKyvVpqroio/видео.html
Thanks so much
Carter how about shrimp wrapped in bacon with peach bbq sauce or bbq pork chops with peach bbq sauce
The shrimp wrapped in bacon sounds awesome! Thanks
I made a peach habenero bbq sauce last year, for chicken as well, and yeah…. Did not meet expectations either. Won’t be doing that again, not worth the effort….now the whiskey molasses habenero bbq sauce/marinade is Amazing. I just googled the recipes.
Wow. The whiskey molasses habanero bbq sauce sounds fantastic!
I like it on pork chops
Sounds great, Tammy!
For some reason, I can envision that peach BBQ sauce with pork, prawns / shrimp and possibly calamari.
I have both pork and shrimp in the freezer. We'll see!
I absolutely love peaches but I haven't done any canning with them because I don't want to peel and pit them 😂
I totally get that!
I don't get it. I make an x on the bottom throw them in boiling water for 3-5min and they peel off in 4 big sections 99% of the time
I’m confused. My elevation said 70. Does that mean I’m above or below the 1000’ you keep saying? I’m in Missouri City Texas. Can you tell me? Can anyone tell me? Thanks
Sorry to confuse you, flipper. You are below 1000', so you are good to use the processing times as stated in water bath recipes and 10lbs of pressure in pressure canning recipes.
Thank you thank you Carter! This was a perfect reminder to check the schedule to see when the peach truck comes through our area. Thank you for the reminder! I look forward to preserving peaches next week.
Pork or seafood.
I like both of those. Maybe on some salmon...Yum!