Yesterday I canned these up and will try to wait a few months before tasting them! From the ingredients in them I know they will be a hit! Mine look really red in the jar. Maybe they are a different variety than yours or maybe my screen distorted the color on yours. Thanks so much for this recipe and I read the reviews on the book it came in and looks like she has many unique recipes so I ordered the book!

Don't store with the rings on? Never heard that before, why?

Pears are of the APPLE FAMILY

Terrific information! Very detailed teaching video! Love your channel, just found you a few days ago and am now subscribed. Thanks for all your work!

Thank you for the video. I wanted to can in half pint jars because there’s only two of us. And that would be perfect. Again, thank you

Did you use fruit fresh? And if yes did you wash it off before adding sugar and lemon juice????

I made this and intoned out very vinegary…did anyone else find that?

That’s how I grew up making peach preserves.

In order to properly can honey you must first bring it up to a high enough temperature to prevent botulinum and to seal the jars. You have just destroyed all health benefits of the honey. You can still use the honey for flavor but the health properties have been destroyed.

I make my own blend.

I just found you and like you I also like to add some liquor or liqueur to my fruit sauces and jams! I love Grand Marnier. It goes so well with berries and peaches! New sub, loved your video!

Hi Carol, Trying this right now. I doubled the recipe, followed it to the T, but it's not as dark as yours. I used dark sugar. Do I need to cook it longer ? It's been slow cooking for 4 1/2 hrs. Will this be a concern? It's ready to put in the jars. Sure taste Yummy😊 Hello again, the morning after. The butter processed fine but definitely not as thick or as dark as yours. They all sealed great. My cooker is a 8.5 quart, would that of had anything to do with anything? Will it thicken more as it sits? I'm fairly new at canning so I just want to make sure it is SAFE to eat. By the way, the apple butter turned out beautifully and tasted wonderful.😊

I made 1 batch that I did 4x. My husband loved it and said it’s better than the salsa recipe I made. I am making another 4x batch today. I am a new canner and absolutely loving it. My only thing I feel I have a hard time with is when it’s not immediately clear if it says to pressure can or water bath.

Can i can in half pint? For a 1 portion meal. Thank you, cant wait to make it

So nice when you include the recipe below, I have 4 ball books but not the latest one. Thank you. I love your vlog.

What page is this on?

Markus

Did you ever live in Grand Prairie, Tx.

Super❤

I am getting ready to make cowboy candy. I have a mix of various peppers, jalapeños, maybe banana pepper, and a few others but not the bell peppers. Some of these I froze last season and am now thawing to use for CC. I notice that the seeds have turned dark, unless they were dark when first grown. I am scraping the brown seeds out. Will this be a problem if some get left in? Thank you

I would like to replace the celery with additional onions. what do u think?

For anyone trying this recipe, just don't add any water and it's not to bad! No H20, unless you like your jam runny! 👍

Adding the water makes it way to thin for my liking, never do that again.

"the stepford wives light edition scares April, it isn't that fake shit annoys her. Plus she's jealous of cankles and skinny waists."

Just made this recipe tonight! Wow so easy and so good, it will always be on my shelf! Thanks Carol!!!

I can my meats separately. BUT I love my canned Red Beans. I’ll continue to put a high quality, diced sausage product, in my jars before hot-canning my red beans ( totally cooked with onions ) 😊

Oh, I did have a lot of questions about pork fat. I would always add a citrus acid just to be sure, which resulted in a terrible canned product.

I have this in the canner right now… cant wait to have it on my shelf.. thanks so much Carol. You are my favourite canner by far

Greeks have been digging for dandelion for many generations… We boil the greens and then we add olive oil salt and lemon… We drink the juice and it is absolutely delicious. I never thought of making a jam or a jelly with the yellow part of the dandelion very interesting…

Hi there. Found your channel and have been devouring your recipes. I have been trying to find a peach bourbon bbq sauce to can. Could I possibly follow this recipe and add bourbon and maybe simmer longer? I’m relatively new to canning. Thanks 😃

Thank you!! ❤

I just finished making this with all sweet peppers and 2 jalapeno pepper and OMG is it good. This is definitely a keeper. Thank You Carol for another great recipe. HUGS from Canada.

Thank a bunch ! Very informative.

Hi Carol, I am so excited to make this stock for the 1st time and add it to my pantry! I do have one question about the processing time of 30 mins. for pints and 35 mins. for quarts. Why is the processing time for corn stock longer than the processing time for chicken or beef stock which is 20 mins. for pints and 25 mins. for quarts? Did I miss something in your video? Thanks in advance for your response!

I’m new to Canning. I would love like a list of what to buy to even to start this process like all the little tools and Gadget. Do you have a list of things that I could buy or what I should be using any help would be so appreciated! Thank you!

I made peach jam by following your instructions. I added 2/3 cup sugar. What consistency should the jam be? The jam I made appears to be runny.

Interesting...what canner are you using, please? I didn't see it listed anywhere. Oh, now I see you don't respond to anything. Too bad.

I just made your corn stock smells so good! Is it ok to use the roasted corn I cut off in this recipe? Im assuming yes but im new to this so just want to be sure ❤

I just bought peaches Saturday. Saw your video today. Guess what I’m doing first? Yep! 😂 Thanks Carol 🙏♥️

hello! look forward to doing the souptember with y'all! Just subscribed and you have very tasty looking recipes :) thanks for sharing. I love peaches!

Hi Carol, In following the same recipe, is it safe to use pork roast?

What is the shelf life?

Can I half this recipe ?

Hi Carol,, love your videos! Question when you do a quick method soak for beans do you discard the water they soaked in after the 60 minute rest or do you top off that water to 2 inches above and add spices and the trilogy? (Cajun red beans). Thank you!

I'm so happy I found your channel! So far, this is the only video I've watched. Plan on watching more now. If you're not a teacher, you should be! 🙏🫶

Thank you for this recipe! My daughter and I tried it tonight and can't wait to try it!

Do you have a lemonade concentrate if so please link it for me. Just lemonade

just a quick tip.. after you emptied the ketchup and went to the vinegar.. i would have poured the vinegar into the emptied ketchup measuring cup and stirred it to get out all the ketchup and then same to the honey and then pour the vinegar.. basically saving the vinegar for last of the 3 ingredients to basically get all the leftover goodness that is just wasted tho it isn't much, but why waste it?.. most people don't think of things like that. same would go for sauce cans / jars and such..

You are a wonderful teacher. Thank you.

What Temperature is the water at when you’re putting the jars in?