Canning Blueberry Preserves// Extra, Canning Peach Preserves

[Music] the welcome to riverwell holler i'm miss lori and this is mr brown we live in the hills of arkansas we love the lord [Music] keepers are the old way but accept some of the new we love to cook and we love to eat we love to garden it's in our blood it's how we stay sustainable and fill our pantry we do a lot of canning and preserving we live a sustainable life we love our family we work hard and every once in a while we like to dance so y'all join us hi beautiful friends and welcome back to whip will holler and welcome back to missouri's kitchen i'm so glad you are here with me today we're going to be making some blueberry preserves and for a little extra we're going to be making some peach preserves i decided i've got to get this done because i have both of them in bags in the freezer and i need the freezer space so i'm going to show you step by step how to make some really good preserves you can use blackberries whatever berries you have so let's get started so we can taste some of this on a hot biscuit look how pretty these blueberries are i don't i'm not sure what kind of blueberries they are but they are pretty and i've got about eight cups we're going to be crushing these blueberries just a little bit um i still want to leave some whole blueberries because when i make reserves preserves i like to have some some chunkiness in it some a little bit of fruit in there so we're gonna get these mashed up and get started we got our blueberries mashed up and i guess it probably don't really look like it but i did i took a potato masher i mashed on them now i don't want them pureed this one thing i don't want um because i like to have some whole berries in my preserves and as i do cook they'll they'll even down just a little bit more but you can only mash so much like i said i don't want them pureed but they're looking good when i mashed on we got quite a bit of juice out of them so now we're gonna get started on this blueberry preserves i'm gonna go ahead and i'm to turn this front burner on keep an eye on this and i've got my pot over here with uh my jars in it and i've got just my little jelly jars i've got 12 of them i don't know for sure how many i'm going to be using but that's what i'll start with i don't think i'll get 12 but we'll see i'm gonna get them hot i got my little funnel here i got me a teaspoon of butter i got me a tablespoon of freshly squeezed lemon juice lemon come off my lemon tree which i'm really proud of i only got a couple lemons left on it though i've been using them quite a bit now this recipe blueberries have their they've got a high pectin content that's for sure they're they're high in the natural pectin but uh i'm still gonna put a little bit of my own dry fruit pectin in here i you know so i just dearly hate to go through all this in my my jam or my preserve is not set up so i always usually put a little bit pectin in it now if i wanted to stand here for a while and really cook this down it would thicken up for me and that's really the old way that we used to do it and uh but since time is not on my side anymore i'm going to use a little bit of pectin in it but i'll tell you how much i use as we're going with the recipe and the other thing that i'm going to do is a little bit different if you were with me on my last video um i was plant tomato seeds but at the end of the video i sat down and we read out of the victorian kitchen garden book that i had and i read a part in there with those talking about making jam and stuff and um something that even as long as i've been canon making jam i never seen my grandmother do it i never been around anybody done this but you may have but in the book it says that when making jammer preserves out of a dark fruit like blueberries blackberries etc using brown sugar just gives it a really good taste well i always use white sugar but i'm gonna be using brown sugar today and we're gonna see just how good it is now i've got my my eight cups of berries here that i've crushed up and even the ones that aren't really crushed up they're broken you know like the skin has broke so when you add that sugar to it it's going to help it break down just a little bit more too but what i'm gonna do is i've got my berries in here i'm gonna go ahead and put my tablespoon of lemon juice i'm gonna go ahead and put my teaspoon of butter and i've got six ounces of dry pectin i'm gonna stir this up good i'm gonna let this come to a bowl i want to come to a good rolling bowl before i add my sugar now there's the juices are really gonna start coming out these blueberries and that's how you'll be able to see what kind of oil you got because they're going to break down the juices and everything and really come to a good bowl so we're just going to let that do its thing right now and here i've got my eight cups of brown sugar so this will be the first time i put brown sugar in preserves or jam or anything like that i've got my lids right here i've got them in just some uh hot tap water not boiling so that's how we we've got to do and i've got my little funnel put my butter up i've got my rings here like i said my my jelly jars are in here four ounce jars um i thought about doing it in pints but i think that's just a little bit much for just me and mr brown here i like making jams or preserves because you can use both them in so many different recipes cookie recipes cake recipes if you've ever made a simmer or rolls with a with jam in the middle just of course on your hot biscuit on your pancakes i can even use them making fried pies i can put them in just like i would pie filling um that's why i like them kind of thick but there's just so many different recipes you can um when you're making muffins kind of stir you a little bit of jam in there just so many things when you're making homemade uh filled donuts put you some jam in there it's delicious so that's why i like making really preserves more than i do jam but but either one is a good thing to have in the pantry because you can eat it on a piece of toast a bagel a hot biscuit you can mix it in with your yogurt you can just so many things that it's good for and this is start and come up to a bowl and uh these blueberries like i told y'all when i was showing y'all how pretty the blueberries were at the beginning they come off my daughter-in-law and my my youngest son's a little farm they had and she had a little orchard out there and the chicken pen was out there and there was blueberries and fruit trees and a lot of stuff growing out there and she just picked a bunch of blueberries and she put them in the freezer and she's not had time to do anything with them so that's what i'm doing and it's coming on up to a wool i've also got some peaches that she gave me that she put up in the freezer that they were fresh peaches i'm not sure but i'm thinking they may be campbell missouri peaches not sure from maybe last summer and uh i'm gonna be making some preserves out of them too so that'll be a different video too you know having any kind of fruit in your pantry it's it's a really good thing to put up because you never know when it could get to the point where you can't get fruit where you can't afford fruit um i do grow berries here on this hill uh different kinds i got raspberries and blueberries and blackberries i've got fig trees and um i've got a an apple tree a drafted apple tree growing right now we have a hard time growing fruit trees on this hill especially peach trees it just they have died one after another no matter what we do we just can't get them to do good i'm hoping my apple tree so far is doing good but it's not giving us any apples yet but it's looking okay but when you don't have access to fruit because you really don't have a good place to maybe grow fruit trees but if you've got even container berries growing berries are so good for you especially the dark ones like blueberries and blackberries and i know there's all kinds of different kinds of berries out there and i don't know all of them for sure um but uh i did buy me some and it's just because i come i mean i seen them when i walked in that farm store the other day uh red currants i've always wanted some of those and i've tried ordering online and they're always out so when i seen them there was two left on the shelf so i grabbed the two plants and i'm gonna see if i can grow some red currants make current jelly or whatever with it okay i'm gonna quit stirring this really let it come up to a good bowl a good hard boil and then we'll add our brown sugar my jars are over here dancing in the water they're hot and uh we'll be back and we will start putting our sugar in there and i'll show you what it looks like when we get it in there and when it comes up to another bowl with the sugar in it i'm going to let it boil with sugar in it for about three minutes i'm very impatient i always want stuffed hurry hurry hurry okay it's come to a good rolling bowl which is not gonna roll but it's come to a good boil i'm gonna put my eight cups of sugar in here and i know that seems like a lot of sugar but it takes a lot of sugar when you're making jam or preserves of course we're going to be using brown sugar instead of white sugar so this one's a new one for me i'm gonna stir some of the sugar put the rest of it in there get the lumps and everything out of it and it'll dissolve the sugar start dissolving and doing its thing now a lot of times when i'm making jams and preserves i don't i have to admit i don't always go by the recipe i just do my own recipe because i come to figure out that if i put more pectin than what the recipe calls for it always sets up just seems like to me the recipe never never holds up good to the amount of of dry pectin that i usually put in it but if i use a little more or sometimes i've even doubled the pectin it always comes out perfect so so our sugar has dissolved i want to make sure it's stirred up good it smells wonderful the color is so pretty now i'm gonna let this come up to a full bowl like i did before and then i want it to boil for about three minutes usually they say one minute after it comes up to a full bowl i'm gonna do it for three okay we're at a pretty good boil there we're gonna do this for three minutes then i'm gonna shut it off there's not much hard there's no foam on top someone has to skim any foam off and we'll get the light on it in our heart jars [Music] okay i got my hot jars here we're gonna start filling them do [Music] we need to leave about a fourth of an inch headspace [Music] [Music] [Music] [Music] y'all it made 11 not 12 but 11 of my jelly jars i had 12 out and made 11. so we done pretty good man look how pretty them jars are pretty dark color and i have to tell y'all y'all know miss laurie i did taste of it and i have to confess that that brown sugar really puts this preserves over the top really really good now i'm taking my towel here and i'm going over and around my jars get them cleaned up before we put our lids on and see i could have put a little bit more in this one but you know we can't get them all perfect but they're gonna do good they look so pretty and smell so good and i can tell you they taste good too because i've already tasted of it now we're just going to take our lids and you see how how easy this is don't ever be intimidated by putting up jellies or jams or preserves or fruit it's such an easy process and all you have to do is water bath it so i know a lot of y'all talk to me about being still just a little bit uneasy about pressure canning and um if you go back and watch go to my playlist and watch my king videos i take you step by step and i just and i show you and tell you that you don't have to worry about it it's hot that uh nothing to be afraid of and we're going to get our rings on here put them in our hot water bath and once it comes up now that water needs to be one to two inches over your jars once it comes up to a good rolling bowl i'm going to boil them let them boil for about 10 minutes and turn the water off take them out and we'll come back and and look at them and talk about them i've had some of y'all ask me in past videos if i reuse my canon lids once i take them off a jar of something and i'm just going to tell you yes i have and i do but it depends on two how many times i've reused them i got blueberries on me um and what shape they're in i'll use them twice and then if they're still in good shape i'll put them up to use for when i'm just storing something and need a lid just in a in a ring just to store some kind of dry good or something in but after about two uses i usually don't use them more than that now my rings i use them over and over and over now when they start maybe getting a little bit rusted up or something um i get rid of them well sometimes i don't i even keep the rusted ones for different uses but yes i do reuse them but i make sure that the seal is still good especially on the jars that my jam jars my preserved jars my fruit once i've had fruit in uh are they're always in really good shape the seal on them so yes i do reuse them just be careful and and check your seal around it to make sure it's still gonna be good and it's going to seal but yeah especially you know the past few years when it was so hard to get a hold of lids and stuff yeah i kept them and i reused them didn't have any problem they all sealed but i was just very careful with them looked them over good so that's answer that anyways i got the jars in the hot water bath and they've not come to a boil yet but they're fixing too so we've about got this one whipped and then we're going to be making you know what i've decided i'm going to make some peach butter and i'm going to do on top of stove i've got a video making peach butter but i've done it in slow cooker and i think i'm going to be on top of stove and get them put up so y'all stay for that one it's a rocking and a rolling now jiggling in and going 10 minutes we'll be done [Applause] well i contemplated and contemplated on whether preserves or peach butter i'm gonna go ahead and do preserves i don't have i've got about five cups of peaches that were in my freezer that's about what's in here so i'm gonna make me some preserves going along with my blueberry preserves because i'll use these in a lot of different things and i do have some peach butter left on the shelf too so i've got well i don't i'm gonna turn my stove on i'm gonna go ahead and put a tablespoon of lemon juice a teaspoon of butter and i've got six ounces of fruit dried for food fruit pectin i'm telling y'all i can't talk anymore sometimes i wonder and i'm just going to stir that up and i'm going to let this come up to a bowl and once it comes up to a good roll of bowl i'll let it boil for about one minute now we can also put a little cinnamon in here too that's optional that's up to you i'm thinking i'm gonna leave cinnamon out this time and if i want to if i'm doing a certain recipe or something i can put a little cinnamon in it but if you put just a little bit and you're eating this on a biscuit oh so good probably about with five cups of peaches i think a teaspoon would be plenty of a good uh ground cinnamon so let's let that come up to a bowl our peaches have come to a good rolling bowl that you can't stir down so i'm gonna let it boil for a minute and then we're gonna put our sugar in there okay it's been boiling for a minute and i skimmed off a little bit of the foam there's a little bit left but i don't worry about just a little bit i'm gonna put six cups i'm using white sugar this time and i've changed my mind i'm going to put about a teaspoon of cinnamon in here i'll stir this up let that sugar dissolve good i just got to thinking how good that cinnamon would be in here for so many different things especially if i use some of these preserves to make fried pies with and that's what i do a lot now you can see that i left some of my fruit kind of hunky there now you can you can puree yours if you don't want chunks this big or just use a cut them up smaller or use a immersion blender and kind of blend it up a little bit but i do like in my preserves i do like especially with my peaches i like little hunks in there so i think my sugars dissolve good now what we want to do just like with our blueberry preserves i'm gonna let this come up to a good rolling boil and i'm gonna let it boil for about three minutes and if i see any foam come up i'll probably just go ahead and get some of it off but there's really not that much in here a little bit of foam is not going to hurt [Applause] okay it's come up to a good rolling boil so i'm going to do this for three minutes and i may even try to skim off a little bit of this while it's still boiling okay it's been three minutes i'm going to turn this off my jars have been over here in the pot and they're hot so we're going to get them out and we're going to get them ready to start filling it i'm gonna get some of this foam skimmed off too it's gotten a little bit foamier even with the butter in it that's okay we're going to start filling our jelly jars up same with these that we done with the blueberries a fourth of an inch headspace close as you can get it without getting too full now we're going to be able to open up a jar of our blueberry preserves because i've done them last night i'm doing these this morning i tell you what i got tired and i had to go to bed so these are these would have to sit up a little bit overnight for a way to open some but we'll open up the blueberry ones anyways now if i was making peach butter i would have prayed the peaches up and i would have even added a little bit of vanilla so i'm going to get these in the jars and get them in the hot water bath it's going to be so good on a hot biscuit or you know got that one just about right this one needs a little bit more or in my fried pies on top of some vanilla homemade vanilla ice cream the sky's the limit so guess what 11 evidently is my lucky number because that's what i got with these now i've got probably about four tablespoons left in the bottom of my pan i made a mess on this one but uh i'm gonna save them because it won't feel even a little jar i'm gonna save it and let mr brown have it he can eat it on a biscuit or he can get him a little bit of ice cream and put some of that on there and it'd be really good so yeah 11 blueberry and 11 peach preserves we're on a roll so that was five cups more or less of fresh frozen peaches that have been in the freezer that my daughter-in-law put up like i said i'm pretty sure they come out of campbell missouri and if you're from missouri or even around that part and have ate their peaches you'll know how good they generally are we have a a place not too far from us called newport arkansas and uh there's a big strawberry farm there and they grow oh loads and loads of strawberries there used to we would go get several flats and put them up um we haven't done that in a while okay got them cleaned up now we're just going to do as you usually do and put our lids on here they've been in a little bit of warm water vinegar water so let's get our lids on and then we'll get our rings on okay we're in our hot water bath again and it comes up to a really full rolling boil i'm gonna time it for 10 minutes okay it's been 10 minutes and i got them out of the hot water bath and they're sitting here until i start hearing them pop pop pop and we'll come back and we're gonna taste our blueberry preserves now i've had questions asking where i got my my jar lid lifter miss vicky from vicki's country home she got this for me she had one and i wanted one really bad and couldn't find one and she found this now i might be wrong but i'm pretty sure she got it off etsy i don't think it was ebay i think it was etsy and this is a i can't really read the pattern on it but it's pretty old it was made in usa it's called vacuum jar cap lifter and this is the berries i tell you if you never had one of these you don't know what you're missing so maybe you'll find one we're going to open our jar up of our blueberry preserves and i'm going to show them to you you can see those blueberries on top and you can see how good it set up too now this has just been overnight so they've not really been able to set up very long but i can't wait and i want to taste them now you know how tart blueberries are anyways so you're going to have a little bit of sweet and you're going to have a little bit of tart which i like both so and you know that i talked about liking a little bit of whole berries in my preserves so i left quite a few whole but you can crush yours up a lot bigger than that or smaller than this but isn't that pretty hey i'm gonna taste my preserves but y'all know i already tasted it those are so good it's sweet but it's got a little bit tart at the end i'll be able to use this on cheesecakes or anything like that if y'all notice this new cabinet behind me sorry mr brown is working on a project and when he gets it completely done i'll show it to you but you can see i've got my my new uh uh meal in here my berry my wheat berry my blah my meal back here for melon my wheat berries and stuff i haven't used it on video yet but we're coming to that pretty soon and we're also gonna be making some bread with it too we're going to mill it grind it up the one i've got is manual this will be the first electric one i've ever had so that's going to be exciting and we're also going to make bread with it so that's coming up sometime or another but i wanted to get these preserves made because i really need to get it done and i want to share it with you so i hope you'll try it if you don't have access to fresh berries don't worry about that at all you can go to the frozen food section and get you all some blueberries peaches or whatever and it'll they'll turn out good too so glad you joined me in the kitchen today mr brown's outside working really hard around his new shop we're going to show y'all that pretty soon too because he is so excited about it so y'all have a wonderful weekend we love y'all so much and we're praying for everybody the world over love and peace and uh to anybody that's that's struggling we're praying for you so we'll see you in a few days bye-bye

Channel: Whippoorwill Holler

Views: 71,100

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Id: FSrLxZwBK_g

Length: 36min 3sec (2163 seconds)

Published: Sat Mar 05 2022