Canning peaches

I was talking with someone about canning peaches, and she said that rather than adding boiling syrup to the jar of peaches, she adds a little less than a quarter cup of sugar to each jar as she’s filling them. Then she just adds boiling water. This prevents the kitchen from getting so sticky. I tried it, and it is much easier. I wondered if you had any comments/thoughs, and if you thought other fruits (pears) could be done this way as well.

Thanks for encouraging me to dust off my canner and get canning again. My canning shelves are almost bursting at the seams!

Melissa E
Allendale, Michigan

I can’t see any harm in it. You can safely can peaches with NO sweetener, but they are much better with it. I’m going to stick to the boiling syrup, though, as I wonder if the sugar would dissolve well with no pre-boiling?

I’m tickled that you are canning up a storm. Isn’t a satisfying feeling to look at all you have in your pantry? — Jackie

Tattler lids

How do you feel about Tattler lids? I’m a little nervous because they don’t “ping.”

Sherri Sachs
Chicago, Illinois

I LOVE Tattler reusable canning lids. They are easy to check for seals; if the center is firmly “sucked” in, the jars are sealed. They might not ping, but they sure save money, over years of use! — Jackie

Clear-jel and Hopi Pale Grey seeds

I know you are very busy with harvesting this time of year. (And by the way I’m very envious of you living in Minnesota; we have family in Baudette and love the country up there.) My questions are: have you or any other readers found a recipe for making your own clear-jel? It is hard to find down here. Also I have read all of your talk about Hopi Pale Grey squash and would like to try some of my own. Could you please send me some seeds? I will gladly pay you for them. Also i read that you do not have access to peanuts; I have access to a lot and I will send you some if you would like to have them; they are a real treat in the middle of a cold winter.

Joyce Pierce
Greenville, Alabama

Sorry, but I know of no way of making your own Clear-Jel. You can buy it online; that’s where I get mine, in bulk, relatively inexpensively. I’d be happy to send you some Hopi Pale Grey squash seeds, and I’d love to have some peanuts. (You don’t owe me a dime; I’m glad to pass these seeds around!) — Jackie

4 COMMENTS

  1. Jackie, thanks very much for the information. I don’t know quite what to expect from this squash. They are an interesting plant that I would like to see growing in its native habitat.

  2. zelda,

    Unfortunately, green Hopi Pale Grey squash don’t keep well inside. Hopefully you’ll have a week or two, frost-free or be able to cover the vines so the frost doesn’t kill them. If it just frosts and the leaves get a burned, but the vines remain alive, the squash will continue to ripen. Good luck!

    Jackie

  3. I love everything about Backwoods and excitedly check it daily for your next blog. I have gone thru everyone of your blogs and bought your cook book in the last 8 months. I can’t get enough! I will be putting in my first raised garden next year and would love to add the Hopi Pale Grey squash to it. I have also added to my 4 chickens, now up to 8 hens and 2 roosters. I hope to add to them and a couple goats next spring.
    Again, love you and your blog. Please keep it up, even with your busy schedule. We would miss you dearly.

  4. Hopi Pale Grey squash – this is my first year growing them. The vines have lots of squash, large and small, but the skin is still very green, they haven’t changed to the grey green of a ripe squash.
    Can anyone who has grown them tell me if they can be stored and eaten if the vines are killed by frost before the squash are ripe? Thanks.

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