Vintage Homemaking Week: Day One

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Did you find your way here after reading my Proverbs 31 devotion today called I Don’t Want to Pick Up Any More Socks? If you haven’t read it yet, catch up with the rest of us by clicking here.

VINTAGEWelcome to Vintage Homemaking Week! This series is designed to bring back some of the old-fashioned skills of homemaking for the woman of today.

Ok, up first today I’ll be teaching how to can spiced peach jam here.

My first canning book circa 1988. My mom gave it to me when she taught me how to can when I was first married. Some of my favorite childhood memories of foods were things she canned or froze when I was a little girl.

How to can Spiced Peach Jam.

You’ll need the following:

images-18 cups chopped, fresh peaches

1/2 cup real lemon juice

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon allspice

1/8 teaspoon cloves

15 cups sugar

1 teaspoon real butter

One 6 ounce box liquid pectin

7-8 pint canning jars, lids and rings

photo-119A canner and rack, a funnel, a lid wand and jar lifter (all found in canning section of the grocery/department store. Check Goodwill for canners and racks.)

First, grab yourself a bunch of peaches.

{You’ll need 8 cups peeled, finely chopped peaches per batch}

Make sure they aren’t over-ripe or under-ripe. They should have a slight give to them when you push on them with your thumb. MAKE SURE they are “freestone” peaches. This means that the pit (stone) loosens easily. I use Red Haven or Canadian Harmony variety.

photo-116Next, snatch peaches from 15-year-old football player’s hand and tell him to go back and watch Duck Dynasty. You’ll call him when the jam is done.

Then, to remove the skins: Wash and dry peaches. Fill a clean sink with cold water and about 20 ice cubes. Cut a small X in the bottom of each peach. Boil about 5 inches of water in a large pan.

Using tongs, gently dip peaches in boiling water for 3-5 seconds. one at a time. Then, plunge in ice water and leave there until all peaches are done. Remove pan and pour water out.

Place peaches on towels to dry slightly.

Using a paring knife, cut peaches in half going all the way in to the stone. Twist halves and pull apart to remove stone. Then, using a paring knife, peel and finely chop peaches into a large bowl.

photo-122Place canner and rack (in the lifted position with the rack hooked on the sides) on the stove and add water to the halfway mark. Have a tea kettle of water simmering on the stove because you’ll need to add more water once the cans are in.

Turn heat under canner up to high and place lid on. Watch carefully for it to boil.

Place lid and rings in water to cover. A medium sized saucepan will do. Turn heat on medium low to heat them up slightly. (Yes! You will have FOUR things heating on the stove at once!)

Place 7-8 clean PINT jars into dishwasher and run on rinse and hold cycle. (If you don’t have a dishwasher, place jars on their sides in a sink of hot water. You can pour a few tea kettles of water into hot tap water to keep it very hot)

Next, measure 8 cups peaches into a large stock pot (8-10 quart. If you don’t have this big of a pot, cut recipe in half and use a 6-8 quart stock pot) Add in lemon juice and stir.

Measure sugar into a separate bowl. Add into peach mixture along with the butter.

Bring to a boil over high heat stirring constantly. (Keep watching the canner too so it doesn’t boil over. When it begins to boil, reduce heat slightly to maintain a slight boil)

photo-117Once peach mixture reaches a rolling boil (a boil that cannot be stirred down) cut tops off of pectin pouches (both of them in the box) and pour into peaches. KEEP STIRRING!

Set timer for EXACTLY one minute. Keep stirring.

When timer rings, turn off heat and remove pan. (Place on hot pad on counter.)

One by one using a funnel, fill jars to within 1/8 inch from the top. Wipe rim clean with a clean towel dipped in hot water. Place on one hot lid carefully on top and twist on one hot ring, screwing down tightly.

photo-118Place jars in rack in canner balancing carefully by placing them on opposite sides of the canner each time to maintain balance.

Place seven cans in canner.

If you have leftover jam, place it in the 8th can but leave that one on counter. A canner only holds 7 cans. (The 8th can must be stored in the fridge, not in the pantry. It will keep for two months.)

photo-120SLOWLY lower rack into canner. Pour on additional water from the tea kettle and more hot water from the tap if needed to cover jars by 1-2 inches of water.

Place lid on canner. Turn heat up to high. Watch closely.

When it comes to a steady boil (not a furious one) adjust to maintain that boil and set timer for 10 minutes.

Turn off heat. Raise rack carefully back up and hook on sides of canner.

Using a jar lifter (or by hand with a good oven mit) place jars on a towel on the counter to cool.

You will hear them make a popping noise when they seal.

DO NOT TOUCH FOR 24 HOURS! Especially do NOT touch lids to see if they have sealed.

Homemade peach  jam

After 24 hours, press down to see if they are sealed. If they aren’t (or aren’t but seal when you press them) place in the fridge. Others that sealed may be stored for up to 2 years in the pantry.



For the wanna-be canner. A copy of The Canning and Preserving Handbook and a way cool retro apron handmade by my friend April Wilson. (Her Etsy Shop is found here. If you don’t see something you like now, check back after Labor Day. She says she’s gonna be sewing like a crazy woman over the holiday weekend))

To be entered to win this giveaway, leave a comment here on this post about your experience (or lack there-of) with canning. All winners announced the Tuesday after Labor Day.

To be entered in the grand prize drawing for the $50 gift certificate to Proverbs 31, Just grab a Tweet, Facebook status or Pin below and then tell me by clicking here and commenting that you did so. If you share one way, you’ll be entered once. Share two ways? Twice. All three? {You get the picture}

Here are two tweets to copy & paste into Twitter:

Old-fashioned how-to skills from over a dozen bloggers! @karen_ehman Vintage Homemaking Week startsMonday 8/23 at

Homemaking need some new ideas? How about some old? @karen_ehman Vintage Homemaking Week A dozen bloggers & prizes!



  1. I followed your post from the “Living Well, Spending Less” site on Facebook. The intro pricked my interest on homemaking basics for this week. I’d love to try canning one day. My Grandmother used to can so many foods she grew, with my favorite being mulberry jelly. You just couldn’t wait to taste the bright,red fruit bursting with flavor. My Father has dabbled in canning at different times and does a pretty good job with tomatoes. I look forward to the rest of the week’s stories, and followed on Facebook and Pinterest.

  2. I didn’t can this year because I’m supposed to be packing to move. Last year was my first year of actually doing it. I canned apple sauce, corn relish (which I don’t know what to do with), sweet relish (we gobbled that up), and peaches and nectarines.

  3. Oops! I forgot to comment about canning! My mother & I have done Strawberry Jam a few times & it turned out well. However, the last time we tried it, we used Splenda instead of sugar. The instructions said it would work, but it never “set up.” I don’t know whether it was us or something was wrong! Sadly, we can no not do that together again because she had a severe stroke a couple of years ago & is no longer able. However, I have great memories of canning green beans with her as well.

  4. I have enjoyed canning in the past – and I am self-taught! I love making apple and pumpkin butters! Oh, how spicy and sweet smells fill the home when I am able to put some up!

    I am in love with Mason and canning jars! Thanks for this series! It looks great!

    God Bless you!

    Gina Weks

  5. I just canned for the first time this year and I LOVE IT!! I’m hooked. Your spiced peach jam sounds so delicious.

  6. My mom has canned all of my life, so I have been around it, but never done it on my own. I would like to, but am always afraid of doing it wrong. Plus I don’t have any of the equipment yet. May be something I can start investing in once we actually have a house. I freeze most of the things I make/grow: strawberry jam, zucchini, and green beans so far. It’s easier at this time in life!

  7. I am a stay at home mom of 3 young children. I have recently begun to have a deep desire to learn to do things that my grandmothers used to do… canning, crocheting, knitting, etc. I would love to learn how to can to help my family save money shopping and to eat healthier.

  8. Your words are such a blessing. They have spoke right to my heart, where ill be tucking them in to pray over. You have provided such a delightful insight into being more for God and being the wife, mother , & women he has designed us to be. I was very excited to read over your entry on the p31 page. I was recently baptized a few days ago and two of the things I’ve been prayer over are strengthening my ability to a proverbs 31 women & stepping out into ministry. & when I read your post it was as though God whispered right to me “start, At home & Stewart your 1st ministry with the whole heart and do it well to my Glory.” So, Today I went about my daily “tasks” with joy and worship to get things accomplished for honor and glory to God. This created a Soft comfort in my heart and a peaceful mind knowing that God has directed my steps & I’m following. I’ve excitedly begun my 1st ministry to God &it’s great !
    So thank you for your wonderful words :)

    Ps. I’ve signed up to receive your blog updates & I’m now a fellow pinner.

  9. Ok, I shared your link today (Monday) on Facebook & on Sunday night I read your post & I shared on FB then as well but just put a general link to P31 and put Karen Ehman in my post as well but for the post on Sunday night refused to link back to Karen’s name. Anyway, that was two FB posts but you can count is as just one if you need too:)
    I am on Pinterest so went there to post the link you provided but Pinterest would not let me. Instead I made a board & named it All Things P31 & put the main website for P31 & then put Karen Ehman’s name which linked back to her Pinterest page…there is also a picture on the board directly from your blog. Kind of crazy to do it that way but I really like the offerings this week & wanted to let others know so they can join in on the fun, so did it that way & hope it counts:)
    As for canning I grew up watching my mom can but now I just freeze my stuff. If I wasn’t scared of canning & if I had the resources & time I might try one thing to start & go from there. I freeze my jam & will keep that the same way but I wouldn’t mind canning some peaches or pears like my mom used too! Thanks for this fun week of posts!

  10. My mom-in-love cans regularly and I have had the privilege to join her for applesauce, apple butter, sauerkraut and peaches, but never jam. I am planning on trying this recipe this week to show my “country hubby” that I can “Little House on the Prairie” with the best of them. Wish me luck!!

  11. While I have never canned on my own, I do remember canning with my Mama D, Papa D, Mommy and Daddy in the summer time at my Papa D’s home. It was an all out family affair. What happy times. You have inspired me to try canning…just need to get the supplies and something to can :)

    Happy Canning and Blessings to all,
    Robin :)

  12. I generally can a few hundred quarts for my family each year. When we moved to KY a week ago I brought over 250 home canned goods with me! I also trade with friends/family by accepting produce from their garden in exchange for canning for them. :)

  13. I’ve never tried canning before, I’m always afraid of doing it wrong and making my family sick! I’d really love to try though!

  14. I have not canned anything in 10 years. The last thing I canned was peppers and before that pasta sauce. Growing up my grandmother canned all summer long and I helped her. Miss those days of shelling beans and peas, peeling and slicing peaches and apples, cutting up cucumbers. Memories are made of such as this! I now live in her home and every day I am reminded of those special times.

  15. I’ve tried canning strawberry jam a couple times but I am still intimidated by the whole process. I would love to can more things.

  16. Oh canning…I’m pretty new to it. I canned some peach jelly last year as well as some pickles. So far this year I’ve done green beans (decided freezing was way easier), stewed tomatoes, tomato sauce, and tomato juice. I have peaches and pears ordered and should have them this week so I’ll be canning them and making jellies or jams. It’s a lot of work, but the satisfaction of seeing all the jars lined up on the counter make it all worth it.

  17. I remember sitting on the kitchen counter while my mom canned everything from strawberries to tomatoes! I’ve never tried the process by myself but would like to start. I enjoy making things from scratch!

  18. Hi! I have posted on Facebook about this very cool event this week and pinned on Pinterest! I am so excited I found Karen and her page and blog today! Thanks to proverbs 31! My hubby and I always had a heart to grow our own food, A garden but lived in Las Vegas lol well we just moved somewhere where things grow!!! Lol! So I would love to know how to can and jar!! We have talked a lot about it but I clueless lol! And peaches are my hunny’s fav! He would love jarred peaches!! Thank you for this website avid the fun things are you are sharing! And most of all thank you for encouraging us to live as Godly mommies and wives!!

  19. I am so excited for this week. I am an avid canner and really enjoy it. Nobody in my family ever did canning that I know of – I taught myself when I was a teenager. I have always loved everything old-fashioned. I also love how productive and self-sufficient I feel when i look at my shelves full of home-canned food. Will definitely try your jam recipe.

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