Follow Master Heart on FacebookFollow Master Heart on YouTubeFollow Master Heart on Twitter

Return to Welcome ~ Home Page

About Master Heart
The 8 Pathways
Find A Collaborator
Master Heart Shop

Click on the icon ...

Click to visit the Master Heart Shop!

Keeping In Touch
Balanced Links


Opens a new window to the TV InterviewGet to know the Master Heart Magazine Founders

Master Heart 'Features'

Go directly to Master Heart TV

Read more about this weeks readings from Andrea Thiel Connell!

Read more from Paul Smit

Go straight to The 8 Pathways home page

Opens a new window to the Scribble & Grin site

Scribble & Grin empowers kids! Visit their site to Buy the Hardcover and eBook today. Braille is available Sept 2013.

Opens a new window to Purchase the Book

Buy Monster's Wintery Tale

EmPOWERed YOUth a Hay House Publication ad Empowered YOUth: A Father and Son's Journey to Conscious Living


Master Heart Magazine Logo



Heartworks ~ the Master heart Magazine eBook

See our FREE eBook by clicking on the cover above.
Master Heart Magazine is a labour of Love so if you like what you see please...

Our Regular Collaborators

 Recommend this site [an error occurred while processing this directive]







Feng SHe Articles on Master Heart TV


Paulie's Peaches

Learn How to Preserve Peaches in Less than 10 Minutes with this Video!

Man with Bottles of Preserved Peaches
Canning isn't just for Mothers and Grandmothers anymore. Move over, one of the original Peach Boys is here to tell you anyone can can. (Do I hear French music???)

 Man with Bottles of Preserved PeachesPAUL CLARK: Canning isn't just for Mothers and Grandmothers anymore. Move over, one of the original Peach Boys is here to tell you anyone can can. (Do I hear French music???)

It's that time of year when you see scores of people happily sauntering from their local open market to the parking lots or already in the process of sticking their heads deep into their trunks, gently placing in a large box of peaches or pears. I enthusiastically joined in on this ritual several years ago.

It creates a quiet excitement for all involved, knowing a few days later a batch of glass jars will be cooling on countless countertops. Now picture people outwardly going about their daily household activities but internally, silently anticipating a tiny, almost inaudible sound.

It's the sound of confidence. The sound of assurance. The reassuring sound of success. The sound that signals to the curious and anxiously-waiting trained listener that freshly preserved sunny fruit will indeed be waiting and ready to be opened in the cold, dark days of winter. The sound that every person who has ever used metal lids to preserve fruit has waited to hear from years ago right up to, well, yesterday for me.

I heard it. I heard it several times throughout the day in fact. And it was great. It made me smile inside and out. It was a private gesture to me, only me, that my earlier efforts are going to be rewarded some day. And that day will be one of my own choosing.

The sound I am talking about and now quite familiar with, joining the prestigious ranks of our preserving perfectionists is a tiny, little inconspicuous 'pop'. Pop! Having the pleasure to hear it is so sweet and satisfying and you never know when you'll hear it throughout the rest of the day. It comes in its own time. Only when it's ready. As you go about your day it comes out of the blue from the far reaches of the house or apartment.

It's similar to the sound you can make by pressing your tongue to the roof of your mouth and gently sucking in to make a 'pop'. That's all it is. So why am I going on about it? The message it sends out is VERY important. It's actually the most important and to me, the most fun part of preserving.

It has to do with the anticipation of that far off one-way call. You see, when all the peeling and cutting is done, the pots and pans are cleaned and put away, the hot glass jars, full of peaches in this case, have been taken out of the water and positioned together to cool off, the metal snap-lids get sucked down into the jar and the resulting sound is this 'pop' I'm talking about.

It means your entire canning process was successful, jars were sealed air-tight and ready to patiently sit in a cool, dark place for anywhere from 12 to 18 months. They let you know they are now eligible to welcome the future warm embrace of a happy hand and be taken into the warm light of a welcoming kitchen and the even warmer gaze of anticipating eyes.

What if there is no 'pop'? It means a jar's lid has not been encouraged to give way and sink downward into the jar lid and a perfect seal has not been accomplished. Its integrity has been breached. This particular jar either has to go into the refrigerator and be consumed immediately or a brand new snap-lid has to replace the existing one and the boiling process has to be repeated in hopes of accomplishing an air-tight seal -- and graduate with all the others.

Of course none of this explains or even touches on how to can peaches. You can learn how to preserve peaches in less than 10 minutes in my easy how-to video.

I'm currently busy basking in the glow of another successful season of preserving. Every one of my jars subtlety called out to me yesterday and I anticipate the chilly day I go downstairs to pick out one of my perfectly preserved pals affectionately known by wide-eyed friends and family as 'Paulie's Peaches'.

Paulie's Peaches Recipe: Ripe Peaches* - Freestone (My preference is the larger, plumper LORING) See my video on what to do with the peaches to ensure they are ripe enough for canning.

Pour boiling water over peaches and let sit for 10-30 seconds (longer doesn't hurt at all)

Peel ~ Bath of cold water & lemon juice (keeps them from browning as you peel the rest)

Bottle with one stone in jar (pit keeps peaches from discolouring later)

Hot Juice (old school syrup was 2 water to 1 sugar) but I use organic fruit juice

Pour over bottled peaches

Add 1/4 tsp 'Fruit Fresh' on top of each bottle BEFORE pouring juice into bottles

Process -

-> Put NEW snap-tops and RE-USED screw tops in a boiling pot

-> Place a NEW snap-top [new rubber ensures an air-tight fit] and gently screw onto jar

-> Put jars in water on stove-top [use a Canning Pot, Pressure Cooker or Large Pot]

-> Bring to a boil and boil for 20 minutes [making sure the entire jar & lids are submerged]

Take jars out of boiling water and let sit to cool off. Note: Listen for the snap-top to 'pop' signaling an air-tight seal. You can visually check if a perfect seal has been accomplished if the snap-top is indented down into the neck of the jar.

If the snap-lid is still pushed up [convex] then the jar did not seal. You can use the peaches immediately or clean the jar neck, replace the snap-lid and repeat the boiling water bath.

Happy Canning and Enjoy!

* There are more than 2,000 varieties of peach, but they are generally classed either as clingstone or freestone (depending on how the flesh adheres) or as yellow-fleshed or white-fleshed. Peaches spoil easily, particularly the softer sorts, so choose those with completely unblemished skins. Common practice has been to choose those about the size of small oranges. With that said, I still like the bigger, plumper LORING.

Post a comment...

   Back to Master Heart TV

More from Paul L. Clark



Sep 19, 2011 - 10:24 PM

Andrea Connell - Hey Paul - very fun video! Well done and very informative! Makes canning looks fun and easy! I really enjoyed it! I look forward to see what else Paulie has to show us! ~ Andrea


Article Pic Biography
Paul L. Clark is an internationally acclaimed visual communicator with a breadth of diverse experience. His timeless designs and creative ingenuity are seen everywhere ~ on hundreds of websites, television shows, in movies, in the corporate arena, nationally and internationally, and on stores shelves and homes worldwide.

A long-standing member of the Registered Graphic Designers (RGD) of Ontario, Paul is a founding partner in inspirtainment inc. and WAVE Web & Print Design where he co-creates as Creative Director of website content and design, television programming and communication strategies for the international market.

Champion over a potentially fatal illness at the age of eleven, Paul has been a student of all things Spiritual ever since. Studies under a Native American Shaman, Energy Healers in Sedona, and various Spiritual Teachers, have enhanced his early awakening. Paul recently sidestepped his career as an art director for films and television to focus on co-creating Conscious projects like Master Heart Magazine.

Get to know the Founders!

  Post a comment
  Name (required)
  Email (required - will not be published)