Massive Food Preservation Day to Feed My Large Family of 11!!!
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Yes, good friends, it’s another Massive Food Preservation Day in the Mega Momma Kitchen! Click here …
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Happy 😊 day, good friends!! Thanks again to Ritual for sponsoring this video! I love their vitamins because they smell good!! Remember to Click here http://www.ritual.com/JAMERRILL20 20% off during your first month! Hope you have a beautiful weekend. Today I'm canning 50 lbs of carrots 🥕
This happened to me too when my daughter and I made apple sauce. We didn't add very much sugar at all so maybe that's where I went wrong in calculations?
You can remove permanent marker from the can lids with just a little rubbing alcohol on a napkin. It wipes right off. 🤗
My goodness. You are doing amazing in your canning. You will have alot of food put back. It's alot of work. I canned back in the 1980s thru bout 1995. My husband passed away 😢 in 1996, and I haven't canned anymore. My back is bad and bad health, I couldn't do it anyway. But, I enjoy watchingyou so much, I have learned alot from you, you are an amazing lady. And your family is beautiful…….
Watching your canning adventures reminds me of helping my grandmother when she canned. I was her peeler and heavy lifter. She used to put vanilla and red hots in her pears. The red hots made them pink. Being that we were a house full of girls, we always thought she made them just for us cuz they were pink. Love watching your adventures and you sharing your family and yourself with us!
Misty
Are you sure they were bushels? Shrinkflation modern Bushels? People sell cords of wood that are not really a true cord. Same kind of thing? I don't know
Hi Jamerill, My mom didn't peel the apples, she would quarter the apples, cut out the core and she threw the apples in that way. She liked the extra vitamins that were in the skins and the beautiful pink color. She would put the cooked apples into a colander and stir till all that was left were skins. It was sooooooo good! She liked Courtland apples. I used any and all apples mostly bc they needed to get used and easy peasy addition to dinner and my house smelled so good and tummies were filled. I wish I could do some myself. Tfs
You can just add the peels to your sauce. It cools down enough that when you blend it it’s not chunky at all. Just a slightly darker color and tastes the same :). That will give you a lot more apple sauce. Plus the skin has nutrients.
Those pears look delicious. I love pears.
My best guess for the discrepancy is weight versus volume. A bushel is a volume measurement and the apples could have been older and pithier as they dry out as they age. So a bushel of apples fresh picked, crisp and juicy are going to weigh much more than that same bushel that sits for a time. You may get better calculations if you base your yields by weight instead.
I thought you could make juice out of that?
Acre homestead has a big juicer for the stove top. She puts all her scraps from apples pears etc and it turns it into juice. And she cans that. She got so much just from the scraps. Might be worth looking into to get more bang for your buck
Hi my friend bless you for being such a good mama 🥰🌹
Pears and applesauce look beautiful ❤
I would love to see you freeze dry some
Didn't you keep a bunch back in a bowl or 2 for eating rather then can?
There is an immeasurable amount of education i need to have attained between what ur doin and what I wanna learn and do eventually myself. Wish me luck as I take my sister on the journey too! Ty for sharing the kitchen shenanigans!!!
Apple math is weird. We had 2 bushels of apples. We can ours in pints. We got 40 pints of apple sauce, 12 pints of apple pie filling and 9 quarts of dehydrated apples. We bought that same attachment for our kitchen aid. We love it! I can’t imagine how sore our family would have been hand cranking 2 bushels of apples. 🤣 I love all of your videos.
Jamerrill, see if you have a sheet pan than fits on top of the grill when canning as the cast iron may rust over time from the water and steam also it may make food stick when cooking on the grill. Or grease it heavily often to repel the water.
I always take notes on my canning to refer to next year on amounts of food to buy to produce what I want, it's more reliable than estimates from books.
You're doing an amazing job!
Blessings
Jan
Those pears look better than the fruit cups from the store 😍
Here's my two cents on the apples 😁
I rough chop/slice mine unpeeled and not cored. I then boil them to soften and run through a Victorio (or similar) strainer. I feel like you would have less waste/scrap especially if you run the pulp through a second time. I love your ambition and want to see you get the best results for all your hard work! Thanks for sharing all your adventures!
Mabe the apples had different amounts of moisture and some cooked off as vapor or steam
Hey with all the apple scraps, I know ur doing more apples soon, but next time throw them in a dehydrator or ur freeze dryer and do apple chips! Great snack!
❤ looks awesome!
I keep my jar boxes, too. Store empty jars in to bring up next year. Put the jars in upside down.
still loving the videos
A jar can crack for a lot of reasons but you were really cranking down on those lids …more than I do anyway. That could cause the pressure of to have no where to go.
Some apples cook down more than others. Estimated yields are just that. It's an average.
Build a campfire for smoke and feed those apple scraps. You will have apple smoked bacon and ham on the hoof! Just kidding.
Jamerill, for an extended and a especially delicious flavor, add a pineapple in to cook down with your apples. It is absolutely marvelous! Try it in one batch and you may never go back.
The exact same thing happened to me one time. The whole bottom just busted off!
There would have been more jars of applesauce in the first batch, but you didn't can it all. You kept several quarts full in containers to eat now rather than can.
I've been warming my jars and rings in a low temp. oven. I just place them on a baking sheet and get them out as I fill them. Lids still get put in pot of hot water on the stove.
Hiya. Jamerrill I love your content. But was so disappointed to look up "kitchen aid" things and found they are so expensive. I get that your channel is designed for the slightlyer better off than most…….nothing wrong with that. However, it could be said that batch cooking to save money and time isn't too authentic if the financial outlay to produce ,far outweighs the actual accessibility to do it. You did pay brief lip service to something about an apple corer that attaches to a worktop. Anyway, just to say, don't become too, too exclusive. Xx
not sure if its just the camera lighting but some QT's of apple sauce look darker than others, which in my experience means they're more concentrated/they've cooked down more so there would be less apple sauce. plus you have to take into account the probable 3-5 QT's you put in the fridge to eat right away and the taste tester bites that happened throughout the cook down proccess.
My experience. No one sells by the bushel anymore. It's by the lug, which is half a bushel.
When I first started canning fruit, I was buying from local farmers and markets. I had a similar issue happen and it turns out what I was calling a bushel wasn't a bushel at all but a half bushel. I'm not saying that is your issue but it would explain the difference in your apple math! I love watching you, thanks for all you post!
Jamerill, you are an inspiration to women everywhere! No matter what barriers pop up, you face them head on and keep plugging away until a resolution is achieved. Thank you for being such a fine role model for women in this day and age. I know it can't possibly be as easy as you make it seem. Your upbeat spirit shines through, and your guardian angel must be working overtime! Thank you for being you!
Sometimes apples are like potatoes they just cook up 🤷it happens! Something is better than nothing! Job well done 🤗
I'm anal about not letting anyone use metal utensils in my canning jars. I want to limit my chances of cracked jars.
How much applesauce did you just put in containers for the fridge the first night??
I know everyone makes applesauce different. To me this method looks like a lot more work then needed. We just was and quarter ours, cook them till they start to be tender. Then we run them through our squeeze-o strainer (I believe they have a similar attachment for the kitchen aid). We have very little waste and delicious applesauce!