Thank you for taking your time and showing us how you do things. I absolutely love doing things how people use to do it! Wish my mom and grandma were more into things like this. Thanks again, you're truly appreciated.
I loved this video. I watched a couple of other how to make applesauce videos. This guy was the only one who used a ph meter and gave some clear measurements. He also demonstrated, which I found most helpful, the start volume and the end result volume. Nice.👍
I used your method to make mulberry jam as i have 3 large trees that keep giving, lol, it was also my first time and it came out beautifully! I will use your way for applesauce as well. Thank you for making these videos!
Also if you acidity isn't high enough lemon juice can be used to up it and you can balance that with sugar so it's not too sour. Great video for fall! I use this method for pickles and pickled peppers.
Definitely! Funny you should say something about the acidity. I just opened the last jar from the batch in the video. It was 3.6 on the ph scale which is perfect. Now I’ve got to make some more!
Thank you. Old ways are the good ways 🙏🏼💛🙏🏼 got lots of apples coming off our trees so this will save me getting a canner just for the apples. Thanks for sharing brother from the UK.
Thanks! Just to make sure that you know, meat can not be canned with this method which is the open kettle method or the water bath method. Meat and anything not acidic such as potatoes and beans must be pressure canned. Most fruits are acidic which is why they do not need pressure canning.
Educational! Healthy way to prepared Apple Souce" naturally! No Nasties " adding Sugar" Thank you for sharing your knowledge and talent! Greetings from Edith❤
Please remind your viewers that it’s imperative to remove your rings before storing and don’t stack the jars. Great video! Not many of us still kettle can! God bless!
Hi. Thanks! This is the open kettle method that was once the recommended method before water bath became recommended. I was taught this as a child and still use it every summer. The key is simple. Get the hot product into the hot jars quickly and get the lids on. Thanks!
Hi there , can you use any type of apples to make applesauce Ty in advance, ps I been binge watching all your videos. You walk us through the process so easy an explain things perfectly thx again 😊
Thanks. Folks do use different types to make apple sauce based on the flavor they want since some can be tart. I’m spoiled because my local apple orchard has signs above each apple explaining the flavors and if they are good for apple sauce, etc.
Hi. Thanks! It’s a magnetic lid lifter. You can get them at Walmart or Magnetic Lid Lifter Canning Lid Lifter Magnetic Canning Lid Lifter Removing Tool for Pots Home Canning of Preserving Fruits and Prevent Scald(Red, Green,4 Pieces) a.co/d/2upUWxg
So, Tattler lids are a big deal now. I have used them for this. I believe the key is working quick for maximum heat and best to fill fewer jars before placing and tightening lid.
Can you please make apple butter and can them. I use to do it or 30yrs ago but I have had brain surgery that left me having seizures. I do not remember how I made it. That and damson preserves have always been my favorite.
Great video, but I will say though that the crock pot method is much faster, easier and far less work. I have one of those counter top suction cup hand crank peelers and I have the crock pot full and ready to go in ten minutes or so. It's important to wait until the apples on the tree are good and mature as they are sweeter and have more flavor.
I tried this today with some intrepidation,afraid the jars wouldn’t seal but they did. However I placed the lids and bands on as soon as I filled with applesauce to lessen the loss of heat from applesauce. Thank you for the information on using the open kettle method,I will continue to follow this method instead of the water bath procedure.👍🏻🤓🍎
Hi. Sounds like you did open kettle canning perfectly. Get the hot product into the hot jar and get the lids on quickly. Turn them over for 5 minutes and then back upright. Mine seal every time.
Hi. Here’s a video that we made about your question: How to Make Sure Your Mason Jars Are Sealed | Useful Knowledge th-cam.com/video/gDt-0nYUHeA/w-d-xo.html
I do Open Kettle, Applesauce and rarely peel them. What do you do with the Apple Skins? If I peel Apples or any other Fruit, I grind up the Skins, very fine, and add to the PAN as I am cooking them down.
Hey, I enjoy your videos. Just checking, could I use this same method with apple butter? I feel like it would work out just the same since they're nearly the same product.
Hi. Thanks for the kind comment! Yes, for apple butter, I use the open kettle method. My rule is if can be water bathed, I will use the open kettle method. The open kettle method was the recommended method for acidic items (ph below 4.5) before water bath became recommended. My main advice for open kettle is to work quickly and get the hot product (in this case apple butter) into the hot jars quickly and then get the lids on. Apple butter sounds good with this fall weather!!
Hi. Unfortunately you do have to pressure can anything that is not acidic. This includes meats, potatoes, and beans. The open kettle method (what I use) and the water bath method are only for acidic foods.
Thank you for this video. I’m new to canning and I really love this stuff but could you please tell me how long does it last on the shelf before needing to be thrown out. Thanks again
Sir, What is the purpose of turning the jars upside down at first? Is that an important step? Thank you VERY much for this tutorial. God bless you and your family.
Hi. It’s an old canning trick to ensure that any contamination that may have gotten on the lids during the canning process is destroyed by the hot product (in our case, applesauce).
But you didn’t process your jars. You just turned them upside down. Processing them correctly, by the National Center For Home Food Preservation guidelines is the safest way to prevent botulism. I’m just not willing to take a chance and hope my home canned goods won’t kill someone.
You really don’t know what you are talking about do you? Botulism is not active in acidic environments that are less than 4.5 on the ph scale. Applesauce is acidic. These were 3.8 in the video. Open kettle method was used for generations until water bath became recommended and still is used. Please provide proof of anyone getting killed from botulism in applesauce, jellies, jams, tomatoes, marmalade. I’ll wait.
I DON’T need proof! The National Center For Home Food Preservation provides tested and safe canning guidelines. Just because your grandma did it, does NOT make it safe. All I’m saying is that you should advise your viewers that your recipes are NOT an approved method and let them choose. Otherwise you may be held responsible if ……
Hi. No issue using them if they turn. It’s just more of a visual for the end product. I still want my every jar of my canned goods to look like they could win the county fair but it’s not necessary.
It called open kettle canning. It was the recommended method before water bath became recommended. I was taught this as a child and still use it. Place the very hot product in the hot jars quickly and get the lid on. It really is that simple.
I’m not judging your method. I just think you should advise people, especially new canners, that this is NOT an approved method of canning by the National Center For Home Food Preservation. And apples do not need to be pressure canned. Water bath or steam canning is what’s recommended. Just let new canners know.😃
This is the open kettle canning method that was the recommended method before water bath became recommended at some point in the 1980’s. Check the old canning books. This method has worked for generations and still does. I was taught by my grandparents as a child and I still can anything acidic this way which is about 200 jars a year of jams, jellies, tomatoes, applesauce, etc. I specifically say in the video that anyone can use the water bath method if it makes them more comfortable. Water bath is not going to get above 212 deg. I don’t care how long you cook it.
![[#2024MAMA] ROSÉ (로제), Bruno Mars - APT. | Mnet 241122 방송](http://i.ytimg.com/vi/dgGqD28J6aQ/mqdefault.jpg)
Yessss someone that understands open kettle method & isn't afraid to do a video!😂❤
Thanks!! We have many many videos using open kettle on our channel. Thanks for watching!
Thank you for taking your time and showing us how you do things. I absolutely love doing things how people use to do it! Wish my mom and grandma were more into things like this. Thanks again, you're truly appreciated.
Thanks so much for your kind comments!!! We really appreciate it!
U R awesome! Thanks so much!🎉 We just finished canning seven quart jars of applesauce!
@shaylasmith3935 Awesome!! Thanks!
Thanks for this❤
I loved this video. I watched a couple of other how to make applesauce videos. This guy was the only one who used a ph meter and gave some clear measurements. He also demonstrated, which I found most helpful, the start volume and the end result volume. Nice.👍
Thanks!! Much appreciated!
I cooked the apples in my rice cooker. So quick and easy.
Making this!!!! THANK YOU FOR SHARING!!
Hope you enjoy!
Very useful knowledge! I am going to try this when I get some apples this week :) thank you for sharing.
Thanks!
I used your method to make mulberry jam as i have 3 large trees that keep giving, lol, it was also my first time and it came out beautifully! I will use your way for applesauce as well. Thank you for making these videos!
Awesome! Thanks for sharing and the kind comments!!
Also if you acidity isn't high enough lemon juice can be used to up it and you can balance that with sugar so it's not too sour. Great video for fall! I use this method for pickles and pickled peppers.
Definitely! Funny you should say something about the acidity. I just opened the last jar from the batch in the video. It was 3.6 on the ph scale which is perfect. Now I’ve got to make some more!
@@useful.knowledge how long does a jar last? I wanted to use with a superfood as a supplement but will it last 30 days in refrigerator?
Thank you for sharing your recipe, I gave it a go and it turned out just fine! God bless.
Awesome!!
Thank you. Will do this with my pears from my orchard. God Bless and stay safe.
Thank You!
Holy cow you just blew my mind! My son and I are going to try this today.
Thanks!
Excellent info! Thank you!
Thanks!!
Thank you. Old ways are the good ways 🙏🏼💛🙏🏼 got lots of apples coming off our trees so this will save me getting a canner just for the apples. Thanks for sharing brother from the UK.
Thanks for the kind comments! I agree that old ways are the best. Enjoy canning and eating those apples.
Thanks so much 👍😊
I like your style sir. Great job on the apple sauce. I’m looking forward to making some tomorrow. 👍
Thanks!
Jaime, I'm enjoying your videos. Thank you for sharing. Stay safe. Maggie
Thanks very much!!
Thanks so much for this tutorial! I’m just now learning how to to can fruits and meat and this helped a bunch!!!
Thanks! Just to make sure that you know, meat can not be canned with this method which is the open kettle method or the water bath method. Meat and anything not acidic such as potatoes and beans must be pressure canned. Most fruits are acidic which is why they do not need pressure canning.
@@useful.knowledge Awesome, I’ll look more into that! Thanks again!
Cinnamon Chunky apple sauce is the best!! So easy. YUM
YUM!!!!
Educational!
Healthy way to prepared Apple Souce" naturally!
No Nasties " adding Sugar"
Thank you for sharing your knowledge and talent!
Greetings from Edith❤
Hi. Thanks!! That is my goal when canning! No chemicals!
Love this video! Thank you so much! I’m very impatient and like to be efficient.
Thanks!!
Please remind your viewers that it’s imperative to remove your rings before storing and don’t stack the jars. Great video! Not many of us still kettle can! God bless!
You can use your peels to make an apple jelly!same jelly process just strain off the peels after the cooking!tadah!
How long will your last!fruit that is!
Thanks for this 😂✌️
Thank you!
Thanks!
do you have a video on how to make Apple Butter?
Hi. I will be doing one this fall.
My granny taught me. I learned from the best...
Yes they are the best to learn from!!
Thank you for this video!! I’d like to try your canning method!
Hi. Thanks! This is the open kettle method that was once the recommended method before water bath became recommended. I was taught this as a child and still use it every summer. The key is simple. Get the hot product into the hot jars quickly and get the lids on. Thanks!
Hi there , can you use any type of apples to make applesauce
Ty in advance, ps I been binge watching all your videos. You walk us through the process so easy an explain things perfectly thx again 😊
Thanks. Folks do use different types to make apple sauce based on the flavor they want since some can be tart. I’m spoiled because my local apple orchard has signs above each apple explaining the flavors and if they are good for apple sauce, etc.
Thank you for sharing, I do what I've learned to you
Thanks!! Much appreciated!
There has to be one in the bunch of apples!!!!!!😊
More no water bath canning recipes PLEASE. Thank you
Hi. Check out our channel. It’s full of the open kettle method canning jelly, jams, marmalade and tomatoes. Thanks!
Hi, thank you for sharing your method. What is the tool you use to pick up the lids. Thanks
Hi. Thanks! It’s a magnetic lid lifter. You can get them at Walmart or Magnetic Lid Lifter Canning Lid Lifter Magnetic Canning Lid Lifter Removing Tool for Pots Home Canning of Preserving Fruits and Prevent Scald(Red, Green,4 Pieces) a.co/d/2upUWxg
Awesome! Use your technique, so simple and love it, thank you.
Thanks!!
So, Tattler lids are a big deal now. I have used them for this. I believe the key is working quick for maximum heat and best to fill fewer jars before placing and tightening lid.
Interesting!! Please let me know how they work for you.
@@useful.knowledge yes they are working
I have some from last year.
Can you please make apple butter and can them. I use to do it or 30yrs ago but I have had brain surgery that left me having seizures. I do not remember how I made it. That and damson preserves have always been my favorite.
Thank u so much! Im new to all this and i dont have a pressure canner or pot for water bath yet but i do have a bunch of tomatoes in my garden.
Thanks!
Great video, but I will say though that the crock pot method is much faster, easier and far less work. I have one of those counter top suction cup hand crank peelers and I have the crock pot full and ready to go in ten minutes or so.
It's important to wait until the apples on the tree are good and mature as they are sweeter and have more flavor.
I tried this today with some intrepidation,afraid the jars wouldn’t seal but they did. However I placed the lids and bands on as soon as I filled with applesauce to lessen the loss of heat from applesauce. Thank you for the information on using the open kettle method,I will continue to follow this method instead of the water bath procedure.👍🏻🤓🍎
Hi. Sounds like you did open kettle canning perfectly. Get the hot product into the hot jar and get the lids on quickly. Turn them over for 5 minutes and then back upright. Mine seal every time.
Can you explain for the beginner on what the lid is to look like after it has sealed if you don't hear it pop. Thanks
Hi. Here’s a video that we made about your question: How to Make Sure Your Mason Jars Are Sealed | Useful Knowledge
th-cam.com/video/gDt-0nYUHeA/w-d-xo.html
I do Open Kettle, Applesauce and rarely peel them. What do you do with the Apple Skins? If I peel Apples or any other Fruit, I grind up the Skins, very fine, and add to the PAN as I am cooking them down.
Hi. I used to boil the skins for apple jelly. Now I just put them in my compost bin.
👍👍👍
Hey, I enjoy your videos. Just checking, could I use this same method with apple butter? I feel like it would work out just the same since they're nearly the same product.
Hi. Thanks for the kind comment! Yes, for apple butter, I use the open kettle method. My rule is if can be water bathed, I will use the open kettle method. The open kettle method was the recommended method for acidic items (ph below 4.5) before water bath became recommended. My main advice for open kettle is to work quickly and get the hot product (in this case apple butter) into the hot jars quickly and then get the lids on. Apple butter sounds good with this fall weather!!
So just curious, when it comes to stuff like stews or canning meat you do still have to pressure can those though? Since they aren't an acidic food?
Hi. Unfortunately you do have to pressure can anything that is not acidic. This includes meats, potatoes, and beans. The open kettle method (what I use) and the water bath method are only for acidic foods.
Thank you for this video. I’m new to canning and I really love this stuff but could you please tell me how long does it last on the shelf before needing to be thrown out. Thanks again
Hi. They last about a year in the pantry. After opening, they last a week or two in the fridge.
I can't wait to see more canning videos💙
My family had applesauce canned for 3-4 years and it tasted delicious
👍
Is there any reason for leaving the bands on after they seal? Thanks
Hi. You don’t have to leave them on. I leave them on but I know folks that don’t.
can you can any apples like this?
Would be helpful if you listed name and a link of products you use so we can find easily for purchase. Thanks
Does adding sugar change the PH level? Can you still use this method if you add the sugar?
Hi. Adding sugar does not change the ph. Absolutely, I use this method when adding sugar.
If you cork them and put them in the oven the skin will toughen and the meat will soften so you can separate them quickly.
What’s the shelf life on these?
Thanks very much! I’ve been freezing my applesauce & it’s taking up too much space.
Thanks!!
Sir, What is the purpose of turning the jars upside down at first? Is that an important step? Thank you VERY much for this tutorial. God bless you and your family.
Hi. It’s an old canning trick to ensure that any contamination that may have gotten on the lids during the canning process is destroyed by the hot product (in our case, applesauce).
@@useful.knowledge Thank you!!!! : )
But you didn’t process your jars. You just turned them upside down. Processing them correctly, by the National Center For Home Food Preservation guidelines is the safest way to prevent botulism. I’m just not willing to take a chance and hope my home canned goods won’t kill someone.
You really don’t know what you are talking about do you? Botulism is not active in acidic environments that are less than 4.5 on the ph scale. Applesauce is acidic. These were 3.8 in the video. Open kettle method was used for generations until water bath became recommended and still is used. Please provide proof of anyone getting killed from botulism in applesauce, jellies, jams, tomatoes, marmalade. I’ll wait.
I DON’T need proof! The National Center For Home Food Preservation provides tested and safe canning guidelines. Just because your grandma did it, does NOT make it safe. All I’m saying is that you should advise your viewers that your recipes are NOT an approved method and let them choose. Otherwise you may be held responsible if ……
Questian, Can I cook the apple's down in a crock pot on high like you do on the stove?
Hi. Yes that should work.
Omg what if they don’t ping?
Hi. If you put the hot apples in the hot jars, they should seal when they cool down. Have they sealed yet?
All mine sealed…🎉👏👏
Hello. How long does the applesauce last? Also, what is pressure canning? Thanks.
İngilizce bilmiyorum😔Otomatik dil çevirinize;LÜTFEN TÜRKÇE DİLİNİ DE,EKLEYİN🙏🌹
why not turn brown? you're just making applesauce, is there something wrong with using them after they've turned brown?
Hi. No issue using them if they turn. It’s just more of a visual for the end product. I still want my every jar of my canned goods to look like they could win the county fair but it’s not necessary.
Hello sir, do you have email that I can write you? I have few questions
useful.knowledge.tv@gmail.com
So you don't water bath? You just pour the applesauce in the yard put a lid on it? And that's it.
It called open kettle canning. It was the recommended method before water bath became recommended. I was taught this as a child and still use it. Place the very hot product in the hot jars quickly and get the lid on. It really is that simple.
Fwenchu
I don't like the wax they put on the skins!
I agree and you should read the stuff that is mixed in with the wax. I like to buy local. They don’t add the wax.
I’m not judging your method. I just think you should advise people, especially new canners, that this is NOT an approved method of canning by the National Center For Home Food Preservation. And apples do not need to be pressure canned. Water bath or steam canning is what’s recommended. Just let new canners know.😃
This is the open kettle canning method that was the recommended method before water bath became recommended at some point in the 1980’s. Check the old canning books. This method has worked for generations and still does. I was taught by my grandparents as a child and I still can anything acidic this way which is about 200 jars a year of jams, jellies, tomatoes, applesauce, etc. I specifically say in the video that anyone can use the water bath method if it makes them more comfortable. Water bath is not going to get above 212 deg. I don’t care how long you cook it.