Happy 😊 day, good friends!! Thanks again to Ritual for sponsoring this video! I love their vitamins because they smell good!! Remember to Click here www.ritual.com/JAMERRILL20 20% off during your first month! Hope you have a beautiful weekend. Today I'm canning 50 lbs of carrots 🥕
@jamerill Stewart I can’t wait for the 40 freezer meals it always gives me ideas I would love to just one day come cook with you hey maybe that’s your next adventure host small cooking groups and people could bring there food and supplies and have a jamerill cooking day how fun lol alot of work but fun 😂
The estimates given for yield are notoriously unreliable, across all fruits and veggies. There are variances by type of fruit, age, processing method, etc., but you're better off making your own notes for the future and going by that. You're doing great! Thank you for sharing your journey 🌷
Calculations are always way off. If you add the sugar it would come closer but most people don’t use the recommended sugar. You’re not doing anything wrong.
I used Permanent marker to mark all my jar tops, if you want to use the lids for dry storage (or whatever) you can erase the marker writing with alcohol and a paper towel, it will take all the marker off.
Did you forget to count the one large bowl of applesauce, and that other rectangle container, that you put in the refrigerator? You've done a great job of making all that applesauce for your family!! ENJOY!!
I think it’s bc you condensed the apples instead of slices or chunks being canned. Also you saved a couple containers for the family in the refrigerator. In any event those jars will be thoroughly enjoyed and so much healthier. ❤
When I make applesauce I don’t peel and core them; just cut them in half and cook them and then run them through a food mill. I think you get more loss when you peel/core them than if you just cut and cook them and then mill them afterwards. I have very little waste usually. But the pigs enjoy it!
I usually add a third a pot of water to my apples that are cooking. Also, using a food mill will maximize using all parts of the apple. You do not need to peel your apples when using a food mill!
This right here. A food mill will make a huge difference. It also seems like all the tasting, and reserving applesauce to eat fresh on the first night may have reduced her number by a bit.
I'm in full canning mode right now too.. just canned 20lbs of apples and I'm starting up on canning all the cherries I froze during the summer! Trying to free up some treasured freezer space! 🙏🏼🙏🏼
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.......
In the area of Ohio where I live, there is an Amish family who converted a barn/ shed into a restaurant. Very beautiful, rustic design with beams, vintage items on the walls. And one long shelf with canned tomatoes as decor! I thought, oh, Jammerill would love that! Our church had a reunion there this evening. It was wonderful!
No need to peel and core apples when making applesauce. Usually my pot of apples cooking looked more soupy. Maybe it was the type apples. Yours looked very pretty in the jars ,(Just use your food mill).
There is so much variability in bushel to quart estimates! You are also doing a much healthier version, so that is a lot of cups of sugar you have not put in your jars. You are seriously doing great. I keep a food preservation journal with notes about things like this. If you can, get more apples.
I always cook my apples with the peels on and then put it thru a sieve to get the peels out of the applesauce. We do cut the apples up into smaller chuncks and remove the core and any bad spots. My husband helps too.
Pears were beautiful!! What a great feeling getting all this goodness prepared for your family to enjoy. I love seeing you in your new beautiful kitchen with lots of space. Yes and Amen!!
I believe the amount you end up with depends on the type and size of the apples you start out with. I have never gotten the amounts that those books say you should get and I have been canning for 50 plus years. Just make a note to yourself for next year of how much you actually got.
One tip my nana taught me was if you don’t have a full canner is to fill extra jars with water so it’s full up and the jars cannot move around in the canner …the only time she had broken jars is if her canner wasn’t full ..although jars can obviously crack from trauma they get before they even arrive to the consumer or from getting knocked about in the sink etc ..
Jamerrill, Get your self one of the industrial sized immersion blenders! It will make it so much easier for you to smooth out the apple sauce. Also, you can leave the peels on the fruit, it adds to the nutrition and it will blend down fine, if you don't like the texture you can strain it. Really the best apple sauce ever! Love it!
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!
Its a beautiful sight seeing all those jars. I believe youll be fine with your canning shelves in the kitchen. Imagine having your coffee, sitting in your Mama chair and looking at all your canning goodness❣ Yes and AMEN❣😘
Those peeling scraps could be cooked up with water and strained to make amazing apple jelly, or juice to drink or add to another fruit for a mixed jelly.
The orchard I bought apples from this year (my first time ever), their baskets are 1/2 bushels. The same as the boxes of 2nds they sell. So the 1 bushel I bought of 2nds I ended up with 13 & 1/2 quarts of sauce. & a bunch of peels we gave to our chickens.
Their estimate’s are not reliable that’s what I found when I got a bushel of tomatoes 🥴 I’m so happy for you finally working in your new big kitchen! I love watching your videos on cooking and canning. I have been watching since your videos on storing wheat grains in Mylar bag’s. So I have plenty of that put away, thank you and May our Good Lord bless you and your family. You go girl!!!
I make apple peel jelly and syrup. To make it fun, I melt down either red hots or hot tamales candies. It turns into a brilliant color and it’s so good!
By the time you peel and core, and cook down you only end up with about 2/3s of a bushel. I never cooked my apples, I ground them loaded the jars and pressure canned them like my grandmother taught me. She never had a problem with spoiled or grainy applesauce. Pear honey, pear butter, and pear halves in natural syrup is always a hit with our family.
Newer subscriber and you have been instrumental with my new passion. Had my first proper garden this year and first time water bath canning. Received my Presto canner yesterday and more adventures are starting today! Thank you ❤
Good morning! What a fun project! I’ve never canned in my life but my parents did. I bet that beautiful kitchen smelled wonderful these last couple of days. ❤❤❤🍎🍏🍎🍏🍎🍏
Thankyou Jamerrill for the code and info about ritual. I am 68 and live alone and hate to cook so you know my eating habit is not good. So I thought I should jump on this offer and maybe help my old body out a little to get some vitamins. Thankyou So Much! Love your kitchen and you make my day when I see you have a video up. You are 'one hardworking woman' for sure!!
As someone commented below, it all depends on the variety and how the apple season went. Up here in the north I've noticed the apples are much smaller than other years - probably because of the lack of rain we had. I noticed the same with the tomatoes I purchased. Basically, it's a crapshoot from year to year. Next year, keep an eye on the summer weather and rain quantities where the apples are grown and you may get a better idea of how many to purchase. My motto has always been, overbuy, lol.
Today I did apple butter first time ever. It was a hit. I have 3 more 5 gal buckets to process and my grands and daughter requested apple butter vs applesauce. I usually dehydrate a lot but the deer pressure has been crazy. I appreciate all I was able to harvest. Blessings.
This year was my first time canning. I did peaches first. Then I did pears. I learned after the peaches you could use the skin and cores to make jelly so I made pear jelly. I then did apple sauce, apple butter, apple jelly and apple pie filling. I didn't get as many jars of apple sauce as the book said either.
My sister-in-law made pear jelly for the first time,it was so good , we put it on biscuits and it tasted like apple pie ! Love your baby pigs 🐖 ❤🐷Jamerrill go watch Jennifer on a country life you will love her . She has something I think it’s food strainer ,you don’t have to peel anything saves so much work !
I just love waiting and binge watch your blogs because it comes up one after the other. Me and hubby were just talking about how we tackle canning. We set up a line for certain canning projects. I like to peel my tomatoes and I cut the bottoms in a x and do hot boiling H2O and then to a water bath and my hubby peels them. Its sweet and fun to spend time with my best friend. Also my babies are all grown now but I do have grandbabies. Good luck cannot wait for more great vlogs.😀😁😋
I use what they say as a very general estimate. Apple size, core size, paper thin peelers or thick peelers, moisture content, consistency preferences, they all make a difference. I have been canning for years and I have had bottoms break out of my jars occasionally too, usually faulty jar. You are doing GREAT & getting a lot done! ♥️😉
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!
SECOND COMMENT Honey as a old fart lol been canning for 45 years don’t worry about the amount the book says you should get this amount of jars pints or quarts. Yes size of the fruit or veggies & weight does play into the count. I DROVE MY SELF IN TO MIGRAINES TRYING TO GET WHAT THE EXPERTS????? SAY. Just be your Happy Mama self & can bake & cook homemade stuff. Making Memories is what matters in the end🥰❤️💕. SWEETHEART YOU ARE DOING A GREAT JOB. Everything is looking great. GOD BLESS FROM WEST CENTRAL INDIANA FARMLAND ✝️🇺🇸🥰🚜
Thank you for sharing your different cooking adventures and farm adventures I am bed bound and I really enjoy every vlog God bless to your and your family
Good morning lady! In my experience, I get 10-11 qaurts from my 22 qaurt roaster and about 7-8 qaurts from my water bath canner full. Ive been making bulk applesauce for about 10 years and the approved methods dont ever seem to yield what they say! 1 bushel usually yields 7 qaurts of pie filling. 1/2 bushel gives about 5 quarts dehydrated apple chips. And for apple butter you might as well not measure🤣. I think the peel and core to jelly ratio is about right. Hope this helps a bit!
It might be less because you did not use the peels . With peels it is more . Peels cook down too and when you are blending everything the peels are not noticeable any longer .
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.
Jamerrill not everyone has the same amount when canning. It depends on the size of the fruit and vegetables also the types. I like to mostly if I can make apple sauce from granny Smith but will do any except red and yellow delicious because they're to watery. When you're finished you can figure everything out and write things down. Great job young lady. Love your videos. God bless you all. 💙🌹💙
Short term canning storage is a wonderful ideal. I myself had a beautiful cabinet made and the beauty of my cabinet it’sI also can be closed with the barn doors if needed sometimes the canning jars can get pretty dusting where I live
Also I have found while doing large batch canning if you keep your new jars warm in the oven on the lowest setting then they're always ready to be filled with the warm liquid helps the flow
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!!!
I love making applesauce but I have never used a chart for figuring out how many jars to how many apples 🍎. I just cook up a bunch and can a bunch lol ❤
You said in your pepper video the other day that chickens will eat hot peppers,I thought you were wrong about that. Yesterday my hens got into my garden and they were eating all my Serrano peppers and loving it. It looks like you were right. I’ll be giving my pepper scraps to the chickens from now on. I’ve been putting them in my compost bin.
Apparently chickens can not taste HOT, so your peppers will be fair game to them 😁 It was her pigs that wouldn't eat pepper scraps, they weren't hot though they were a mixture of sweet peppers like California and Banana. Fussy pigs.
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
Beautiful beautiful job with this! I think the variable here is the apple size. The usable flesh is what gives you that jar yield. This is amazing. So much admiration for you all❤️😍
OMG!!! How did I not know about that mixer attachment! I have an apple orchard and process apples for weeks and weeks in the fall. I just ordered it! You made my day, thank you!
I think you said you were getting a steam juicer. You can put the apple scaps through, get a surprising amount of juice to can then give the scraps to the pugs after. Alternately you can freeze dry them, put through the blender and make apple dust to sprinkle on desserts and ice cream. You will get loads of juice from pears. Loving your videos.
Every video you make is a joy to watch.You canning in your kitchen is so perfect,and your kitchen is gorgeous. The applesauce and pears turned out magazine perfect.Your family is blessed to have you as such a loving mother that does so much hands on to raise them healthy,happy,smart and so well fed organically.Great job mega Mama !💯👌❤
I used to make my own spices and still can if I want too but as kids get older and each have their own family, there is no need for me to do so now. I used to make for the whole year too. I still however blanched and freeze any veggies from our own harvest as well as share with friends and neighbours. Never canned but have made bottled hot condiment sauce to put on rice dishes etc, but only a few and these go in refrigerator for immediate use.
You probably got this comment many, many times but if you had a Victorio/Squeezo type food mill you would get more yield from your apples. When I use mine (not that brand name but a good knock-off) I run the pulp through the hopper twice and get the maximum amount out of the cooked fruit or veggies. And the best part is you only need to wash and chop the fruit...the food mill takes out the peels and seeds for you and you can still feed the final 'waste' product to your animals to become bacon or eggs. You are doing such an awesome job providing healthy, home processed food for your family Jamerrill. It is a lot of hard work but really worth it.
Just a thought but years ago while canning peaches I decided to take the peelings ( because there was so much) & I made jam from the peeling’s. Omg…my family loved the jam. I bet the apple peeling’s because there so thin using the spiral slicer would make some awesome apple jam. Probably would need to add the peeling’s of the apple to lemon juice water to keep them from turning dark. Just sharing
I believe when taking the jars out of the water bath canner, you don’t want to tip them, as siphoning can happen. On the pot that one broke, I usually just let it finish it’s cook time and clean up after it’s done. That way you don’t have to start all over.
Hi Jamerrill 👋 it's 3am here in the UK and 9 months since you published this video so I'm really too tired to read comments but The Texas Mom on The Texas Boys had a whole apple sauce drama over separation in the jars so she binned it all! So silly, in my ignorant opinion, but she said the Ball recipe was for pints and not recommended for quartz so your maths is right for pint size jars. 😊 I hope you already found the answer or this helps as we're back, in apple season again for this year. Take care and God bless. Thinking and praying for you all. 🙏
It all depends on the size of the apples. You need more small apples per quart than you would need large apples. Also sugar makes a slight difference in amount of applesauce.
@@stephaniethomasson8812 And whether you cut them up and used a strainer or whether you used the peeler/slicer/corer. The former would yield more sauce.
Wouldn't a bushel still be a bushel though? If the apples are small, it would take more apples to make a bushel than if they were large apples. I'm so confused!
Size doesn't matter in this case. It's not measured as __ apples = a bushel. A bushel is of apples is about 45-50lbs. So small would be more apples, but large would be less. However, still weighing in at the same weight.
If you have a strong helper around you can put your pot in the sink to make it easier to ladle out the contents ❤. You are my hero I love watching you and seeing you do all the things. 😊
I purchased a bushel of winesap apples this year for canning. From that bushel, I got 10 quarts of applesauce and a gallon jar of dried apples. After gifting/eating about a dozen apples fresh. So variety and size of the apples are key. Im not partial to any variety of apples for sauce, I just buy the largest ones they have. I don't have any fancy equipment for processing my apples so I peeled, cored, and cut up all my apples by hand.
Jammerill you have blessed me with these canning vlogs so much! I've had some bad days lately and these have been so sweet for me to watch! Thank you!!! As my father would say blessings on you! Pam
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!
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!
Happy 😊 day, good friends!! Thanks again to Ritual for sponsoring this video! I love their vitamins because they smell good!! Remember to Click here www.ritual.com/JAMERRILL20 20% off during your first month! Hope you have a beautiful weekend. Today I'm canning 50 lbs of carrots 🥕
Idea for next year
Your own diary so you'll have a better idea for next year
It depends on the apple size and weight. Keep a diary so you'll have a better idea for next year
My mother canned a lot if applesauce. She saved the skins to make jelly. The peels are full of pectin naturally.
@jamerill Stewart I can’t wait for the 40 freezer meals it always gives me ideas I would love to just one day come cook with you hey maybe that’s your next adventure host small cooking groups and people could bring there food and supplies and have a jamerill cooking day how fun lol alot of work but fun 😂
The estimates given for yield are notoriously unreliable, across all fruits and veggies. There are variances by type of fruit, age, processing method, etc., but you're better off making your own notes for the future and going by that. You're doing great! Thank you for sharing your journey 🌷
So true. I just do my own counting and can til I have what I want. Have a great day. 🌻
Calculations are always way off. If you add the sugar it would come closer but most people don’t use the recommended sugar. You’re not doing anything wrong.
If the skin and and core i Cook with and the food milled it would me more. But maby not 40 more
You all said what I was about to say 👍🏻
That applesauce is becoming sort of expensive b ut I'm sure your family will enjoy it. are you going to freeze dry any apples?
Hey Jamerrill - don’t forget you put quite a bit of applesauce in the fridge in two huge containers to eat right away!!!
Yes this is exactly what I was thinking!
I used Permanent marker to mark all my jar tops, if you want to use the lids for dry storage (or whatever) you can erase the marker writing with alcohol and a paper towel, it will take all the marker off.
Did you forget to count the one large bowl of applesauce, and that other rectangle container, that you put in the refrigerator? You've done a great job of making all that applesauce for your family!! ENJOY!!
You know what, don’t worry about the math. You’re doing great things canning for your family. It is what it is😊😊😊
I think it’s bc you condensed the apples instead of slices or chunks being canned. Also you saved a couple containers for the family in the refrigerator. In any event those jars will be thoroughly enjoyed and so much healthier. ❤
When I make applesauce I don’t peel and core them; just cut them in half and cook them and then run them through a food mill. I think you get more loss when you peel/core them than if you just cut and cook them and then mill them afterwards. I have very little waste usually. But the pigs enjoy it!
I agree, Clarion. My mom did it that way and it’s how I learned.
Yes!
Look the videos from the Channel "A Country Life" . A few days ago she showed how she makes apple sauce
I use a food mill as well…then I freeze the applesauce.
@@juliagatewood5202 just wondering does it freeze well? I was thinking of making some to freeze and worried it would defrost and be watery.
What a great way to spend my morning with my cup of coffee while the kids still sleep!!! Love ya, Jamerill!!
my mom always made jelly out of the peelings and cores. Your applesauce looks wonderful.
I usually add a third a pot of water to my apples that are cooking. Also, using a food mill will maximize using all parts of the apple. You do not need to peel your apples when using a food mill!
This right here. A food mill will make a huge difference. It also seems like all the tasting, and reserving applesauce to eat fresh on the first night may have reduced her number by a bit.
@@savannah1449 I do this as well!, it's a real time saver!
I'm in full canning mode right now too.. just canned 20lbs of apples and I'm starting up on canning all the cherries I froze during the summer! Trying to free up some treasured freezer space! 🙏🏼🙏🏼
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.......
Apple cider vinegar and apple jelly are good for all the cores and peelings. Put in the freezer until you get all the fresh produce processed.
Jamerrill you are such joy! Recently suddenly widowed you bring joy! Look forward to your videos! God bless you and your family!!
I'm so sorry for your loss. Thank you for watching, Jan 💜
In the area of Ohio where I live, there is an Amish family who converted a barn/ shed into a restaurant. Very beautiful, rustic design with beams, vintage items on the walls. And one long shelf with canned tomatoes as decor! I thought, oh, Jammerill would love that! Our church had a reunion there this evening. It was wonderful!
No need to peel and core apples when making applesauce. Usually my pot of apples cooking looked more soupy. Maybe it was the type apples. Yours looked very pretty in the jars ,(Just use your food mill).
The recipe you used for the applesauce did it say to peel and core? Maybe if you use the food mill instead would make some difference.
All that food looks yummy. I love seeing home canned food on my shelves. It makes you so proud to see your hard work.
Also it depends on type of apple and their water/sugar content on how many jars they make. It’s varies so much.
There is so much variability in bushel to quart estimates! You are also doing a much healthier version, so that is a lot of cups of sugar you have not put in your jars. You are seriously doing great. I keep a food preservation journal with notes about things like this. If you can, get more apples.
I always cook my apples with the peels on and then put it thru a sieve to get the peels out of the applesauce. We do cut the apples up into smaller chuncks and remove the core and any bad spots. My husband helps too.
I have the utmost respect for you handling all of your children and homeschool and farming,etc. God love you!! I’m VERY impressed!!!
Pears were beautiful!! What a great feeling getting all this goodness prepared for your family to enjoy. I love seeing you in your new beautiful kitchen with lots of space. Yes and Amen!!
I believe the amount you end up with depends on the type and size of the apples you start out with. I have never gotten the amounts that those books say you should get and I have been canning for 50 plus years. Just make a note to yourself for next year of how much you actually got.
One tip my nana taught me was if you don’t have a full canner is to fill extra jars with water so it’s full up and the jars cannot move around in the canner …the only time she had broken jars is if her canner wasn’t full ..although jars can obviously crack from trauma they get before they even arrive to the consumer or from getting knocked about in the sink etc ..
I bake the peelings with cinnamon/sugar delicious..the kids loved them. You can also dehydrate them.
Jamerrill, Get your self one of the industrial sized immersion blenders! It will make it so much easier for you to smooth out the apple sauce. Also, you can leave the peels on the fruit, it adds to the nutrition and it will blend down fine, if you don't like the texture you can strain it. Really the best apple sauce ever! Love it!
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!
Its a beautiful sight seeing all those jars. I believe youll be fine with your canning shelves in the kitchen. Imagine having your coffee, sitting in your Mama chair and looking at all your canning goodness❣ Yes and AMEN❣😘
I hope so too! 💕
Jamerrill, I’m learning so much watching you in the canning process.
Those peeling scraps could be cooked up with water and strained to make amazing apple jelly, or juice to drink or add to another fruit for a mixed jelly.
Just finished 83 quarts of apples. They are alot of work, but worth the goodness.
The orchard I bought apples from this year (my first time ever), their baskets are 1/2 bushels. The same as the boxes of 2nds they sell. So the 1 bushel I bought of 2nds I ended up with 13 & 1/2 quarts of sauce. & a bunch of peels we gave to our chickens.
Their estimate’s are not reliable that’s what I found when I got a bushel of tomatoes 🥴 I’m so happy for you finally working in your new big kitchen! I love watching your videos on cooking and canning. I have been watching since your videos on storing wheat grains in Mylar bag’s. So I have plenty of that put away, thank you and May our Good Lord bless you and your family. You go girl!!!
I make apple peel jelly and syrup. To make it fun, I melt down either red hots or hot tamales candies. It turns into a brilliant color and it’s so good!
Oh my gosh. I remember red hot applesauce.
Agreed - the cinnamon flavor is just delicious
By the time you peel and core, and cook down you only end up with about 2/3s of a bushel. I never cooked my apples, I ground them loaded the jars and pressure canned them like my grandmother taught me. She never had a problem with spoiled or grainy applesauce.
Pear honey, pear butter, and pear halves in natural syrup is always a hit with our family.
Newer subscriber and you have been instrumental with my new passion. Had my first proper garden this year and first time water bath canning. Received my Presto canner yesterday and more adventures are starting today! Thank you ❤
I don't believe your boxes had a whole bustle in them. That's probably why. I love watching your channel. Love your whole family.
Good morning! What a fun project! I’ve never canned in my life but my parents did. I bet that beautiful kitchen smelled wonderful these last couple of days. ❤❤❤🍎🍏🍎🍏🍎🍏
Thankyou Jamerrill for the code and info about ritual. I am 68 and live alone and hate to cook so you know my eating habit is not good. So I thought I should jump on this offer and maybe help my old body out a little to get some vitamins. Thankyou So Much! Love your kitchen and you make my day when I see you have a video up. You are 'one hardworking woman' for sure!!
As someone commented below, it all depends on the variety and how the apple season went. Up here in the north I've noticed the apples are much smaller than other years - probably because of the lack of rain we had. I noticed the same with the tomatoes I purchased. Basically, it's a crapshoot from year to year. Next year, keep an eye on the summer weather and rain quantities where the apples are grown and you may get a better idea of how many to purchase. My motto has always been, overbuy, lol.
I canned pears a couple of weeks ago. I love canned pears with cottage cheese. I also made a few jars of pear preserves,so good on a biscuit. lol
Was so excited when your video popped up! So enjoyed all this canning you have done ! Amazing stock pile !
I live love love watching your videos. Your family should be well fed this winter. Thanks for sharing...
You're living my ideal life. Bunch of babies living off the land in a house we all love. Thanks Jam! You are the inspo.
Today I did apple butter first time ever. It was a hit. I have 3 more 5 gal buckets to process and my grands and daughter requested apple butter vs applesauce. I usually dehydrate a lot but the deer pressure has been crazy. I appreciate all I was able to harvest. Blessings.
This year was my first time canning. I did peaches first. Then I did pears. I learned after the peaches you could use the skin and cores to make jelly so I made pear jelly. I then did apple sauce, apple butter, apple jelly and apple pie filling. I didn't get as many jars of apple sauce as the book said either.
My sister-in-law made pear jelly for the first time,it was so good , we put it on biscuits and it tasted like apple pie ! Love your baby pigs 🐖 ❤🐷Jamerrill go watch Jennifer on a country life you will love her . She has something I think it’s food strainer ,you don’t have to peel anything saves so much work !
I follow her too, for several years.
I follow Jennifer Brockman too....she & Jamerille have much in common...cranberry harvest comin' up!!!
That sounds exquisite
I think it has to do with how much moisture are in the apples themselves and how much water is added :)
I always leave the peal on.
Wash the apples well in soapy water and rinse.
Quarter and remove core.
Cook down slow.
Blend.
I just love waiting and binge watch your blogs because it comes up one after the other. Me and hubby were just talking about how we tackle canning. We set up a line for certain canning projects. I like to peel my tomatoes and I cut the bottoms in a x and do hot boiling H2O and then to a water bath and my hubby peels them. Its sweet and fun to spend time with my best friend. Also my babies are all grown now but I do have grandbabies. Good luck cannot wait for more great vlogs.😀😁😋
I use what they say as a very general estimate. Apple size, core size, paper thin peelers or thick peelers, moisture content, consistency preferences, they all make a difference. I have been canning for years and I have had bottoms break out of my jars occasionally too, usually faulty jar. You are doing GREAT & getting a lot done! ♥️😉
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!
I canned pears this year, but I canned them as pear sauce. Same process as making apples, and it’s delicious!
That sounds awesome
I made crockpot pear butter. It is delicious.
“Coffee singing to me beautiful songs” oh I feel the same way when mine is brewing! ❤😂
Girl, you are a wonder woman. I do not see how you do all the things you do. Love your videos.
That canning is a beautiful thing !!! Love it ..wow
Start a canning journal. It save me figuring out stuff every year.
Hi apples are filled with water plus you peeled & cored the apples plus if any bad apples or spots take away weight. Happy canning
SECOND COMMENT Honey as a old fart lol been canning for 45 years don’t worry about the amount the book says you should get this amount of jars pints or quarts. Yes size of the fruit or veggies & weight does play into the count. I DROVE MY SELF IN TO MIGRAINES TRYING TO GET WHAT THE EXPERTS????? SAY. Just be your Happy Mama self & can bake & cook homemade stuff. Making Memories is what matters in the end🥰❤️💕. SWEETHEART YOU ARE DOING A GREAT JOB. Everything is looking great. GOD BLESS FROM WEST CENTRAL INDIANA FARMLAND ✝️🇺🇸🥰🚜
Thank you for sharing your different cooking adventures and farm adventures I am bed bound and I really enjoy every vlog God bless to your and your family
Good morning lady! In my experience, I get 10-11 qaurts from my 22 qaurt roaster and about 7-8 qaurts from my water bath canner full. Ive been making bulk applesauce for about 10 years and the approved methods dont ever seem to yield what they say!
1 bushel usually yields 7 qaurts of pie filling. 1/2 bushel gives about 5 quarts dehydrated apple chips. And for apple butter you might as well not measure🤣. I think the peel and core to jelly ratio is about right. Hope this helps a bit!
It might be less because you did not use the peels . With peels it is more . Peels cook down too and when you are blending everything the peels are not noticeable any longer .
I reuse the canning lids with my freeze dried jars. Everything looks great!
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.
Jamerrill not everyone has the same amount when canning. It depends on the size of the fruit and vegetables also the types. I like to mostly if I can make apple sauce from granny Smith but will do any except red and yellow delicious because they're to watery. When you're finished you can figure everything out and write things down. Great job young lady. Love your videos. God bless you all. 💙🌹💙
I use mostly Golden Delicious apples for my applesauce. I love the flavor. I usually mix other apples in to give a more complex flavor.
Short term canning storage is a wonderful ideal. I myself had a beautiful cabinet made and the beauty of my cabinet it’sI also can be closed with the barn doors if needed sometimes the canning jars can get pretty dusting where I live
Also I have found while doing large batch canning if you keep your new jars warm in the oven on the lowest setting then they're always ready to be filled with the warm liquid helps the flow
BLESSINGS UPON YOU AND YOUR FAMILY, ENJOY ALL THE HARD WORK AND LOVE PUT INTO YOUR CANNING.
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!!!
I love making applesauce but I have never used a chart for figuring out how many jars to how many apples 🍎. I just cook up a bunch and can a bunch lol ❤
Same! Lol!
You said in your pepper video the other day that chickens will eat hot peppers,I thought you were wrong about that. Yesterday my hens got into my garden and they were eating all my Serrano peppers and loving it. It looks like you were right. I’ll be giving my pepper scraps to the chickens from now on. I’ve been putting them in my compost bin.
Apparently chickens can not taste HOT, so your peppers will be fair game to them 😁
It was her pigs that wouldn't eat pepper scraps, they weren't hot though they were a mixture of sweet peppers like California and Banana. Fussy pigs.
I have heard chickens cannot taste hot peppers like we can !
I don't think birds have the taste sensors that would discern spicy flavors
😂 you won't need to put hot sauce on your eggs. 😂
Your eggs may have a little heat to them.😂😂😂
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
Beautiful beautiful job with this! I think the variable here is the apple size. The usable flesh is what gives you that jar yield. This is amazing. So much admiration for you all❤️😍
You can dehydrate or freeze dry the peels and make apple powder…good to add to bake goods, waffles and smoothies….
We always quartered our apples to cook them and then we used a food mill to separate the peel/seeds from the applesauce.
OMG!!! How did I not know about that mixer attachment! I have an apple orchard and process apples for weeks and weeks in the fall. I just ordered it! You made my day, thank you!
Glad it was helpful!
I think you said you were getting a steam juicer. You can put the apple scaps through, get a surprising amount of juice to can then give the scraps to the pugs after. Alternately you can freeze dry them, put through the blender and make apple dust to sprinkle on desserts and ice cream. You will get loads of juice from pears. Loving your videos.
I love watching you can. Canning is a lost art and it us not easy
Every video you make is a joy to watch.You canning in your kitchen is so perfect,and your kitchen is gorgeous. The applesauce and pears turned out magazine perfect.Your family is blessed to have you as such a loving mother that does so much hands on to raise them healthy,happy,smart and so well fed organically.Great job mega Mama !💯👌❤
I used to make my own spices and still can if I want too but as kids get older and each have their own family, there is no need for me to do so now. I used to make for the whole year too. I still however blanched and freeze any veggies from our own harvest as well as share with friends and neighbours. Never canned but have made bottled hot condiment sauce to put on rice dishes etc, but only a few and these go in refrigerator for immediate use.
Oh so sweet to see the finish of your applesauce canning! Your pears are beautiful!
I think the density of the apples makes a difference as well.
Thank you for the journey with you on canning
You probably got this comment many, many times but if you had a Victorio/Squeezo type food mill you would get more yield from your apples. When I use mine (not that brand name but a good knock-off) I run the pulp through the hopper twice and get the maximum amount out of the cooked fruit or veggies. And the best part is you only need to wash and chop the fruit...the food mill takes out the peels and seeds for you and you can still feed the final 'waste' product to your animals to become bacon or eggs. You are doing such an awesome job providing healthy, home processed food for your family Jamerrill. It is a lot of hard work but really worth it.
This sounds great!! I'm going to try it this way next time 💕
Just a thought but years ago while canning peaches I decided to take the peelings ( because there was so much) & I made jam from the peeling’s. Omg…my family loved the jam. I bet the apple peeling’s because there so thin using the spiral slicer would make some awesome apple jam. Probably would need to add the peeling’s of the apple to lemon juice water to keep them from turning dark. Just sharing
Wow! You got so much done! Way to go! Those pears look amazing! I love to can peaches and pears!
I believe when taking the jars out of the water bath canner, you don’t want to tip them, as siphoning can happen. On the pot that one broke, I usually just let it finish it’s cook time and clean up after it’s done. That way you don’t have to start all over.
Hi Jamerrill 👋 it's 3am here in the UK and 9 months since you published this video so I'm really too tired to read comments but The Texas Mom on The Texas Boys had a whole apple sauce drama over separation in the jars so she binned it all! So silly, in my ignorant opinion, but she said the Ball recipe was for pints and not recommended for quartz so your maths is right for pint size jars. 😊 I hope you already found the answer or this helps as we're back, in apple season again for this year. Take care and God bless.
Thinking and praying for you all. 🙏
Great job canning preserving food is lots of work …..🇨🇦🙋🏼♀️👍🙏🏻
Going to the grocery store is worse. 😂
It all depends on the size of the apples. You need more small apples per quart than you would need large apples. Also sugar makes a slight difference in amount of applesauce.
Yes! And it depends on how many bad apples you had- to discard, and how many bad spots you cut out.
@@stephaniethomasson8812 So true 👍
@@stephaniethomasson8812 And whether you cut them up and used a strainer or whether you used the peeler/slicer/corer. The former would yield more sauce.
Wouldn't a bushel still be a bushel though? If the apples are small, it would take more apples to make a bushel than if they were large apples. I'm so confused!
Size doesn't matter in this case. It's not measured as __ apples = a bushel.
A bushel is of apples is about 45-50lbs. So small would be more apples, but large would be less. However, still weighing in at the same weight.
If you have a strong helper around you can put your pot in the sink to make it easier to ladle out the contents ❤. You are my hero I love watching you and seeing you do all the things. 😊
I purchased a bushel of winesap apples this year for canning. From that bushel, I got 10 quarts of applesauce and a gallon jar of dried apples. After gifting/eating about a dozen apples fresh. So variety and size of the apples are key. Im not partial to any variety of apples for sauce, I just buy the largest ones they have. I don't have any fancy equipment for processing my apples so I peeled, cored, and cut up all my apples by hand.
Your bounty will be such a blessing. Nice work!
One year we were blessed by having a pear tree by our house. I made pear butter. Similar to apple butter. It was very sweet and yummy.
Jamerrill , I love what you do. You motivated me to get some stuff done for my husband and our 3cats, furbabys. I love you. Yes and Amen🤟🖖🙏
Jammerill you have blessed me with these canning vlogs so much! I've had some bad days lately and these have been so sweet for me to watch! Thank you!!! As my father would say blessings on you! Pam
Do you also watch Becky from Acre Homestead? And Rachel at That 1870s Homestead? They are good too.
❤ looks awesome!
I keep my jar boxes, too. Store empty jars in to bring up next year. Put the jars in upside down.
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!
Thank you so much for all of these kind words! 💜
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!
I cook down the cores (minus most seeds) and peels and make wonderful apple syrup for pancakes/waffles.
Phenomenal job canning!!!!! What great joy you will feel every time you open a jar!