As an FYI, the Menonites I follow only water bath to the neck of the bottle. Your seal was very strong and you boiled it long enough. I think you are safe to put on the shelf ❤ I also love how real you are, "I have garden fingers!" It cracked me up, I also have garden fingers, and moving into canning fingers..all dry and cut up from being in and out of water for days on end.
"I have garden fingers" Anna I am so happy to have garden fingers all summer long. Michigan Winter is coming 😮 and I will be wishing for garden fingers again 😊❤ I'm making this recipe for a second time. I did have a fail too which I ended up dehydrating some of the apples...yummy
I may not use this exact recipe but you have given me exactly what I need to deal with my 4 bushels of apples. Thus video came out exactly when I needed it. Also a big tha k you to the channel that inspired your video. 💚🍎💚🍏💚
Wow! That’s an awesome amount of apples! So many things you could do with those. Thank you for the reminder! I totally spaced filling in the info section, all fixed now! It wasn’t a channel but a blog 💜 I’m pretty much addicted to Pinterest haha
I was so excited to see this video and your results! I have this recipe, tried it three times, EVERY time I had siphoning from the jar😢. Always covered with water while in the water-bath, reached out for help in two canning groups and no one could explain. All things they thought went wrong, I did. 😢 ended up open all jars, dumped them into strainer, rinsed, drained, dumped into pot added a bit of water (1/4-1/2C), cinnamon, headed to soft boil, as to not break down the apple too much, put into hot jars and re-canned. Turned out great. Grandkids approved🎉 I think it’s a bad recipe, I see they’ve removed it from online🤷♀️
@@FermentedHomestead I can't wait for you to try it :) The sausage in it will be brined enough to get a preview after about 3 days...the eggs are what takes so long but it is SO worth it. Even my picky kid loves it LOL
I can't wait to try this. I canned apples in light syrup this year, and they absorb liquid and get soft. Also I put cinnamon sticks in the jars and I feel like the acid from that made them even softer. I decided unless it's pie filling or juice, no more canning apples for me, but now I'll try this method!
Hello, this is my first time watching you. I have been canning since I was about 8 years old. I watched and helped my Grandmother, Aunt and Mother and I'm in my 40s. Here's my take on the recipe you used.... I think what happened is, you pulled the liquid out of the apples, then you tried putting it back in. That's why the apples sucked up so much liquid. You should have used boiling water, a simple syrup or unsweetened apple juice. Was there apple juice or liquid in your canning water? If it wasn't what I mentioned above, then it was siphoning that did it. Hope this helps! P.S. Always refer to your USDA guidelines or the BALL books for canning.
Hi Anna, it's the crackpot here. I know this is an old video but when I heard the explanation for the "fail" I had to wonder if it was really not a fail at all if you had the lid on the whole time. Isn't that how these new steam canners work? They don't cover the jars with anything but steam which should have been happening with the apples if the lid was on. Just a thought. Blessings from Indy 💜🙏💜
I also saw this recipe on a different site which I can't find right now. I tried the recipe and every jar siphoned. Waiting for them to cool so I can open a jar to taste test.
@@FermentedHomestead take the dried apples put them in apple cider and let them soak up the cider usually a hour or so they need to sit in cider or apple juice. Then you can use them as normal for pies once they soak up the juice.
Honestly without lemon juice in it to raise the acid level or actually pressure canning it it's probably best it's going in the fridge from everything I have read on canning. Thank you for sharing even though it didn't work exactly as planned. I definitely want to try that though eventually.
I did double check the recipe with the NCHFP website and they do not suggest adding any acid to it, this recipe also calls for 10 extra minutes in the canner. Thank you for lookin out! They are super tasty and I hope you get the chance to make them!
Whipporwill Holler has a recipe that is a little different that I would try. I don't think you had enough water in your canner. If you are going to walk away I think 3 inches over the jars is a good idea.
Ok, so maybe its just this method...i printed out and followed this recipe for the 20 mins and all 6 pints siphoned, 2 lost all their juice and the rest half or more. They all pinged and sealed though.🤦 Couldnt this be like a dry canning in a way🤷...So now what? Can i freeze them for later use or possibly dehydrate them? I was watching another vid with same method but called for adding ACV to the sugar juice of the apples. And it turned out perfect. Im going to try that next time!
I happened on your video just after I had canned 6 quarts of apples, 3 of them siphoned, though not as much as yours. Hoping someone has some insight. I know it's important to keep the jars level as you bring them out of the water bath, and I may not have with the first one, but I definitely did with the rest 🤷♀️
Have you tried this again? Was it more successful? Less liquid losss? Really hoping to find a reasonably non mushy apple recipe. I am new to canning but often see liquid loss too, though its getting better. Thank you.
You really needed to add some lemon juice or citric acid to the apples. You have to bring the acidity up. They would have become a fail anyway so I'm happy you refrigerated them. May I suggest The Ball Blue Book of canning and or the USDA book. They are invaluable for proper canning methods and not very expensive. It's great getting ideas from other Utubers but......always always always double check the timing, procedures and proper approved canning methods with your books or official website. I mean why take a chance on your and your families health and to have to get rid of all your hard work because its unsafe. I may give this way a try but add lemon juice to it!
Thank you for the advice! I love learning new things from ladies with more experience! I was planning to get a usda book in the near future, you’ve moved it up my list for sure 😊 I did double check the recipe (both then and now) with my ball complete book of home preserving, Amish canning book and NCHFP and none recommend adding acid to the jars or syrup, only to holding water specifically as an anti browning. I have learned to double check online recipes after finding some that were unsafe. I have had a few people suggest it on this video so I’m guessing it’s one of those passed down cautionary things? Either way a little added acidity doesn’t hurt, I’ll be sure to try it next time!
The reason this tested recipe DOESN'T call for an acid is because of the sugar content. When your sugar content is high, there's no need for acid. (Think jams, jellies, and preserves. Not a drop of acid in them.)
Lemon juice or citric acid is only to prevent browning and is added to water. When you're prepping your apples, you can use it then. But it's optional. Lemon juice don't go into apples with syrup. It goes into pie filling.
As an FYI, the Menonites I follow only water bath to the neck of the bottle. Your seal was very strong and you boiled it long enough. I think you are safe to put on the shelf ❤
I also love how real you are, "I have garden fingers!" It cracked me up, I also have garden fingers, and moving into canning fingers..all dry and cut up from being in and out of water for days on end.
"I have garden fingers" Anna I am so happy to have garden fingers all summer long. Michigan Winter is coming 😮 and I will be wishing for garden fingers again 😊❤ I'm making this recipe for a second time. I did have a fail too which I ended up dehydrating some of the apples...yummy
I may not use this exact recipe but you have given me exactly what I need to deal with my 4 bushels of apples. Thus video came out exactly when I needed it. Also a big tha k you to the channel that inspired your video. 💚🍎💚🍏💚
Wow! That’s an awesome amount of apples! So many things you could do with those. Thank you for the reminder! I totally spaced filling in the info section, all fixed now! It wasn’t a channel but a blog 💜 I’m pretty much addicted to Pinterest haha
I was so excited to see this video and your results!
I have this recipe, tried it three times, EVERY time I had siphoning from the jar😢. Always covered with water while in the water-bath, reached out for help in two canning groups and no one could explain. All things they thought went wrong, I did. 😢 ended up open all jars, dumped them into strainer, rinsed, drained, dumped into pot added a bit of water (1/4-1/2C), cinnamon, headed to soft boil, as to not break down the apple too much, put into hot jars and re-canned. Turned out great. Grandkids approved🎉
I think it’s a bad recipe, I see they’ve removed it from online🤷♀️
AWESOME score on the Crock!!! The apples are BEAUTIFUL!
I am pretty stoked about the crocks!! Thank you! I’m pretty pleased with how it turned out! Now I need to try your creative recipe next!!
@@FermentedHomestead I can't wait for you to try it :) The sausage in it will be brined enough to get a preview after about 3 days...the eggs are what takes so long but it is SO worth it. Even my picky kid loves it LOL
I'm so glad you made this video! Saving this one... Knowing that there's hope for some non-mushy apples makes my heart sing.
You and me both! I love this one for sure!
I can't wait to try this. I canned apples in light syrup this year, and they absorb liquid and get soft. Also I put cinnamon sticks in the jars and I feel like the acid from that made them even softer. I decided unless it's pie filling or juice, no more canning apples for me, but now I'll try this method!
Yay! I really like this method, I plan to use it even in pie filling making somehow. Good luck 💜
Hello, this is my first time watching you. I have been canning since I was about 8 years old. I watched and helped my Grandmother, Aunt and Mother and I'm in my 40s. Here's my take on the recipe you used....
I think what happened is, you pulled the liquid out of the apples, then you tried putting it back in. That's why the apples sucked up so much liquid. You should have used boiling water, a simple syrup or unsweetened apple juice. Was there apple juice or liquid in your canning water? If it wasn't what I mentioned above, then it was siphoning that did it.
Hope this helps!
P.S. Always refer to your USDA guidelines or the BALL books for canning.
Hi Anna, it's the crackpot here. I know this is an old video but when I heard the explanation for the "fail" I had to wonder if it was really not a fail at all if you had the lid on the whole time. Isn't that how these new steam canners work? They don't cover the jars with anything but steam which should have been happening with the apples if the lid was on. Just a thought. Blessings from Indy 💜🙏💜
I also saw this recipe on a different site which I can't find right now. I tried the recipe and every jar siphoned. Waiting for them to cool so I can open a jar to taste test.
I do a lot of freeze dried apples or apple chips for pies and sweets but I want to can some at some point. Thanks for sharing
I love dried apples for sure! I’ve never tried them in pies though, how does that work?
@@FermentedHomestead take the dried apples put them in apple cider and let them soak up the cider usually a hour or so they need to sit in cider or apple juice. Then you can use them as normal for pies once they soak up the juice.
Honestly without lemon juice in it to raise the acid level or actually pressure canning it it's probably best it's going in the fridge from everything I have read on canning. Thank you for sharing even though it didn't work exactly as planned. I definitely want to try that though eventually.
I did double check the recipe with the NCHFP website and they do not suggest adding any acid to it, this recipe also calls for 10 extra minutes in the canner. Thank you for lookin out! They are super tasty and I hope you get the chance to make them!
@@FermentedHomestead that's awesome, now I learned even more something new lol!!! They look great, enjoy!!! 💚💙❤️💜
Whipporwill Holler has a recipe that is a little different that I would try. I don't think you had enough water in your canner. If you are going to walk away I think 3 inches over the jars is a good idea.
Oh I totally agree, I didn’t use a big enough pot. Lessons for next time 😊
@gaylehooper36 I saw the video from Whippoorwill Holler and now I can't find it.
@@lindathompson6753 Sorry, I man't find it either
@@gaylehooper36 Thanks for replying. I did eventually find it. It doesn't specify that the video is about the apples so it is hard to find
th-cam.com/video/susIruUUgX0/w-d-xo.htmlfeature=shared
Ok, so maybe its just this method...i printed out and followed this recipe for the 20 mins and all 6 pints siphoned, 2 lost all their juice and the rest half or more. They all pinged and sealed though.🤦 Couldnt this be like a dry canning in a way🤷...So now what? Can i freeze them for later use or possibly dehydrate them? I was watching another vid with same method but called for adding ACV to the sugar juice of the apples. And it turned out perfect. Im going to try that next time!
empty jars took up the water, i use jars of dry beans if im short on fruit. can always reopen the beans
I’m not sure what you mean by that, always looking for some good ideas!
I happened on your video just after I had canned 6 quarts of apples, 3 of them siphoned, though not as much as yours. Hoping someone has some insight. I know it's important to keep the jars level as you bring them out of the water bath, and I may not have with the first one, but I definitely did with the rest 🤷♀️
Have you tried this again? Was it more successful? Less liquid losss? Really hoping to find a reasonably non mushy apple recipe. I am new to canning but often see liquid loss too, though its getting better. Thank you.
I have not tried it yet this year. The apples were still delicious!
@@FermentedHomestead thank you!
That looks easy but what do the apples taste like
Molte Grazie
💜
If she used the recipe from the Ball book, she'd didn't need lemon juice. Lemon juice goes in pie filling.
You really needed to add some lemon juice or citric acid to the apples. You have to bring the acidity up. They would have become a fail anyway so I'm happy you refrigerated them. May I suggest The Ball Blue Book of canning and or the USDA book. They are invaluable for proper canning methods and not very expensive. It's great getting ideas from other Utubers but......always always always double check the timing, procedures and proper approved canning methods with your books or official website. I mean why take a chance on your and your families health and to have to get rid of all your hard work because its unsafe.
I may give this way a try but add lemon juice to it!
Thank you for the advice! I love learning new things from ladies with more experience! I was planning to get a usda book in the near future, you’ve moved it up my list for sure 😊 I did double check the recipe (both then and now) with my ball complete book of home preserving, Amish canning book and NCHFP and none recommend adding acid to the jars or syrup, only to holding water specifically as an anti browning. I have learned to double check online recipes after finding some that were unsafe. I have had a few people suggest it on this video so I’m guessing it’s one of those passed down cautionary things? Either way a little added acidity doesn’t hurt, I’ll be sure to try it next time!
The reason this tested recipe DOESN'T call for an acid is because of the sugar content. When your sugar content is high, there's no need for acid. (Think jams, jellies, and preserves. Not a drop of acid in them.)
Lemon juice or citric acid is only to prevent browning and is added to water. When you're prepping your apples, you can use it then. But it's optional. Lemon juice don't go into apples with syrup. It goes into pie filling.