I actually make aple pie filling..and when I make a pie..I line the bottom of the shell with dehydrated apples and then pour a jar of my home made apple pie filling on top...it rehydrates the apples while it cooks and is AMAZING!
After watching this video 3 or 4 times, my husband and I canned 6 quarts of apple juice and used the cores and peels to make 9 half pint jars of pectin. Just wanted to tell you how much I appreciated this video. I love that we made something valuable out of something most people would throw away.
What a great video! Interestingly many years ago there was an article in the Toronto Star re apple pie - it said that when you peel and core your apples for your pie - put the peels & cores into a pot, barely cover with water, add some sugar, bring to a boil and simmer while your pie is prepared and baked ... allow the pie to cool for 15 mins then spoon 3 or 4 tbs of the boiled peel water into the pie hole - it thickens the pie juice, gives a pretty pink colour & fab taste. I always do that now. Just thought I would share. Cheers from Oshawa
They can be somewhat pliable..if you want them drier run them about 25 hours..after that check them when cool..they will never be crisp like store bought ones..those have been treated and dehydrated in an industrial machine.
Bev, Thanks so much for sharing your knowledge. It's people like you that let us get back to our roots and rediscover what in many cases our parents knew from the old country. God Bless!
That's awesome! I had no idea that you could make your own pectin! There's so much we don't know any more about the old/original ways! Thanks for sharing!
@Tormiddx That is what I used..a nesco dehydrator..I peeled cored and sliced the apples..diopped them in lemon juice and water and put them on the dehydrator. worked really well..they are so tasty I would rather eat them then candy!
@hokanut The Chickens are VERY juicy..even after being in the freezer all winter! I also made apple pie filling and canned it..Even though the pie filling is thick..it has a tendency to be a bit watery..so I lined the bottom of my pie shell with an inch of dried apple slices..and poured the apple pie filling on top..AMAZING PIE!!!
Thank you so much for your good information. Cause my Apple tree only has one Apple but my friend has a crab apple tree and she gifts some to me. God bless you for sharing.
golden delicious would not be my first choice as they are not as high in pectin..so ya..use more and once strained..cook it down some more before testing it.
Mrs. V, my lap top was in the shop for three days, and was starting to have withdraws from not being able to watch your Video's, I watch some over and over again, but I have seen most all of them at least twice, Love Ya and Please keep them coming.
@snaps81625 you are welcome..rememeber if you want it stronger..just cook it down a litle more..and YES..nesxt year when I make my james I will be using my own pectin! Have a great day!
I made pectin a few days ago, but didn't know if it actually worked out. Now I know how to test it, and will have to buy some rubbing alcohol. Many thanks for showing us.
If your jelly turns out like syprup there are several reasons..1) you may not have cooked the apples enough 2) the apples may have been TOO ripe or 3) when measuring out the syrup and sugar to cook into jelly..you may have used to much..apple jelly should be cooked in 6 cup batches ( 6 cups juice 6 cups sugar) more than that you cannot control the heat and boiling points as well. and the reverse for syrup..you use 10 or more cups of each.
I think you would have to cook the pectin down more to a jell then dehydrate..dehydrating and grinding apples would only give you apple sauce when you rehydrate.
OMG!!! ...lol..Yes..BUT the jar attracted so many fruit flys that I put it in the porch and forgot about it..so..later ( like in the spring) I noticed it..and though..out it can't be any good..so I poured it out on the ground..and as I dumped it..I smelled VINEGAR!! So I guess I did it right, but found out to late! Live and learn! I AM going to do some this year for SURE!
Now this is a video that really has beneficial information to my lifestyle. Apple trees are everywhere in my little town and I love making jam and jelly. Thanks I'm going apple picking this weekend.
even the though alcohol test showed it jelling..and I used it in making jam..I recommend you cook it down a little thicker before jarring it..maybe down half way more.
Thanks so much for sharing your know how, I did resent the concept of buying pectin so it's a relief to me to find that it's really not necessary to do so.
I recommend that once you reach the stage where it gels you cook it down by half again. Only because when it's so liquidy you'll have to cook it down in the jam so cook it down more before you can it
Look at you - 6 years ago and you were still the most awesome gal in town!!!!! Thank you, thank you, thank you . I wish I could just be "your shadow" . How in the world did you ever learn this stuff?????? O, I'm sorry I forgot you are laboring over that quilt - love and hugs
I got up this morning Knowing I wanted to try your "Apple Tricks". So after all the morning chores I finally got a basket of Granny Smith apples picked and now have them in the dehydrator . I also have the peelings and a few cores in the pot simmering-HOPEING to pull off your pectin OR apple jelly. It sure does smell good in here. I had so much trouble because 3/4 of my apples are rotten in the center. I wish people knew how lucky they are to have you in their lives. I count my blessings every time I get to watch your videos. You continue to inspire me. Thank you so very much - hugs from Va.
@MrJerseybound YES they ARE!! We eat one a week..Last night we had roast chicken and today I cut up the left overs for stir-fry..I STILL have enough for chicken salad sandwiches tomorrow..our second harvest of chickens they had grown to 6-7 pounds each! with only 3 in our house..one chicken does 3 meals easily!
Great video! Thanks so much, Bev! I have to share a thing I did once with dried apples. I had no lemon juice to soak them, so I used straight orange juice instead (not diluted in water). They didn't discolor at all, and it gave the apples a very good but subtle infusion of orange flavor. I would do it again this way, especially for any apples intended to be eaten dried instead of reconstituted.
@Miss65boo I would reccoment that you cook down the juice a little more..just to be sure of stronger pectin..but I am glad it worked out well. Good luck!
Got a bunch of apples given to me. Was thinking hmm? What do I do wish them. So watched your video again for the 2nd time. Never heard of upside down apple cake. I've made upside pineapple cake.
Thank you for getting back to me so quickly. This is was great video, and I make pear chips but they are never crunchy, I will leave them in longer this next time to see if that works. Thank you for the video post!
Darlin watch the way you use your knife. That meat between your thumb and pointing finger cuts pretty easy, also hurts real good when it's cut or riped open.
Really enjoyed watching your video and how down to earth you are. I will use your method thank-you so much. I got a great harvest of apples this yr so this will come in handy. :) Loved your honest in asking your neighbor, not enough of that out there.
Thank you Mrs. V., I'm making pectin for the first time.!!! I'm all excited for the outcome. I want to know for how long I can keep it after canning it. I always loved the kitchen, because of you I love even more. Blessings Laura M.
Hi, I am a very new prepper. I just made my first batch of strawberry jam the old fashioned way. that is without pectin; just butter, lemon juice and a pat or two of butter.(and of course fruit) it is good. the only thing is that the family is used to the stuff from the store.Now I want to make jam with homemade pectin, so that it will be a little thicker, at what point do I add the pectin? I used 8 cups strawberries,4 tbs lemon juice and 3 tbl butter.
I don't soak them, I just dip them quickly. I live mine for a little over night, so quessing about 10-12 hours. I will try and leave them for a lot longer this next time.
Thank you! I do believe the gooseberries are in the same family as currants? So that would make sense! Thanks for the info..I have planted black currants 2 years ago..but I think I lost them in the drought this year..we will know better in the spring.
Cant believe I missed this video, thinking I didnt but senility spreads fast. I have a whole tree of apples here. Every other year my turkeys got up in the tree and ate the apples. This year no turkeys so I am going to try making pectin. I did get some apples last week for FREE that I used to can up some apples for pies and made some applesauce, the peels and cores I used to start some apple cider vinegar. Had you ever made that before? Ill let you know how it turns out. Thanks for sharing!
Question...How do you rehydrate the apples to use in pies and how do you store them before you do that? I'm new to all of this and need help. Thank you for your down to earth video.
not sure I understand the question... I use one cup of my home made pectin ( a Jelly jar) for one recipe of jam. Next time I make pectin I will cook it down just a little more.
Ok! Where did you learn that nifty trick??? Jealous subscriber would like to know....lol My mouth watered when you took that second bite of your apple chip.
I love your personality :) Funny and upbeat! Continued blessings in all you do. I agree homemade apple pectin is the best :) I am completely against chemical pectin. Not something I want to add to the organic berries I took all summer to grown in the garden. I had the fight the birds, squirrels, neighbors cats, etc. to grow my berries. The last think I want to add to my pot is chemicals. Defeats the purpose of growing the berries yourself. Doesn't hurt to share a few jars of homemade pectin with the neighbor who gave you the free apples :) Subscribing :)
I actually make aple pie filling..and when I make a pie..I line the bottom of the shell with dehydrated apples and then pour a jar of my home made apple pie filling on top...it rehydrates the apples while it cooks and is AMAZING!
I'll try that. Thank you!!!!
After watching this video 3 or 4 times, my husband and I canned 6 quarts of apple juice and used the cores and peels to make 9 half pint jars of pectin. Just wanted to tell you how much I appreciated this video. I love that we made something valuable out of something most people would throw away.
+Holly Karlsen EXACTLY! I am glad you enjoyed it!
Can you dehydrate the pectin? Or how did you do it?
What a great video! Interestingly many years ago there was an article in the Toronto Star re apple pie - it said that when you peel and core your apples for your pie - put the peels & cores into a pot, barely cover with water, add some sugar, bring to a boil and simmer while your pie is prepared and baked ... allow the pie to cool for 15 mins then spoon 3 or 4 tbs of the boiled peel water into the pie hole - it thickens the pie juice, gives a pretty pink colour & fab taste. I always do that now. Just thought I would share. Cheers from Oshawa
Now that sound like something I should try! thank you!
I agree simmering it down more until you get a good jell is what I would do.
They can be somewhat pliable..if you want them drier run them about 25 hours..after that check them when cool..they will never be crisp like store bought ones..those have been treated and dehydrated in an industrial machine.
Bev, Thanks so much for sharing your knowledge. It's people like you that let us get back to our roots and rediscover what in many cases our parents knew from the old country. God Bless!
As long as you have organic tart apples you can have pectin!
That's awesome! I had no idea that you could make your own pectin! There's so much we don't know any more about the old/original ways! Thanks for sharing!
Wow is all I can say. I have never seen anyone else show how to make pectin. That’s amazing!
at about 1:57 in this video..you will see a purple box that say to see jam made with this pectin click here. that will take you to a jam video
@Tormiddx That is what I used..a nesco dehydrator..I peeled cored and sliced the apples..diopped them in lemon juice and water and put them on the dehydrator. worked really well..they are so tasty I would rather eat them then candy!
you are quite welcome! I would cook it down a little thicker though!
Can't wait!
@hokanut The Chickens are VERY juicy..even after being in the freezer all winter! I also made apple pie filling and canned it..Even though the pie filling is thick..it has a tendency to be a bit watery..so I lined the bottom of my pie shell with an inch of dried apple slices..and poured the apple pie filling on top..AMAZING PIE!!!
@hokanut Thank You! I am working at learning the old skills..the ones BEFORE we could get everything in the store!
I would add it once the jam is bubbling... Depending on how thick your pectin is..Mine was a little thin...so I will have to cook mine a little more.
I just love your enthusiasm! Making homemade apple butter today and am going to try out your pectin process. My first time at both!
I always wondered how pectin was made, thank you for sharing and God Bless! Can you dehydrate the pectin?💕
Thank you so much for your good information. Cause my Apple tree only has one Apple but my friend has a crab apple tree and she gifts some to me. God bless you for sharing.
My Pleasure!! I WOULD recommend cooking the pectin down and reduce by half again!
its one of those thing i don't want to go without
Crab apple jelly is beautiful and so good
golden delicious would not be my first choice as they are not as high in pectin..so ya..use more and once strained..cook it down some more before testing it.
Great video and thanks for sharing your knowledge about making pectin! Also, I love your motto! I'm the same way, too!
+nickangelie Thanks Darlin!
Mrs. V, my lap top was in the shop for three days, and was starting to have withdraws from not being able to watch your Video's, I watch some over and over again, but I have seen most all of them at least twice, Love Ya and Please keep them coming.
Oh and I don't mean in a spooky way, kind of in the same way as when they took Mash off the air LOL
Kevin Miller LMAO...I kinda figured that...but sincerely NOT MASH!! That was the COOLEST of shows!
Got more information out of this one video than any other video I've watched. Thanks.
I love this idea!! Especially since one box of powdered pectin costs anywhere from $2.50-$3. Thank you.
Chele Rutan my pleasure!
I have an apple tree ...I can't wait to try this...Thanks for sharing...
I am still learning..but if you look again at the video..right at about 2 minutes..I have put a link IN the video to a jam I made with the pectin!
@snaps81625 you are welcome..rememeber if you want it stronger..just cook it down a litle more..and YES..nesxt year when I make my james I will be using my own pectin! Have a great day!
I made pectin a few days ago, but didn't know if it actually worked out. Now I know how to test it, and will have to buy some rubbing alcohol. Many thanks for showing us.
Yup Yup!
I just love your videos. When I think I’ve learned enough, I learn more 🙂
This is one useful video. Thanks. Also love the premarinated chickens
If your jelly turns out like syprup there are several reasons..1) you may not have cooked the apples enough 2) the apples may have been TOO ripe or 3) when measuring out the syrup and sugar to cook into jelly..you may have used to much..apple jelly should be cooked in 6 cup batches ( 6 cups juice 6 cups sugar) more than that you cannot control the heat and boiling points as well. and the reverse for syrup..you use 10 or more cups of each.
I think you would have to cook the pectin down more to a jell then dehydrate..dehydrating and grinding apples would only give you apple sauce when you rehydrate.
The sugar makes a big difference..it will gel up as it cooks into fruit and sugar.
OMG!!! ...lol..Yes..BUT the jar attracted so many fruit flys that I put it in the porch and forgot about it..so..later ( like in the spring) I noticed it..and though..out it can't be any good..so I poured it out on the ground..and as I dumped it..I smelled VINEGAR!! So I guess I did it right, but found out to late! Live and learn! I AM going to do some this year for SURE!
Wow Bev you are letting your hair grow!! Looks good!! Love this info you teaching stuff my mom could not!!! :)
Always My Pleasure!
Now this is a video that really has beneficial information to my lifestyle. Apple trees are everywhere in my little town and I love making jam and jelly. Thanks I'm going apple picking this weekend.
even the though alcohol test showed it jelling..and I used it in making jam..I recommend you cook it down a little thicker before jarring it..maybe down half way more.
And Bob's your uncle, and you have your homemade pectin for when its berry making time! Thumbs up Mrs. V! :)
Thanks, very nice video. My question is how much of this pectin do you add per pound of strawberries?
You are awesome! Thank you for sharing you. 💖💖💖🥓
Thank you bev.
I forgot to add, thank you for all you have posted. I love all the info
Thanks so much for sharing your know how, I did resent the concept of buying pectin so it's a relief to me to find that it's really not necessary to do so.
I recommend that once you reach the stage where it gels you cook it down by half again. Only because when it's so liquidy you'll have to cook it down in the jam so cook it down more before you can it
@@OurHalfAcreHomestead Okay, thanks for letting me know!
Look at you - 6 years ago and you were still the most awesome gal in town!!!!! Thank you, thank you, thank you . I wish I could just be "your shadow" . How in the world did you ever learn this stuff?????? O, I'm sorry I forgot you are laboring over that quilt - love and hugs
LOL! Believe it or not? Before I had internet and the kids were small..I spent all winter getting books from the library!
I got up this morning Knowing I wanted to try your "Apple Tricks". So after all the morning chores I finally got a basket of Granny Smith apples picked and now have them in the dehydrator . I also have the peelings and a few cores in the pot simmering-HOPEING to pull off your pectin OR apple jelly. It sure does smell good in here. I had so much trouble because 3/4 of my apples are rotten in the center. I wish people knew how lucky they are to have you in their lives. I count my blessings every time I get to watch your videos. You continue to inspire me. Thank you so very much - hugs from Va.
@KatNip2007 will do my best..as long as I don't run out of subject matter! Any ideas?
@MrJerseybound YES they ARE!! We eat one a week..Last night we had roast chicken and today I cut up the left overs for stir-fry..I STILL have enough for chicken salad sandwiches tomorrow..our second harvest of chickens they had grown to 6-7 pounds each! with only 3 in our house..one chicken does 3 meals easily!
Love you videos..keep them coming please!
@kutblok If you want your pectin to be stronger..cook it slow and reduce it more. and You are more than welcome..it is a blessing to be able to share!
Good information. Thanks 😊
@nnugent91 not sure yet...you know me..lol..I am butchering chicens Saturday..so Sunday would be better!
I do but will be revising it this year
Wonderful
Great video! I can't wait to try it!
@TheCajuntransplant I researched pectin...lol...and the apple slices ARE delicious..I would rather have them than candy!
Who knew eh. Great video Bev 🇨🇦🌷
Great video! Thanks so much, Bev!
I have to share a thing I did once with dried apples. I had no lemon juice to soak them, so I used straight orange juice instead (not diluted in water). They didn't discolor at all, and it gave the apples a very good but subtle infusion of orange flavor. I would do it again this way, especially for any apples intended to be eaten dried instead of reconstituted.
@Miss65boo I would reccoment that you cook down the juice a little more..just to be sure of stronger pectin..but I am glad it worked out well. Good luck!
anytime!~
It will be brilliant!!!
@Cloe333 It is a blessing for me to be able to share!
Thank YOU!
if you make enough pectin and still have cores and peels left you can use them to make apple vinegar.... its an ELIXIR!!! mmmm Delicious!!!!
My Pleasure!
Got a bunch of apples given to me. Was thinking hmm? What do I do wish them. So watched your video again for the 2nd time. Never heard of upside down apple cake. I've made upside pineapple cake.
Ty so much!
Thank you for getting back to me so quickly. This is was great video, and I make pear chips but they are never crunchy, I will leave them in longer this next time to see if that works. Thank you for the video post!
Darlin watch the way you use your knife. That meat between your thumb and pointing finger cuts pretty easy, also hurts real good when it's cut or riped open.
I love dehydrated apples
My too..I can eat them like some people eat chips
Really enjoyed watching your video and how down to earth you are. I will use your method thank-you so much. I got a great harvest of apples this yr so this will come in handy. :) Loved your honest in asking your neighbor, not enough of that out there.
Would be nice huh? a prepper community!
you can use some of the "mother" from your other vinegars.
I have not even used mine yet..crab apples have MORE pectin!
You are the best!!!!!!
My Pleasure hun!
Thanks so much for the answer! I truly appreciate it.
@Judimus2 Thank You!
Am Editing another video right now..should be on tomorrow!
thanks!!
Thank you Mrs. V., I'm making pectin for the first time.!!! I'm all excited for the outcome. I want to know for how long I can keep it after canning it. I always loved the kitchen, because of you I love even more. Blessings Laura M.
Hi, I am a very new prepper. I just made my first batch of strawberry jam the old fashioned way. that is without pectin; just butter, lemon juice and a pat or two of butter.(and of course fruit) it is good. the only thing is that the family is used to the stuff from the store.Now I want to make jam with homemade pectin, so that it will be a little thicker, at what point do I add the pectin? I used 8 cups strawberries,4 tbs lemon juice and 3 tbl butter.
I don't soak them, I just dip them quickly. I live mine for a little over night, so quessing about 10-12 hours. I will try and leave them for a lot longer this next time.
Thank you so much for the video
my pleasure honey
Thank you! I do believe the gooseberries are in the same family as currants? So that would make sense! Thanks for the info..I have planted black currants 2 years ago..but I think I lost them in the drought this year..we will know better in the spring.
Keep up the good work! 👍
Thanks! Great video and very little waste! I will enjoy making use of my apple tree :D
Bev, would you do a follow up video using your apple pectin to make jam or jelly. Thanks for sharing your great videos
Wow Mrs Volfe you have been at this a long time haven't you. You tube that is.
I have never heard of white grape jelly..so I don't know? It would depend on how much you use?
Love ur videos❤️
Cant believe I missed this video, thinking I didnt but senility spreads fast. I have a whole tree of apples here. Every other year my turkeys got up in the tree and ate the apples. This year no turkeys so I am going to try making pectin. I did get some apples last week for FREE that I used to can up some apples for pies and made some applesauce, the peels and cores I used to start some apple cider vinegar. Had you ever made that before? Ill let you know how it turns out. Thanks for sharing!
Question...How do you rehydrate the apples to use in pies and how do you store them before you do that? I'm new to all of this and need help. Thank you for your down to earth video.
not sure I understand the question... I use one cup of my home made pectin ( a Jelly jar) for one recipe of jam. Next time I make pectin I will cook it down just a little more.
I was and rinse them..and then bake them on a cookie sheet for 15 minutes at 200 degrees to sterilize them!
I wonder if the rubbing alcohol truck would work to test the set on jelly?🤔 I'll try tomorrow when I redo berry jelly
Thank you Hun! am much more careful these days!!
Ok! Where did you learn that nifty trick??? Jealous subscriber would like to know....lol My mouth watered when you took that second bite of your apple chip.
Well, I killed my first batch of the jelly and ended up with apple concrete-burnt. LOL Now I am trying again. Wish I had you on my shoulder!
I love your personality :) Funny and upbeat! Continued blessings in all you do. I agree homemade apple pectin is the best :) I am completely against chemical pectin. Not something I want to add to the organic berries I took all summer to grown in the garden. I had the fight the birds, squirrels, neighbors cats, etc. to grow my berries. The last think I want to add to my pot is chemicals. Defeats the purpose of growing the berries yourself. Doesn't hurt to share a few jars of homemade pectin with the neighbor who gave you the free apples :) Subscribing :)
Okay... draining now. Waiting an hour then back in the pan to reduce 🤞🏼