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Reason for asking about seeds. I don’t think it applies here. ********But as you bite deep into an apple, you are confronted with something not so sweet in its core: tiny black seeds. Unlike the sweet tang of the fruit, the tiny black seeds are another story. They contain amygdalin, a substance that releases cyanide when it comes into contact with human digestive enzymes. But acute toxicity is rare if you accidentally eat some of the seeds.********
@@oliverpickering5066 the fermentation process and the acidic environment of the developing vinegar prevent the breakdown of amygdalin into harmful amounts of cyanide.
@@Lowtiercomputer I ran across an article that said the apple seeds develop into a toxin if not removed before ya put them into a compost or farm animal food source. So I was curious. Guna go find that article and refresh myself. I may have it all wrong.
It ferments. I think it's lacto-fermentation. I did this with raisins. It started becoming bubbly at day 3. I did use a regular jar lid though, but I had to open it everyday to let out gas.
I started my acv about a week ago. Just went to mix and it has mold growing inside. On the top of the apples that floated to the surface. Normal or trash?
What color is the mold? If it is white or light color, it may just be the mother forming and not actually mold. I read in a book that if there is mold, then you need to pour the whole thing out and start over.
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You can also make a apple scrap jelly that tastes amazing. When I did it will the peals it even turned a red color from the apple peals.
You are so right! That red color is beautiful
Thank you for sharing and uploading,
Great way to utilize everything
Reason for asking about seeds. I don’t think it applies here.
********But as you bite deep into an apple, you are confronted with something not so sweet in its core: tiny black seeds. Unlike the sweet tang of the fruit, the tiny black seeds are another story. They contain amygdalin, a substance that releases cyanide when it comes into contact with human digestive enzymes. But acute toxicity is rare if you accidentally eat some of the seeds.********
Yeah, you'd have to thoroughly chew and swallow like 50 seeds before that happens
Great tip Thank you
Could you show me how to make apple butter
Apple butter is in this video: ua-cam.com/video/d1nUTrbOarc/v-deo.html
Is one month good? Or will it not taste good?
Do you remove the apple seeds?
Doesn't look like it. Is there a reason to?
@@Lowtiercomputeryeah, apple seeds have cyanide in them
@@oliverpickering5066 the fermentation process and the acidic environment of the developing vinegar prevent the breakdown of amygdalin into harmful amounts of cyanide.
@@Lowtiercomputer I ran across an article that said the apple seeds develop into a toxin if not removed before ya put them into a compost or farm animal food source. So I was curious.
Guna go find that article and refresh myself. I may have it all wrong.
@@charlesj.easleyii7642 Oh! Thank you for clarification
So do you only put on the napkin for lid or ?? How's that work
It ferments. I think it's lacto-fermentation. I did this with raisins. It started becoming bubbly at day 3. I did use a regular jar lid though, but I had to open it everyday to let out gas.
I started my acv about a week ago. Just went to mix and it has mold growing inside. On the top of the apples that floated to the surface. Normal or trash?
What color is the mold? If it is white or light color, it may just be the mother forming and not actually mold. I read in a book that if there is mold, then you need to pour the whole thing out and start over.
No yeast?
I don't put thyme in mine.