I grew up with depression era (1920's) born parents and grandparents (1890's and early 1900's) and canning was very different then. We used wax seals on jams and jellies, bale top jars with rubber rings (which I use for herbs now) and didn't have pressure canners. With all the new items and guidelines here in the United States, my goal is for my videos to be as safe as possible in my own canning and to guide people to check their local safety standards. I do keep in mind however that all around the world, the guidelines aren't the same as here in the U.S. and many old recipes aren't listed in the latest Ball books due to lack of testing as opposed to lack of safety. Always use the safest methods based on your location and local guidelines but please also remember that not everything is going to be documented the same around the world. Thank you :)
We're glad you liked it! We added a recent video on making a fruit buckle with apples and hope to have one soon on making your own apple juice from the leftover peels and cores. Thank you for watching!!
New sub,i just can apple pie filling today,i put the peeling in a jar to do apple vinegar but since im good with that im going to try yall apple syrup,Thanks for sharing.
You're welcome. We love it as an alternative to maple syrup and love being able to not waste the cores and peels. Thanks for watching and leaving us a comment! Let us know how you like it 😋
I'm confused; how does it get up to 230 degrees if the boiling point of water is 212 degrees? The canning experts tell me to pressure can some items that won't get beyond 212.
Thank you for your question. Syrup boils at a higher temperature than water. I mention you can use a candy thermometer which actually can go as high as 400 degrees Fahrenheit. At this point in the video we are making the syrup, we are not yet at the canning process. The lemon juice is added to this syrup to allow us to water bath can it. The Ball Blue Book has their Apple-Cinnamon Syrup recipe which has the details for making and canning this recipe. Thank you for watching and taking the time to leave us a comment.
@@KeepingItRielwithMarilynSteve I appreciate your knowledge; I thought the water would boil out of the syrup, but I can see you guys surely know what you're doing; thank you for your response.
I just posted the short showing two different thicknesses from that batch (Using up the last jars of what we made back then). The difference in thickness is based on how long you let it process down. I hope this answers your question :)
Thank you for your question! I started them on high for the first 4 hours (I talk about this at 27:50 in the video) then I simmered them overnight on low until I could get to them the next morning(I pick up on this at 32:17 in the video) I hope this answers your question and thank you so much for watching!
Thanks for an awesome question. This is a long overall process but I'm guessing you're referring to the final step of turning the liquid into the final syrup? At 38:20 I begin discussing the temperature and time needed to process the liquid into syrup. This time is based on getting the liquid to 230 degrees Fahrenheit then boiling it for 5 minutes. The time to get to this point will vary based on how much liquid you are processing, the pot you're using and your stove. In our case, it took us about 20 minutes to reach this point but we also had to switch burners. I hope this helped. The full recipe can be found in the Ball- Blue Book guide to preserving. Thanks again for watching.
Great question. I mention at 24:05 that I'm going to make the pie filling but missed mentioning that I use the same exact ingredients as in the apple sauce. I've added a link to the recipe located on our web page in the details of the video. Thanks for watching!
Thanks for your suggestion. We've updated the description of the video to address your earlier concerns and have added a link to the recipe on our web page. Thanks again.
I love that you remind people to check the safety standards. Some videos actually promote unsafe canning.
I grew up with depression era (1920's) born parents and grandparents (1890's and early 1900's) and canning was very different then. We used wax seals on jams and jellies, bale top jars with rubber rings (which I use for herbs now) and didn't have pressure canners. With all the new items and guidelines here in the United States, my goal is for my videos to be as safe as possible in my own canning and to guide people to check their local safety standards. I do keep in mind however that all around the world, the guidelines aren't the same as here in the U.S. and many old recipes aren't listed in the latest Ball books due to lack of testing as opposed to lack of safety. Always use the safest methods based on your location and local guidelines but please also remember that not everything is going to be documented the same around the world. Thank you :)
You got a lot done in 5 hours!
It's always busy here, especially during canning season! Thank you for watching :)
I bet your place smells amazing!
Between canning, baking breads and all the fun it definitely does! Thank you for commenting :)
Perfect video! I was looking for a video like this to use up our apples in multiple ways.
We're glad you liked it! We added a recent video on making a fruit buckle with apples and hope to have one soon on making your own apple juice from the leftover peels and cores. Thank you for watching!!
New sub,i just can apple pie filling today,i put the peeling in a jar to do apple vinegar but since im good with that im going to try yall apple syrup,Thanks for sharing.
The syrup is delicious and when canned lasts in the pantry for years. Thanks for watching!!
Trying your apple syrup. Thanks for the idea.
You're welcome. We love it as an alternative to maple syrup and love being able to not waste the cores and peels. Thanks for watching and leaving us a comment! Let us know how you like it 😋
Thank you for this video.
Thank you so much for watching!
I'm confused; how does it get up to 230 degrees if the boiling point of water is 212 degrees? The canning experts tell me to pressure can some items that won't get beyond 212.
Thank you for your question. Syrup boils at a higher temperature than water. I mention you can use a candy thermometer which actually can go as high as 400 degrees Fahrenheit. At this point in the video we are making the syrup, we are not yet at the canning process. The lemon juice is added to this syrup to allow us to water bath can it. The Ball Blue Book has their Apple-Cinnamon Syrup recipe which has the details for making and canning this recipe. Thank you for watching and taking the time to leave us a comment.
@@KeepingItRielwithMarilynSteve I appreciate your knowledge; I thought the water would boil out of the syrup, but I can see you guys surely know what you're doing; thank you for your response.
Thank you 😊 for the apple syrup recipe.
I just found your channel & subscribed. I would love it if you would show how thick the syrup is when you are ready to use it.
@@asc3998 welcome to our UA-cam family! Stay tuned for a short showing the syrup 😊
I just posted the short showing two different thicknesses from that batch (Using up the last jars of what we made back then). The difference in thickness is based on how long you let it process down. I hope this answers your question :)
@@KeepingItRielwithMarilynSteve I just watched it, thank you so much!
You're welcome, thanks for asking the question!
Good for you,do what you thank is best. GOOD LUCK!😊
Thank you for watching and wishing you a Happy New Year!
Hello,Can i use bread glour with your same recipe?
Hi! Which recipe are you referring to specifically?
Do you have a link for the digital thermometer?
And also a link for your Apple pealer
Thanks for asking! The Digital Thermometer: amzn.to/2MUVC7H and the Manual Apple Peeler: amzn.to/3ShJhdp. And thanks for watching!
@@KeepingItRielwithMarilynSteve thank you
🇨🇦 for the apple syrup, is the crock pot on low??
Thank you for your question! I started them on high for the first 4 hours (I talk about this at 27:50 in the video) then I simmered them overnight on low until I could get to them the next morning(I pick up on this at 32:17 in the video) I hope this answers your question and thank you so much for watching!
Try adding raisins boiled in water with a pinch of salt (optional).
Interesting addition 😊 Raisins do add a unique sweetness to many recipes. Thank you for watching!
How long did you process the syrup in the canner ?
It’s processed for 10 minutes in the water bath canner.
And how long to process the syrup?
Thanks for an awesome question. This is a long overall process but I'm guessing you're referring to the final step of turning the liquid into the final syrup? At 38:20 I begin discussing the temperature and time needed to process the liquid into syrup. This time is based on getting the liquid to 230 degrees Fahrenheit then boiling it for 5 minutes. The time to get to this point will vary based on how much liquid you are processing, the pot you're using and your stove. In our case, it took us about 20 minutes to reach this point but we also had to switch burners. I hope this helped. The full recipe can be found in the Ball- Blue Book guide to preserving. Thanks again for watching.
You didn't show how you did the pie filling???
Great question. I mention at 24:05 that I'm going to make the pie filling but missed mentioning that I use the same exact ingredients as in the apple sauce. I've added a link to the recipe located on our web page in the details of the video. Thanks for watching!
Your ending comments? Show exact directions, keep it real!
Thanks for your suggestion. We've updated the description of the video to address your earlier concerns and have added a link to the recipe on our web page. Thanks again.