Скачать с ютуб Sugar Free Scrap Apple Jelly в хорошем качестве

Sugar Free Scrap Apple Jelly

Welcome to Fyreflye’s Follies! If you enjoy today’s video, please don’t forget to give me a thumbs-up! If you enjoy videos featuring canning, dehydrating and (mostly) southern cooking, I hope you will subscribe! In Today’s video, I will show you how I make and can Sugar Free Scrap Apple Jelly for shelf-stable storage. I believe that whenever possible, you should use every bit of your food. Scrap Apple Jelly is a great way to get the most out of our apple by utilizing the peels and cores. Feel free to leave a comment below. If you have a question, I will try to answer it or help you find a resource to get an answer from. To Make Scrap Apple Juice: Place cores, seeds and peelings in a large pot and cover with cold water. Bring to a simmer and cook until the apples are very soft. Strain juice into a large bowl or another saucepan. Don’t be tempted to squeeze out the pulp as this will make the jelly cloudy (but it will still taste fine if you do). Discard apple pulp. After a few hours the juice is ready to make into jelly. You can either make it immediately or store the juice in the refrigerator. Bring apple juice, lemon juice, calcium water, and spices up to a boil. Combine sweetener and pectin powder. MIX TOGETHER WELL, Add sweetener and pectin to boiling liquid and whisk in to distribute. Return to boiling and boil 1-2 minutes until thickened slightly. Add to jars to 1/2 inch headspace. Process in water bath canner for 15 minutes. Today’s recipe ingredients: 8 C Apple Juice 4 Tbsp lemon juice 5 cups Sweetener of choice 8 tsp Pomona’s pectin 8 tsp calicium water 1 1/2 tsp Cinnamon, ground 1/4 tsp Nutmeg, ground 1/4 teaspoon finely ground allspice OR 2 tsp apple pie spice I am not telling anyone that this is the way it should be done. I am only sharing with you how I do it in my kitchen. I have done my research and I am comfortable with doing it this way. I strongly encourage you to do the research and do what works for you. The National Center for Home Food Preservation is a great resource, as well as the Ball website. I have left a link below. There are also several groups on Facebook and lots of videos on YouTube to help you get started and find information. You can find the NCHFP/USDA guidelines here https://nchfp.uga.edu/index.html Ball website, getting started https://www.freshpreserving.com/canni... Find your elevation here, type in your physical address. https://www.whatismyelevation.com/