 So we've come this far and we might as well go a go to distance with this thing right with making crab apple spread So I'm going to try to show you the last part of this the jarring part of this Hopefully it comes out. I just want you to hear that sound. Hopefully I can get it happening, right? If not, it's going to be warm enough. So it'll be perfectly sealed I went through all of the crab apple spread that we made last year. We only found one little jar left, right? So, you know, it doesn't have to keep that long because we're going to go through it and we've given it as gifts and People have gone through it. No one's got any more left, right? So we need another batch. Definitely. Okay, and What I'm going to do now I've already set the oven at 375 and I got The jars in there. Okay, and I have 12 jars. I think I got 12 jars in there, 12 50 milligram jars, half a liter jars, right? So 375 I think should be hot enough. I might kick it up to 4 or 425. I have this thing on low and What I need to do with this is I need to stir it. Okay, because this is the part where you're kicking up the spread the jam And you're heating it up, but you don't want the thing to stick in the bottom, right? So Got my water So I'm going to take this and I'm going to be constantly stirring this Now this is going to take a while For it to heat up because I have it on low. I have the double pot going here Boiling the water in the bottom and there's water in top and I have my mitts with me. You need your mitts for this process and I have the lids right, I have these guys in the pot that's sitting on top To get boiled basically without burning the the rubber on them, right? So basically I want The lids to be disinfected as well And what I'm going to do is as soon as that thing's heated up that might take a while So I'll probably turn off the camera and then come back when it's all when it's all ready But what I'm going to do is I Got a glass tray there So I'm going to bring one glass at a time one jar at a time fill it up seal it leave it on the side and Continuously do the process until we finish this whole pot. Okay, and I do need to stir this on a regular basis Now fortunately our oven We found the cell when we turn it on it has a fan that automatically goes on so Apologies about the buzzing sound Or humming sound the background it is sort of soothing as well So there's a humming sound in the background that's coming from the oven This thing's boiling. So as soon as it boils all I do is I kick it down Because I don't want it to be boiling constantly. I want it to be kick it up to a boil temperature I want the inside to be boiled Should just leave it up high for a little bit still because I want the inside to reach a certain temperature I don't know what the temperature is to disinfect that you I think well most of the time that I've done it I kick it up pretty high So I'm pretty sure I'm surpassing the minimum temperature required to Perfectly seal everything but you can do a search on that and be more exact with your you know process If you'd like just making sure that we're recording. I'm pretty sure I'm gonna need dispatch and show you what this looks like as well Here's the here's the paste. Oh, that is apple paste crab apple paste and The pot is slowly getting hot so that's good And as I mentioned we have So what's in this pot right now? That we're cooking up is the equivalent of this much Crab apples and I have another set leftover that I still have to go through so I'm gonna go through this whole process one more time But for dispatch What we're gonna do because if we have 500 mil jars right now all clean What we're gonna do is I'm gonna bring out the little jars 250 mil and even smaller so we can give them away as gifts because 500 mil is a lot You know some people don't go through all that and these are all the crab apples and they're still you know Sitting fantastic and crab apples keep for a while, but some of these were starting to You know ripen a lot so Here's one see here's ripening Forementing I guess that's the word for it Maybe I don't know so basically What we're gonna do is Jar this and I might I'll probably start cleaning this second batch Later today and probably do the cook for tomorrow And we definitely need this guy. I'm just gonna bring the spatula over so we're not doing too much waste and my little Dookie dookie here to grab each jar at a time I'm kicking it up a little bit more on the heat on this. Yeah, it's getting nice and hot And I still have this like the temperature. I have is At least two it's still very low right, but this is a It's a very Burns hot I guess or It's high temperature What do you call it? oven Top right the elements. They're really high As far as heat goes I'm gonna kick it up. Just attach Kick it up to a three. I Want the lid to start getting hot once the lid starts getting hot We're basically good to go. I think 375 is gonna be good I think that should work if it doesn't we'll do one jar And if it's we're not hearing that sound and not seeing it sort of the The crab apple jet spread with the glass you can see a little bit of bubbling happening if we're not seeing that I'm gonna kick up the temperature on the oven. Okay, get the glasses to a little bit higher temperature And one of the things I've done as well is This is pretty important if you ever bake the cake if you ever done any pastry baking You should be doing this is close all the doors and windows because you don't want any drafts coming in to All some for jarring anyway to crack the glass if a cold wind comes in with hot glass Sometimes they crack right so I want to reduce that possibility because if I pour Jam into you know the apple spread the crab apple spread into a glass jar If that glass jar usually if it's gonna crack it's gonna crack on the first little pour But if it cracks after the fact if I fill it up, I Throw that away. I can't I don't like risking little shards of glass being inside This the jam or the spread right so that's one place I try to be really careful and not have any glasses breaking and this thing's Kirkling now what we're gonna do. I'm gonna leave that there as soon as The lids on this jar or Get hot enough where the water is boiling and I know they're disinfected. I'm gonna turn this off I'm gonna put it on the side. Okay, and I'm gonna bring the glass and bring it closer to Where I'm working beside the pot because that's where I'm gonna put the The jars that we're gonna Jar everything in right so I want it to be close and I don't need it to be any more hotter than that right once it boils It's pretty much disinfected. Let's kick it up a little bit more. I should meet the amount of Apple paste crab apple paste in here a little bit less than what it was, but I wanted to do everything in one shot Half of it wasn't enough or it was enough, but I want it to be a little bit more so We went the whole distance right with that just put both of both of the pasta we cooked up in the same thing So basically our ratio now is ten pounds to ten pounds of crab apples to three and a half pounds of King sugar right so If we don't want decimals in our ratios, it'd be 20 pounds of apples to seven pounds of sugar. Okay, so it's a little bit less than Two to one Right This thing is definitely curdling. Did you see it and jumped over here? Okay, I'm gonna turn down the heat on this because I don't want it to burn I'm gonna wipe this guy off. You can see the lid has been curdling hitting the top of the lid, right? Which is what we want Ideally To grab these lids from this one. You don't want problems. You want Little long thing with a magnet It works out really good. This is stick with the magnet at the end. It just grabs it and you put it on Unfortunately, we don't have one. We hadn't you know, I had one family using one at another house, but That had to stay there and we don't have one I forgot to grab one buy one for this cook I might do it for the next cook. I'm gonna kick it up again on this. I still want to Now I'm gonna kick up the heat on this again Yeah, it's nice and hot. I'm just gonna give it one more Rise and temperature the reason I added water was because the water was going low Hopefully adding that too much where it's I'm gonna start spilling over and I usually What I'm doing this I usually try to clean up as I'm going Well, okay, now I'm gonna kick it to medium. Hopefully it's not gonna spill out, but usually When you're doing large cooks or how when you're cooking in general I for me anyway I usually like to clean up as I'm going so that means spills anywhere I clean up try to clean up right away and dishes I do right away if I'm done with other stuff, right? This makes life easier Tail end this leads got a little thing that you can crack open See if steams coming up and that's what I'm gonna look for. It's just a little bit of steam I don't know if you can hear that the pots go Kirkling to bright to bright to bright to bright This is nice to the pace still sticking at the bottom, right? That's a nice nice texture the way we want it This is very good. I think that's a good ratio Hmm after going through the sieving and heating it up and tasting and stuff like this The one and a half pounds of sugar Seems to be pretty good, but I might kick it down for the next one. We'll see what happens when the sink cools down Once it's said done, right? That's good enough The lids are disinfected so I'm just gonna turn them off and We're gonna switch over bring the glass Tray forward I'm gonna keep this up a little bit I'm gonna bring this guy over put this guy Over here, and I'm gonna put it on in the back on low heat just to keep the heat on it okay That way it doesn't cool down This shouldn't take long once they start Going once the process is just because he just do but just in case Just in case I'm gonna wait until this cools down a little bit before putting the glass on there Stir in the steam a little bit, which is really good. That's what we want you can tell With the paste when it's heating up and it's because it becomes more less viscous more I don't think it's right more liquid, but more liquidy, right? It doesn't stick as much. So it's less pasty more Fluid, I guess I'm not sure what the actual technical words are for it and whenever I'm stirring I always go to the bottom of the pot. Make sure I feel it So make sure that there's nothing sticking. It's not burning to the bottom of the pot That's really important. So you definitely want to stir All the way to the bottom of the pot These are the for the jars, right? Initially when I put them on I don't go tight too tight on them. You want the You just want enough pressure to hold that lid down and then it sails once it sails you can make it tight I'm not sure if you can see the steam coming off of it now That's a good thing and I do have Sort of a napkin because when the jars come out I want to bring the jars out. I'm going to basically bring the jars out from the oven put them in here and then take scoops of the Crab apple paste crab apple spread and pour it in but you know Not accurate always to get it in there, right sometimes you get spillage on On the glass, right? So what I want to do is seal not sealed but wipe the rim of the glass and then Put the put the lid on it because you don't want anything Between the rim and the lid because it's going to try to create a vacuum and make a seal That's the you know once you do that then These things last a long time. You can keep them for a few years without them Becoming moldy or going bad But if you have things between the rim and the seal then air can get in there And once air gets in there oxygen, that's the reason you get Molding, right? I'm pretty sure anyway, but you basically you want to make it a vacuum seal You don't want oxygen getting in there. You don't want air getting in there So a little wet napkin and just seal it, you know wipe it down after I pour it up And I don't go all the way to the top top, right? Just go to about there. That's good enough Okay, that's nice and hot now This is nicely steaming a few more minutes and we do okay, so so far we've had this thing going for about the timer on On the camera says around 36 minutes Definitely has that tart tart taste to it very good very good As soon as I lift up the lid before I just stick this in there and Give the top a little spin and that way I don't get the volcanic eruptions of The pace flying up So what I'm going to do now is I'm going to kick this down to low And we're going to bring out our first jar Let's do this I need And definitely definitely you're going to need mittens, okay so Hopefully you get to see this but let's do So that's high enough, right? So I'm going to give this a wipe And I'm going to grab a lid Throw it on there make sure it's tight Or make sure it's sitting nicely, right? So what I'm going to do now is I'm just going to Close it but not very tight Okay, I just want to make sure it's sitting in place And we're going to do it As many times as we need I got 11 12 of the drawers in here. So I got 11 more Or I might need more Okay, we'll see we'll see So this is the process Now what I'm going to do I'm going to try a little experiment I'm going to try to move the camera and maybe bring it closer so you see Closer up if it works it works if not This is it. You're done afterwards. All you got to do is What do you call it just give the jars a little wipe because a little spillage on the sides and stuff So you do want to you know, make sure there's no stickiness around Around the jars. I hope you enjoy it. I hope you get your hands on some crab apples and make yourself some crab apple spread That's absolutely delicious I'll see you guys in the next video. Bye for now