 Hi, this is Chichuho, welcome to my channel. Now what I want to do is give you a little intro to the next set of videos coming up. And as I mentioned before, what I'm in the process of doing is sort of walking around the city and trying to find areas, locations, walls, basically where we can continue our work for the language of mathematics and math and real life, continue building that content. And where I am right now, in the city, in the neighborhood, basically there's a lot of fruit trees in this city. So what I've been doing is while I'm walking around or riding my bike or what not, when I see fruit trees, if I feel like taking a break, basically what I'm doing is sort of hanging around and picking fruits and eating fruits, maybe plums, apples, pears, whatever they may be, right? And this one location I was at, there were mulberry trees there. So I was munching on mulberries and another person joined me and, you know, we're munching on mulberries together, there's a lot of mulberries on this tree. And we got to talking and he told me about a crab apple tree that he had come across and he gave me directions. So I made my way to the crab apple tree and it was magnificent, it was a huge crab apple tree and there's tons of crab apples on it. So what I ended up doing is coming back home, grabbing a bucket and some sacks and stuff. And I drove to the crab apple tree and I picked crab apples for an hour, hour and a half or so. And I came home with a whole bunch of crab apples and decided to make crab apple butter because that's one thing we did last year was make some crab apple butter and it was fantastic. And we were down to our, we found one more, you know, 125 mil jar that was hanging around but basically finished all the crab apples made last year so I was really happy to come across this crab apple tree, right? So basically what I'm going to do is give you the lowdown of the videos coming up of, you know, what I ended up doing regarding these crab apples, okay? So let me tell you the, for those of you that want to know the recipe, what I used to make crab apples or how I made crab apples, let me give you the ratios, okay? And the videos basically run you through, you know, the process of how I ended up doing it. But basically the ratio is this, I take five pounds of crab apple to one and a half pounds of cane sugar, organic cane sugar to one, 1.5 to two small lemons, lemon juice squeezed in there and half a cup to three quarters of a cup of water in the pot per five pound, four and a half to five pound, four to five pound pot of crab apples, right? So the ratio is five pounds of crab apples to one and a half pounds of cane sugar, organic cane sugar to one, one and a half to two small lemons squished in there with the seeds obviously, you know, you remove the seeds, you don't let the seeds in the pot get in there and half a cup to three quarters of a cup of lemon juice, okay? That's the recipe. Now the process is this, and for the process initially, what I was going to do was I was just going to make an ASMR video of me cleaning the crab apples, but basically what I ended up doing is shooting a video for the whole process, right? Once I started on this thing, I just had to get it done, right, it needed to be done. So basically the video's coming up are this, and this is going to walk you through the process of how to make crab apple spread or crab apple butter, okay? The first two videos coming up are going to be cleaning the crab apples because what I end up doing is basically taking the crab apples and cutting off the stems and because none of the stuff is sprayed and we didn't buy the crab apples in the store, there's some crab apples that had, you know, bugs and worms and stuff like that, so basically going through the crab apples and cleaning it, right, getting it ready to cook. So one of the videos, the cleaning video is basically a view, top view of all the crab apples I ended up picking, which was basically three, one big bucket and well, two big buckets, but basically the video is one big bucket, one medium bowl pot and a 10 pound bucket, okay? Then the big bucket is like a 20 pound bucket. The second cleaning video is a closer up view of just one of the pot and cleaning one bowl of crab apples, okay? And those two videos are basically, it came up to 10 pounds of crab apples being cleaned and I cooked those 10 pounds of crab apples into two separate pots, okay? So the first two videos coming up is cleaning the crab apples. The third video coming up is me in the kitchen running you through the process of the cook process basically, what I end up doing, what the ratios are, what the recipe is and the recipe changed according, you know, I started off with two to one ratio, but it kicked down into five to 1.5, okay, five pounds of crab apple to 1.5 pounds of sugar, okay? And we'll go through that. You'll see how I sort of adjusted the recipe according to, you know, the ingredients I had and what it looked like, what it smelled like, what it felt like to me to do and it came up pretty good, okay? So the third video is going to be me in the kitchen running you through the whole process of what I do to cook the crab apples, okay? And there's a little bit of washing crab apples in there as well. The fourth video coming up is a top view of cooking the crab apples and watching the crab apples become heated and sort of break down because what happens with crab apples is when you start cooking them, once they reach a certain temperature through the cooking process, they sort of break down and sort of become like, you know, turn into like paste basically, okay? If you didn't know who's crab apples, you would think it was tomato paste, right? So and that video is long because it takes anywhere between 45 minutes to an hour and a half hour and 15 minutes for the crab apples to break down and what I end up doing is really stirring the crab apples a lot and stirring the bottom of the pot. You have to make sure you stir the bottom of the pot because, you know, there's sugar there so you don't want the bottom of the pot to burn, okay? So that's the fourth video coming up. The fifth video coming up is again me in the kitchen showing you the jarring process, what I end up doing to jar the crab apple and to make this video, basically usually when I make preserves or make jam or whatnot, I do the whole thing in one day but because I wanted to make videos for this whole thing and it was getting later in the evening, I was losing the light. So what I ended up doing is leaving the crab apples in the pots and coming back the next day to do the jarring process but in general, you really don't want to do that. You want to do the jarring process in the same day that you're doing the cook because it's easier because the stuff is heated on, you know, everything's already messy, you're already in the kitchen. So it makes life a little bit easier if you do everything in one day but I ended up doing the second day, okay? So I guess the fifth video is me in the kitchen jarring the crab apples and I run you through the process of what I usually end up doing when I'm jarring which is basically I take the cooked crab apples and I mill them, I get rid of the pulp and the seeds and there's a video of sort of milling the crab apples and I might load that up separately and I think I will because all of this stuff is sort of going to be ASMR-ish, ASMR format-ish, really chill but the milling because it's, you know, sort of wobbly, the sounds might not be relaxing so I'm probably going to load that up as a separate video so that could be 5B, either 5A or 5B or I might put it together. So there's a milling video as well where I use a mill to get rid of the pulp and the seeds for this, okay? And in that jarring video, we basically only jar one crab apple because I wanted to show you, we jar the 500 mil crab apple because I wanted to show you what the sound was so you could hear it and see the process and then the following video, I basically do a closer up and we ended up jarring all of the 500 mil jars that we did because I ended up doing two separate cooks for this. I ended up having, you know, all in all ended up being approximately 20 pounds of crab apples so in the first cook, I had two pots going, each one had 5 pounds so in the first cook that we did the shoot for, there's 10 pounds of crab apples that we're cooking, approximately 10 pounds anyway. So in the second jarring video, it's sort of a close up of showing, you know, jarring the whole thing because I wanted to show you the whole process of jarring everything, okay? And that should be it, I might load on another video, just a washing video or the milling video like I mentioned, but we'll see, is there going to be anywhere between six to seven videos coming up of making crab apple butter, crab apple spread, okay? And basically the 20 pounds of crab apples that I ended up getting, approximately 20 pounds, I ended up getting about 31 jars of 125 milliliters, jars of crab apple, a crab apple paste, crab apple butter, and these are amazing for gifts, we give these to gifts to people and once you see this whole process, people love this because you really, it's hard to buy crab apple butter in stores and it's very expensive and there's a reason for it, there's a whole process ritual involved with it. So there's 31 jars of, and all these are 30, these are the 125 milliliters, I ended up getting five, I think we only got five of the, sorry 125 milliliters, and we got five jars of 250 milliliters, so double these guys, right? So five jars of 250 milliliters and we ended up getting about 12 jars of 500 milliliters of crab apple, okay, so 12 of these guys, so that's approximately 20 pounds of crab apples, and one other thing I wanted to mention as well is through the milling process, you end up getting a lot of pulp out, the seeds and all the pulp of the crab apples, and I don't throw those away, what I end up doing is for those is basically taking all the pulp, putting in a big jar and filling it with water, okay, and basically this becomes crab apple drink, okay, it's not very sweet but it has that delicious crab apple taste, okay, and this thing, you know, we end up using, we refill, we drink this and then refill, drink, refill, refill, and this thing lasts in our fridge for like at least a month, and it's amazing during the summer, during the hot day, you come back and you pour yourself some crab apple juice, drink, and it's so refreshing, and you know, there's a little bit of pulp that floats on there, so you know, sometimes we use a screen too, if we don't want the pulp from you, I don't care, I just drink it with the pulp, but if you don't want the pulp, you can use a screen and just pour the juice through the screen and that catches all the pulp, and then when the water goes down, and then you just fill it up again, and you know, mix it around a little bit, so you know, all the flavor comes up into the, into the water, and then just let it settle, and the pulp slowly settles, so you don't shake this up too much, okay, and that's basically the next set of videos coming up, which is out of my crab apple butter, out of my crab apple spread, and it's fantastic, and it's super delicious, amazing, and I think we're going to hit this crab apple tree every year, because it's huge, and it gives a lot of crab apples, and we basically ran out of, last year when we made it, we made about, it was about half as this amount, and we went through all of it, we only had, you know, I found one more 125 mil jar left, and we basically went through half of it, we got about half the amount last year, and went through it within six months, seven months, so hopefully this is going to last us all year, and we can give a lot of presents to people, a lot of crab apple, 250 mil crab apple, and just the last thing, with the last part of, you know, finishing the process is basically, you know, when everything's sealed up, what you want to do is go through, and I think I did it with most of these, you go through and sort of, this one's loose, so you go through and tighten up the seals, the lids for all of these, and some of these, that's right, so most of these sealed up, right, they go pop, pop, pop, seal, right, but there are some, as you can tell, didn't seal up, because you know, we had lids left over that we ended up reusing some of the lids, so some of these lids, no, that one's sealed up, I think there's a couple here, I think one or two of the big ones didn't seal up, and I think there's like three of the little guys, 125 and one, which one is, oh this one, one 250 mil didn't seal up, okay, so what I'm going to end up doing with these is, I'm going to try it out, I'm going to use a double pot method boiling water and put these in there, and boil water to see if it will seal up, if it doesn't I'm going to take the ones that didn't seal up, put them in a pot, heat them up, and throw away the lids, and then bring in fresh lids and seal them up that way, and you know, reheat the jars, basically the jarring video that we're going to load up, okay, after all these videos are done, I finish editing, after they're done, we're going to hop on to the math videos, the language of mathematics and math in real life, and take, you know, continue that series, series 4B for the language of mathematics, and continue making videos for math in real life, at least until mid-fall, okay, I'm going to try to go as long as I can, because this thing delayed me a little bit, but it needed to be done, okay, I hope you enjoy the videos coming up, bye for now.