I have a PhD in psychology. If Iowa doesn't award you a PhD in homeconomics and child psychology they are dropping the ball! You have life skills that are worth more than gold or silver. Thank you for sharing this with us. Yes, we see and hear God's presence in all you do.
I’m not on board with the god stuff, but her knowledge of gardening, nutrition, food processing, general home keeping, child development, and her kind patience are in a league all its own. She makes the world a better place.
Ruthann, I’m a chemist by trade and I learn so much from your experimentation and how you explain things. Education doesn’t always come from school or books. I think I may have heard you say you’re uneducated once in response to a cruel comment. I think you’re incredibly smart and curious and I have a great deal of respect for you. I hope you never lose your curiosity and open mindedness!
I save all my apple cores and peelings in a gallon freezer bag in the freezer. When I go to make jam, I grab a handful and wrap it and some cheese cloth, tie it up real good and throw it in the pot with the fruit. It's thickens whatever I'm making naturally. And I don't have to use as much sugar which is a good thing.
from a very old Englishwoman (82). We now have a much smaller house & garden but when we had acres of soft and top fruit to deal with I used to boil up cooking apple skins & cores to make a pectin juice to set my jams & jellies for fruit with low natural pectin. The same would work with red/blackcurrants which set to jelly if you turned your back for a moment. Also think that what you call ‘canning’ my generation here in the uk would call ‘bottling’. This afternoon to salt down the runner beans in stoneware crocks - they’ll keep till after Christmas with luck. Thank you for your messages, I’m new to all this social media, and your life reminds me a little of mine when I had a young family - and now, thank God, the circle turns again, we now have a new Great Granddaughter, lovely to have a baby in the family again. Very best wishes. Pat Hughes.
I am learning so much from you. Great tip on the tomato pruning. Our first frost date for my area in Utah is the middle of October. I will follow your advice the middle of September to encourage my tomatoes to ripen.
I am truly enjoying learning the differences in people's terminology, whether in the same country or other countries. Thank you for your comment. I'm 😊😊 happily learning!!! 😊😊😊
What a blessing that your mother and grandmother taught you so much about gardening and preserving your own food, raising your animals, being good stewards of your land. You have a beautiful family.
Mrs. Ruthann I was blessed finding your channel about six months ago. You have a wonderful family and way of life. I've already learned a lot from looking at your previous videos. Now I found myself looking forward for all new ones from you and your wonderful family. Thank you for sharing your hard work and your knowledge and good wholesome homegrown way of life. God bless you!!!
Being the oldest of 9 children so much of your way of life brings back so many memories. All 4 of our children are grown with children of their own. My mother’s parents were Mennonites so a lot of what were taught is what you are teaching your beautiful family. Being widowed I live with one son and he loves the recipes of yours that I am making. I would love to have a cow, pigs, and chickens again- which I am working toward! As a Highschool Student my job was to do the milking (4-6) morning and night. Love your bread recipe and so does my son! Thank you. You are a very good teacher! What a shame more women are not teaching their children the same as you! Yes God is so Good!
@@Ruthannzimm I'm so Blessed also for God sending me to your channel. I love watching you, your beautiful family. I'm learning so much from you thank you for sharing! God bless you all❤❤❤
I have moved to a house with a variety of fruits and I planted a veggie garden. I then hugely regretted not to have paid more attention to my mothers garden in my Teens. She has now dementia... So I started my search for all the old knowledge and found you. Thank you so much. You somehow bring me back a little piece of my mom... Lots of love from Switzerland ❤
One thing I learned from an elderly Italian lady, was how to bottle/can things like they did before hot water canning; that was to wrap all the freshly caned items into heavy blankets to preserve the heat for 24 hours; you'd be surprised at hot the jars are 24 hours later; I have been doing that with great success
My grandmother said they did the same thing during the world wars when they did not have as much fuel. Another thing is, if you have the lid and ring on tight, then you can turn the jar upside down so the hot food has contact with the rubber lid. This helps soften the rubber more and create the vacuum quicker, the more secure and tight seal is achieved. If you look up the USDA Canning instructions online, they are very thorough and clear. 💙😍
Ruth Ann thanks so very much for helping me to recall the way my great grandmother b. 1878 and my grandmother b. 1903 made grape 🍇 jam. I watched my great grandmother make it on her wood stove and seal the jars with hot wax. When we used a jar, I got to lick. The sweet inside of the wax! I have a few of her ancient jam jars and such wonderful memories. As I got older, my grandmother allowed me to help. She used wax if she didn’t have lids. We put a metal cap over the wax top after is hardened to keep dust & dirt off wax while jam was stored in the hand dug cellar. We also made grape juice from her same grapes, te grapes were wild grapes called Fox grapes and came from Crow Creek, Alabama near Stevenson. Blessings, Allison 🍁
Here in NZ my mother used to use preserving wax then cellophane jam covers with rubber bands. This was back in 60s and 70s. We've always put preserves straight into hot jars which were heated in oven and that's that job done. Enjoyed your comment.
Seeing your son loving on the cows warmed my heart something fierce. He was so sweet and gentle and the cows were loving the attention. I’m always blessed when I see your videos. God Bless You and your family.
I just have to say this, this woman, looks to me to be in her late 20's but oh my word!!! was totally shocked when I found out that is not the case but my goodness, she is a wealth of information and makes hard work look like a day in the park.....I could watch her all day ..... and many days I almost do...Thank you Ruth Ann you are truly awesome God bless you and your beautiful family...
@@cindycrosby6292 you will need to use some form of pectin with blueberries. Certain fruits are naturally high to medium level pectin while other fruits have no pectin at all. You can make natural pectin gel from apple peels and Coors, or from citrus seeds and pith. Or else by boxes of fruit pectin for jam and jelly at your grocery store, in the same area where you would buy canning jars and lids.
Its like watching my childhood. Brings a tear to my eyes. I wouldn't trade my childhood with my old order Amish family friends for anything in this world
Kendrick is sharp 😉 He's already learned there's a helper tax paid in the form of produce of the day. Also get everyone that eats an apple of preps an apple and keep them in the freezer ❤️❤️
I just love you to pieces! I learn so much from your videos and watching you with your children and the way you're raising them makes me love and admire you even more!
I think your son eat as much grapes as you pick and put in the pot 😅 I love that all your kids help with chores that’s the way all families should be ❤
I remember we would go pick strawberries in a farmer's field. We 3 kids ate our weight in strawberries; come out with faces covered in strawberry juice.
I personally love a gas stove, but cleaning the porcelain is much like cleaning your induction top. I use vinegar and baking soda and the “volcanic science experiment” does the work for me as it soaks. I *love* cleaning with those natural elements. I also LOVE watching your videos, every bit, front to back. Like others, I feel like I am spending time with an old friend. Thank you for sharing your lives with all of us. :)
I just love how your kids are so anxious to do all those wonderful things that we used to do when we grew up. It will be good for their background in their future. Good job boys.
No wonder farm boys are so strong. Good job Mom. I’m so impressed with you and your family. So much love goes and everything each one of you guys. I love it. Blessings to you and your beautiful family.
Your videos are the most uplift shows on all media. Keep up the wonderful work and God Bless you and your family. The world needs more people like you.
I just love seeing the boys. The little "guest boy" was adorable, too, with his cowboy hat! Be blessed and keep doing what you're doing! We love your family!
How precious to watch your children take that corn to some very happy hogs! And then petting the calves! Oh! All these videos are more than gold! You’ll have them to hand down to your children & they can to theirs. Thank you for the lesson on that technique with the mill! I didn’t know that you had to rotate counter clockwise!
Dear RuthAnne, I just love your energy. Your family is so blessed to have the life you and your husband have been able to provide. I love my colander/foodmill too! What a blessing it is when canning. Lots of love from Grandma Linda in Martinsburg WV.💛🧡🎵💖🤗🙏🙏🙏 Plus, your tips on hot packing, and no need to hot water bath! Oh what a relief from extra time and work! Thank you, Thank you!
The segment of your son with the baby calves was just precious!❤ So beautiful, love it! Different from my world and love to see that connection. I’m new to your channel and enjoying it very much!
My mum did the same no pectin. My dad loved his jam very well done. He called modern jams sauce. Funny one batch was so well done it was more like toffee. Best jam My dad said.
Ruth Ann, I used to make grape jelly from my grapes until one day decided to do exactly what you do and ran the whole cooked grapes through the food mill. I call it grape jam, because you are actually using the whole fruit, ( minus the skin and seeds.) Where jelly is just from the juice that’s been strained from the fruit. So…🤷🏻♀️ call it whatever you like. If your family loves it, that’s all that matters right? Your amazing❤😊
The more I watch you the more I love you You are honest and such a good mama I rhink this generation ehould follow your example Mzy God richly bless and keep you
Thank you for the colander tip. I’m 73 and didn’t know that and so rarely use mine. Thank you so much for all your kind knowledge ❤. I just bought a pressure canner and am going to start trying that 🎉. Filling the water bath canner up to the shoulder of the jar only was an eye opener for me. I boiled my peaches covered with water for 30 minutes 😢(too long) and was worried because the water had boiled down to the top of the jar. Now I’m not afraid to eat them. (I’m just learning canning.) Thank you for that, also. I was raised on a farm in North Central Illinois not so far from you. Your speech patterns are very Midwestern and it takes me right back to my childhood surrounded by ponies, cows, pigs, ducks, dogs, and cats. I’m going to try the hamburger bun recipe. What a terrific job you do with the kids. You are so kind and helpful.
I’m recovering from a knee replacement and have so enjoyed watching all your wonderful videos while recovering. I’ve even ordered the bread machine so I can give it a try with confidence after watching you. I know it will take a lot of practice but I’m confident after watching you. God bless you and thank you.
Ruthann.........I love love love seeing your family work together. Your boys make me smile and your daughter is precious too. I love to see how you do your processing the Natural way. You are wonderful. Thanks so much for your great videos.
Thank you for this video, Ruth Ann. I want to get more into preserving various foods, and now I know I can can up my home-made jams, jellies, and preserves without having to water bath them. I can only find that jelly is without any seeds or pulp at all, jam is with pulp mashed up, and preserves are with large chunks of fruit intact. But it also said that some preserves and jams were very similar! We have a food mill like yours, and I love making applesauce in it. I found out by doing that about turning it the opposite way now and then, and you're right, that is the key to it working well without clogging up. I started pruning my tomatoes a few years ago, and most of all, keeping the lower branches off the ground and getting suckers off (the little branches that grow between the main stalk and a horizontal branch, kind of a 45 degree angle), and I've started getting sooo many more tomatoes than I ever got before! I'm sure it's from the pruning, and what you're saying makes so much sense. Thanks again for your video.
I enjoyed this video so so much! It reminded me of being in my grandmas kitchen when she'd naked grape jelly and I would help her. The smells.....ohhh the wonderful smells! I remember she would use Sure Jel when she made her jelly/jam.. Such fond memories that are so dear to my heart. I am now 65 and was blessed to have my grandma until I was 44. Thank you for this walk down memory lane. ❤️
Thank you for the videos:)! I just canned around 120 quarts, put up 11 gallons of fried okra and did around 50 pints of apple butter, apple jelly and beauty berry jelly and butter this last week:)! Your videos are such an inspiration and very helpful even though I have canned I have learned so much that really helps me get the job done. I am not as healthy as I used to be so getting things done easily is very important to me now more than ever. I appreciate the work I know you put into these, but people need to know. I only spent just under $150, counting the pectin I bought at the local Mennonite bakery and lids and I now have jars of squash, green beans, tomato juice, spaghetti sauce, chili, bell peppers, frozen okra, apple vinegar going on the counter and jellies. I am going to be doing dried beans some plain, some chilli and some like your pork and beans this week and anything else I run across before winter hits here in Alabama. It is coming. I also plan on doing the 🎃 pumpkin:)! I watched your video on that and loved it! I am doing the sour dough starter on the counter now and made waffles from the extra starter this morning:). I am counting the days until I get to make your bread:)!!! (Put the jelly on it)! I wasn't well this summer, but the second I felt a bit better I was wanting to get the canner out. We were getting so low on everything. Maybe next year I can get going sooner. I missed the elderberries, maybe next year. Lol. I also want to try the potatoes the way you canned yours. I have been using your method of filling to the neck. Things I know may expand and I haven't had one jar leak thanks for that tip) and all my jars sealed. I did have 3 jars break at the bottom, but they had been moved and not very gently so I really wasn't surprised by that. Also, I managed to buy 2 big lots of jars second hand a year or two ago and some of them I had not used before so next year these will probably all have been used, no hairline cracks or anything from getting bounced around. These are now going back on the shelves after being used. Sorry this was a 📙 book.
Thank you for providing such informative and enjoyable vlogs. I especially relate to the boil over of grape jelly and the clean up. My product of choice that is the only thing I've ever seen work on ceramic cooktops without scratching and getting it to look like new again, is Bar Keepers friend. I swear by the stuff and have used it for over 30 years.
Both my grandmothers made preserves. At my dad's parents with ate strawberry preserves on homemade toast with thinly sliced sharp cheddar cheese on top for breakfast. The cheeses were made by the Mennonites where we lived in Ontario, Canada. YUM
You are so motivating! I love to watch your videos and find myself trying to find more to do around my home each day. You are building my confidence with canning and I hope to try a small batch of tomatoes this week. We need more people like you sharing their knowledge and life skills! Thank you so much for what you do!!
We had triple digits for 4 months in Central Texas,so no garden veggies for us for two years straight. No rain till two weeks ago, so everything was deep fried. Thank God we are due rain & much cooler temps tomorrow & Friday Oct 5 & 6, 2023. Lived here all my 75 years & never had such a horrible summer two years in a row. Love your lush homestead & how hard your family works it & enjoys their rural life. Thanks for sharing so much common sense information. God Bless!
My old neighbor lady used to pick the last of her green tomatoes, wrap them in newspaper and put them in a box under her bed and by Thanksgiving she had beautiful sliced tomatoes.
62 yr old canner here. I had always used pectin but I didn't have any last spring when I made strawberry jam. It was easy to tell when it was ready and came out great
Here I am using another awesome recipe from your family! We were gifted several lbs of beautiful concord grapes from a friend's farm. I just made several half jars that we can enjoy this winter.
Love the "refined palate" When my kids were young I made all our jams. Now that they are old they'd like all their jams to be homemade. Now they appreciate all the love and work that goes into this.
RuthAnn!!! I just found your channel yesterday & I’ve been binging trying my best to watch all your blogs. Thank You So Much for sharing your wisdom & your beautiful family🌿🪅🪴Blessings to you from Portland, Oregon💕🙏🏼💕
Under-ripe apples can be used to make a pretty good substitute for store bought pectin. I use my steam juicer to extract the juice and then simmer it until it gets about as thick as cool syrup. It doesn't jell quite as well as something like Certo does, but it does work. I find the jam made with it needs to be cooked at least twice as long.
When I was younger, I used to work at a fruit warehouse and was given all of the wonderful produce I wanted. I canned everything...pears, apricots, peaches, tomatoes, grape juice and jelly, raspberry jelly, cherries! Loved it all!
Omg, I seen this video in my feed for a while now and thought it would require a ton of sugar to make. I'm so glad I decided to watch it, thank you for sharing this information 😊❤
I use pectin in my jams, I mostly make freezer jam because I like the fresher taste. I use the kind for lower sugar. I can see the benefit of canned jams, especially grape. I think most fruits wouldn’t do as well being cooked so long. I like that you are showing the older ways of doing things and I’m sure your family loves your homemade jams! That’s a good idea to prune your tomato plants to encourage the tomatoes to ripen. I can’t do that because I live in a high desert. The sun is too strong and the tomatoes would be sunburned, they need the leaves to shade them. You are such a great mom! Teaching the kids to work to help the family is very important.
@@MaryWehmeier Yes, I have used it before, it’s ok, but more of a pain to use for me with the calcium water. I might try it again, as I’m trying to eat more low carb and I could use even less sugar with it.
I rarely make jelly from pure laziness. But i adore making jams. The method that works for me is low sugar pectin with the minimum of sugar added. It's delicious.
I was actually thought how to make jam with no pectin at the beginning, it was by a lovely Mennonite family from our church. I really enjoy your channel, you explain things in such a way that it is easy to understand why you do it the way you do. I’m a very practical person and I appreciate how you don’t waste anything. Thank you for another informative video. God bless you and your family. 😄
I love your videos...I had a mennonite grandma, who made homemade awesome stuff when I was younger, although im not mennonite, I really love and appreciate the cool ways how you cook!!!
What's the difference between Jams, Jellies, Preserves, Spreads, and Butters? Farmer Tad often gets asked "What's the difference between all of these fruits in a jar? What works well on toast? What would I like best?" Jelly: Jelly is made with strained fruit juice. There are no pieces of fruit in jelly. Jam: Jam is made with mashed fruit. Preserves: Preserves have whole fruit or large pieces of fruit. Some fruits such as blackberries or raspberries will not stay whole during the processing so there may not be much difference between raspberry jam and raspberry preserve. Fruit spreads (only fruit): These are 100% fruit with no sugar added. If needed, a sweet fruit juice such as white grape juice or apple juice may be added. Because of the sugar in the fruit we cannot call these products sugarless. These spreads offer the most amount of pure fruit flavor. Butters: Butters are made from pureed fruit. They are not as sweet as preserves, jams, or jellies but offer a full fruit flavor. Butters are cooked for over 6 hours ,at a low temperature, allowing the product to thicken. Butters tend to be dark because of the exposure to air during the cooking.
I will try pruning my tomatoes next month since my frost date is a month after yours here in Missouri. I am 74 years old but have learned a lot since I found your channel recently!
I’ve never heard to prune tomatoes this way before but it makes perfect sense! I’m eager to try doing it and see how well they do. Thanks for sharing :)
I loved watching Kendrick eating the grapes as fast as he could pick them off the stem! That was me when I was a girl in my grandmother’s kitchen! For what it’s worth she would include unripe fruit with the ripe to provide additional pectin to make sure her jams and jellies would gel. My mother on the other hand would use her candy thermometer to cook those items to the “jelly phase” which would accomplish pretty much the same thing. 😁
Yes. My mom uses her Folly Mill (what you call your colander) for a lot of different things! One of the delicious results is a old family recipe of dried apple “snitz “ half moon pie filling. 🥰
I just added the turning "collander" to my Amazon cart for Christmas to support your channel @Homesteading with the Zimmerman's. I have wanted one for a while
For added natural pectin, you can also boil apple skins with the grapes when you cook the grapes. You'll still get the grape flavor. Apple peels are full of pectin.
Thank you, my friend for this video. I love watching and learning all about your ways of canning and preserving foods. My mother canned a lot like you. I am from 72 and learn new things from you. I live in Tennessee and was raised on a farm in the country also. I love that all your family is involved in everything I agree with compete.
I’ve done jam the old fashioned way but now I use Pamona’s Pectin, so much less sugar!! Kendrick is eating more than he’s putting in the pan! Good for you for letting them enjoy the fruit, Mama! Aww, Kendrick with the calves, at the very end. So very sweet. 🌺
I now can make Grape Jam, thanks to you! My neighbor gifted me with Concord grapes! I now am going to ask for a propagation starter! It is October 1st, and in Iowa this morning, we are harvesting our last tomato harvest and making salsa! ( also watched you make yours for learning tool)
Today I made what I will label Z-jam. Thanks so much, it is great and not difficult. We have a lot of grapes so I'll be making more this week. My effort at jelly last year was disappointing.
I love your family videos and now I want to grow grapes😊 You are a natural teacher. God has given you a gift. Thank you so much for teaching me so much❤❤❤
Love your Vlog Ruth Ann. I’m sure someone’s already told you this, but the way I keep in mind what I’m making with fruit is this: Jelly is just juice, Jam is Juice and Pulp and always has a smooth texture, and Preserves are the whole fruit, sliced, chunked, or diced (minus seeds, pits and skins. The skins is always a personal preference. I’ve tried leaving skins on some fruits but don’t like the texture, so for preserves I always peel.
Oh well my goodness. That makes so much since pruning the tomatoes that way. So simple why didn’t I hear or think about that before!!! I learn so many tricks from you. Would’ve loved to grown up the way you did. 😊
Ruthann.. Love you and family...I found the following in a 1942, Brethren Publishing House in Elkin Il. that says conserves are made with two or more fruits. They are more jelly like and contain nuts and raisins. Marmalades are made with pulp juice, skins, and resemble jelly in consistency...Jams are small fruits cooked whole with sugar to a thick jelly like consistency
I have a PhD in psychology. If Iowa doesn't award you a PhD in homeconomics and child psychology they are dropping the ball! You have life skills that are worth more than gold or silver. Thank you for sharing this with us. Yes, we see and hear God's presence in all you do.
Sir you are absolutely correct! Them young men are putting in work without question! They know work needs to happen so they can survive.
I’m not on board with the god stuff, but her knowledge of gardening, nutrition, food processing, general home keeping, child development, and her kind patience are in a league all its own. She makes the world a better place.
I agree thank you for sharing you the wonderful skills . I know I wanted to try canning so glad I found your family to learn some things for myself
AMEN
I agree 100% !
Ruthann, I’m a chemist by trade and I learn so much from your experimentation and how you explain things.
Education doesn’t always come from school or books. I think I may have heard you say you’re uneducated once in response to a cruel comment. I think you’re incredibly smart and curious and I have a great deal of respect for you. I hope you never lose your curiosity and open mindedness!
I save all my apple cores and peelings in a gallon freezer bag in the freezer. When I go to make jam, I grab a handful and wrap it and some cheese cloth, tie it up real good and throw it in the pot with the fruit. It's thickens whatever I'm making naturally. And I don't have to use as much sugar which is a good thing.
I’ve used shredded apple and it works really well too
@@Melissasch1 what a great idea!
That's such a good idea!
I'm going to try that! Thank you!
@@wendyr435 you're welcome!😊
from a very old Englishwoman (82). We now have a much smaller house & garden but when we had acres of soft
and top fruit to deal with I used to boil up cooking apple skins & cores to make a pectin juice to set my jams
& jellies for fruit with low natural pectin. The same would work with red/blackcurrants which set to jelly if
you turned your back for a moment. Also think that what you call ‘canning’ my generation here in the uk would
call ‘bottling’. This afternoon to salt down the runner beans in stoneware crocks - they’ll keep till after Christmas
with luck. Thank you for your messages, I’m new to all this social media, and your life reminds me a little of
mine when I had a young family - and now, thank God, the circle turns again, we now have a new Great Granddaughter, lovely to have a baby in the family again. Very best wishes. Pat Hughes.
❤
Welcome to social media! I love the idea of preserving the beans by salting them down.
I am learning so much from you. Great tip on the tomato pruning. Our first frost date for my area in Utah is the middle of October. I will follow your advice the middle of September to encourage my tomatoes to ripen.
@annehughes9552 Hello from Grandma Linda in Martinsburg WV USA. Welcome to the chat! ❤😊
I am truly enjoying learning the differences in people's terminology, whether in the same country or other countries. Thank you for your comment. I'm 😊😊 happily learning!!! 😊😊😊
What a blessing that your mother and grandmother taught you so much about gardening and preserving your own food, raising your animals, being good stewards of your land. You have a beautiful family.
What a blessed woman you are to have had older seasoned women in your life to learn from.
Mrs. Ruthann I was blessed finding your channel about six months ago. You have a wonderful family and way of life. I've already learned a lot from looking at your previous videos. Now I found myself looking forward for all new ones from you and your wonderful family. Thank you for sharing your hard work and your knowledge and good wholesome homegrown way of life. God bless you!!!
Thank you so much!
Being the oldest of 9 children so much of your way of life brings back so many memories. All 4 of our children are grown with children of their own. My mother’s parents were Mennonites so a lot of what were taught is what you are teaching your beautiful family. Being widowed I live with one son and he loves the recipes of yours that I am making. I would love to have a cow, pigs, and chickens again- which I am working toward! As a Highschool Student my job was to do the milking (4-6) morning and night. Love your bread recipe and so does my son! Thank you. You are a very good teacher! What a shame more women are not teaching their children the same as you! Yes God is so Good!
@@Ruthannzimm I'm so Blessed also for God sending me to your channel. I love watching you, your beautiful family. I'm learning so much from you thank you for sharing! God bless you all❤❤❤
I love that you end your videos with God is Good. I find myself saying it out loud in affirmation.
Yes GOD IS GOOD 🙏 SHALOM ALEIJEM 🙏 🕎 🇺🇲 🇮🇱 🇲🇽🇨🇦🇺🇦✡️❤️🎁😴✝️🌺🌹💕🙋🏻♀️
Team work makes the dream work.
Watching those 4 boys get that cart to the pigs was so precious and should be an award winning photo! You provide such a blessed upbringing❤️
I have moved to a house with a variety of fruits and I planted a veggie garden. I then hugely regretted not to have paid more attention to my mothers garden in my Teens. She has now dementia... So I started my search for all the old knowledge and found you. Thank you so much. You somehow bring me back a little piece of my mom... Lots of love from Switzerland ❤
One thing I learned from an elderly Italian lady, was how to bottle/can things like they did before hot water canning; that was to wrap all the freshly caned items into heavy blankets to preserve the heat for 24 hours; you'd be surprised at hot the jars are 24 hours later; I have been doing that with great success
That’s how my Russian grandma did it as well.
What an interesting useful tip. I had never heard of that method before.
My grandmother said they did the same thing during the world wars when they did not have as much fuel. Another thing is, if you have the lid and ring on tight, then you can turn the jar upside down so the hot food has contact with the rubber lid. This helps soften the rubber more and create the vacuum quicker, the more secure and tight seal is achieved. If you look up the USDA Canning instructions online, they are very thorough and clear. 💙😍
Ruth Ann thanks so very much for helping me to recall the way my great grandmother b. 1878 and my grandmother b. 1903 made grape 🍇 jam.
I watched my great grandmother make it on her wood stove and seal the jars with hot wax.
When we used a jar, I got to lick. The sweet inside of the wax! I have a few of her ancient jam jars and such wonderful memories.
As I got older, my grandmother allowed me to help. She used wax if she didn’t have lids. We put a metal cap over the wax top after is hardened to keep dust & dirt off wax while jam was stored in the hand dug cellar.
We also made grape juice from her same grapes, te grapes were wild grapes called Fox grapes and came from Crow Creek, Alabama near Stevenson.
Blessings,
Allison 🍁
Here in NZ my mother used to use preserving wax then cellophane jam covers with rubber bands. This was back in 60s and 70s. We've always put preserves straight into hot jars which were heated in oven and that's that job done. Enjoyed your comment.
Seeing your son loving on the cows warmed my heart something fierce. He was so sweet and gentle and the cows were loving the attention. I’m always blessed when I see your videos. God Bless You and your family.
I just have to say this, this woman, looks to me to be in her late 20's but oh my word!!! was totally shocked when I found out that is not the case but my goodness, she is a wealth of information and makes hard work look like a day in the park.....I could watch her all day ..... and many days I almost do...Thank you Ruth Ann you are truly awesome God bless you and your beautiful family...
Totally agree!
Would that Grape recipe work with blueberrys?
@@cindycrosby6292 you will need to use some form of pectin with blueberries. Certain fruits are naturally high to medium level pectin while other fruits have no pectin at all. You can make natural pectin gel from apple peels and Coors, or from citrus seeds and pith. Or else by boxes of fruit pectin for jam and jelly at your grocery store, in the same area where you would buy canning jars and lids.
Its like watching my childhood. Brings a tear to my eyes. I wouldn't trade my childhood with my old order Amish family friends for anything in this world
I think it is safe to say that Kendrick does not think your grapes are too tart…. LOL
Right!!!
Lol I had a good laugh watching him eat so many. It's a wonder she had any to make jelly from!🤣
Kendrick is sharp 😉
He's already learned there's a helper tax paid in the form of produce of the day.
Also get everyone that eats an apple of preps an apple and keep them in the freezer ❤️❤️
I just love you to pieces! I learn so much from your videos and watching you with your children and the way you're raising them makes me love and admire you even more!
This is so very true. She is patient, loving, great teacher, and so much more. I so look forward to the next video. ❤
Yes I too love your channel. Today’s visit came at a perfect time for me. ❤❤❤
I was going to say the same thing. I thoroughly enjoy your videos. I always learn something (or several things).
I think your son eat as much grapes as you pick and put in the pot 😅 I love that all your kids help with chores that’s the way all families should be ❤
I remember we would go pick strawberries in a farmer's field. We 3 kids ate our weight in strawberries; come out with faces covered in strawberry juice.
We would have called Kendrick and Harrison “scrap hounds” here in the South 😂. They’re always snagging tastes and bites of things.
As long as it's good and your family loves it, then it's just called love 😊
I personally love a gas stove, but cleaning the porcelain is much like cleaning your induction top. I use vinegar and baking soda and the “volcanic science experiment” does the work for me as it soaks. I *love* cleaning with those natural elements. I also LOVE watching your videos, every bit, front to back. Like others, I feel like I am spending time with an old friend. Thank you for sharing your lives with all of us. :)
I just love how your kids are so anxious to do all those wonderful things that we used to do when we grew up. It will be good for their background in their future. Good job boys.
No wonder farm boys are so strong. Good job Mom. I’m so impressed with you and your family. So much love goes and everything each one of you guys. I love it. Blessings to you and your beautiful family.
You are a treasure to our world. God blessed us when he made you and your family! Love from Canada
The little friend saying, “that’s how you fix a bike” was adorable !
I just love you life ❤
Blessings
I love how end every video with "God is good!" He definitely is good always no matter what!
I knew I was forgetting something
I admire how the boys work together so well and that ,Hadassah, also is learning from your unlimited knowledge
Your videos are the most uplift shows on all media. Keep up the wonderful work and God Bless you and your family. The world needs more people like you.
I just love seeing the boys. The little "guest boy" was adorable, too, with his cowboy hat! Be blessed and keep doing what you're doing! We love your family!
Loved this video! I bet not many children have ever been asked if their "machete's" were dull! Beautiful family!
I love how Kendrick is always your taste tester!!!!😂😂
How precious to watch your children take that corn to some very happy hogs! And then petting the calves! Oh! All these videos are more than gold! You’ll have them to hand down to your children & they can to theirs. Thank you for the lesson on that technique with the mill! I didn’t know that you had to rotate counter clockwise!
Dear RuthAnne, I just love your energy. Your family is so blessed to have the life you and your husband have been able to provide.
I love my colander/foodmill too! What a blessing it is when canning. Lots of love from Grandma Linda in Martinsburg WV.💛🧡🎵💖🤗🙏🙏🙏 Plus, your tips on hot packing, and no need to hot water bath! Oh what a relief from extra time and work! Thank you, Thank you!
You have terrific children. Always there to help when needed.
99.9% of whatyou say is very important. If l missed something you said l go back and listen again. Such worthwhile information. Thank you so much.
Glad it was helpful!
The segment of your son with the baby calves was just precious!❤ So beautiful, love it! Different from my world and love to see that connection. I’m new to your channel and enjoying it very much!
The history being shared is a gem...
My mum did the same no pectin. My dad loved his jam very well done. He called modern jams sauce. Funny one batch was so well done it was more like toffee. Best jam My dad said.
Ruth Ann, I used to make grape jelly from my grapes until one day decided to do exactly what you do and ran the whole cooked grapes through the food mill. I call it grape jam, because you are actually using the whole fruit, ( minus the skin and seeds.) Where jelly is just from the juice that’s been strained from the fruit. So…🤷🏻♀️ call it whatever you like. If your family loves it, that’s all that matters right? Your amazing❤😊
The more I watch you the more I love you You are honest and such a good mama I rhink this generation ehould follow your example Mzy God richly bless and keep you
Thank you for the colander tip. I’m 73 and didn’t know that and so rarely use mine. Thank you so much for all your kind knowledge ❤.
I just bought a pressure canner and am going to start trying that 🎉.
Filling the water bath canner up to the shoulder of the jar only was an eye opener for me. I boiled my peaches covered with water for 30 minutes 😢(too long) and was worried because the water had boiled down to the top of the jar. Now I’m not afraid to eat them. (I’m just learning canning.) Thank you for that, also.
I was raised on a farm in North Central Illinois not so far from you. Your speech patterns are very Midwestern and it takes me right back to my childhood surrounded by ponies, cows, pigs, ducks, dogs, and cats.
I’m going to try the hamburger bun recipe.
What a terrific job you do with the kids. You are so kind and helpful.
I’m recovering from a knee replacement and have so enjoyed watching all your wonderful videos while recovering. I’ve even ordered the bread machine so I can give it a try with confidence after watching you. I know it will take a lot of practice but I’m confident after watching you. God bless you and thank you.
Ruthann.........I love love love seeing your family work together. Your boys make me smile and your daughter is precious too. I love to see how you do your processing the Natural way. You are wonderful. Thanks so much for your great videos.
Thank you for this video, Ruth Ann. I want to get more into preserving various foods, and now I know I can can up my home-made jams, jellies, and preserves without having to water bath them. I can only find that jelly is without any seeds or pulp at all, jam is with pulp mashed up, and preserves are with large chunks of fruit intact. But it also said that some preserves and jams were very similar! We have a food mill like yours, and I love making applesauce in it. I found out by doing that about turning it the opposite way now and then, and you're right, that is the key to it working well without clogging up.
I started pruning my tomatoes a few years ago, and most of all, keeping the lower branches off the ground and getting suckers off (the little branches that grow between the main stalk and a horizontal branch, kind of a 45 degree angle), and I've started getting sooo many more tomatoes than I ever got before! I'm sure it's from the pruning, and what you're saying makes so much sense. Thanks again for your video.
I enjoyed this video so so much! It reminded me of being in my grandmas kitchen when she'd naked grape jelly and I would help her. The smells.....ohhh the wonderful smells! I remember she would use Sure Jel when she made her jelly/jam.. Such fond memories that are so dear to my heart. I am now 65 and was blessed to have my grandma until I was 44. Thank you for this walk down memory lane. ❤️
Thank you for the videos:)! I just canned around 120 quarts, put up 11 gallons of fried okra and did around 50 pints of apple butter, apple jelly and beauty berry jelly and butter this last week:)! Your videos are such an inspiration and very helpful even though I have canned I have learned so much that really helps me get the job done. I am not as healthy as I used to be so getting things done easily is very important to me now more than ever. I appreciate the work I know you put into these, but people need to know. I only spent just under $150, counting the pectin I bought at the local Mennonite bakery and lids and I now have jars of squash, green beans, tomato juice, spaghetti sauce, chili, bell peppers, frozen okra, apple vinegar going on the counter and jellies. I am going to be doing dried beans some plain, some chilli and some like your pork and beans this week and anything else I run across before winter hits here in Alabama. It is coming. I also plan on doing the 🎃 pumpkin:)! I watched your video on that and loved it! I am doing the sour dough starter on the counter now and made waffles from the extra starter this morning:). I am counting the days until I get to make your bread:)!!! (Put the jelly on it)! I wasn't well this summer, but the second I felt a bit better I was wanting to get the canner out. We were getting so low on everything. Maybe next year I can get going sooner. I missed the elderberries, maybe next year. Lol. I also want to try the potatoes the way you canned yours. I have been using your method of filling to the neck. Things I know may expand and I haven't had one jar leak thanks for that tip) and all my jars sealed. I did have 3 jars break at the bottom, but they had been moved and not very gently so I really wasn't surprised by that. Also, I managed to buy 2 big lots of jars second hand a year or two ago and some of them I had not used before so next year these will probably all have been used, no hairline cracks or anything from getting bounced around. These are now going back on the shelves after being used. Sorry this was a 📙 book.
❤
Thank you for providing such informative and enjoyable vlogs. I especially relate to the boil over of grape jelly and the clean up. My product of choice that is the only thing I've ever seen work on ceramic cooktops without scratching and getting it to look like new again, is Bar Keepers friend. I swear by the stuff and have used it for over 30 years.
I am so grateful to have found your channel. You are such a blessing.
oh my goodness, that is THE BEST HAT EVER!!♥
I grew up in a village in Northern Minnesota. Everyone was from everyvery where on the planet. I miss them everyday. They taught me everything.
Both my grandmothers made preserves. At my dad's parents with ate strawberry preserves on homemade toast with thinly sliced sharp cheddar cheese on top for breakfast. The cheeses were made by the Mennonites where we lived in Ontario, Canada. YUM
You are so motivating! I love to watch your videos and find myself trying to find more to do around my home each day. You are building my confidence with canning and I hope to try a small batch of tomatoes this week. We need more people like you sharing their knowledge and life skills! Thank you so much for what you do!!
We had triple digits for 4 months in Central Texas,so no garden veggies for us for two years straight. No rain till two weeks ago, so everything was deep fried. Thank God we are due rain & much cooler temps tomorrow & Friday Oct 5 & 6, 2023. Lived here all my 75 years & never had such a horrible summer two years in a row. Love your lush homestead & how hard your family works it & enjoys their rural life. Thanks for sharing so much common sense information. God Bless!
My old neighbor lady used to pick the last of her green tomatoes, wrap them in newspaper and put them in a box under her bed and by Thanksgiving she had beautiful sliced tomatoes.
62 yr old canner here. I had always used pectin but I didn't have any last spring when I made strawberry jam. It was easy to tell when it was ready and came out great
Here I am using another awesome recipe from your family! We were gifted several lbs of beautiful concord grapes from a friend's farm. I just made several half jars that we can enjoy this winter.
Love the "refined palate" When my kids were young I made all our jams. Now that they are old they'd like all their jams to be homemade. Now they appreciate all the love and work that goes into this.
I feel so blessed when I can watch a new video with my morning coffee ❤❤❤
Oh my goodness that tomato pruning advice is awesome. Thank you so much for all your inspiration and all you do Ruthann and family.
RuthAnn!!! I just found your channel yesterday & I’ve been binging trying my best to watch all your blogs. Thank You So Much for sharing your wisdom & your beautiful family🌿🪅🪴Blessings to you from Portland, Oregon💕🙏🏼💕
We did the wax back in 60's. Also jars were heated and rims were rubber. Jars are awesome now😂
Under-ripe apples can be used to make a pretty good substitute for store bought pectin. I use my steam juicer to extract the juice and then simmer it until it gets about as thick as cool syrup. It doesn't jell quite as well as something like Certo does, but it does work. I find the jam made with it needs to be cooked at least twice as long.
When I was younger, I used to work at a fruit warehouse and was given all of the wonderful produce I wanted. I canned everything...pears, apricots, peaches, tomatoes, grape juice and jelly, raspberry jelly, cherries! Loved it all!
Omg, I seen this video in my feed for a while now and thought it would require a ton of sugar to make. I'm so glad I decided to watch it, thank you for sharing this information 😊❤
I use pectin in my jams, I mostly make freezer jam because I like the fresher taste. I use the kind for lower sugar. I can see the benefit of canned jams, especially grape. I think most fruits wouldn’t do as well being cooked so long. I like that you are showing the older ways of doing things and I’m sure your family loves your homemade jams! That’s a good idea to prune your tomato plants to encourage the tomatoes to ripen. I can’t do that because I live in a high desert. The sun is too strong and the tomatoes would be sunburned, they need the leaves to shade them. You are such a great mom! Teaching the kids to work to help the family is very important.
Try Pomona Pectin for low sugar jams and jelly
@@MaryWehmeier Yes, I have used it before, it’s ok, but more of a pain to use for me with the calcium water. I might try it again, as I’m trying to eat more low carb and I could use even less sugar with it.
I rarely make jelly from pure laziness. But i adore making jams. The method that works for me is low sugar pectin with the minimum of sugar added. It's delicious.
I was actually thought how to make jam with no pectin at the beginning, it was by a lovely Mennonite family from our church. I really enjoy your channel, you explain things in such a way that it is easy to understand why you do it the way you do. I’m a very practical person and I appreciate how you don’t waste anything. Thank you for another informative video. God bless you and your family. 😄
I love your videos...I had a mennonite grandma, who made homemade awesome stuff when I was younger, although im not mennonite, I really love and appreciate the cool ways how you cook!!!
You can cover the jars with a thick covering of towels to slow down the cooling process, which helps the seal.
Thank you for showing pruning your tomatoes. That makes total sense and I am going to implement it this year!💕
What's the difference between Jams, Jellies, Preserves, Spreads, and Butters?
Farmer Tad often gets asked "What's the difference between all of these fruits in a jar? What works well on toast? What would I like best?"
Jelly: Jelly is made with strained fruit juice. There are no pieces of fruit in jelly.
Jam: Jam is made with mashed fruit.
Preserves: Preserves have whole fruit or large pieces of fruit. Some fruits such as blackberries or raspberries will not stay whole during the processing so there may not be much difference between raspberry jam and raspberry preserve.
Fruit spreads (only fruit): These are 100% fruit with no sugar added. If needed, a sweet fruit juice such as white grape juice or apple juice may be added. Because of the sugar in the fruit we cannot call these products sugarless. These spreads offer the most amount of pure fruit flavor.
Butters: Butters are made from pureed fruit. They are not as sweet as preserves, jams, or jellies but offer a full fruit flavor. Butters are cooked for over 6 hours ,at a low temperature, allowing the product to thicken. Butters tend to be dark because of the exposure to air during the cooking.
I will try pruning my tomatoes next month since my frost date is a month after yours here in Missouri. I am 74 years old but have learned a lot since I found your channel recently!
This SE Mo girl (73) agrees with you!! Were from the Show Me State and love to be shown how to do things!! LOVE this Channel.
The children are sooooo cute how they all help
You are so sweet and loving with your children. You are such a good Mom Ruthanne!
I’ve never heard to prune tomatoes this way before but it makes perfect sense! I’m eager to try doing it and see how well they do. Thanks for sharing :)
You are such a great teacher. You are a write a book ❤️
I love your face and your confident, common sense, unflappable speak.❤ No doubt, I'm inspired. 😊
I used to use a clean pillowcase to strain my hot boiled grapes... I like your straining colander!
I loved watching Kendrick eating the grapes as fast as he could pick them off the stem! That was me when I was a girl in my grandmother’s kitchen! For what it’s worth she would include unripe fruit with the ripe to provide additional pectin to make sure her jams and jellies would gel. My mother on the other hand would use her candy thermometer to cook those items to the “jelly phase” which would accomplish pretty much the same thing. 😁
Yes. My mom uses her Folly Mill (what you call your colander) for a lot of different things! One of the delicious results is a old family recipe of dried apple “snitz “ half moon pie filling. 🥰
You have to sweetest most soothing voice. I absolutely love your videos!!
I just added the turning "collander" to my Amazon cart for Christmas to support your channel @Homesteading with the Zimmerman's. I have wanted one for a while
For added natural pectin, you can also boil apple skins with the grapes when you cook the grapes. You'll still get the grape flavor. Apple peels are full of pectin.
Thank you, my friend for this video. I love watching and learning all about your ways of canning and preserving foods. My mother canned a lot like you. I am from 72 and learn new things from you. I live in Tennessee and was raised on a farm in the country also. I love that all your family is involved in everything I agree with compete.
I’ve done jam the old fashioned way but now I use Pamona’s Pectin, so much less sugar!!
Kendrick is eating more than he’s putting in the pan! Good for you for letting them enjoy the fruit, Mama!
Aww, Kendrick with the calves, at the very end. So very sweet. 🌺
Hadassah, that's one very pretty bouquet. 😊😊
I now can make Grape Jam, thanks to you! My neighbor gifted me with Concord grapes! I now am going to ask for a propagation starter! It is October 1st, and in Iowa this morning, we are harvesting our last tomato harvest and making salsa! ( also watched you make yours for learning tool)
Today I made what I will label Z-jam. Thanks so much, it is great and not difficult. We have a lot of grapes so I'll be making more this week. My effort at jelly last year was disappointing.
That's exactly right - I didn't know to back it up - somewhere 20-30 years ago I threw it away - - -how very sad
You mentioned that the three little boys came to you quickly. They are delightful. I enjoy watching them help with chores. Appreciate your videos.
Thank you!!! They are our greatest challenge and greatest blessing all at the same time.
I love your family videos and now I want to grow grapes😊 You are a natural teacher. God has given you a gift. Thank you so much for teaching me so much❤❤❤
I found your channel today and have binged watched all episodes I'm amazed at the gifts God has given you your family is beautiful God bless you
So happy i found you today. I will be binge watching❤😊
Welcome!!
I live in southern Spain and can’t wait to try this with the local grapes!
Love your Vlog Ruth Ann. I’m sure someone’s already told you this, but the way I keep in mind what I’m making with fruit is this: Jelly is just juice, Jam is Juice and Pulp and always has a smooth texture, and Preserves are the whole fruit, sliced, chunked, or diced (minus seeds, pits and skins. The skins is always a personal preference. I’ve tried leaving skins on some fruits but don’t like the texture, so for preserves I always peel.
You are such a hard worker!!! You go girl!!!!
I learn so much from your channel. Very grateful for you. God bless your family now and forever.
Thank you so very much for sharing your lives and knowledge ❤
Oh well my goodness. That makes so much since pruning the tomatoes that way. So simple why didn’t I hear or think about that before!!! I learn so many tricks from you. Would’ve loved to grown up the way you did. 😊
Ruthann..
Love you and family...I found the following in a 1942, Brethren Publishing House in Elkin Il. that says conserves are made with two or more fruits. They are more jelly like and contain nuts and raisins. Marmalades are made with pulp juice, skins, and resemble jelly in consistency...Jams are small fruits cooked whole with sugar to a thick jelly like consistency