Okay so while this is cooking down we’re going to take this mason jars and put it in this water bath sterilized. So you want to do that girl, carefully? I, you should try to use the right kind of tools; we don’t, so we’re going to use tongs. Okay so we’re going to let those in there, let them boil while this is cooking. In a smaller pan, we’re going to take these brand new tops, so we’re going to put this in and you just want t simmer this, you don’t want to boil them. So we’re cooking this down, this is, I think this is nicely cooked, there is so much piece that say don’t add any water, I like adding a cup of water, we’re simmering ( are you?) yeah, and we cooked it down, we’re simmering the lids , you don’t want to boil them, you just want it to simmer. The cans are boiling, I mean the bottles are boiling, that’s sterilizing them. We’re going to do a little taste test here. Well’ I’m wondering whether we, I’m not really big on putting the flavored gelatin in with another cup of sugar so I just want to see what’s it like. It’s nice and broken down here (hot) this doesn’t need anymore sugar, oh, this is great, this is good (yeah). So here’s what we’re going to do, we need gelatin, you need something to thicken this up to make it kind of like a jelly, so what I also went to the store to buy everythoing else, I bought some unflavored gelatin as well. Now I’m going to put two packs of unflavored gelatin (I smile you), yeah everyone’s smiling have a break. (What’s going on in your house?)
So this, you know, it’s all an experiment but I think these are already cooked cause we’re going out to dinner at our friend’s house and we could bring them a jar of this (put it on the ice cream), are we going to eat ice cream today? (If we have a reason) If we drive fifty miles we get to eat ice cream. Okay so, I’ll turn the heat off here, this will be the fun part (Henry, are you waiting for the fun part?) I’m going to put two packs of gelatin in here yeah it is. You’ll stir that in, you need some special tools when you do canning and one of them is kind of a wide funnel cause you don’t want to get any food on the lip of the jar but we don’t have one so I took a regular plastic funnel in.
(Got this from the garage?) No, it’s from the basement, it’s brand new, now this is going to really nice so this is going to be exciting, it is exciting. I think some of the tongs that have the rubber stop on them are better and you know if you buy a candy kit they have like this jar things that you can, so you can pull the jars out of the stuff. So, oh that’s hard to get out (you need a mitten in case that you catch it) I don’t wan to catch these things it’s hot. (Do they move the dogs?) (You got it) (Wow). Okay so we have our jar that’s our funnel, okay so we’re going to ladle, that jar is really hot so don’t touch the jar, we have our gelatin in here and see how you don’t want to get food on the rim here cause that’s where the seal is going to happen, so you take a funnel on your cover then you want to put this within a half inch of the top, that was great. (Doesn’t that look great?)So there are tongs again and we’re going to put our lid on here (Got the sealing pack) Right. (Now why ain’t those was boiled? It doesn’t make sense) It gives us some, I don’t know that’s what the instruction said so that’s what I’m doing. That’s quite warm, so then we put he little cover part, I don’t know what’s this called, this is the part that, the ring, that’s hot. Just finger tight okay, this is great, this is the good time of year, after we fill this we’re going to put them back in the hot water bath and you cook them to cook off any microorganisms that could be bad. And then when you take them out they’re really hot so basically the air in there, and the air there has expanded out and then the seal comes, the seal is there, and as it cools down and the air contracts and the air in there an sucks to seal it. But then it’s sealed and it’s really neat. Okay just finger tight (yes) that’s hot (I can see why are you bragging?) But you got to hold it to tighten it. I mean we have all the gizmos that we’re supposed to have to do this but (no gizmos that viewers will have) yes, the viewers will have, but we’re going to do a whole episode on canning. I’ve got more than one e-mail asking about that so, but this is neat, this is very cool and you can do it as simple as the tool so, okay this is going to be the tricky part. These are now full and I don’t have the right tongs (and you have to get in that big nip with your hands are your tongs). But anyway, we’re going to let this boil for fifteen minutes so you just take them after that don’t put them in the fridge just let them cool in 24 hours then you test the top of the lid. If the lid pushes in and out then it hasn’t made the seal and you can either re-process that you can rid, clean the lid off, put on your seal on and put it in the hot water again or you can just eat it. You can eat it within a week; just put it in the fridge like regular jelly in it. (Wait, I thought you couldn’t re-use the lids) You can use the ring but not the lid so if the seal isn’t right you’d have to put in your lid on it and just put your ring back on. (Here catch in) This is neat, this is I think really cool, this is, I just thought canning was going to be a big deal, or it doesn’t seem to be so. Look at kernels and that stuff, you know? I love it.
Could you put your ears on the lid for me? This is the rhubarb that we chopped up, my hands are freezing cause she is really cold, anyway, you know we sliced the rhubarb, we put it on a cookie sheet at freezing like this, so we just break it up and it goes fun (you know rhubarbs) and then we just put it on a freezer bag like that. (Would you put a date on it?) I even, I’m just, put a date on it, but they suggest put it in a freezer bag like this, zip it up (fill it okay?) yeah you could fill it up, I’m just for the sake of the show, I’m not going to fill her all up, I’m bored (but they need instructions) You could fill it all the way up ( put on a smile and that’s what you’re showing them) I’m just showing you how to put them in the bag, you can fill the bag up as full as you can get it. (Cool, that’s a little in there now, right?) Thank you, any more questions from the camera operator?
So this is our rhubarb, pineapple, strawberry jelly, jam, sorry; looks really neat in there and you test the top of the can, you press this, if it gives, if it presses up and down that means the seal’s incorrect and you can re-seal it, put a new lid on and you can boil them again. But these are good, now what we’re going to do is bring it up, pop the top on this and see how it tastes, oh neat (that’s the sound you want) that’s the sound you want to hear (is it big?) It’s kind of thick (it looks; it has like apple sauce consistency). Yeah, I’d like it a little thicker, I think for the recipe I’m going to post, I’m going to do this again but I think I’m going to put 4 packs of the gelatin instead of 2 packs. (Nice taste, it’s amazing) (It just smells like rhubarb pine innards) Yeah the pineapples are stronger than I would like, we could omit the pineapple but people like pineapple. These are really fun so you can do this up with the recipe up, thank you tell your friends, come to our website gardenfork.tv and we’ll see later. (Happy summer!) Happy summer. Are you going to give up finally? (Big surrender) Hey! (Do we have to take it put of the wrap?) Hey, we’ve got to unwrap it, okay?
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