Hey everybody,
welcome to lesson number 3 32 and we're
making sauce applesauce,
and I'm gonna show you how I can it and my shortcuts making
whole applesauce.
So what I'm talking about is using the entire apple.
We're not peeling, we're not milling.
I don't know if you're not familiar with canning,
you don't know what I'm talking about.
And you get to just fast forward to my shortcut, healthier,
high fiber protective diet recipe for applesauce
and tonight's drinking game, our protective drinking game.
I'm having some swamp water. I haven't shared this recipe with you yet,
Jerry and I love drinking this. This is a matcha, a green tea.
It's powdered from Japan and I have a link for
this, the one that I like, um,
in the shop on protective diet.com under teas.
And this is my little, I call it the whirly gig.
It's my gravel milk cafe.
It swirls it all up. I'll show you how I do this.
I think I've showed you in a few classes previous,
but I'll show you again and again. So don't worry,
you're not gonna miss anything.
I repeat everything so that you can just jump in from day one with
whatever lesson we have going on. And tonight is an unusual lesson.
It is harvest time.
It's the last week of August, 2023.
And when I say the word apple or apples,
take a sip of your protective beverage.
And if you haven't gotten into the protective beverages yet, drink some water.
But man, oh man, this is extra credit.
This is extra polyphenol credit.
So get into those protective beverages and there's a whole beverage section
and you see all my little loose leaf teas up here. Oh my gosh,
Jerry's drinking 'em now with me too. Mm-hmm.
So apples take a sip and
I have lots of apples. I've been blessed with apples.
And if you read the description on this recipe,
you'll learn that these apples are not even my apples.
My fruit trees are so young. We planted them two and a half years ago.
And when we first moved in, I dropped the boxes. I said, Jerry,
I know where my underwear are, I know where your underwear are,
I know where the instant pot is. We have rice.
We have a fridge full of ferments because we moved them with us in the
car and we planted grapevines and
look at these grapes, two and a half year vines.
And I am so glad that I didn't mess around with inside of my house.
I got straight out to plant the grapevines plant, the apple tree plant,
a whole bunch of fruit trees.
I had to get it established 'cause I knew Jerry and I are gonna live here
forever and ever. Amen. Amen. And um,
so these apples,
I've had buckets of apples coming in as I described on this recipe.
And these apples come from my friend
Mark and Elizabeth and Barbara
and Nick and Ann and Frank, our newest friends on the block.
And we saw their fruit trees just drop in with fruit all over.
So we offered, can we pick your apples for you?
Can we pick your peaches for you?
Because we were older and they shouldn't be on ladders anymore.
They're in their gold mirrors, they're living it up and they, um,
need some help from Jerry and I. And we love picking,
we call it microing because we're up in the trees picking up
nature's protective microbes. So it's a bonus.
So I'm gonna show you how I do this. The first thing, first,
check out the equipment list.
I'm gonna go through it as I can these apples to make this class as flow
along as as smoothly and quickly as possible.
I wanna keep this in an hour in my dishwasher.
I have my jars and they are nice and clean and warm.
And
I'm using quart jars because you can use pints if you want.
But Jerry and I go through a quart of applesauce no problem,
because we eat that apple pie Yogi bowl all the time.
We love it. And on my dishwasher,
I noticed I have a plate warmer setting.
So I put it on there to keep those jars nice and warm because we want warm jars
when we're hot packing water, bath, canning
here, I have a whole lot of applesauce simmering.
I made this before class tonight so that you wouldn't have to wait.
And I'm gonna make one batch and I'm gonna show you how I've come up with
the system because this is my third season
doing this. My, this is my third summer and fall and I'm using summer apples.
Summer apples are traditionally, um,
not in the store yet, so fall is coming up, fall apples are coming up.
But summer apples, you get locally and you
find fall apples in the store.
So we're gonna get into the equipment before we get into making the
sauce. So here is my big canner. This is just a big canning pot.
And what a canner comes with is this rack.
I store my rings in here from the last time I made sauce just
with their handy and my counter fits seven quat jars.
So I wanna maximize here.
I don't have a lot of time to mess around this harvest time.
It gets overwhelming.
So I wanna make as much applesauce per canning batch as
possible. So this rack, it sets up on the sides like this.
And when we're canning, we drop it in. So for now,
I'm gonna fill this halfway full of water and get this simmering on the stove
top,
Putting,
putting my panning lids next to where I'm going to be filling them.
So they're handy.
And I know I'm gonna make seven quarts of apple sauce and I will probably
end up with a little more sauce than that. And we'll just put it in a,
we'll heat it up to hook it. So if you're not canning,
I want you to heat this sauce all the way through to get rid of the raw taste
of the peels so it tastes more like applesauce, canned applesauce to you.
And, um, if I have any remaining,
and I don't wanna go ahead and boil those up and can them,
'cause you'll see the process. Um, I don't have a full batch,
I just put it in a jar, warm,
let it cool on the counter and put it in the fridge and use it within the week.
So if you don't wanna get into canning, still make some applesauce
on the recipe.
I talk about how applesauce is not
the most, uh,
cost effective thing to make if they're not your apple trees.
Or if you don't have friends like I do with an,
a ton of apples coming out their trees. I mean the trees, they're just,
they're just dropping and they're all over the ground.
And I am just like, I'll take,
I'll take your harvest burden off of you because a lot of people in my
neighborhood,
they've canned and canned and canned season after season and they're like,
we're retired. That means we don't do any more canning. So they,
they don't want the apples to go to waste.
So they're excited that I'm excited about canning them because not
a lot of people are. And um, for us,
applesauce is such a,
such a staple item on a protective diet.
So I'm putting this on my largest burner and I'm
turning the heat.
You are so strong. I thought I was gonna have to help you with that.
Oh no, no. I've been canning.
I've been lifting pots of water.
I can't wait to show you how many jars I have canned of apricot puree.
You can do it the same way as this. Um, peach puree. I tried out.
The apricot is way better.
And every time I open a jar of apricot puree I'm like, oh,
ooh, I hate using it up because it's my favorite.
There is a little time variation on apricot puree.
You wanna add an extra five minutes to it.
And that's on the written recipe in the notes.
So I'm turning this too simmer. So
a little bit higher than simmer to get this water going,
but not um, boiling. We don't wanna boil it.
And then the next thing I'm going to do is put this rack
up like this so then I can set my jars on and I'll show you that when we get
to it. This is a jar lifter. This is very important in canning, we need this.
But a lot of times when you buy a canner,
it comes with all of those things and watch like estate, sales, garage sales.
'cause like I'm talking about my friends that say they're retired and they're
not canning anymore. What are they doing with their canner?
They're getting rid of it or it's sitting on a shelf and then they donate it to
a resale shop. So check it, look around before you buy a brand new new one.
Unless you want a brand new one.
I invested in this one because I knew I was gonna be canner
until I say I retire. I will never retire. I eat a protective diet.
So I want everything perfectly pure and fresh and
oh my gosh, this is like the greatest thing ever. The fruit harvest for me.
So here I have the coss. I'm gonna teach you about that.
I'm making apple vinegar and I am in the testing stages
of it. So bear with me.
I'll get a recipe to you soon enough in that water.
I almost forgot, put a little splash, maybe like a half a cup,
quarter cup to a half a cup of white vinegar.
If you live in a place that has a lot of minerals in your water
like we do, we're on a well.
So that is very important because then my
jar, my jar lids and glass stays really clear,
otherwise it gets this white cast on it.
Okay, compost.
This is for icky app apple parts that I'm not putting into my
apple vinegar jar.
I'm using a food processor because we are going to give our blender a break that
way. So I have clean apples here. I gave 'em a rinse
and I have a lot of different varieties. And what I like to do is set 'em up.
I normally work right here next to my sink so it's really handy.
But I want you to be able to be able to have a great view.
And then they're gonna go straight into here.
So maybe I'll work this direction. So you can see
and you can use an apple core.
And I found that for me with the bigger apples,
this doesn't work so good. The little ones I have the strength to get through.
But these big crunchy fresh apples,
I'm using a pairing knife. This seems to work best for me.
And what I'm doing is cutting it four times into a core. This core,
if everything looks good, there's no wormholes,
no no dark spots into my apple,
apple vinegar jar. If you're not going to get into making this or,
or since I don't have the recipe available for you, you can put in your compost.
And then these big chunks go into my food processor fit
with my S blade.
Would you ever consider separating the varieties of the apples for
the specific kind of applesauce
You could,
but I think the variety is great because we have some that are sweeter,
some that are zinger, like the green apples.
Oh I love a green apple applesauce.
We made that last season and it was so good.
Might not have an appeal to someone that isn't accustomed to
a sugar-free diet. So as we eat our protective diet,
we get more sensitive by the day that we live without
sugar, without dates, without raisins. Don't do it.
Don't eat those things because your palette will become so hypersensitive
that you are just like, oh my gosh, okay, here's a booby prize.
That's what my mom would call it. And so you need to make a decision.
This smells like dirt, like earth,
like um, rot, like compost,
Like it's already decomposing, huh? It's
Decomposing. Use your nose. And I'm a day faster,
so I use my nose more than I taste and I
smell it right away.
Now I do have an extreme and this does not go in my apple
vinegar. No sir. It goes in my compost.
So you're gonna get a few of these apples.
My apples are extremely fresh but they can rot on the
tree this time of year or bugs get to 'em.
Oh my jar's getting nice and full. I need another jar. Jerry,
could you get me that jar that's there, that two quart jar? Yes. Oh,
I wanted to mention this.
Azure standard now has their own brand jars.
I'm so excited and happy for them. And they have the two quart jars.
I know for a while it was hard to find those resource,
those and I use them a lot in fermentation and
um,
for salsa and bigger batches of sauerkraut.
So I wanted to share that. And their jars are really pretty.
They have a mountain, um,
stamped into it with meat on the side. It's really cute.
So I'm starting another jar of apple vinegar there. And then, um,
thank you Jerry. You
Are welcome. Thank you for making the applesauce and apple vinegar.
Yes, that I've been working on the apple vinegar for,
this is my third season and now I think I've got it.
I made all kinds of different fruit vinegars. I'm trying a plum, plum vinegar,
a peach vinegar, an apricot vinegar.
And I've got lots of apple cider vinegars lined up and um,
it takes some time to do. And I think I've got the,
the trick now because, um,
this is a different fermentation but it's, it's aerobic.
So we want, just make sure you put it in the right spot. I'm talking to you.
So it's a little distracting. I mean all of this. And Jerry was in the room,
but he was nice and polite and quiet while I did it.
So I didn't have to go fishing for any cos 'cause you don't want any
seeds or cos in your apple sauce. But, um,
about the, the fruit ger. Okay, here we go.
Check it out, give it a sniff.
This one smells super fresh and great.
So that is just a worm hole. Totally fine.
Don't put that in your vinegar jar or in your
applesauce.
So can you imagine what goes into jarred applesauce?
Not to totally gross you out, but this is going in.
But there's a lot of things going into processing of food.
And since making my own fresh foods and learning more
about the processing of food, I'm just like, oh,
but I still eat jarred applesauce because I,
I stocked up on it when it was on sale through Azure Standard and I have
a lot of it,
but I will choose this over it any day because it
is, it's just got this freshness to it.
Unlike the jart sauce plus the jarret sauce,
they don't use the peels so it doesn't have as much fiber to it.
Here's another spot.
This one smells beautiful and fresh and you can see this spot doesn't look like
run, it looks like. Um, it's,
yeah, it's just like a very dark spot.
It almost flakes off like dirt into the compost
into my applesauce. And I think we're good there.
Look at how full this food processor is. That's fuller than I usually do.
I,
Okay, so this,
the whole point of this food processor is to give our blender a
helping hand so that we don't have to add any water to the sample sauce.
It's gonna be nice and thick.
I love my fore side blender jar.
Normally this is what I use for everything because for smaller batches it works
fantastic.
My blend tag came with a wild side jar,
which is perfect for blending large batches.
So that's why we're using it to make our applesauce.
So when I'm doing batch after batch, I take my food processor lid,
I set it there, I take my es plate,
I give it a shake and I set that on top. This keeps things neat.
We wanna, we wanna make an effort to do that in our workplace for wellness.
So we enjoy our time at making our apple sauce or work as simple
as kids' spaghetti, keep it clean, clean as you go. And um,
in this case, I'm not really cleaning as I go.
You can see the applesauce is in here from the last batch.
I just poured it into my jar and usually I
use my hand. Maybe I should work as I normally do. Um,
I didn't wanna gross anyone out, I used my spatula.
But after that conversation about what goes into our food processing,
we lived down the street from a vineyard and winery and we've helped them
make batches of wine in the past before. And um,
they have a really beautiful organic vineyard.
But I started thinking there's these worms that get on the vines
of grapes and here they use organic practices
where they treat the vines with this bacteria.
It's a microbial bacteria to ward off the
worms. But I'm thinking at wineries where they don't do that,
it goes right in. And I was talking to wine makers about this, that,
um, live in my neighborhood and they were like, oh, you wouldn't believe.
So I'm learning so much more about food processing,
which makes me feel like it is so worth our while to do what we're doing,
to know exactly what's going in here and,
and living within me as we learn about our microbiome.
So onto our blender, this goes
and we're gonna give it a whirl, a high for one and a half minutes.
So it's nice and smooth.
Okay,
now you may have noticed I put my food processor back on here.
I didn't rinse it out or anything,
lay back in and then I would prepare my next batch into the
food processor while this was blending. Then when this is done blending,
I am going to put it into this pot right here of all my
simmering sauce. And I am full to the brimm.
I have been making batch after batch.
Your sheet pan apple cake is ready. It's ready? Mm-hmm.
I am baking a sheet pan apple cake for my friends who
gave me all of these apples.
And after plan we're gonna go delivering this around.
Oh my gosh, you could make this with any fruit. Any fruit of the harvest.
Peaches I made last week when my friend Matt gave me some peaches from his tree.
Oh my gosh. Well actually he had us pick his trees. Okay,
so this isn't going to fully fit into my pot.
I have that much applesauce in there.
But our goal here is to keep the applesauce because with
water bath canning, I learned the hard way.
Don't ever cold pack anything. One canning.
I had tomato soup instead of canned tomatoes.
They all exploded.
And that was from the temperature variation of going to the simmering
water with the cold sauce.
So now I've learned my lesson and I share it with you.
So in here I have hot water for my tea kettle
and I'll bring this forward so you can see it a little better.
And we are going to put our lids
now in the directions it says to wash the lids. I don't,
I put I'm gonna can seven jars.
So I put seven lids,
1, 2, 3, 4, 5, 6, 7.
And I put the boiling water from my tea kettle in here
and that washes them off.
And it also warms the seal so that we get a better
seal.
I've heard from many canners that's not really necessary
anymore. They always say this anymore like it's old way.
And on this recipe,
I just follow what it suggests in the ball blue
book guide,
which you can find at any big box store by like your
canning supplies. And um,
I have a great friend that I made here at our Azure Standard drop,
our first drop, she was there Barbara,
and she is a certified master canner and she teaches canning classes
here locally. And we are tight.
And so I can text message her at any time, sending her pictures,
asking her questions. And it has been wonderful and has,
she's, she's come over and canned with me.
I've gone to her house and canned with her and I've taken her classes.
So I feel really confident teaching this.
But you're going to come up with questions during this process and that
blue book guide is very helpful, um,
to answer them if I'm not available on our support group to answer right
away. Or um,
you might have a very experienced canner in your life,
connect with them. They will love to share this with you.
If they're an expert at it and they've been doing it for years now,
there are some unsafe canning practices and that is not good.
It's not anything to mess around with.
This is your life micro microbiome and your life.
And so, um,
we're using all clean utensils that have been run through the dishwasher and
the next step is to can everything up.
So I'm taking my warm jars out. I'm gonna start with one
to show you and you're going to do it. I like to,
this is, this is very hot now from coming from the um,
blender running it for a minute and a half in my blend tech on high.
That sauce is already very hot, it's already very warm,
but we want it bubbling hot. And that's what this sauce is.
It has been since I started my first batch of sauce,
it's been simmering. And be careful with applesauce thick like this.
It is, it will splatter and um,
that's why I keep the lid on it when I'm not working with it right away.
So here we have our lid, or I'm sorry, our funnel.
And normally I go this direction 'cause I'm a rightie.
So I'm going to do that and I'm filling this with a quarter inch head
space. And there is a little gadget tool that you can measure.
It will come with all your canning tools and I can't find it.
I haven't, I couldn't find it last year either,
but I know where a quarter inch is and you are going to be able to eyeball it
as well after you do this a few times and you have the confidence.
So I go close to my pot to eliminate a mess
and I start filling it up or packing the jars as they would call it,
in canning or in fermenting. So,
um,
one of the things I did last summer was I canned all of my fermented
sauces. So my fermented tomato sauce,
um,
my fermented salsa because there are certain things
that you cannot,
can safely in a water bath that you have to pressure
can. And um,
one of them is salsa or tomatoes that you mix with different
ingredients, changes the acidity of them.
And so if we ferment them,
it makes it a perfect acidity to can.
So your sauerkraut, your fermented salsa,
your fermented tomato sauce, oh those three or,
or your probiotic pickled onions, you can can those. Um,
you just wanna follow the directions.
You can get a pH meter to make sure it's safe.
What I also like to do is put a few jars up here and you're going
to get into the groove. I'm a little outta the gro groove being on camera.
So, um,
my groove would be to then move my funnel to here
and fill the next one and fill a bunch of them.
But I'm gonna show you one straight up at a time.
So the next step is to
wipe the edge of my jar.
You can use a towel that's slightly wet or a paper towel if you go
that route.
I have a clean kitchen towel and I'm just wiping the edge and then I'm taking
one of my hot lids and there is a lid grabber that has a magnet
on it. If you don't wanna touch the hot water, you could do that too.
I don't even have one of those. So on goes my lid.
The next step is to fasten my lid.
And this was something I didn't understand the first time I canned what is
fingertip tight. It says that in all the canning guides.
And so I just went like that. No, that's not it.
You're not making vanilla extract if you've made that recipe,
we leave it very loose. No,
we're tightening it just enough so that it's like it doesn't move anymore.
But it's not like you went and like broke your neck doing it.
And ever since I did it that way,
I've never had one that didn't seal or one that exploded and
it doesn't explode, but it leaks all over into your water vent.
So then next thing I do is I put that in the, the first one in the center.
Be careful that rack doesn't fall in when you put it on there 'cause that
water is simmering now. And that's going to keep my,
my jars and my sauce warm while I fill the rest of these up.
Same. So fingertip tight means like as tight as you can get it with just your
fingertips. Yes. Would that be accurate? Okay.
Don't put like your muscle into it, but you're not leaving it loose.
It's not gonna spin or anything like that.
So you can, when Barbara does this,
I normally push this back a bit, but um,
when she showed me how she does this, she lines up all of her jars.
She works off of the surface, she moves her pot, which I could do that.
Um, but I'm just keeping everything over here,
keeping everything warm this way. Oh,
I don't even have my funnel on here and she just fills all of
her jars and then she puts her lids on. Um, I do a couple at a time,
wipe 'em off, put the lid on and get 'em into the canner.
And this applesauce is darker in color than what
you're gonna find in your jars at the store because
it is with the peel, it's whole applesauce.
And on the recipe I talked about how um,
whole wheat bread is darker in color because it contains the germ and all of
the good stuff.
And here we are making this whole applesauce.
I thought it was cute to name it whole applesauce because it's like whole grain
applesauce and it's darker in color just like you would
expect
a whole grain to be.
And I like the look of it very much and I appreciate
that it has the whole apple in it.
If I could put the core in there, I would. But apple seeds are not,
they can be toxic poisonous if we eat too many of them.
So I don't recommend that if one seed slips in your food processor and your
blender, please don't panic about it. It's not a big deal.
So in the summertime I'm working with summer apples.
These are harvested in August. They start dropping from the trees.
You might see 'em in your neighborhood. They are usually a local apple.
You won't find summer apples at your
market. You might find them at a farmer's market,
but they are not common at your,
at your grocery store because they don't have the shelf life of
fall apples, fall apple varieties. So
you might be doing this canning project in about a
few weeks and um,
with fall apples they'll start coming on in September.
So here we go again. Fingertip tight. It's tight,
it's not loose, it's not gonna open up,
but it's not like Jerry tightened them.
This process is not
complicated.
It just has a few specific rules to keep it safe.
Just like fermentation.
If you've been into fermentation and you've been going good with that and you're
enjoying it, I think you'd enjoy this. But I wanted to talk about the cost.
So if you are buying apples to can,
you are probably going to,
it's going to cost you as much if you're buying organic
apples as it would to buy organic applesauce
on sale through Azure or at your local health food
store. 'cause when we're buying applesauce,
I want you to read that label and make sure it's organic apples
only, no as soic acid,
no additives that are gonna disrupt our microbiome. This is very important.
That's the foundation of our immune system. We don't wanna kill those good guys.
So, and make sure there's no sugar in your apple sauce.
So, um,
if you can get your hands on some,
a bushel of apples at a good price or get your hands on,
um,
some free apples like Jerry and I have been experiencing here.
We moved to the country, we moved out to pretty far. Well,
we're rural. We're rural. They consider us rural.
So we wanted this life living on this small farm.
I wanted to create a homestead.
I wanted more independence and I gave up a lot of different things for that.
But oh my gosh, the rewards are suited to my lifestyle because
I love fruit, vegetables,
organics. I live for good food. So do my microbes.
They get very excited over all of this. So I,
it was worth it to me to live further out
away from the city. I mean, we aren't,
we're a 20 minute drive to St. George,
which is a rather large city.
Not like what I'm accustomed to San Diego and, um,
Chicago my first 43 years of my life.
So it is different. It's definitely different, but it's um,
it's everything to me.
And as I learn more about our microbiome and
more about how our health is impacted by being
within nature or being out of nature.
Get to a nature place. Get to a nature center.
Get to a forest preserve. If you're in a big city, take field trips,
go to the apple orchards. When I was in Chicago,
we would go every single October picking apples and we would go
on a hayride and do all of those fun like, um,
fall activities. You'd go microing. I would go microing.
There's so much more to it than um,
just getting fresh apples.
You're getting fresh microbes that live on those apples that live in the trees
that live in the air outside. Breathe deeply through your nose. Oh,
it's so important that we get outside as often as we can.
And now living in the environment that I live in now,
i, I am benefiting. I feel it,
I feel so much better here.
So just like when I lived in the city and I would get away for
a weekend, oh my gosh,
and get away to the country or go visit my mom and dad in the
northern suburbs of Chicago. They had a garden and it was fantastic.
And then when they retired to Florida,
I visited them there and oh our carol that you all know so well from
the chats from our community,
she lived just down the way from them and they had
these, oh my gosh,
the boardwalk and the bay behind their house and the beach and all these
different ways to pick up micros. So traveling and picking them up,
it is amazing.
That's why we feel so good after we get away to the beach for the weekend or get
away in the middle of the winter to Florida or Mexico or someplace
tropical and more. It's wonderful. So
Speaking of the microbial diversity, yes,
what's that hanging on your cabinet tree?
Oh my gosh, my onions, I'll tell you about those cinnamon,
but now I'm gonna drop this in and very
carefully, do you need some help? If you're not strong,
you want to get someone to help you. But um, no I can manage this.
So we're gonna drop it in and the water,
we want the water level to be an inch,
about an inch over the top of the jars. It can go a little over.
Mine is perfect 'cause I know where to fill it for seven quarts.
I've done this a few times. Lid on.
We're gonna turn this on high.
Where is my hat? There we go. Okay,
we're gonna bring this to a boil and this because I have this electric stove,
which we're in the process of mapping out our remodel.
You can see tape around the kitchen.
I have every place marked where my sink is gonna be moved to where a new
window's gonna go in where I'm,
I'm putting my dishwasher over here 'cause I am a righty.
And um, I want it out of the way.
And all of my drawers here for my peninsula that's gonna come out are all marked
of every single thing that I want in here. And um,
anyway, back to this. Oh my onions. Anyway,
this is gonna take some time. So the first time you do this,
don't leave your kitchen.
I've never timed it and I probably should to see how long it takes
because, um,
then I could go and do something and set a timer on my phone and
this way 'cause it takes like,
I wanna say about 25 minutes to come to a boil, 20 minutes or so.
And when it comes to a boil is when you start your timer for what is called the
processing time. And the processing is when, um,
this is very important.
So 20 minutes for applesauce at sea level. So Chicago,
San Diego, I was at sea level.
Find out where you are here I go by 5,000 feet because I'm
up in the mountains and I have to add an extra
10 minutes to that 20.
So my processing time is 30 minutes so
it has to boil for 30 minutes.
And then after it boils for 30 minutes,
I turn off the heat,
I remove the lid and I move it off the heat and I leave it 'cause I have an
electric stove. If you have a gas, you just turn it off, remove the lid,
wait 10 to 15 minutes.
I say two 15 minutes because I've gotten distracted and it sat in there for 20
minutes more time is not going to hurt it.
But you don't wanna take it straight outta that boiling water because you don't
wanna affect those seals on those lids.
And what you're gonna do next to set yourself up is put a towel
wherever you want to set your jars after they come
out for the next 12 hours.
You can go longer than 12 hours but you're not gonna touch these jars when you
remove them for 12 hours. So you wanna put them somewhere,
they'll be out of everybody's way.
I wanna put them there because I wanna take a picture of these jarred
apple sauces with my onions in the background.
These onions came from my friends Patty and Larry.
They have shared so much of their garden with me.
And you met them, you went to their house, you were in their wall pini.
If you haven't been there yet, you've gotta visit that class in the archives.
It's an underground greenhouse. And these were grown outside of their garden.
And this year we went in on onions together, we ordered onion,
starts from a really great resource and they actually ordered them.
They order a huge amount of them and share them with all their friends and we
all go in on it to make it very, very affordable. And um,
their onions were harvested just this week or a week ago and
cured. And um,
they're ahead of meat by about two week,
maybe three weeks or four weeks because we're at a higher altitude than
them. They're down valley in the next town below us in Diamond Valley.
And um,
so they're a little warmer so they get everything first.
Like apricots at my friend Barbara's who I picked all of her apricots
and um,
my apricots came on about a month later I wanna say.
So they're ahead of us.
So they had to share some onions with me and some other things and then I'll
share my garden back with them or some app, okay? Or some probiotic,
pickled onions or something. And my onions,
I'm expecting the same result following theirs.
So having used the same starts and the same methods as they taught.
So if you're getting into gardening,
take a look around when you're walking around your neighborhood,
be a fence leaner. If you see someone out there digging in their garden,
I guarantee they will light up if you compliment their garden
or you say, Hey, I live down the way my name is Julie.
What are you growing? They're going to be so excited,
thrilled to show you in their garden or show you or tell you what they're
growing. If they aren't,
I would be shocked and amazed because that is the best thing
about having this garden and putting all of this energy into it
is sharing it with my friends.
Sharing what I am amazed I was able to grow and sharing
what I did to make it grow because I'm having such success.
I know it's god with me out there because I,
this is different here. Very different in the desert.
It's harder uh, with the altitude. It's harder. Everyone talks about things.
Oh that doesn't work here. With the
Heat too.
With the heat and our irrigation broke for uh,
we don't even know how long it was turned off for.
So things are a little bit behind this year.
But I go out there and I am just in awe of what
I've grown and I'll have to show you.
But um, we'll have to have my friends over.
Your friends over,
Yeah, David and Janet.
Oh yes.
So we've met so many garden friends and they've toured us of their garden.
And then when we have our Azure drop,
I walk everyone through and we have little garden tours all the time.
And that's like the most thrilling part of having a garden is
sharing it and walking through it and having your friend take a box
and pick.
And we were invited tonight to go over to our friend Max's house.
He came by with his tomatoes. I gotta show you.
I was in his garden and he was showing me all around and he had these
tomatoes and I said, what are those? Where did you get those? He said,
well my brother started these seeds years ago and they've been in my family.
And he starts, all the tomato starts in our family and that's what they are.
So I'm like, okay,
I gotta find out his brother's name because I'm gonna save these seeds. I,
I still call 'em max tomatoes. So um,
I'm gonna save these seeds and if you would like a seed saving lesson
class in protective diet education, let me know.
Comment below this class, comment in P D L. Say hey, hey,
we wanna learn how to save seeds because I want you to direct me where you
want to go. Um, food preservation.
I wanna show you what I've preserved so far this year.
So just a couple tips if you get into canning. When you get your canning jars,
if you're buying ball jars or cur jars, uh,
they come with the rings and the lids on 'em.
So you'll be good to go for your first round.
And then you can buy just the replacements for
the lids and reuse the rings just like it says on the recipe.
The notes on the recipe,
I go through all of this and that blue book will help you too.
Or you can buy them lids and rings If for some reason your rings get rusted
but the rings can be reused over and over again because we store the jars
without the rings on 'em to prevent any possibility that a
jar didn't seal and the contents went
bad. And um, I'll show you that in a minute.
And if for some reason something doesn't seal,
you can put it in the fridge and use it within a week. The,
if it didn't seal it was due to that you didn't wipe off the rim or
you drip something on the edge is usually the case.
But I wanted to mention when you use all your jars,
save these boxes because as you use your jars off your
pantry shelf, you're gonna need a place to store them. Now you,
I've got a lot of jars going on so I don't have
cabinet space. It's not like the jars I use to store my yogurt,
my salad dressing, things like that. This is like a lot of jars on the shelf.
So as we use through them over the winter and through the spring until we start
doing it again in the summer,
I'm gonna have need a place to put these jars.
And these boxes are great because they have these dividers and I can put them,
they slide really nice under a bed or in a closet if you have room for it.
And then I store all of my stuff like this together with these things.
Now just a warning,
Azure standard got really smart and they do not provide lids
or rings with these jars because they know more than likely if you're an
Azure standard customer, you're probably already canning. And um,
that's great for me because I have all these rings.
I don't know what to do with,
'cause I use only seven at a time and I usually only can
one batch at a time. I don't spend the entire day canning.
I can a batch and I go to bed. I do it like before dinner.
I'm a day pastor.
Sometimes I need a little activity in the kitchen where I'm not prepping
something.
I'd be tempted to eat way before my dinner hour or I do it
after dinner in the evening, usually before dinner for me.
'cause after dinner it's lights out.
I'm going to show you what I'm doing with this apple cider vinegar.
The next step in this that I found is a great idea
is the only thing that goes in here to make apple
vinegar. And by the way,
it's not apple cider vinegar because apple cider vinegar is made from
apple cider. The juice alone,
I'm using the discard of making my apple sauce. Nothing goes to waste here.
So I am filling this with water
and then I'm going to rinse this.
And the reason I'm doing that is it gets rid of any loose little apple
bits.
And I found those sometimes float and cause me some problems.
So this is a yeast based ferment.
The yeast in the air is going to establish itself in here and it
needs air. Unlike our anaerobic ferments that we've been doing.
All of the ferments, the sauerkraut, the hot sauce,
all the different probiotic, pickles,
onions and vegetables. We seal it off from air.
Now with vinegar, we need air. And this is a two stage ferment.
And I'm gonna get into this on the recipe.
The first stage we're actually making alcohol.
The second stage we strain it out and we make the vinegar and it takes
longer. So, but I'm doing a lot of the same things here.
I am using a weight
to hold down my apples in the water.
It's not necessary from what I've read,
but I'm doing it.
Most fruit vinegars are made with added sugar. Mine is very different.
Not adding the sugar, I'm adding more fruit.
And a coffee filter borrowed from your neighbor Terry is essential.
I don't have a coffee maker so I need to pick some up.
But she gave me a huge stack 'cause she's a coffee drinker and she had a ton of
them.
And the rubber band came from vegetables that I bought at the grocery store.
I have a jar full or a drawer full of rubber bands that I save. And that's it.
And then we put the date on here 'cause this is going to ferment for
I believe two weeks.
I'm not gonna give you any more details 'cause I'm still working on this recipe
for you. And after that two weeks,
we then take this what turns to it smells a little vinegar,
but it's got some alcohol content to it.
So then we strain it off and we're gonna make it into the next step,
which is our, our fruit vinegar, our apple vinegar. So onto the shelf this goes.
Okay,
so over here I'm going to set this and you can see
my Armenian cucumbers. These are my favorite.
They do unbelievably well in the desert and they are the crunchiest
cucumbers I ever pan my life. Never had 'em until I moved here.
My garlic, my onions. Oh my gosh, I'm in heaven here.
So this is a plumb vinegar. I'm trying out, here's another apple,
here's a apple, here's a peach, here's another apple.
And these I'm going to strain today.
This is two weeks and I wanna show you the top of this.
You're gonna freak out. Let's,
let's focus in on that. But that is healthy, it's fine.
And it does not smell rotten.
It smells like vinegar.
I'm gonna strain this as soon as we're done with class tonight
and take it to the next stage.
But I wanna show you what I preserved and what's going on in my
workplace for wellness. This here is today's
grape tomato and cherry tomato harvest.
And here I have some jalapenos from my garden.
And I'm going to roast these under the broiler and make some roasted
salsa. If you haven't made this yet, check out that recipe, then come over here.
Oh and the rest of these I'm going to ferment into tomato sauce and
salsa. So that's why I have a lot of little tomatoes. I love them.
They're nice and sweet. These are peaches from Annie and Frank's house.
And I need to get to these.
And then I have crook neck squash. Oh my gosh.
And over here is what I've been working on.
I wanna show you up close. Jerry, if you wanna come.
So these I did last night. These are all applesauce.
And after they're done canning and they've sat 12 hours,
you can move them and take the rings off.
And you wanna check to see that the seals are nice and tight
and nothing feels off. If it does and it pops open,
which only happened to me a couple times when I first started canning.
'cause I did forgot to wipe the edges and put 'em in the fridge,
give 'em to your friends. Say you eat this in a week.
And on my labels I am writing whole apple
sauce because that's exactly what it is.
8 20, 23. Yay.
Don't forget to label your jars because you won't remember.
Is it applesauce or is it apricot puree
and oh wow. Yum.
And then with the apricot puree,
do it the same exact way. Um,
accept you're adding processing time on it. Check out the recipe notes.
You've gotta add an extra five minutes to it.
So instead of 20 minutes at sea level, it's 25 at sea level.
And then add your um, altitude.
If you're higher up like me, I add 10 minutes at 5,000 feet.
So with the apricot puree or anything that has a lot of water
to it, it's going to separate. And these little air bubbles are fine.
You can take them out after you fill the jars.
You can use a chopstick or something in there to get the air bubbles
out. I don't care. And I was told by the master can or Barbara,
that that's perfectly fine.
It just doesn't look as appealing as getting the air bubbles out.
But I don't care. It's beautiful.
So this water separation, when I go to open this up and make a yogi bowl,
I just stir it and it's puree again and sugar free and
organic and so protective. So here,
this one's peach puree and it's the same thing.
Take the pits out of the peach,
put 'em in the blend in the food processor and into the blender. Hot pack them,
heat 'em on the stove and hot pack it the same way longer
processing on the peach as well. Add five minutes.
Oh my gosh. Oh wow. Yeah. Anyway,
so when you put these in your pantry,
so I'll show you what I canned from the garden last year.
And it's mostly, well,
all the applesauce is gone that I canned because it was so good.
And this is all fermented tomatoes.
This is salsa, fermented salsa.
And you can see how I have, and these are fermented.
Oh, more salsa that goes over here and
salsa. And this is tomato sauce, fermented tomato sauce.
And I put these in smaller jars.
And what I do with these is they did become a little bit runny.
I noticed the ferments when you can them. So when I use them,
I strain them off with my tea strainer and it makes the most
fabulous sauce for pizza. This fermented tomato sauce.
And I add a little basil to them,
to the ferments and the pH is perfect for
canning when you do the fermentation.
And so I am going to be getting to it soon.
My tomatoes are coming on strong in the garden.
I also wanna show you this,
you know how last year we grew our front yard was a food forest
of soybeans, Jerry Shucked,
all of these Damron Valley organic soybeans that we grew
in our front yard. Oh my gosh, we are so lucky.
I'm so lucky he shucked all of them because it was a lot of work to do,
but good wintertime activity.
So I just wanted to show you what I had left. So, and this was,
this sauce was a big hit. Um,
I shared it with my neighbors at Christmas time.
And so I'm gonna be sharing some more with them as I start canning new
batches as I get to fermenting all of my tomatoes.
So that's the pantry, that's what's left over.
It took 20 minutes for my canner to come to a boil.
I'm glad to know that now so that I can plan accordingly and run out to the
garden. But I have 30 minutes.
So I set a timer for my processing time and being here
at 5,000 feet,
I add 10 minutes to my 20 minute processing time.
So check out your altitude, Google it,
and then work with that on the guide that I give you on the canned
whole applesauce. And whenever I go in the garden,
I never go in the garden without my camera. And I wanted to mention,
this is my mom's apron.
She used to wear aprons every day because they're so handy to dry
your hands off when you're washing the dishes or canning or doing whatever it is
you're doing in your workplace for wellness.
But I love this apron out in the garden because I always end up coming back
inside with something that I pick up along the way.
So let's check out what's going on. While we have time,
while we're waiting for the canning, I wanna show you this way.
Check out my cucumbers. Hmm, oh my gosh. And my peppers.
And there's so much happening here. I'm not gonna give you a detailed video,
but let's go down here. You gotta check out the grates.
Look at these here Jerry. They're all hanging down waiting for me,
waiting for me as a day faster.
I think this is the hardest part of having a garden like this here in
the valley of the grapes. Oh my gosh, Jerry, it's like a dream come true.
You gotta see these down here.
So our latest addition to the protective garden is this
sink. Oh, look at these grapes. These are all gonna turn red.
These are called red reliance. These ones are my favorite. Yes.
And we added this old sink from
a restaurant that was closing down. And I'm very excited about it.
To wash my carrots and my potatoes and do whatever I wanna
do. My tools, my hands, my dirty hands. But oh my gosh,
we've got a garden back here. Garden over here.
I need to make a video of just the garden tour because,
um, I must, I must I haven't. In the past,
I've done these little clips of the garden and it has become
quite the, quite the sight, the sore eyes. It's the place to be.
I wanna show you my first cantaloupe ever.
These are all cantaloupe that I'm growing with the trellis.
And there's a ton of them on here, but I have to show you my first one.
Come here, Jerry. You gotta zoom in.
It's quite the site. Look at this cantaloupe.
It's screaming. Pick me, but I'm not ready. I gotta be patient.
I gotta wait.
I need to have a cantaloupe expert come over here and tell me when to pick it.
Mm-hmm.
I need some help.
Oh
Wow.
Wow. It's bright.
Oh
My gosh.
Here, look at all those peppers.
Are they peppers or are they tomatoes?
Oh, those are tomatoes. Here's peppers on this side. There's peppers all along.
We'll do another video of,
of everything coming soon.
We've got about a minute left on my processing time
and I wanna cross my sheet and apple cake to make
some special deliveries tonight for, I'm gonna cut it.
I just dropped it onto a towel so I can cut through this.
And I don't like to frost this cake with the sugar free royal
icing until
it's cut and separate it so that that icing goes down
between the slices.
That's very important for eye appeal.
And we eat with our eyes and I think my friends do too,
because they're not on a protective diet.
Okay, so my processing time is done.
I'm turning off the heat. I'm on an electric stove.
So I'm moving it over to get it really off the heat,
taking the lid off.
And then I'm setting a timer. Set a timer for 10 minutes.
10 minutes
Counting down. And then
I'm going to remove the jars,
my beautiful canned applesauce from the hot water.
See how I'm just separating this a little bit
so that I can drip the glaze down between each slice.
This is very important.
Just takes a minute.
And I have my royal icing on the ready.
If you haven't made this sheet pan apple cake,
you've gotta give it a try because it comes together so easy.
I fresh milled my wheat for this and
that it,
I got this cake assembled and put together before the oven
preheated.
It
Was pretty awesome to watch. Yes, it comes together so quick and easy.
And if you've been keeping up with your protective diet pantry and you have all
of the ingredients we use over and over again, like the plant-based yogurt,
you'll be ready to go to make this. It'll be like,
wow, I had everything to do this. And then use seasonal fruit.
You can use peaches on this. I think my next one will be peach
And go heavy with this icing.
I'm gonna come back around and drizzle a little bit more because this is what
people will go, Ooh, wow. Oh my gosh. And this,
I'm known for this apple cake around here and I'm so glad
to have a recipe like this, especially at the time of harvest, be.
And I'm not sharing this recipe with anybody unless they're in
protective diet education and they have it.
And we have a few friends here in the valley that are,
but my friends with gardens and fruit trees.
I love having something that I know everybody loves so that
I can share back when my garden's not producing yet,
or when my fruit trees are still young and immature and they're sharing
so much with me,
I want to share back the fruit that they offered me in this
beautiful vanilla cake. That goes a long way because you know,
Jerry and I, we could polish off this cake no problem.
But most people, they think it's like bad for them.
And I have to tell them, no, this is a sugar-free protective diet.
Whole grain apple cake. Go ahead, have another piece.
But I can share just a slice.
And they're like thinking it's like the real deal. So it's fun.
Did I tell you, Julie, that when we took this to the bake sale at church,
the ladies there asked who you were and wondered where you worked to thought
this was a professional bakery that put this together.
I am a professional.
I know you're a professional. I own, I own
The pea bakery. Okay. The category of recipes,
un protective diet.com called That's right. PE Protective Diet Bakery.
Oh, I love naming that category bakery because I never, well,
I did imagine and I did dream,
but I never imagined we would have things that tasted and looked like
this When I first started writing recipes on a whole food plant-based
diet. Oh my gosh.
I never imagined I would have a whole recipe category named
bakery with things that are just showstopping like
this. It's a dream come true.
I hope you are all enjoying these recipes and understanding
that you will lean down, you will reverse disease
All while enjoying your food.
Yes.
There is no restricting these PD bakery items.
You can eat this as your meal if you wish,
especially when you're going through detox. Oh my gosh.
All of you that are just getting started, are getting back to it.
This one up here in this row?
Yes. It needs more. Yes. More and more. More. I need a spatula.
I don't want any of this royal icing going to waste.
And because I'm a day faster, I don't dip in.
No double dipping here. No dipping in the, I'm just,
oh my gosh. Which one?
The row closest to me. The right. This one? No, right next to it. The, to your.
Oh yeah, you are right. Other side. There you go.
Yeah. He's getting ripped off a little bit. No ripping anybody off.
That's right. Oh my gosh.
We're so lucky.
Mm-hmm.
Oh my gosh. Jerry, which one's your piece?
That's the other great thing about sharing this cake.
You don't have to bring the whole cake, you can just share a few slices.
I'm gonna go from house to house
and this cake's going out to all of the fruit shares that I
received. Oh my gosh.
I can't wait and Mac with his huge tomatoes.
But until,
I'm gonna let these set up a little bit and then I'll put 'em on a
platter and then wrap up the ones that I'm gonna share in
parchment paper.
Another great way to pack this up is chill this in the refrigerator.
'cause then that icings gonna set up and you can wrap 'em in parchment paper
like little presents. That's what I planned to do. Okay.
It's been 15 minutes. I waited.
We were in the garden and my jars are ready to lift
and I just tilt them a little bit to let the top water drip
off of each jar. And wherever you set them down,
you're going to leave them for 12
to as long as you want. But 12 hours at least.
And from everything that I've read is you wanna keep them out of
a draft, a cold breeze. You want them to cool naturally.
So I shut my window and um,
yeah, that's really it.
And then tomorrow morning I'm going to take the rings
off of them and,
or tomorrow afternoon or tomorrow evening, whenever I get to them,
take the rings off of them and label them
whole apple sauce. Look at that beautiful color. Mm-hmm.
It's very exciting. And here we go.
I have seven quarts of free apple sauce,
which is so amazing.
This one doesn't fit on the towel, so I'm just gonna put it there,
which is fine. And then, um,
so get out there. Look around, look for those,
those apple trees or fruit trees with fruit
all over the grass.
And go get to know your neighbors like Jerry and I do because Oh my
gosh.
The garden tour that Annie gave me and she was just thrilled
and she gave me the best hug I've ever had here in Damron Valley.
And we become fast friends and I'm bringing her some apple cake tonight.
Take care everyone. And best of hell.