Making Fruit Leather-based mostly completely mostly from Wild Berries – Foraging Wild Edibles – Autumn Olives
Making Fruit Leather-based mostly completely mostly from Wild Berries – Foraging Wild Edibles – Autumn Olives
Hey Luke here at the outdoor boys YouTube channel and welcome to my front yard and we're gonna take these autumn olive berries and we're gonna turn them into fruit leather welcome to another episode of outdoor boys and today me and Nathan we're out picking autumn olives we're on the East.
Coast it's the end of September and the autumn olives are ripe and ready to be picked autumn olives are an invasive species of Bush it makes this wonderful little red berry it's very tart kind of like a cranberry but it's great in jams and we're gonna try to make fruit leather with it or fruit roll-ups so what I'm gonna do is.
I'm gonna show you how to identify them how to pick up process them the whole shebang and this is something we like to do every year it's just been a really fun tradition isn't that right neat so these right here are autumn olive bushes they usually don't get more than ten twelve feet tall and they've got these long drooping smooth leaves right here.
But the most distinct characteristics is the berries grow along the stems and if you look close the berries are red with these yellow spots on them and as you can see here they get really thick they're just tons of them very distinctive and inside the berry there's a single pit so the best way to pick them is just get a big basket and put.
Them under the book the branches and just go down and just take your fingers and rub the berries off when they're ripe they should just fall off really easy just working them between your fingers like that don't worry if you get leaves and stems and stuff in there you'll sort it out later well there you go about 15 seconds of picking and look.
At all the berries we already have good job Nate look at all these berries just four or five minutes of picking yeah we're gonna get a lot of berries today so here you can see on the underside you can see more of the berries you can get underneath the the boughs yeah oh there's so much.
Look at this it's just you're not picking berries you're picking clusters of berries so this is all the berries from just one bush so you can see there that's a pretty good pile of fruit just from one autumn olive bush maybe 40 minutes of picking last year this bush was crazy full of berries so we got loads of berries off it and this bush.
Over here didn't have very many now this year that bush is loaded and this one has hardly any and they're really late ripening this year so if you want to find autumn olive bushes look in places that have full sunlight usually the edge of meadows on riverbeds but most importantly on bike trails and roads along the edges with this full sunlight.
So that's where we're going right here and we've got this big highway here with the bike path along it and we're gonna go look for autumn olives along the bike path over here there's just tons of blackberry bushes you tend to find autumn olives the same place as you find blackberries but the blackberries are.
More of the middle of the summer autumn olives our end of September beginning of October you can spot the autumn olive bushes from quite a ways away they've got this bluish green hue to the leaves see right there this autumn olive has kind of wrinkly leaves but not many berries not many berries.
There we go here's another good one oh yeah here we go yeah look how thick they are up in here look at this this is crazy about the berries got about half a five-gallon bucket there let's go get another bush another bush oh yeah this one's this one's got some berries on it not a lot.
Of berries on this bush but they're really dark red and plump you'll see that there's a lot of variation in the coloration of the berries Nathan's decided he's gonna pick some flowers for mommy which i think is really nice there you go here's another one look how pale the berries that are on this one you can see a real.
Difference in the coloration of the berries here's another autumn olive tree see out there a lot of variation in the leaves and the berries but you see there's just lots of them all down here.
I think that's it Nate I don't think we'd get any more in there wow this is really heavy well there we go have a heaping five-gallon bucket full of autumn olives took us three hours so about a gallon and a half per hour all right let's go home so you can see here we have a big bucket of autumn olives but there's a lot of sticks and twigs.
And leaves and there's a few nasty berries and bugs in here so what we're gonna do is sort that all out is we're going to take that and put it in here with a bunch of fresh clean water and all the bad stuff is gonna float to the top and the good berries will slowly sink to the bottom we're just gonna scoop that stuff out a lot of the rotten.
Berries will float to the surface too so see right there just like a little Weir agitate the berries a little bit to try to free up some of the stems and leaves to float to the surface so I've been letting the water run for a little while let's see how it's done well it's a lot clearer there's still a little bit here and there floating in the water but.
We'll get that out with the next step it's really clean there's just a few bits here and there it's a couple old shriveled ones we're gonna get out it's a couple really green ones we're gonna pull out 34 pounds of autumn olives so I want to do is we want to separate the flash and the juice from the pit and to do that we're gonna use a food mill.
Which is this little propeller thing of a jiggy that squishes food over a sip and you can buy different sized sips for a food mill right here this is a 1/8 inch sieve and it's the perfect size because it's just barely a small enough to keep the pits from going through but you can see I'm doing this with raw autumn olives.
Nothing's coming out it's just squishing them no flesh will come through here unless you cook them first so we're gonna boil the autumn olive just to get them nice and liquidy and soft so that they'll squish through the sieve but the pits will stay behind once you pick autumn olives they go bad.
Pretty quickly if you leave them in the bucket on a normal fall day at 70 degrees they'll go bad in about a day and a half two days I'm gonna put that on a medium heat and we're gonna let that start to cook all right so I've had this boiling for about two hours and you can see the pits have really separated from the Jews and its really turned into.
Kind of a soupy mix after a few minutes of running this through the food mill you've got mostly pits and stems and a little bit of skins left inside the food mill and underneath this you've got kind of a puree check it out guys this is the puree I pushed through the food mill and you can see it's about the consistency of tomato soup but we want it thicker I.
Don't want it to run all over the cookie sheet when I pour it onto the wax paper to make the fruit leather if I do it'll make the fruit leather very thin and I'd like it a little bit harder so we're gonna reduce it by just letting it simmer and letting all this steam drive the moisture out of it and get it thicker and thicker I'm gonna add a.
Little bit of sugar and a little bit of honey you can do either one or as much or as little as you want I know this looks like a lot of sugar and honey but this is 34 pounds of fruit so it's getting very diluted breathing all right so I got some parchment paper here I'm gonna lay it down I'm gonna put it in the oven at the lowest setting.
Possible which is a hundred and seventy degrees on this oven you can use cookie sheets cake pans whatever you want but fill the oven up how much time it takes to dry the fruit leather is a little bit of a question mark how thick you make it how much moisture is in the jelly all of these things vary from batch to batch so just kind of eyeball it put it in for.
3-4 hours and start checking on it every couple hours and pull out when it's ready now another way of making it is to use a food dehydrator and you see I've got one set up right here and you've got this little fruit leather trade that usually comes with them so instead of using the wax paper you put it on the tray this one's set to 130 degrees and I.
Have it running for 10 hours and it is almost done I think the way you'll find is that my fruit leather is quite thick I'm making a harness leather rather than suede so it takes a little bit longer to dry it when you put a really thick layer of it let's check out the fruit leather feels pretty good.
All right there we go some lovely pieces of autumn olive fruit leather from the dehydrator the one in the glass is on the bottom and it was in there way too long this in the strips I use a pizza cutter to do this nice piece of fruit leather do you like it well we got to tell you that fruit leather comes out really really well but just make sure.
You don't burn it so check the corners and little bits around and make sure it's not getting too crispy all right I'm gonna try something I've never done before we're gonna try to make an autumn all of it and strawberry pie here I've never made a pie before so what the Hey got some store-bought crusts I once saw a TV show where they put some.
Strawberries in a pie crust and covered them with a little bit of sugar all right so then we just take this jelly leftover jelly from that and that is like blue-ribbon County Fair right there that's there yeah the package said to let it cook for 10 minutes so it's been about 20 let's see and as I look to bad flaky.
Crust it's like cutting into a baby rabbit look at that you know that is extraordinarily juicy I should mean I should have put some pectin or something and so Chris what do you think I should have done to make it thick out of some cornstarch did you just look that up on your phone I did double check so so apparently if I had.
Added some cornstarch maybe it would have been thicker but if you know how to make pie fillings you leave a comment and let me know I think it's really brings out the flavor of the week old Wendy's Frosty's no well I hope you enjoyed this video and learn to view things about eating stuff I find in my yard if you want to see more great.
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Author:Author Link:Youtube Link: https://www.youtube.com/watch?v=8K4YOlOUwO8
Category:Channel Name: Outdoor Boys Channel ID: 24
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