Friday, October 30, 2015

:) Winter hits next week

As per our weather report we have a chance of snow on Tuesday and lows in the 20's. We have had a great Indian summer and fall, except for the lack of rain. We did get quite a bit last night and today in our area. That should put an end to the fires even in the Umatilla National Forest Wilderness area.

We have the fence and all but the two small gates up. One that leads up to the well house and the other one that leads to the upper woods above the chicken coop area.

This will be where the gate to the well house will go.
 This below is the lower gate that goes out to the bigger pond and lower field, just a cattle wire but it works well for a gate.

Yeah I know my blogs been all about gates for quite a while now. But the this is it until next year. Hope we can finish up along Coyote Flat road next year, that will be the last for the time being. Mainly fence fixing after that. The winter, elk and deer to a number on it all.

I took a picture of the moon setting the other morning above the barn.

Recipe: Here is a good one for fall I found.

Caramel Apple Jam Recipe
Robert Atwood, West Wareham, Massachusetts
TOTAL TIME: Prep: 30 min. Process: 10 min.
MAKES: 56 servings
  • 6 cups diced peeled apples (1/8-inch cubes)
  • 1/2 cup water
  • 1/2 teaspoon butter
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 3 cups sugar
  • 2 cups packed brown sugar
  1. In a Dutch oven, combine the apples, water, butter, cinnamon and nutmeg. Cook and stir over low heat until apples are tender. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.
  2. Remove from heat; skim off foam. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Yield: 7 half-pints.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

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