Apple Cider

Information on pasteurizing the apple cider (please check this for yourself as information varies and gets updated from year to year.)

Pasteurizing the Juice Unpasteurized (unheated) apple cider has been linked with illness caused by E. coli O157:H7 bacteria. If these bacteria are in the feces of deer or cattle, apples that fall on the ground could be contaminated.

Pasteurization kills harmful bacteria. Heat the juice to at least 160 F. If you don’t have a thermometer that registers in that range, heat the juice until it simmers (when bubbles appear on the surface).

Preserving the Juice Pasteurized cider can be stored in the refrigerator for about a week. For longer storage, freezing is recommended. When freezing, be sure to allow at least a 2 inch head space since the cider will expand during freezing and can rupture the container.

Apple juice may also be canned. Heat the juice to simmering (185 -210 F). Pour hot juice into jars. Process in a boiling water canner: 5 minutes for pints and quarts; 10 minutes for half gallons. At 1,001-6,000 feet, process pints and quarts for 10 minutes and half gallons for 15 minutes. After processing, take canner off heat. Remove lid and wait 5 minutes before removing jars. 

For additional information on making juices or cider, contact your local county Extension office.
http://extension.oregonstate.edu/fch/sites/default/files/documents/sp_50_455_preservingfruitjuicesapplecider.pdf

If you plan to press your own apples, precautions might be in order. Photo by Tiffany Woods.

End of the Season

We finally have the rain that has been so badly needed! Several days of rain with some sun to warm things up a bit. It's wonderful!

It hasn't frosted, as yet, so still have produce in the garden. Thinking if the rain holds off tomorrow I'd better get the peppers, potatoes, tomatoes, and the last of the green beans. Oh! and the herbs! Have some very nice basil ready for picking. The carrots were a small variety, but they came out Very Small! The beets aren't very big either, but beet greens sauted with some onion and garlic will be a delicious

A friend is bringing more pears and crab apples, another friend has grapes almost ready, and I scored 3 gallons of apple cider just for helping clean and cut up the apples! The cider will need to be pasteurized if the little grand children are to have any.

Feeding the birds

One of the many things we enjoy is feeding the birds. We get several different varieties coming to our feeders throughout the year. Some come every day and others only at certain times of the year. A few are rarely seen and it's a real treat when they do show up.

This morning one of our first visitors was a Magpie (Black-billed Magpie - Pica hudsonia), who flew off before I could snap a picture! The Mourning Doves (Zenaida macroura), don't fly off they move away till they feel the coast is clear and go right back to feeding. I could hear a Crow (American Crow - Corvus brachyrhynchos), but it was not to be seen. One of our frequent visitors is a covey of California Quail (Callipepla californica) which were introduced to our state in the early 1900's.

Oregon Department of Fish and Wildlife has a great page you can visit that has great information about our native and nonnative species which inclues a link to allow you to hear the bird calls:
http://www.dfw.state.or.us/species/birds/doves_pigeons.asp#Top