Homemade Apple Cider Press

Cider press

Sometimes I get hair-brained ideas to build something that just seems cool.  My Mom says my Grandpa was the same way.  We prefer to build something rather than buy it if possible because we know we can do it just a little better (my own pride added there, for a bit of good measure).  I had a friend when I lived in PA that had an apple orchard and a cider press.  I remember a time or two going to her place and gathering apples and pressing cider.  Like most things home-grown, freshly pressed cider is better than store bought any day.

Cider press

So, my hair-brained idea this month was to build a cider press.  I had some scraps left over from the shed and a bottle jack from another hair-brained idea so I built this press from the left-overs.  My only real expense was a stainless steel stock pot (from Big Lots – $10) and a roaster pan to catch the cider ($5 at BL).  By the way, to drill holes in stainless steel, make sure you have a good, hard, sharp drill bit.

Cider press

Anyhow, the idea is that the round wooden block(made by edge gluing 3-2x4s and then gluing 2 pieces of half inch plywood to the sides, then coated with mineral oil to seal it) will sit upon smashed apples and will be pressed down into the stainless pot with the bottle jack.  The cider will drain out through the holes in the pot and into the roaster pan.  I have seen some fancy apple smashers, but for this project, it was much faster and more macho to use a new sledge hammer.  I washed the new hammer and coated it in polyurethane.

Cider press

To smash apples, we’ll simply drop it on a bucket full of apples until they are pulverized.     While the press could crush whole apples, to make proper cider, the apples must be smashed prior to pressing.  Someday I may make a normal apple smasher but this will do for now.  I coated the frame of the press in polyurethane to protect it from the elements and to make for easier cleanup.

Cider press

We haven’t tried it yet as the poly is drying (poly is food-safe once properly cured by the way), but I expect we’ll have cider this weekend.  I’ll post again to let you know how it goes!

Introducing… the bottle opener

a humble bottle opener

Emily and Isaac were getting some stuff at the grocery store this weekend.  As they walked past the Mexican-food section, Isaac noticed single bottles of coke.  He asked Emily, “What is that?”  He had never seen real Coke in a bottle.  Of course, as a kid, I remember the carts of returnable bottles at the grocery store, hauling them back to get our deposit refunded, and getting to “pop the top”.

tongue out!
My poor kids had never experienced any of those things.  Isaac asked if he could get a bottle and try it and Emily obliged.  When they checked out, it rang up as “Mexican Coke”.  We got to looking and the stuff was actually bottled in Mexico and was made with real sugar rather than corn syrup.  Anyhow, they were pretty proud of the product as it cost $1.79 for a single 355ml (maybe 12 oz?) bottle.

Hard work!

Still, they brought one home and chilled it for several hours for the proper experience.  We then brought forth the mystic bottle opener and gave them a quick lesson in mechanics and physics.  It was pretty hilarious to watch Isaac “pop the top” and he certainly enjoyed the drink.

Worth it!

Most importantly, he approved of the burping experience produced by “Mexican Coke” in a bottle.

Summer home…or my new shed

Start of the shed

Our house is pretty fair sized but is seriously lacking in storage…especially “dirty storage”.  Most of our basement is finished and the unfinished part is small so I have no place for my air compressor, turkey fryer and shop vac.  We have an outdoor shed but it was pretty small too.  I have been threatening to build a shed and Emily finally called my bluff a few weeks ago.  We decided to make the new shed sort of match the old.

Walls going up

I figured that I am as likely as not to have to spend one or more nights in it so I decided to add some nicer features to the new shed.

Roof...almost

Most notably is the addition of a “sun roof”.  Most of the thing is roofed with galvanized metal but one section across the back is covered with polycarbonate that one would use in a greenhouse.  It matches in pattern with the metal so they make a great weather-proof joint.  It’s amazing how nice it is to have light enough to see the shovel falling off the wall rack and headed for your mellon!

Sunroof in my shed!

Emily’s granddad helped me get the floor and walls in place and Emily helped me get the rafters and roof up as well as the siding hung.  She painted the last bits of it this weekend so I can move in…I mean, I can move my stuff in!

Finished shed!

I don’t think my kids learned too many new words on this project so I’d call it a success!

 

Fall Soccer

Isaac defending

The kids have participated in soccer for the last few years and here we are, better than half way done with another season.  I am the coach for Isaac’s team and an assistant for Abigail’s team so they are stuck with me.

Abigail defending

Anyhow, both kids are pretty good and seem to really enjoy playing.  I sort of dig being involved with the team as well.

Isaac playing soccer

Abigail has strep throat (it started this weekend…we went to the doc this morning) so did not play on Saturday.

Abigail playing

These pics are from last week’s game.  I played in high school, but I don’t think I ever had as much fun as the kids are having this year! Isaac’s age group is the first to have goalies and to use refs. I really enjoy having the refs run the game. Mostly the refs are 9th(?) graders but they are very professional and really great.

Abigail playing soccer

Coaches still run Abigail’s age group which its own sort of fun…just like herding cats! Either way, the most important part of the game is snack time at the end! I remember playing baseball as a kid. I mostly did not enjoy baseball but I absolutely loved riding in the back of someone’s pickup truck, hair (when I still had some) blowing in the breeze on the way to the tastee-freeze. I still love a good twist ice cream cone!

We don’t ride in the back of trucks anymore but snack time is just as big a deal!

Learning to read

I found this poem somewhere and it made me laugh out loud as Abigail continues on her journey of reading.  She already can read quite a bit though she needs more confidence in her abilities.  School instruction on reading is pretty easy right now so I have been working on spelling and Emily has been working on reading with her.  Language is tough but most folks seem to make it through just fine, though I have no idea how!

I take it you already know,
Of tough and bough and cough and dough.
Others may stumble, but not you,
On hiccough, thorough, laugh and through.
Well done! And now you wish, perhaps,
To learn of less familiar traps.
Beware of heard, a dreadful word,
That looks like beard and sounds like bird.
And dead – it’s said like bed, not bead,
For goodness’ sake, don’t call it ‘deed’!
Watch out for meat and great and threat,
(They rhyme with suite and straight and debt).
A moth is not a moth in mother,
Nor both in bother, broth in brother.
And here is not a match for there,
Nor dear and fear for bear and pear.
And then there’s dose and rose and lose –
Just look them up – and goose and choose.
And cork and work and card and ward,
And font and front and word and sword.
And do and go and thwart and cart –
Come, come, I’ve hardly made a start!
A dreadful language? Why man alive!
I’d mastered it when I was five.

Bigfoot sighting!

Isaac's feet compared to the solar system

Isaac seems to have a way of destroying shoes.  I don’t really know what it is about him.  My Dad used to fuss at me for dragging my feet, “When you’re buying shoes, you can walk how you want…until then, pick up you feet!”  I was all prepared to fuss at my kids in the same fatherly way…but Isaac doesn’t drag his feet.  Still, he destroys his shoes.  On Monday, Emily took Isaac to get new shoes.  She started off at a local department store.  It turns out my 8-year old son wears an adult size 8 1/2 shoe.  Emily asked the attendant to bring forth their very cheapest 8.5 sneaker.  In response, they brought out a pair of shoes valued at $145.  Obviously they valued them more than we did.  He’ll need a new pair in 3-6 months no matter what they cost.  My crew finally ended up at a chain store and found a pair that were reasonably priced and stylish.

Ok, but seriously, an adult size 8.5 shoe on an 8-year old…he clears a path…mothers grab small children out of the way when he walks by.  The US Geological survey calls when he jumps rope.  It’s crazy.  My son is Sasquatch!

Berry Pie

Putting berries in the pie shell

We picked a ton of blackberries earlier this summer and turned a lot of it into blackberry jam and blackberry syrup.  We froze approximately 1 ton of berries also.

 

'Dotting' the pie with butter

Fortunately, I love blackberry pie and my Mom has the World’s best recipe which I am sharing with you, my closest personal friends.  My Mom’s pies are the best in the world – bar none.  I cannot share all of her secrets but this one is one of my favorite pies she makes:

Berry Pie

2/3 cup sugar
1/4 cup + 2 tbsp flour
1/2 tsp cinnamon (optional)
5 cups fresh berries
2 tbsp lemon juice
3 tbsp butter

Heat oven to 425. Prepare (or buy) 10 inch pastry. Stir together sugar, flour and cinnamon. Mix together with berries. Turn berry mixture into pastry lined pan. Sprinkle with lemon juice and dot with butter. Cover with top crust which has slits cut in it. Seal and flute edges. Moisten fingers and dab on crust. Put butter dabs and sprinkle top with sugar. Bake 45-50 minutes until crust is brown and juice begins to bubble through slits in crust. Fight off everyone else in household to horde pie for self.

Fluting the edges of the pie

There are a few critical steps.  in particular, you must cut the initial of the pie-type into the top (in addition to the “slits”).  For example, the blackberry pie pictured here has a “BB” carved into the top-crust.  Initially, Emily was not going to follow protocol on this pie.  I informed her that without the initials, the pie should be dumped straight into the compost as it would have been rendered inedible.

Slits and initials in the pie

Luckily for me, she got things in order and followed procedure.  Anyhow, the sugar sprinkled on top is also critical.  These may seem like little things but they make the pie!
Blackberry pie!

Emily tells me I have a “pie problem”.  I loved (and finished) the squash pie from a couple of days ago.  I have blackberry pie on the brain.  I chalk it all up to getting my winter weight on so I an be ready for hibernation!

 

Trials of hosting our own site

FAIL!Once again, the blog was down.  Each time it has gone down since I started (3 times total so far) has been for a different reason, but each time has sucked about the same.  My registrar is namecheap.com which has been pretty good for the most part.  Today, their dns servers died so when you typed in my blog address, your internet company didn’t know how to connect to my machine.  I was able to finally login to namecheap so I could repoint the dns (basically, I am using a different system to map my blog address to the machine in my office).  So, now we are back up, though things are still slow it seems.  I think that must be a different issue…we’ll see.  When you hit the blog, does it seem terribly slow?  Anyhow, I’d like to say something like this won’t happen again, but I am certain it will.  Until then, thanks for reading and for your patience!

Apple Jelly

Ready to peel apples for apple jelly

There are about 5 apple trees between our place and our neighbors’ place.  They pick a few of the apples but leave most for us.  A friend pointed us to a recipe for making apple jelly from the peels and cores so we decided to dehydrate a bunch of apples and make apple jelly from what’s left.  Apparently back when everyone canned, this was a well known process.  The apple itself was used for apple butter or apple sauce while the peels and cores were made into jelly.

Apple on the peeler

It turns out that the pectin (the stuff that makes jelly gel) is more concentrated in the peel and core. Anyhow, here is the recipe we use:

Apple peel and core jelly
peelings and core from 15-20 medium tart apples
6 cups water (for cooking cores and peels)
1 (1 3/4 ounce) box dry pectin
9 cups sugar

1. Cook peelings and cores in 6 cups water for 20-30 minutes.
2. Strain through prepared cheesecloth or jelly bag.
3. Add water as needed, to strained juice, to obtain 7 cups liquid.
4. Add pectin (whisk works well) and bring to a rapid boil.
5. Add sugar, boil hard for 1 minute.
6. Pour into sterile jars, leaving 1/8″ headspace; wipe jar rims, adjust lids and rings; water bath 5 minutes.

Abigail peeling apples

Besides the jelly, this peeler is a “must-have” if you plan to process a lot of apples. Some folks have trouble with them but if you properly adjust the cutting blade, you’ll peel and core apples all day long with no problem. Abigail, my 5 year old, helped peel a bunch of the apples were used for this run.
Peeled and cored apple

Homemade apple jely

Apple jelly is the only type of jelly that Emily will eat.  We made enough from 30-40 apples to last her all year!

Cushaw Pie

Cushaw squash...about to meet its destiny

I wrote a post awhile back about our huge cushaw squash we grew this year.  I had no idea what to do with cushaw squash but they seemed cool and odd and interesting so I decided to grow a bunch of it.  I searched around a few places and read at least 7 minutes online and discovered that cushaw squash can be used in place of pumpkin, butternut squash, hubbard squash or sweet potatoes.  Cool!  I love pumpkin pie so we decided to make some cushaw pumpkin pie.

Cushaw squash...seeds

Of course, I have never made a pumpkin pie from scratch either so we had some figgerin’ to do.  After another 7 minutes of reading, we discovered how to proceed.  We cut the squash in half and deseeded it (the seeds are awesome baked too btw! We baked 30 minutes at 350 in a cooking sprayed pan).  I lined two baking dishes with foil and sprayed the foil and the exposed squash halves with cooking spray.  I baked the squash face down on the foil at 350 for 1 hr 15 minutes (of course, the size of the squash will determine the time.  I did a small one first).  Once baked, we scooped out the flesh with an ice cream scooper and used in it place of canned pumpkin in our recipe.
Cushaw squash...deseeded
By the way, here is our recipe:

Pumpkin/Cushaw Pie

4 eggs
4 cups pumpkin/cushaw  (or 1 large can)
1 1/2 cups sugar
1 tsp salt
2 3/4 tsp pumpkin pie spice (or mix your own…see online)
2 large cans evaporated milk

Combine all ingredients and pour into prepared pie crusts. Bake at 425 for 15 minutes. Then reduce heat and bake at 350 for 45 minutes. Makes 2 pies.

Cushaw squash...being scooped out

We followed the recipe pretty much. Our squash was pretty liquid so we only added 1 can of the evaporated milk. If you want a super orange pie like pumpkin, you’ll need to add coloring. Ours was naturally a greenish, yellowish, orangey color which suited us fine.

Cushaw pie ready to bake

The pie was awesome and simple to make. Its flavor was delicious and the lighter color made it really pleasant to look at.

Cushaw pie out of the oven

Of course, we did a taste test and our two judges gave two thumbs up…clearly a winner!

The taste test

The taste test

We’ll probably bake the rest of our squash and freeze the pureed flesh for future pies. I saved some seeds too so I excpet we’ll plant more cushaw next year!