Monday, September 24, 2012

Making cider...

Fall in Vermont pretty much rocks.  It smells good, it looks good, and it definitely tastes good.  Thanks, Dad, for letting us use your cider press for the weekend.  There's a wicked yummy jar of cider coming to you as payment for the rental...   

Hubby's being a Ham...
...But he looks good doin' it.
Our big Maple is completely on fire already.
Hopefully the tourists all get the memo, and show up in force at this week's farmers market.  I have new goodies to sell!  Get a preview here.  

Thanks for stopping by,


  1. how do you make it apple cider and not apple juice?

  2. According to Wikipedia, "Fresh cider is raw apple juice that has not undergone a filtration process to remove coarse particles of pulp or sediment. Apple juice is juice that has been filtered to remove solids and pasteurized so that it will stay fresh longer."

    I don't know about the freshness factor being much different between the two, because Husband pasteurized ours and canned it in big Mason jars. So it should stay fresh for a couple years. It probably won't last long enough to test that out though, because it's wicked yummy!