- Joined
- Jun 19, 2012
- Messages
- 257
Hello Everyone,
Just thought I'd share a nice Fall afternoon
on the Farm making apple butter.
Our Knives of choice for this Event are my wife's 30 plus year
old Rapala and my #6 Opinel.
Pictured here is an older type apple peeler
I inherited from my Father. Still works good but
only peels. You still have to core and slice or quarter
depending on what you're doing with your
apples
http://i1167.photobucket.com/albums/q639/shovel
it1/65CF8E56-1267-4D27-B9BC-15EDC28CF2EF-22351-0000450534FBE95F.jpg
This is my newest peeler. It cores, spiral cuts
and peels all in one pass. Simple and effective.
Only problem I've ran into with it is; if the apples
are too ripe the spikes will turn inside the core
Where the apple is stuck onto the machine.
This is a shot of my wife in action with the
Rapala when the peeler fails on over ripe
fruit. I didn't have to use the Opinel much as
long as she was wielding her blade.
Some day (maybe) I'll be able to make a knife she likes
better but to date, no. Really, I use a Rapala for filet work and it's hard to beat.
You can actually feel your way through a panfish with fine
Bones and stropping will keep the edge in order during anything
But the heaviest of use.
Next we have the inverted sawbuck/inverted
milk crate improvised cooker. The burner (fastened in
With a coiled brake line) is a gift from a friend. He
told me it was used for flame curing tobacco in
North Carolina.
Down to business. You can see the knife shop is
Doing double duty today. Weather eventually made it
to 60 degrees in KY that day. Wind had a definite
Fall chill.
Pot's on the stove. We add just enough water to get
things cooking with no sticking to the pot.
Here's a photo of my re-worked grill tool. End sharpened
for chopping up as well as stirring.
Here you can see some of the cinnamon being added. We have
also sweetened to taste and added a sprinkling of Clove at this point.
While the lady relieved me from stirring for a bit
I found some time to put some touches on one of
Our knife jigs in progress.
At long last after continuous cooking and stirring
We're off to the kitchen for canning.
The winning result. A great day on the farm
and a delicious treat to be had through the Winter.
Thanks to all for letting us share.
Just thought I'd share a nice Fall afternoon
on the Farm making apple butter.
Our Knives of choice for this Event are my wife's 30 plus year
old Rapala and my #6 Opinel.
Pictured here is an older type apple peeler
I inherited from my Father. Still works good but
only peels. You still have to core and slice or quarter
depending on what you're doing with your
apples
http://i1167.photobucket.com/albums/q639/shovel
it1/65CF8E56-1267-4D27-B9BC-15EDC28CF2EF-22351-0000450534FBE95F.jpg
This is my newest peeler. It cores, spiral cuts
and peels all in one pass. Simple and effective.
Only problem I've ran into with it is; if the apples
are too ripe the spikes will turn inside the core
Where the apple is stuck onto the machine.
This is a shot of my wife in action with the
Rapala when the peeler fails on over ripe
fruit. I didn't have to use the Opinel much as
long as she was wielding her blade.
Some day (maybe) I'll be able to make a knife she likes
better but to date, no. Really, I use a Rapala for filet work and it's hard to beat.
You can actually feel your way through a panfish with fine
Bones and stropping will keep the edge in order during anything
But the heaviest of use.
Next we have the inverted sawbuck/inverted
milk crate improvised cooker. The burner (fastened in
With a coiled brake line) is a gift from a friend. He
told me it was used for flame curing tobacco in
North Carolina.
Down to business. You can see the knife shop is
Doing double duty today. Weather eventually made it
to 60 degrees in KY that day. Wind had a definite
Fall chill.
Pot's on the stove. We add just enough water to get
things cooking with no sticking to the pot.
Here's a photo of my re-worked grill tool. End sharpened
for chopping up as well as stirring.
Here you can see some of the cinnamon being added. We have
also sweetened to taste and added a sprinkling of Clove at this point.
While the lady relieved me from stirring for a bit
I found some time to put some touches on one of
Our knife jigs in progress.
At long last after continuous cooking and stirring
We're off to the kitchen for canning.
The winning result. A great day on the farm
and a delicious treat to be had through the Winter.
Thanks to all for letting us share.
