Quick Update & Pie Filling

I really, really don't want to know what this conversation was......maybe: "Kyle, you're boobs are bigger than my butt!" ??? :)

Kyle got first runner up (second place) in the Ms. Fairbury Jeff Contest. (He raised the second most amount of money for Relay for Life.) I'll have to get the totals later, too much noise at the time to hear very well! (We were standing in the Band section.)


We got Mr. Rooster (pretty, but he decided he liked to come after me one time too many) and the final two turkey hens butchered today. I don't have weights yet as I haven't weighed them. Things slowed waaaaaaay down on the last one, as Pat threw his back out dunking it in the hot water to loosen feathers. (They aren't light, let me tell ya!) We used the homemade feather plucker.....Pat does a much better job than me with it!! (I forgot to get photos of it, I will eventually!)

And once again, I can't comment on my comments! :( I use Tammy's (Cupp, from KFC) Apple Pie Filling recipe, same as last year. It's on her September 20, 2010 blog post. It actually let me copy and past it here:

Tammy's Canned Apple Pie Filling

4 1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons salt
10 cups water
3 tablespoons lemon juice
6 pounds apples

1. In a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice.
2. Sterilize canning jars, lids and rings by boiling them in a large pot of water.
3. Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
4. Fill jars with hot syrup, and gently remove air bubbles with a knife.
5. Put lids on and process in a water bath canner for 20 minutes.

We tripled it, and did 12 quart jars full. I could of just doubled the ingredients (but the apples) as we had a 1/2 gallon jar of 'sauce' left over. Oh well, I'd of rather had too much than not enough!!