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    DIY Ball Jar Holiday Gifts:

    As much as we appreciate Life Out Here throughout the rest of the year, there’s something about the holidays that makes the feeling even stronger.

    Yes, the weather plays a role. As does a roaring fire, warding off the winter chill. But it’s the sense of sharing that often hits home the strongest. The pleasure of giving and receiving.

    And few things capture that feeling better than a homemade gift.

    Homemade gifts represent something special. Something both thoughtful and useful. Something that carries a little bit of the giver along with it.

    Whether intended for friends and neighbors, as a hostess gift, or even as a special “thank you” for a teacher or co-worker, homemade gifts capture all the best qualities of Life Out Here – a do-it-yourself spirit, and a deep appreciation for those around us.

    Below you’ll find a few ideas submitted by your neighbors Out Here.

    And who knows? One of them may turn into a new tradition for your family!

    Apple Butter

    Submitted by Sandy Donachie, Marietta, SC

    Sandy makes large batches of apple butter with the help of her crock pot. "It takes about half a day to make, but only five minutes of prep work," she writes.

    Ingredients
    6 cups unsweetened applesauce
    ¾ cup apple cider
    1 cup packed brown sugar
    1½ tsp. cinnamon
    ½ tsp. ground cloves
    ½ tsp. ground allspice
    ½ tsp. ground ginger

    Directions
    Put applesauce into the crock pot, add remaining ingredients, and stir to mix well. Cover and cook on high until it begins to bubble. Reduce the heat and cook for eight hours. Stir occasionally. Uncover and continue cooking until it is thick. Turn off crock pot and allow apple butter to cool slightly, stirring often. Spoon into freezer containers, leaving ½ an inch headspace. Refrigerate uncovered until it is cold. Cover and freeze.

    Crunchy Pecans

    Submitted by Emily Thiel, of Holley, N.Y.

    "I made this recipe for pecans one year and gave them away during the holiday season," says Emily. "I got lots of compliments on them."

    Ingredients
    ½ cup butter
    2 egg whites
    1 cup sugar
    1 lb. pecan halves
    ½ tsp. salt (optional)

    Directions
    Preheat oven to 325 degrees. Melt butter in jelly roll cake pan. Set aside.
    Beat egg whites until stiff. Beat in sugar and fold in pecans. Place coated pecans in melted butter in the jelly roll pan. Bake for 30 minutes, stirring every 10 minutes. Cool and store in an airtight container.
    Serves 8 cups, or 32 individual servings.

    Note: These will keep well for at least 2 weeks.

    Chocolate Caramel Popcorn

    Submitted by Susan Noggle, of Mt. Vernon, Ill.

    "This is delicious and is a great snack that children and adults will love," Susan writes.

    Ingredients
    5 quarts popcorn, popped with no salt
    2 sticks margarine
    2 cups light brown sugar
    ½ cup white corn syrup
    ¼ tsp. cream of tartar
    1 tsp. baking soda
    2 11½-oz. bags of milk chocolate baking chips, melted

    Directions
    Pop 5 quarts of popcorn without adding salt. Divide popped corn into 2 oven-proof, large bowls or large metal pans. Remove any unpopped kernels as best you can. Set aside. Preheat oven to 200 degrees.
    Combine margarine, brown sugar, corn syrup, and cream of tartar in a large saucepan. Stir constantly over medium-high heat. When mixture comes to a boil, cook hard for 5 minutes, continuing to stir constantly to prevent sticking. Remove from heat and add 1 tsp. baking soda. Stir well. Divide the caramel mixture in half and pour half of the caramel mixture into each of the 2 oven-proof bowls of popcorn you have already prepared. Mix carefully until the popcorn is coated with caramel.
    Bake in 200-degree oven for one hour. Remove the popcorn from the oven after 15 minutes, stir lightly and return to the oven. Continue to remove every 15 minutes and stir until the baking time is up. Let cool while you melt the chocolate over low heat, being careful not to scorch.
    Pour the melted chocolate over the caramel corn and stir lightly until coated. Spread the chocolate popcorn in a single layer on large, foil-lined cookie sheets until cooled. Store popcorn in plastic bowls with tight-fitting lids.
    Makes 5 quarts, or 20 cups.