Tag Archives: sweet corn

Preserving Corn: Part 2 Corn Cob Jelly

In Thursday’s post I explained how to freeze sweet corn; today, I’m going to share with you how to make corn cob jelly.  Yes, you read that right, you can make jelly from corn cobs!  Believe it or not, it tastes really good, the flavor is somewhat reminiscent of honey.

Corn Cob Jelly - adapted from CITR

1 gallon of water

2 dozen large corn cobs

1/4 cup lemon juice

5 tbsp flex-batch low-sugar pectin

4 cups sugar

Place water and cobs in a large pot and bring to a boil over high heat.  (I had to cut some cobs to make them fit.  I also had to divide the water and cobs into two pots to keep everything from overflowing!)

Boil hard for 30 minutes; the longer you boil it down the more concentrated flavor you will have.  I ended up with 5 cups corn-liquid.  Remove from heat and strain the liquid through a jelly bag or cheese cloth, or leave the corn bits in the liquid, that is what I did.

Return the liquid to a large pot, add lemon juice and pectin, bring to a boil.  Add sugar and stir ’til dissolved; bring back to a rolling-boil and boil for one minute, stirring constantly.  Remove from heat and ladle into hot, sterilized jars; wipe rims, adjust 2-piece lids and process in a boiling-water bath for 10 minutes.  Yields 6 half pints

Corn cob jelly on warm cornbread.

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Preserving Corn: Part 1 Freezing

I prefer to can certain vegetables.  Green beans is one of them.   Before I got my pressure canner, I would freeze them, but once defrosted, they always developed this white film from what I’m assuming was the result of blanching.  It kind of grosses me out (a lot, actually).  Corn, on the other hand, is a vegetable that I always freeze.  Canned corn tends to lose some of its flavor.  And since sweet corn is one of my favorite summer veggies, flavor loss is a big no-no!

Freezing corn is a super simple and relatively quick process; however, that can rapidly change depending on how much you are putting back!  The first thing you want to do is shuck the ears and remove as much of the corn silk as possible: a soft bristle brush can help with that task.  Once your ears are clean, you are going to blanch them in a large stock-pot of boiling-water for 3 minutes, then transfer to an ice-bath to stop any further cooking.  Once the corn is cool-to-the-touch, use a large sharp knife to cut off the kernels while being mindful to not remove the cob in the process.

I have found that holding the ears vertically and sliding the blade down the side works very well.  I tend to do this over a cookie sheet; that way, I can just scoop the corn into bags, label, and freeze.

AND don’t toss those cobs out just yet!  Up next is an old-fashioned “Waste-Not-Want-Not” post for putting those leftover cobs to good use!

Images and content copyright © 2009-2011 Danielle R Limoge.

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Wordless Wednesday – Harvest

Images and content copyright © 2009-2010 Danielle R Limoge.

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Garden Update

I’ve been slightly lax in posting as of late, sorry. Every once in a while “real life” takes over. Between weddings, the farm, gardening, sewing and canning, there just has not been enough time for blogging. The pictures have been taken, it’s just finding the time to edit and upload them!
Here are a few garden shots taken July 1st.

Hopefully the rain keeps falling and I can get caught up on some computer stuff! Up until last Saturday it had been over a month without precipitation. Not. Cool. FINALLY the Gods have taken notice and all of my rain dancing has paid off!

Images and content copyright © 2009-2010 Danielle R Limoge.

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Summer Solstice Time Well Spent

With yesterday being the Summer Solstice, I felt it only fitting to spend some quality time in my gardens tending to my plants.  (As if I don’t do that on a daily basis already!)  I pulled weeds, picked peas, and replanted some lettuce, radishes, and beets.  Yes, I know radishes and lettuce are Spring and Fall crops, but I’ve been known to throw caution to the wind and put them in the ground anyway.  True they don’t like the hot summer months, but I’ve found that with a bit of love and extra watering, I’m still able to get a good harvest.  Besides, I’m obsessed with growing plants and I will continue to be in my garden well through November, hopefully December, barring any serious snow.  Of course my camera was in-hand, so here is what I’ve got growing on as of late.

Violet Pole Beans
Romanesco and Green Sprouting Broccoli
Rainbow Chard
Ruby Red Sweet Corn
Cucumbers aka PICKLES!!!!
Stuttgarter Onions
Peas
Spaghetti Squash
Spring Mix
Tomatoes
Zucchini
L-R Sunflowers, Corn, Peas Pole Beans
L-R Pole Beans, Carrots, Radishes, Spinach & Spring Mix, Onions, Beets
L-R Carrots, Radishes, Spinach & Spring Mix, Onions, Beets, more Onions, Broccoli
L-R Broccoli, Bush Beans, just planted Radishes, Golden Beans
L-R Onions, Mustard Greens, Carrots
L-R Carrots, Pole Beans, Peas

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What’s Growing On?

Oh just a little bit of this and a little bit of that. Here’s a quick overview of what was planted the beginning of the May.

Beets
Bok Choy

Rainbow Chard

Peas

Broccoli
Radishes
Onions

Corn

Pole Beans

We’ve received quite a bit of rain over the past few days, which has allowed my garden to really take off! I can’t wait to show you how much my plants have grown!!

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Wordless Wednesday – Ruby Red Corn

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