Corn Cob Jelly Recipe

Corn Cob Jelly


8 corn cobs, sans corn
6 C water
2 Tbsp lemon juice
sugar
Flex Batch Pectin

Chop corn cobs in half, cover with water and boil uncovered for about 30 minutes.

Remove cobs and strain liquid, there should be about 2 cups left.

Add lemon juice and measure liquid, add pectin and bring to a boil.

Add an equal amount of sugar to liquid and stir to dissolve. bring to a hard boil and then remove from heat.

Ladle into prepared jars and boiling water bath process for 10 minutes.

Makes about 3 half pints.


(inspired by:  http://chickensintheroad.com/cooking/how-to-make-corn-cob-jelly/
and: http://nchfp.uga.edu/how/can_07/corncob_jelly.html )


[7-18-13] Tastes kinda like Frosted Flakes

Two Pickled Onion Recipes

Bread and Butter Onions with Garlic



2 Lbs Onions, quartered and sliced thin. (about 7 cups)
2 Tbsp salt
1 tray ice cubes

4 large cloves garlic, thinly sliced
1 1/2 C Apple cider vinegar
1 1/4 C sugar
1/4 tsp turmeric
1/4 tsp celery seed
1 1/2 tsp mustard seed

Toss onions, salt and ice in a large bowl, cover tightly and let rest for about 3 hours.



Combine garlic, vinegar, sugar and spices in a large pot and bring to a simmer. Drain onions and remove any leftover ice chips (do not rinse). Add onions to vinegar mixture and simmer for 2 minutes then remove from the heat.



Using a slotted spoon or tongs, pack jars with the cooked onions and top with brine. Remove any air bubbles and add more brine as necessary, leaving 1/2 inch head space.

Process jars in a boiling water bath for 10 minutes.

Wait one week before eating.

Makes 2 pints

(inspired by: https://robbingpeter.wordpress.com/2010/03/19/can-jam-alliums/ )


[07-11-13] - oh, wow, these are good,  the leftover bits right out of the pan were amazing!  can't wait to have these on sandwiches.




Sweet and Sour Pickled Red Onions


3 Lbs  Red Onion, quartered and thinly sliced
2 Tbsp Salt
1 Tray Ice cubes

2 C Apple Cider Vinegar
1/2 C Water
3/4 C Sugar

2 tsp Mustard seed
1 tsp Celery seed

Toss onions, salt and ice in a large bowl, cover tightly and let rest for about 3 hours.

Combine water, vinegar, sugar and spices in a large pot and bring to a simmer. Drain onions and remove any leftover ice chips (do not rinse). Add onions to vinegar mixture and simmer for 2 minutes then remove from the heat.

Using a slotted spoon or tongs, pack jars with the cooked onions and top with brine. Remove any air bubbles and add more brine as necessary, leaving 1/2 inch head space.

Process jars in a boiling water bath for 10 minutes.

Wait one week before eating.

Makes 3 pints
 
(mostly from the recipe in from Food in Jars, also here: http://foodinjars.com/2010/03/can-jam-sweet-and-sour-pickled-red-onions/  )

Pickled Eggs Recipes

Pickled Eggs



1 dozen medium eggs, boiled and peeled.

Simmer brine for 5-10 minutes

Place eggs in sterilized jars and cover with brine.

Cover tightly and refrigerate for two weeks.

Enjoy. eggs will be good for up to 3 months, eggs must remain in the refrigerator, they are not shelf stable.


Brines:


English Style Pickled Eggs
2 1/2 cups cider vinegar
1 Tbsp chopped fresh ginger
6-10 allspice berries
1 tsp whole peppercorns
1 bay leaf



Dilled Eggs
1 1/2 cups white vinegar
1 cup water
3/4 teaspoon dill weed
1/4 teaspoon white pepper
3 teaspoons salt
1/4 teaspoon mustard seed
1/2 teaspoon onion juice or minced onion
1/2 teaspoon minced garlic or 1 peeled garlic clove



for Pickled Egg safety information please see: http://nchfp.uga.edu/how/can_06/pickled_eggs.html

[7-14-13] we opened up the dilled eggs today, and while the flavor was pretty good, we just couldn't take the texture :( oh well.