Corn Cob Jelly

[Jeanette]

Spring/summer is here so now I have started canning again one thing I like to do is a corn cob jelly although I use a little more lemon than most (I like the tang).
Any one else do canning and have any Strange things they can??
Maybe we can trade recipes   

[RidgeRunner]

Where do you live???
The corn in these parts is no where close to being ready.

Never heard of Corn Cob Jelly.  Dont get out much.

Been packing lots of greens in the freezer.  Yum, Yum, Good stuff.

David

[Buffalogobbler]

Jeanette,
I never heard of corn cob jelly either, sounds interesting. Our corn here (Buffalo N.Y. area) is only ankle high.
I usually don't start canning until september.
I grow a huge garden and usually put up 75-100 jars each year, tomato sauce, jalapeno jelly, beet conserve, pikeled green beans, two years ago I started making ketchup, there's nothing like homemade ketchup!

Kevin

[bowtarist]

We do pickled cucs and okra here. also make some tomato sauce. I'm wanting to do kraut this year, its been a while since I've done that.  I made corn cob wine once back in the 90s. dpg

[Ed Brooks]

I really like canning. nothing fancy, I can salmon, deer, elk, chantrelle (mushrooms) & apple sauce so far.

[jeffhalfrack]

  Ed   how do  you can  salmon???   we got to a salmon run  here  and are all ways looking for new  things to do with it thanks JeffW

[mullet]

I've just started canning. I've been canning the pigs I've been shooting. It keeps a lot longer, already cooked when you open it and no freezer burn. I just canned 11 pints and 2 qts of pickled okra last Sunday. And I picked all of my corn and replanted with beans and sweet potatos 2 months ago.

[Ed Brooks]

  Ed   how do  you can  salmon???   we got to a salmon run  here  and are all ways looking for new  things to do with it thanks JeffW

Jeff, I skin it (will start keeping them) filet it off the bones, then I just put in jars dry and can, not sure how long and what pressure I think it's like 11LBS and like an hr 1/2 I go by my canning book. you can also put spices or liquid smoke. I mix it like you would tuna for sandwiches or in dips. Enjoy. Ed

[Buckeye Guy]

Hi Jeannette !
Have not seen you on here in a while!
I don't can theses days but used to do alot !
Meats and sweets are my two favorite things to can !
Jellies and sweet relish  even sweet salsa !!!!!
Have fun and see ya round !
Guy

[Buffalogobbler]

Ed, how do you can the chantrelles? I love picking them in the early summer.

Kevin

[Rick Wallace]

  Ed   how do  you can  salmon???   we got to a salmon run  here  and are all ways looking for new  things to do with it thanks JeffW

Jeff, I skin it (will start keeping them) filet it off the bones, then I just put in jars dry and can, not sure how long and what pressure I think it's like 11LBS and like an hr 1/2 I go by my canning book. you can also put spices or liquid smoke. I mix it like you would tuna for sandwiches or in dips. Enjoy. Ed

15 lbs for 90 minits   

[Ed Brooks]

Ed, how do you can the chantrelles? I love picking them in the early summer.

Kevin

Buffalogobbler: I have to read my canning book every time I can. I blanch them and pack them hot in jars, I can not remember how much pressure or for how long. I go by the book that came with my canner.  When I open them I fry them in butter or add them to sauces. Ed

[Jeanette]

Sorry to take so long between dying car and puter and life in general
Corn cob jelly has a somewhat honey taste but it is good. I also like watermelon pickles. Have not tried meat but want to try, Maybe some venison this winter

[Stoker]

Corn cob jelly sounds interesting.. Need a recipe.. Our corn be ready in 3 weeks.. Canning vension/elk/moose is the way makes great quick meals..   
Thanks Leroy

[Jeanette]

12 lg ears of corn
2 qts water
2 tab lemon (I use 4tab)
1 pk pectin
sugar to taste if diabetic usa sugar free pectin and no sugar (i cheet and use 1 tab.)
Cook corn cut kernals from cob.
bring cobs to a hard boil for 30 min.
uncover pot and reduce volum by 1/2 for  a concentratd flavor)
strain liquid to remove small bits (I like the little bits left in ).

mesure liquid a little over 3 1/2 cups corn liquid return to pot brring to boil add sugar lemon a little butter and peectin
Boil hard for about a min. and yu are ready for canning.

PS I live in Louisana