Primitive Archer
Main Discussion Area => Around the Campfire => Topic started by: Jeanette on June 20, 2013, 03:36:12 am
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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 :laugh:
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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
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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
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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
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I really like canning. nothing fancy, I can salmon, deer, elk, chantrelle (mushrooms) & apple sauce so far.
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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
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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.
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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
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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
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Ed, how do you can the chantrelles? I love picking them in the early summer.
Kevin
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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 ;)
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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
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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 :)
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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
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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
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Thanks for the recipe Jeanette.. Im always looking for something new.. I got a bumper crop of apples coming in a coupla weeks.. Thinking apple butter.. Plums are going to my Mom she makes the bestest jam..
Thanks Leroy
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i would love some apple butter Leroy.can we do a trade?let me know brother.
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Jeanette, looks like a great recipe, I'll give it a whirl!
Kevin
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Stoker try appel pie jelly use spices used when making an appel pie (slice appels a littel larger than for pie0 it is great!!
the corn cob jelly when you first try it will suppries you.
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Steve - If the apple butter works out I'm sure you'll get a jar..
Jeanette - The apple butter recipe I just got from my ex mother in law.. It's from her mother's family.. It reminded me of apple pie mmmmmmmm... If I can make half as good as Annie it'll be fine..
Thanks Leroy