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Tuesday, August 12, 2008

Oh, I didn't forget

Canned Corn! What a wonderful sickly sweet stench does that make. But it only lasts as long as you have corn to can, then it is gone and another smell will fill your kitchen, making you gag and wonder who eats this stuff.

Place whole kernels in your sterilized pint jars. Pour hot water over top, leaving a 1/2 inch head space. Place on lids, and pressure can at 10 lbs for 25 minutes. ( we really should discuss sea levels and canning)

Freezing your corn on the cob is simpler. Clean them up, shove in a bag and freeze. If you wash them before freezing, pat them dry.

Tomorrow we will talk about something much more important then corn, blueberry butter and Grape jam.

1 comment:

Cheap Like Me said...

I don't know ... I really haven't touched the corn relish I made last year.

Now, grapes ... that's another fantabulous aroma to enjoy in the kitchen. Ugh. But I have eaten grape jelly from last year.

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