Another aspect of days gone by was that rarely was anything wasted Everything but the "oink" was used in a pig, as my Mom would say, and foodstuffs that others would throw out today, found a use somehow. Things such as corn cobs Sure you can feed them to the cows (I seem to be lacking any at the crash pad that aren't residing in the freezer next to the buns) Dried corn cob makes bedding for the chicken houses, when ground (the closest thing I have here to a small wooden house is in the garage and is my reloading bench). They are also useful, when crackly dry, as kindling in starting a fire (and the remaining ashes are rich in nitrogen which is good for your garden).
So how about making jelly out of it? Yes. Corn Cob Jelly.
I'd not had it in forever but a friend shared his recipes recently and it brought back some memories. When I saw some beautiful corn at the market yesterday while scouting out the fall product with Tam, I just had to share
12 ears of fresh,good quality non GMO field corn
1 and half quarts of spring water
1 Tablespoon plus 2 teaspoons fresh lemon juice
1 package of powdered pectin
A dab ( less than 1 teaspoon) of UNSALTED butter
3 and 1/2 cups sugar
add in's as noted below (if desired)
Turn off the heat and remove the cobs (give them to the squirrels or compost). Strain liquid through cheesecloth if you desire (it's also good unstrained, it's just not as smooth in appearance). Again, you want about 3 1/2 cups liquid, reserved. Return liquid to pot (that you have rinsed out) and stir in the lemon juice and pectin as well as the butter so it doesn't foam. Bring it back to a boil.
Once the sugar and anything else is added in, continue to boil for one minute, stirring constantly. with a wooden spoon. This will be slightly more liquidy than some jelly but is done when it sheets off your wooden stirring spoon or congeals as soon as it hits an ice cold plate. If it doesn't appear to be set at one minute, reduce heat to medium and continue to stir another minute or two
Fill the jars, leaving 1/2 inch headspace . Make sure you wipe the rims carefully. Any sticky residue can interfere with the seal. Adjust the lid and seal. If you want shelf stable jelly for long term storage, process in a hot water bath for 5 minutes for quarter-pints, 7-10 minutes for half-pints, 15-20 minutes for pints. This recipe makes about 4 half pints.
(1) Press the middle of the lid with a finger or thumb. If the lid springs up when you release your finger, the lid is unsealed.
(2) Tap the lid with the bottom of a teaspoon. A properly sealed jar should make a clear, ringing, high-pitched sound. If it makes a dull sound, the lid is not sealed.
(3) Hold the jar at eye level and look across the lid. The lid should be concave (curved down slightly in the center). If center of the lid is either flat or bulging, it may not be sealed
If you have a jar that's unsealed, put that one in the fridge and use within two weeks. Water processed and "popped" jars have a shelf life of 1-2 years. Fresh jelly will keep in the freezer a year.
Sorry, Low Carb Diet. Today you're toast.