|Story of Corn|
|by Betty Fussell|
Now in paperback for the first time, The Story of Corn is Betty Fussell's mesmerizing account of the extraordinary grain that built the New World.
1 - 10 of 27 for canning corn
Result Page: 1
Boil corn 5 minutes. Cold ... Combine ingredients and simmer 20 minutes (more salt and sugar may be added if desired). Pack into hot jars. Seal at once.
Mix and boil slowly, about 20 minutes. Pack in sterilized jars and seal. I used vacuum packed corn and used 7 cans since the cans were smaller.
Rich in nutrition ... minutes Combine posole, corn, broth, chipotle ... 210; Fat 3g; Cholesterol 0mg; Sodium 860mg; Carbohydrate 41g; Fiber 5g; Protein 5g.
Peel off corn husks and be ... water bath canner for 15 minutes. Remove from canner and allow to cool for 24 hours before storing in a cool, dark place.
Cut corn off cob raw. Combine ingredients in 9 x 13 inch pan. Bake at 350 degrees for 30 minutes. Cool. Pack in freezer containers and freeze.
Bring ingredients to ... water, repeating until corn is cooled. Strain corn, reserving juice. Place corn in freezer bags with small amount of reserved juice.
Boil 4 minutes. Cool in freezer. Then package.
Place carrots, green beans, lima beans, cauliflower, corn, celery and ... jars and complete seals unless closures are self-sealing type. Makes 10 pints.
Boil syrup for 1 minute. Add coconut and stir. Let sit for 2 hours. Wet hands and form into balls. Freeze. Then melt chocolate chips and wax together ...
Brine. Mix: Blanch fresh sweet corn. Cut fresh corn off the cob. Pack into containers for freezing. Add 1/3 cup brine to each 1 pint corn.
Result Page: 1
top of page