|The Corn Cook Book|
|by Elizabeth O. Hiller|
Compiled and arranged by Elizabeth O. Hiller, the same Domestic Economics teacher/principal who compiled and arranged the Volland calendars of rec...
1 - 10 of 168 for pickled corn
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.
Put all ingredients except pickles in large pot. Stir and bring to a boil, lower heat. Continue boiling for 40 minutes. Add pickles (cut up) and boil ...
In a pot combine all ingredients except pimento. Bring to a boil. Reduce heat. Cook, stirring occasionally, for 1/2 hour. Remove from heat. Stir in ...
Boil corn as if to ... cool. Pour over corn and cover with lids. Let set for 7 days. Put jars in pressure canner, bring pressure up to 5 pounds to seal.
In medium bowl, ... mix well. Add corn; spoon mixture ... container. Refrigerate several hours or overnight. Cut corn into 1-inch chunks before serving.
Cook corn about half done. ... Place a small piece of hot pepper on top of corn. Seal. Be sure to pickle when signs are in the knees and on light of moon.
Bring to rolling boil. Boil corn that is really ... 15 days. Place in jars and process 10 minutes at 5 pounds pressure. Put corn in pillow slip to pickle.
Shuck, silk and wash ears of fresh corn. Corn may be pickled on the cob ... corn-on-the-cob or cut off and fried. No need to can as it can be eaten from the crock.
Prepare beans as ... and cool. Boil corn on the cob. ... basement, etc.) Drain; pack in jars; cover with water and process to seal. May mix beans and corn.
Wash and prepare corn in large container. ... pour over corn and cover tightly and store in cool place. This is also good for kraut and pickles and beans.
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