|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.
Results 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.
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 ...
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 ...
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.
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.
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.
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.
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.
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