How To Make Corn Cob Jelly , And Pressure Can Corn
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- Опубликовано: 29 апр 2024
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Diane Grant
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I began my RUclips Business about 7 1/2 Years ago now because I wanted to reach out further than my kitchen and local friends who wanted to learn food preservation. Being here enables me to teach I LOVE to teach Self-Reliance by teaching the Basics of Canning your foods, gardening, Food Storage, Lots of Step by Step Pressure Canning Tutorials, and Dehydrating ( and how to USE your dehydrated foods in fun new ways! )
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This was interesting! TFS!
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Enjoyed the video!
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I canned corn for the first time last year as well as some Mexican Corn (with bell peppers). Both turned out really good.
The only thing that I did differently was I raw packed the corn. Remove the kernals from the cob, pack loosely into the jars to 1 inch headspace and fill with hot water. Debubble, leaving a 1 inch headspace. Pressure can 55 minutes (pints).
I didn't think about corncob jelly. I may have to try that this year. Since it tastes like honey, I think I would have to have it on a big, flaky biscuit.😋
Corn is one of the Veggies you shouldn't Raw pack due to density issues. It takes time for heat to generate through the kernel , so for safety reasons, you should Always pre-cook the Kernels first .
You will LOVE the Corn Cob Jelly! We make a batch Every year! The longer it sits, the better it tastes! We'll eat last years batch this year!
@@DianeTheCanningNana The recipe that I used was from the Ball Complete Book of Home Preserving. I only use safe, tested recipes.
30 minutes until my ride shows up to homeless shelter ill try to be around much as i can but wont have computer
This isn't Live Joe. Can you email and let me know how you are doing please? How can I help? 🤗💜