I did not go looking for this recipe. I found it in a library book - Pearls of Wisdom, Tops, Shortcuts, and Recipes from a Country Home, by Deborah S. Tukua, who adapted their recipe from Countryside Magazine. The actual color is more of a amber brown than the color it shows in the photo.
Later I found several on the internet as well. Some recipes call for brown sugar, and some for white.
I cut each of my corn cobs in four pieces, using 24 corn cobs. They seem to kind of float until they boil.
After boiling two hours, I strained the liquid two times, the second time with cheesecloth.
I used half honey, and half brown sugar (what I had on hand, recipe called for either). I think I will use all brown sugar next year.
They say not to refrigerate after opening, or it will turn to a butter-like consistency.
I water-bath sealed my jars for 10 minutes. Just to be safe. I might be able to use it in place of expensive, pure maple syrup in recipes too.
Two of the girls already tried the syrup on waffles last night. I did too. We all agree there was a strong honey flavor vs. the brown sugar, so it's definitely all brown sugar next time. Otherwise, it's pretty good! Looks like we are tilling up more land next year for a lot of non-gmo/organic sweet corn.
Yesterday, when I went to the front porch to read the day's devotional, I flipped through my book and found this. My Aunt sent it to me years ago. It says, "Each morning when I open my eyes, I say to myself: I, not events, have the power to make me happy or unhappy today. I can choose which it shall be. Yesterday is dead, tomorrow hasn't arrived yet. I have just one day, today, and I'm going to be happy in it."
The day did not end with canning syrup. I picked about a dozen hot banana peppers, so those were sliced and frozen.
The same with some jalapenos.
And we got more green beans. This has been a very good green bean year too.
I brought in over 75-85 pounds of tomatoes last night. I guess I will be busy this weekend again. With such a good tomato year, I could use a 6 burner stove right now. I'd love to cook up 50 lbs. at once for pizza sauce and then another 10 for ketchup, and if I have another 6 lbs, more taco sauce. I could always make tomato juice, or I could can tomato soup.
Rain is in the forecast, so I hope they are right. It will give me an excuse to hunker down and get more indoor work done too.
6 comments:
I have never heard of such a thing! How interesting. I love the use of every little bit of something.
You're hoping for rain to stay indoors to do the inside work and I'm hoping for sun so I can get out in the garden to work!
I've heard of Corn Cob Jelly but not syrup. Don't you just love the fact that the old-times found a use for just about everything they could grow or raise. I like the expression that when they butchered a hog they used everything but the squeal of the pig!
Good luck with your tomatoes. What a delight to have enough to make all that luscious food from them!
You come up with the most fantastic recipes! I have made corn cob jelly, but never this. Now I will have to try it, darn you. I am also under a deluge of tomatoes - what a wonderful predicament!
Corn cob syrup sounds really good. Never heard of it before...will have to look into that
I have never heard of that and being raised in IL corn country you'd think I would have. What a great idea especially if you have the non-gmo corn! Since we don't have maple trees for syrup this is a great idea. I know my Mother did say they used to make sorghum which I love on biscuits but that requires lots of work and heating outside I think. Good for you!
I really wish we had more land to grow our own corn....can't stand GMO's. Good for you for taking action! Wishing you a wonderful weekend friend! Nicole xoxo
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