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Home Ec Lessons: Preserving Corn

Different methods for preserving corn have been around for centuries. The methods below include canning, freezing, and drying. Always remember to follow safe food handling practices, both in the preservation process and in serving your harvest.

Parched Corn

Grease a little bread pan and place on back of stove to keep warm, then shell enough ears of corn to fill the pan about two-thirds full of the kernels. Add a heaping tablespoon butter and a sprinkle of salt, place pan in moderately hot oven and bake about 10 minutes. Open door, pull pan out on door and stir thoroughly, lifing all kernels about so will not burn. Return to oven and cook a little longer and then repeat the stirring. By third or fourth time the kernels should be getting a medium brown all over. Some of the grains may even pop like popcorn. If so, the corn is done. If it is still tough keep cooking and stirring. Pour into a mixing bowl to cool, then start enjoying it. There is no describing the taste and flavor. We often saved enough for our school lunch buckets the next day.

Homemade Hominy

2 qts. dry field corn
8 qts. water
2 oz. lye
1/2 t. salt to a pint jar
12 sterilized pint jars

Place corn, water, and lye in an enameled kettle and boil vigorously for hour, then let stand for 20 minutes. Rinse several times with hot water, then rinse with cool water until you can handle the hominy to rub off the dark tips of the kernals. Float away the tips. Add water to cover hominy one inch and boil five minutes. Drain and repeat four times, then cook hour, or until kernals are tender. Pack in jars to 1/2" of top, add salt, cover with boiling water, adjust lids, and process in pressure canner, 60 minutes. This recipe will yield 12 pints of hominy.

Green Corn Pudding

Take 12 ears of green corn; scrape the substance out with a spoon. Add yolks and whites, beaten separately of 4 large eggs, 1 t. sugar, the same of flour rubbed into a 1 T. of butter, salt, and pepper (to taste), and a pint of milk. Bake 45 minutes at 325 F.

Corn Relish

2 qut. cut corn (about 18 ears)
1 small head cabbage, chopped
1 c. chopped onion
1 c. chopped sweet green peppers
1 c. chopped sweet red peppers
1 to 2 c. sugar
2 T. dry mustard
1 T. celery seed
1 T. mustard seed
1 T. salt
1 T. turmeric
1 qt. vinegar
1 c. water

Boil corn five minutes, cut from cob. Combine with remaining ingredients in a large saucepot. Bring to a boil; reduce heat and simmer 20 minutes. Pack hot into hot jars, leaving quarter inch headspace. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 6 pints.

Corncob Syrup

Take a dozen and a half red corncobs. Break into pieces. Put in a kettle. Cover with water, enough to cover the cobs when you press them down. Boil for a full half hour. The liquor will be red now. Strain it. You should get three to four cups. Now add 2 to three cups of sugar and stir it good. Start kettle boiling again. Use a spoon or ladle to learn when syrup is as thick as you like it. Now skim it and you're through.

Corn Cob Jelly

Boil about a dozen red corn cobs in three pints of water for 30 minutes. Remove from heat and strain. If necessary, add enough water to make three cups liquid. Add one package pectin and bring to a full boil. Add three cups sugar and boil two or three minutes.

Calico Corn

1 qt. whole kernel corn (abt three 12-oz. cans)
1 c. chopped onion
1/2 c. diced sweet green pepper
1/2 c. diced sweet red pepper
2 c. vinegar
1 1/2c. sugar
1 T. salt
1 1/2 t. celery seed
1 1/2 t. mustard seed
1 T. dry mustard
1/2 t. turmeric

Combine all ingredients in a large suace pot. Bring to a boil; simmer 20 mintues. Pour hot into hot jars, leaving quarter inch headspace. Adjust caps. Process 15 mintues in boiling water bath. Yield: about 6 half-pints.

Pick sweet corn, husk, and cut off the cob. DO NOT BLANCH!

20 cups of corn
1 cup sugar
1/4 cup salt
5 cups ice water

In a large bowl, combine above ingredients. Place a large gallon bag full of ice on top of this mixture to begin getting it chilled. Put about 2 cups of the corn mixture with liquid into 1 quart bags. Remove as much air as possible and lay flat for easy storage. (On a cookie sheet works best.) When you cook the corn, bring it to a boil and simmer for about 10 minutes.


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