Use The Cob! (Corn Cob Wine and Jelly Recipes)
Photos: pun-pk_all_biz, earthboundtrading, & learntopreserve_comUse
I wish I had come across these recipes sooner! Corn on the cob is one of the traditions in my household for thanksgiving and I had a huge bundle for my recycle bin this year. Truth be told corn on the cob is a favorite of mine year round so finding a use for the cobs outside the compost value is awesome. If you are canning corn what an great way to completely use your corn harvest. I am eager to try these and hope you will too!
Corn Cob Wine
Ingredients:
1 dozen raw corn cobs
1 gallon boiling water
2 pkgs yeast
9 cups of sugar
Instructions: 1. Place cobs in a container and pour boiling water over them.
2. Cover loosely with cheesecloth or a dish towel and let stand for 24 hours.
3. Remove the cobs and add the yeast and sugar.
4. Cover loosely again and let stand for 9 days.
5. Strain through cheesecloth, cover loosely, and store in a moderately cool place until it is fermented, which may take as long as 10 weeks.
6. Bottle and enjoy!
Source: Homemade Wine.net
Corn Cob Jelly
Ingredients:
12 large corn cobs
4 cups water
1 packet powdered fruit pectin (of 4 tsp of dry if you bought in bulk like I did)
4 cups sugar
4-6 drops yellow food coloring
Instructions:
Cut the corn off of the cob. In stock pot place broken corn cobs with water. Bring to boil. Boil for 10-15 minutes. Discard cobs, strain liquid through cheese cloth. Liquid should measure 3 cups. Add water if necessary.
Return to kettle, stir in pectin. Bring to full rolling boil then add sugar. Bring back to a boil. Skim foam and add a few drops of food coloring. Pour in hot jars leaving 1/4 inch head space. Process in boiling water canner for 10 minutes.
Source: Joyfully Frugal
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