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Before you jump to Corn cob jelly recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Will Save You Cash.
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Perhaps the food is not quite as good when cooked in the microwave, nevertheless it will save you money to use it over your oven. The energy used by cooking in an oven is definitely greater by 75%, and perhaps this small amount of knowledge will spur you on to use the microwave more frequently. Countertop appliances will certainly boil water or even steam vegetables more quickly than your stove, and use a lot less electricity. You might reckon that you save energy by washing your dishes by hand, but that is certainly not true. You get the maximum energy savings by totally loading the dishwasher ahead of commencing a wash cycle. Don’t dry the dishes by using heat, utilize the cool dry or air dry options to increase the money you save.
The kitchen by itself provides you with many small methods by which energy and money can be saved. Environmentally friendly living just isn’t that difficult. A lot of it really is simply using common sense.
We hope you got insight from reading it, now let’s go back to corn cob jelly recipe. You can have corn cob jelly using 7 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to cook Corn cob jelly:
- Use corn cob juice (see below for directions)
- Provide granulated sugar
- Prepare lemon juice
- Take pectin (surejell)
- Use mason jars.. 1/2 pint size
- Take waterbath canner
- Provide lids and rims for the jars
Instructions to make Corn cob jelly:
- Start by saving 12 corn cobs.. I cut the raw corn from my sweet corn and use it for other recipes and save the cobs from that.
- Place your 12 cobs into a large saucepot and cover with water.. water should cover the cobs completely… hard boil then for at least 30 minutes.
- Remove the cobs and drain the liquid over a strainer and into a bowl.. this liguid is your juice.. you need 3 and 1/2 cups for one batch.
- Pour the juice back into the cleaned pot and heat.. add 2 tsp lemon juice and I package of pectin.. bring back to a rolling boil and add your sugar stirring constant for 1 minute..
- Ladle the jelly into hot jars leave 1/2 inch head space from the top of the jar then top with hot lids and the rings.. screw the ring down tight…..
- Place your jars into a waterbath canner with hot water.. the water should cover the jars at least an inch. Cover and boil for 10 minutes…
- Put your jars on a counter or table with a towel underneath and leave for at least 24 hours to set.. you will hear small pop from each jar as they cool and seal..
- Stores for up to a year… refrigerate after opening….
- Enjoy over toast etc…
Imagine her surprise when I told her that I had found a recipe. This delicious Corn Cob Jelly is light, sweet and incredibly delicate and delicious. It tastes a whole lot like honey on anything you spread it on. Saving Summer is my the theme for today and it's something. Strain in a damp Jelly Jelly Strainer.
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