Corn Cob Jelly & Bread & Butter Pickled Squash

Yesterday was a busy day!  I made corn cob jelly & put up some bread & butter pickled squash.  The sqush were from my garden – but I had to buy the peppers & onions … mine aren’t ready yet.  Corn won’t grow in my garden  so I bought that  too.  I ran across the recipe on another blog I read … Chickens In the Road .. and just HAD to give it a try.  I found others on other sites .. .. .. …   but they’re all pretty much the same.

This old fashioned recipe recalls a time when people couldn’t afford to be
as wasteful as we often are today.

How to make Corn Cob Jelly:

6 – 8  large ears of corn
2 quarts water
2 tablespoons lemon juice
2 packages powdered pectin

Cook corn; cut kernels from cobs and store for another use.  Measure 2 quarts water into a large pot; add corn cobs.   Bring to a hard boil for 30 minutes.  Turn off heat and remove cobs.  Strain corn liquid through cheesecloth or a fine mesh strainer–if desired.   Measure remaining corn liquid.  I boiled mine down to 5 cups.  Return liquid to the large pot and stir in the 2 T of lemon juice and pectin.  Bring to a boil and then add sugar cup per cup to the liquid (5 cups sugar for 5 cups corn liquid) .  Bring pot to a rolling boil and continue to boil hard for one minute stirring constantly.  Remove from heat and ladle into hot jars.  Adjust lids and bands and process in hot water bath for 10 minutes.

This jelly tastes suprisingly like honey!  It’s a perfect example of “waste not want not” … and is absolutely DELICIOUS!


Bread & Butter Pickled Squash

4 cups yellow  squash (smaller squash have less seeds)
2 medium onions
4 medium sweet bell peppers (can mix red & green)
2 T pickling salt
2 cups sugar
2 cups apple cider vinegar
2 teaspoons celery seeds
2 teaspoons mustard seeds

Do not peel squash. Slice squash, onions, and green pepper in thin strips.  Sprinkle with the 2 T of salt and let stand for one hour or overnight in the refrigerator.

Combine sugar, vinegar, celery seed and mustard seed and bring to a boil for 3 minutes , stirring occasionally.  Drain squash mixture and then add to the pot with the liquid.  Bring to a boil and then pack in hot canning jars –  fill to 1/2 inch of top of jar with juice. Makes about 4 or 5 pints.  Recipe can be doubled.

Corn Cob Jelly & Bread & Butter Pickled Squash


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