Monday, August 9, 2010

Week 21

How often do you use corn syrup.  Around my house not very often.  I ran across this recipe for making your own.  It has the advantage of being freshly made and doesn't contain the high fructose levels of most corn syrups.  So after you're done eating that summer corn on the cob, save the cobs and try  your hand at this recipe.

Corn Syrup

Yield: 2 Cups

Source: FoodPreservationDry. comingCanningAndMore@yahoogroups

6 Corn Cobs From Fresh Corn - Water to Cover
1/8 Tsp Powdered Alum (optional)
1/8 Tsp Vanilla
2 C Sugar
1/2 Cup Corncob Juice

1. Cut off the grains from six ears of fresh corn. Break the cobs into pieces and put them in a kettle with water to cover. Boil for 45 minutes.

2. Remove the cobs; save and measure the water.

3. Use 1/2 cup of this corncob juice for each 2 cups of sugar.

4. Place in a smaller saucepan and boil down until it reaches the thickness of corn syrup. It will thicken some as it cools so be careful and don't overcook it. Stir only to dissolve sugar at start.

5. Add vanilla (and powdered alum, if desired, to keep it from forming crystals). Stir to mix; strain through a thin soft cloth while it is hot.

6. Note: This syrup has a smooth, delicate corn syrup flavor and should not crystallize. If you should cook it too much, thin with a little boiling water. In canning this you leave a 1/4” headspace.

7. (Can be processed in water bath for 10 minutes at 0 - 1000 ft, 15 minutes at 1001 - 6000 ft., and 20 minutes above 6000 ft.)

I don't know that I will ever use this recipe, but it's there if I need it.

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