Recipe: Cheese Crackers

Homemade Cheese-its

Homemade Cheese-its

When I cam upon a recipe for homemade cheese crackers, as soon as I got past the excitement, I realized that this simple recipe was something that I should have been able to figure out on my own.

At my house we go through boxes upon boxes of cheese crackers, my three year old loves them, and while he will share if forced, he doles them out to his daddy one at a time. Read More …

Recipe: Corn Cob Jelly

Corn Cob Jelly

Corn Cob Jelly

This week’s project is one that I have seen on many internet sites and multiple canning and old school food preservation books. It took me a while to get around to trying it, but when I did I found that corn cob jelly tastes a lot like honey it made me wish I did this much sooner.

I typically only cook corn on the cob when grilling out with my family, and when I do so, I tend to cook a lot of corn. This recipe lets me turn the normally wasted water from boiling corn into a tasty food product in itself.

However, I feel like I should let you know that traditionally red field corn was used. Personally I have only used sweet corn.


  • 12 large ears of corn
  • 2 quarts water
  • 2 tablespoons lemon juice
  • 1 package powdered pectin
  • Sugar (amount will vary, but 4-5 cups should be enough)


  • Knife
  • Measuring Cup
  • Non-Reactive (Steel) Pot
  • Spoon
  • Canning Funnel
  • Canning Jars, Lids, Rings
  • Water Bath Canner
  • Canning Jar Lifter
  • Towel


  • Cook corn, cut kernels from cobs and store for another use.
  • Measure 2 quarts water into a large pot; add corn cobs.
  • Bring water to a boil and keep uncovered at a rolling boil for 30 minutes to concentrate the liquid
  • I try to boil it down until I get 3.5 to 4 cups of liquid.
  • Stir in 2 tablespoons of lemon juice
  • Add pectin and bring to a boil.
  • Add sugar cup per cup to match the measure of your corn liquid. Stir to dissolve sugar.
  • Bring pot to a rolling boil. Boil for one minute while stirring constantly.
  • Remove from heat. 10. Ladle hot corn cob jelly into hot jars.
  • Adjust lids and bands.
  • Process in a boiling water bath for 10 minutes.
  • Add enough water in the canner to cover lids with one inch of water
  • Start time when water is boiling

Yield: 5 half-pints

Mrs. Miller’s Corn Cob Jelly, 8-ounces

For more than 20 years Mrs. Miller’s Homemade Jams has been bringing you delicious homemade jams, jellies and preserves. With more than 50 varieties -hand scooped out of kettles – ranging from their traditional Apple Butter to the ever popular Black Raspberry, to their Sugar Free products, they have a flavor for everyone! Enjoy these home made delights From Mrs. Miller’s in Fredericksburg Ohio, USA!
List Price:$3.81 USD
New From:$3.81 USD In Stock

Kitchen DIY: Cooking Bread in a Grill

Cooking Bread in a Grill

Cooking Bread in a Grill

One of the main reasons I write books like this is to help promote the notion that anyone can solve their problems with a little out of the box thinking. This article on cooking bread in a grill is just one example.

Most people think you have to have an oven to bake bread – not true – all you need is a source of steady and controllable heat. Bread can be baked anywhere you can get controlled heat Read More …