This project looks deceptively simple, but it is one that I had to try a couple times to get right. I only stuck with it because Nixtamalization is a vital process for people that use corn as a staple food.
A backyard field of grains? Yes, absolutely! Homegrown Whole Grains are rapidly replacing grass in the yards of dedicated locavores across the country. For adventurous homeowners who want to get in on the movement, Homegrown Whole Grains is the place to begin.
Growing whole grains is simpler and more rewarding than most people imagine. With as little as 1000 square feet of land, backyard farmers can grow enough wheat to harvest 50 pounds in a single afternoon – and those 50 pounds can be baked into 50 loaves of fresh bread.
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. Continue reading “Recipe: Corn Cob Jelly”→