miss_thenorth
Frugal Homesteader
corn cob syrup
Yield 1 Batch
Ingredients
1 peck raw Corn cobs
Water
Sugar
Take a peck of nice, clean corn cobs after the corn has been cut off of the cob.
Put cobs in a large kettle of water, enough to cover cobs.
Bring to a boil, reduce heat to medium and simmer for 2 hours, then strain off juice.
Make a syrup of brown sugar for dark syrup or white sugar for light syrup. Mix 1 part sugar to 2 parts juice.
Cook slowly until it becomes slightly thick.
Bottle tightly.
SOURCE: Grandma Anna Hoffman Notes: You can add butter flavoring, maple flavor, blackwalnut, ect., or just leave it plain.
My notes,:
I did 5 dozen cobs to put the corn in the freezer, so I did n=mine in two batches (as much as my stock pot could hold--Just cover as many cobs as you have with water) I boiled it for two hours, then measured the liquid--I had 20 cups of liquid, so I added 10 cups of sugar and one tablespoon vanilla. I reduced it for several hours until it was a syrup consistency. A little stronger than a simmer, and stirred frequently.
Doing it again, I would have the canner ready, so I could water bath it right away. I processed for 10 minutes. I don't know if I had to, but just to be safe, considering I had so much that it would get used quickly.
We had pancakes the other day, and my kids and hubby loved it. So, one more way to get HFCS out of our house. Yay!
(Side note: Actually, our pancake syrup was the only thing in our house that has it in it--other than the granola bars that hubby just bought, which I told him if he wanted granola bars I would make them for him.)
Yield 1 Batch
Ingredients
1 peck raw Corn cobs
Water
Sugar
Take a peck of nice, clean corn cobs after the corn has been cut off of the cob.
Put cobs in a large kettle of water, enough to cover cobs.
Bring to a boil, reduce heat to medium and simmer for 2 hours, then strain off juice.
Make a syrup of brown sugar for dark syrup or white sugar for light syrup. Mix 1 part sugar to 2 parts juice.
Cook slowly until it becomes slightly thick.
Bottle tightly.
SOURCE: Grandma Anna Hoffman Notes: You can add butter flavoring, maple flavor, blackwalnut, ect., or just leave it plain.
My notes,:
I did 5 dozen cobs to put the corn in the freezer, so I did n=mine in two batches (as much as my stock pot could hold--Just cover as many cobs as you have with water) I boiled it for two hours, then measured the liquid--I had 20 cups of liquid, so I added 10 cups of sugar and one tablespoon vanilla. I reduced it for several hours until it was a syrup consistency. A little stronger than a simmer, and stirred frequently.
Doing it again, I would have the canner ready, so I could water bath it right away. I processed for 10 minutes. I don't know if I had to, but just to be safe, considering I had so much that it would get used quickly.
We had pancakes the other day, and my kids and hubby loved it. So, one more way to get HFCS out of our house. Yay!
(Side note: Actually, our pancake syrup was the only thing in our house that has it in it--other than the granola bars that hubby just bought, which I told him if he wanted granola bars I would make them for him.)