I take the cobs, put into stock pot, cover w water, a little salt and low boil for a couple of hours. The best corn broth, great for starting veg soup or chowder.

@OutdoorsandCountryLiving

2 жыл бұрын

Sounds like a good use of the cobs! Our pigs get them as a treat and they love to clean up what’s left on them. Thanks for watching and sharing your method for utilizing the corn cobs.

@deborahdamron4

Жыл бұрын

That’s a great idea

That vacum sealer is the best I’ve ever saw because you can vacum stuff with liquid and doesn’t make mess works great

@OutdoorsandCountryLiving

2 жыл бұрын

It was definitely worth the investment to upgrade from using a FoodSaver sealer. It can also seal mason jar lids for dry goods.

@MinnieSpencer

2 жыл бұрын

@@OutdoorsandCountryLiving I'm not trying to cut in but I am because I have a question. How much was the vacuum sealer?

@OutdoorsandCountryLiving

2 жыл бұрын

@@MinnieSpencer that unit we got has the larger chamber. If you look you can see the lid has a higher dome on it. That allows us to do quart jars in it if we want to seal and dry goods in a jar. I think we paid about $1700 USD for it. The standard model was closer to $1300 I believe. They are expensive but the bags are literally a fraction of the cost to the food saver bags. You can buy bulk bags for chamber vacuums online pretty cheap. We got it because of the volume of things we seal and use. Expensive but we would buy it again. Hopefully it lasts many years. We have had it about a year. Maybe we should do a comparison of the two just to show the differences? Hope this answers your question and helps. Thanks for asking and watching. Blessings!

Corn stock is so good Also pressure canned

I've done frozen and canned. Frozen is the route to go!

@OutdoorsandCountryLiving

2 жыл бұрын

They are both good! Thanks for watching and leaving a comment.

yall do a great job with your tutorials. WALA ! Great to see Tom again! :)

@OutdoorsandCountryLiving

2 жыл бұрын

Thank You!

Thank you for your sharing your opinions on blanching from a fellow Hoosier! I froze 13 quarts bags this weekend and was very thankful on saving time on skipping that step. GBY

@OutdoorsandCountryLiving

2 жыл бұрын

Absolutely! Thank you for sending us a message asking about it. Saving time is always good.

Made corn this way was best ever made husband liked

@OutdoorsandCountryLiving

Жыл бұрын

So glad you like it. Thanks for letting us know you canned some and enjoy it.

Thank you for sharing. I have yet use my pressure cooker. Will try this method. Last year I blanched & froze the corn. It was delicious.

@OutdoorsandCountryLiving

2 жыл бұрын

Thank you for watching and leaving a comment! Freezing corn is good too. We preserve it both ways.

How many dozen ears of corn did you use for 18 pints? Thank you for your calm demeanor. It’s so fun to listen to you.

@OutdoorsandCountryLiving

2 жыл бұрын

If I had to guess, probably 3-4 dozen. I’m not sure how many we did. Tom was the corn picker and shucker out at the garden. I just wanted to run a full canner, so 18 pints it was with enough corn left to freeze the 3 bags shown in video. Thanks for watching and for your kind words!

@Actionswoman

2 жыл бұрын

@@OutdoorsandCountryLiving thank you!!

Have you ever tried making corn cob jelly? I have seen it is a great jelly for those who like honey.

@OutdoorsandCountryLiving

Жыл бұрын

Hi there! We’ve never heard of corn cob jelly. We are beekeepers of around 40 colonies with plans to continue growing, so fresh raw honey is in ample supply here. We’ll just stick with enjoying our honey instead, lol. We appreciate your comment and hope you enjoy your day!

I have been wondering if I could use a hot plate with My All American 921 and you seem to have it figured out. What hot plate are you using? Thanks for your videos, they are helping us get things canned.

@OutdoorsandCountryLiving

Жыл бұрын

Portable burner is made by Cadco/Broil King. Solid cast burner in stainless housing. Model: PCR-1S, 1500 watts, commercial cooking appliance. We purchased from Amazon several years ago. We have 2 of them and we often utilize them, especially for canning and other big projects. Thanks for watching and letting us know that our videos are helpful. Blessings-Tom & LeeAnn

What brand of “hot plate”do you use?

@OutdoorsandCountryLiving

Жыл бұрын

Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon.

First year of doing corn here and what I need help with is how on earth do I get all these silks off the corn. I have brushed and brushed and still silks remain. I think I have them all and see one floating in my jar. Any advice would be appreciated.

@OutdoorsandCountryLiving

2 жыл бұрын

We usually just use our hands/fingers to remove the silk from corn. No special trick. Shucking corn outside is our preference, as this allows the mess to stay outside and gives you plenty of room for cleaning the corn off. You won’t get every last silk off, it’s just the nature of fresh sweet corn. There will be some of the silk pieces in the corn but they are hardly noticeable once canned or cooked after freezing. “The more corn you shuck, the better one becomes at it”. Thanks for watching and asking! Tip: When shucking the corn, start at the tip of each ear and remove outer green layer and silks simultaneously, don’t do separately. Maybe this will aid with getting silks off better for you.

Can I water bath the corn instead on pressure canning?

@OutdoorsandCountryLiving

Жыл бұрын

Unfortunately, no. Corn is a low acid food and must be pressure canned. Water bath canning is for acidic foods such as tomatoes, pickled vegetables, salsa, jam, jelly, etc. It’s all about the temperature. Water bath canning temperature is 212 degrees Fahrenheit and pressure canning is much hotter (240 degrees Fahrenheit or hotter). Thanks for watching and asking!

What brand name is the vacuum sealer you used??

@OutdoorsandCountryLiving

2 жыл бұрын

It’s a VacMaster VP230 Chamber Vacuum Sealing Machine. This was an upgrade to our homestead equipment from using a FoodSaver vacuum sealer. Great investment! Thanks for watching and asking.

I canned some in half pints, they taste strange. Any ideas as to what happened?

@OutdoorsandCountryLiving

11 ай бұрын

Did you use non-iodized salt? Iodized salt in canning causes a bad taste. Was the corn too mature? Do you have well water or city/municipal water?

You are cutting it way to deep.

@OutdoorsandCountryLiving

11 ай бұрын

Appreciate the input and hope you have a great week.