If today had a theme it would be orange. I made a big batch of Tikka Masala sauce and pressure canned it for a dozen soul warming curries over the winter. While the sauce was simmering on the stove I washed, peeled, and cut 6 bs of carrots into sticks, packed them into jars, and pickled them in a sweet and spicy broth. And, lastly, a spicy pineapple pepper jelly with a little more heat than I’d intended, but I think it will (hopefully) mellow in the jar.
Once all that was out of the canner and cooling on the counter, I roasted up two dozen cobs of corn in their husks. Once those cool I’ll cut the kernels off and pop them into the fridge for tomorrow to pressure can, and then pull the flavour out of the roasted cobs to make a few quarts of corn stock, also pressure canned.
A jar of corn stock and a jar of corn, some onion, a few potatoes, and some heavy cream and a delicious soup is on the table in a jiffy. Jazz it up with some chicken or salmon for variety.
And in all those cobs of corn…one alien cob 🤣
On deck tomorrow, in addition to the corn and corn stock…40lbs of tomatoes to be turned into 30 jars of tomato chunks and 6-12 jars of vegetable pasta sauce.
2 comments
Hi Paige
How do you make the corn stock once the corn is removed ? Boil the husks & then pressure can the liquid?
II roast the corn in its husk first, then let it cool. Then I husk it, (toss the husks in the compost) cut the kernels off and either freeze them or can them, and then the cobs go into a big pot with some onion, some peppercorns, a bay leaf, and some parsley and a bit of salt and then I let that simmer for a couple of hours before discarding all the solids and straining it. The I pressure can it, but you could freeze it too.
It makes the best corn soup ever!