Great corn cob jelly video but keep in mind that...Corn is a low acid food, so you cannot use a boiling water bath canner for the canned corn. It must be a pressure canner. The water bath cannot kill off the botulism spores. It's okay for jelly because sugar makes it shelf safe. Thank you for sharing your jelly recipe!
The USDA says to use "field corn". I just tested the pH of broth made from non field corn and the pH was 6.0 which means it is not safe processed in a water bath canner.
woow Nice recipe my friend 👍
Thank you so much 👍
Delicious looking. Making it now...Thank you!
Hope you enjoy
Great corn cob jelly video but keep in mind that...Corn is a low acid food, so you cannot use a boiling water bath canner for the canned corn. It must be a pressure canner. The water bath cannot kill off the botulism spores. It's okay for jelly because sugar makes it shelf safe. Thank you for sharing your jelly recipe!
Thanks for watching
For the jelly, can you use raw cobs, that have their kernels removed? But not boiled first? Just a raw cob kernels removed??
I usually do it this way, thanks for watching.
Soaps N Suds N Such
O ok. I thought like most of the videos, the corn was boiled, kernels removed, then the leftover cob was then boiled for jelly.
I wonder if anyone has ever tried to use that as a mash and still it🤔
was there a finished product ( loud and messy
yes this is a good jelly
The USDA says to use "field corn". I just tested the pH of broth made from non field corn and the pH was 6.0 which means it is not safe processed in a water bath canner.
Thanks for letting me know. Thanks for watching.
Jeanette Skurda that's why you add lemon juice and sugar.