Yield: 4 pints 10 cups corn, cut from the cob (approximately 12 medium ears, husked) 6 cups water ⅓ cup granulated sugar ⅛ cup salt Place corn in a large stockpot and add water. Stir in sugar and salt, then place pot on stove top over medium-high heat. Boil 10 minutes; remove from heat and … Read moreFreezer Corn
By Amie Petronis Plumley | Photography by Alison Bickel Yield: About 2 pints of pickles 1 cucumber (or any vegetable you want to pickle) 1 small yellow onion 1½ cups white vinegar ¾ cup sugar 2 teaspoons kosher or pickling salt 1 teaspoon black peppercorns ½ teaspoon celery seeds* ½ teaspoon mustard seeds* *If you … Read moreIn a Pickle Quick Pickles
Yield: 6 servings Kernels cut from 12 ears of corn, blanched (approximately 10 cups) Oven method: Preheat oven to 130°. Place kernels on baking sheets in single layer and place in oven. Dry for 10 to 12 hours or until crispy. Cool completely. Dehydrator method: Turn dehydrator on to 120°. Spread kernels evenly in a … Read moreDried Corn