Archive | Preserving Food


Freezer Corn

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 cool to room temperature. Do not drain. Pack equal parts corn and liquid into jars or freezer bags and freeze up to 6 months.

—Recipe courtesy of Joyce Birks

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In a Pickle Quick Pickles

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 don’t have these spices you can leave them out or use something different like dill weed, turmeric or coriander. If you want spicy pickles, add red pepper flakes, but beware: A little goes a long way! Experiment with spices that your family likes.

Clean jars with lids to hold about 2 pints of pickles
Knife (If you are nervous about having your child use a sharp knife, try slicing the cucumber with a regular table knife or use a vegetable crinkle cutter.)
Cutting board
Measuring spoons
Measuring cup
Large measuring cup or bowl with a spout

Wash the cucumber well (you can peel it if you want) and peel the onion. To peel the onion, it sometimes helps to cut a small slit into the top before peeling off the skin.

Chop the cucumber and onion into medium-size chunks or rounds. Pack the … Read More

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Dried Corn

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 single layer on dehydrator tray(s). Dry 12 to 14 hours until crispy. Cool completely.

Transfer dried corn to an airtight container and store in a cool, dry place for up to 2 months. Eat as a snack or toss on a salad.

—Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald

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