Freezing Raw Corn
Husk, brush and rinse corn cobs in clean water. Cut raw corn off the cobs. In a very large bowl, mix...
16 cups of raw corn kernels
1-2 cups sugar (depending on your love of sweet)
4 tsp. salt
1 cup crushed ice (we sent cubes through our blender)
Fill freezer bags with the corn mixture and freeze!
Canning Peaches with Honey (as the sweetener)
A week after my first try of this recipe, the color of both the white and yellow peaches are still true. The level of sweetness is so close to my experience using light sugar syrup that I'm not sure I could tell the difference if I did a taste test. And, I didn't taste the honey flavor at all.
peaches, peeled, quartered and pitted
honey (3/4 cup per 10 quarts peaches packed)
To make the honey syrup, combine 8 cups of water with 3/4 cup honey in a large saucepan or tea pot. Stir while bringing it to a simmer to dissolve the honey. This amount of syrup was enough for about 10 quarts of peaches. Keep it simmering. Pack the prepared peaches tightly into quart jars keeping them from filling into the tread section of the jar neck. Pour 1 tsp. of lemon juice in each jar of peaches to prevent browning. Pour honey syrup over peaches, allowing 1 inch of headspace at the top. Lid, ring and process for 30 minutes. For more thorough canning instructions, see my Canning Prep and Method page.
white and yellow peaches canned with honey- 1 week old (color still preserved)Pin It