SWEETCORN

[The Grock in the Frock]

anyone got a preserve for sweetcorn,i've got loads in the freezer and loads left on plot?

[Belinda]

4 cups of sweetcorn kernels
1 large onion, chopped
1 large green pepper, chopped
1 large red pepper, chopped
4 sticks of celery, chopped
1 ½ cups or 375 ml of white wine vinegar
½ cup or 125 ml water
2 cups or 450g of sugar
1 ½ tsp or 7g salt
1 tsp or 5g mustard seeds
1 tsp or 5g celery seeds
1 ½ tsp or 7g powdered mustard
½ tsp or 2g turmeric
¼ cup or 60g plain all-purpose flour
½ cup or 125 ml water

Boil the cobs for 5 minutes. Cool them in cold water, cut the kernels off and use 4 cups of them. In a large pot, mix the kernels, onion, peppers, celery, vinegar, water, sugar, salt and seeds. Bring to the boil then simmer 10 minutes.

Mix the powdered mustard, turmeric and flour. Dilute in water, stir in bit by bit, to the boiling mix. Cook about 10 minutes, stirring, or until thick.

Pour into warm jars and seal. Will produce about 4 jars.

[Sue]

Hi Grock - I've made this one before and it's really quick & easy.

The kernels from 12 corn cobs
1 red & 1 green pepper - chopped
2 teaspoons salt
2 teaspoons mustard seeds
1 teaspoon mustard powder
1/2 teaspoon ground tumeric
375ml cider vinegar
250g white sugar

Chuck everything in a pan and bring to the boil.
Simmer for 30 mins.
Put into sterlised jars while hot, let it cool, then put the lids on.

Makes 3-4 jars and is nice with burgers, BBQ or chicken.

Sue

[Chantal]

How long does this keep Sue?

[The Grock in the Frock]

thanks peeps!

[Sue]

Should keep for 2-3 months Chantal, but store in the fridge after you have opened the jar. I think it would keep longer than that but my book says eat it up quick as the corn loses it's crispness after that.

Wasn't an issue in our house cos we are so greedy and scoffed the lot in a few weeks

Sue