Saturday, July 12, 2014

Corn Cob Syrup



After I cut off and canned my corn, I made corn cob syrup from the cobs...

I put all the cobs in my bid stockpot and covered them with water... brought the water to a boil, lowered the heat and simmered them, covered, for two hours.

I then drained the liquid into another pot and discarded the cobs.



 I then added sugar to the "corn juice," adding one part sugar to two parts liquid... for example, I ended up with 13 cups of juice, so I added 6 and a half cups of sugar... white or brown sugar may be used... I used half white and half brown sugar... more brown sugar will result in a darker "corn syrup" and all white sugar will make a light, almost clear syrup.

I stirred in the sugar(s), brought the mixture to a boil, and boiled gently until the mixture reduced and thickened to a syrup consistency.

Meanwhile, I washed, sterilized, and heated my jars and lids (I used half pint jars).

Once my syrup had reached the thickness I wanted, I added a little vanilla extract (optional) and filled my jars, leaving a half inch headspace.

I wiped the jar rims with a damp cloth and tightened on my lids to fingertip tightness.

I processed my jars in a boiling water bath (covering the jars with water) for 10 minutes.

After processing, I removed the jars of syrup using my jar lifter and set them on a folded dish towel on the counter to cool and to listen for the PING of each successfully sealed jar.

The syrup will be yummy on pancakes or waffles... and I'm sure there are other uses I haven't come up with yet!


Mr. G said, "Baby, you used that corn from the Rooter to the Tooter!"

I even saved the silks for a medicinal tincture! But that's another story for another day!

24 comments:

  1. This sounds wonderful..It's on my "To Do" list...

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  2. I wish I had this article about a month ago when my sweet corn was harvested. Not to worry - I'll pinterest it for next year.

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  3. Can you boil it to a thickness similar to Cato syrup? I just wonder if I could get it thick enough to use when I make my caramel corn.

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    1. You can boil it to whatever thickness you like... Mine was about the thickness of maple syrup. ~~Granny

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  4. Somehow my comment vanished so I apologize if this one is a duplicate. I love the taste right next to the cob & think this recipe is a great way to capture that. I'd like to make this syrup into a jelly, any idea of how much pectin to use? My reasoning is because I would like to merge this recipe with one of your Pepper Jelly recipes. I am figuring on adding some extra heat to the pepper jelly & then mixing equal parts of pepper jelly to the corn cob jelly and I thought having bits of corn & peppers speckled throughout would look awesome! Any suggestions on measurement ratios?

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    1. There are lots of corn cob jelly recipes, just Google it... we don't eat much jelly at our house so I opted for syrup instead. ~~Granny

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    2. Charlene, did you ever find out how much pectin to use? I'm making this syrup, but also wanted to use some of it for jelly. Thanks!

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  5. I have always thrown away the cobs. Not this year thank you so much for this recipe.

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  6. Oh my! I made corn cob jelly earlier this year. I may just have to squeeze in the time for this one! Looks great :)

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  7. Hello Pamela, I am delighted beyond words . . . to have found your blog. I love how you list each and every step that you use in your process. I am new to gardening and to canning. I fact my husband and I are reading Canning and Freezing for Dummies" right now. We just purchased a small home on an acre of land and planted our first garden this spring. I had tried to grow a garden at our other home of thirty-three years, but our backyard was so shady and I never had much success. We are having a ball hoeing weeds and watch everything grow. It is my intention to learn to can and I know that you are going to be a God spent. Thank you :)
    Your newest follower and blogging sister,
    Connie :)

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  8. This may be silly, but does it taste hevily of corn?

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    1. No, it tastes kinda like pancake syrup. ~~Granny

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  9. OMG!!! I've wasted so may cobs over the years!! Thank you for this recipe. You're just full of good stuff, Granny!

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  10. Oh my goodness....never heard of this before. Thanks for the post. You have a new follower.

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  11. Discard the cobs?!?! Oh heaven's no! After boiling, and removing the cobs, I put them into my dehydrator when I made corn cob jelly earlier this year. The dried cobs are excellent to use as starter for the woodstove or BBQ grill. A huge chunk isn't needed either.

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    1. Thanks for the great tip Jennifer! ~~Granny

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  12. Wow, great ideas here. Syrup, jelly, fire starters! NOTHING goes to waste! LOVE IT!! Thank you!!

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  13. I stumbled across this site a couple of days ago and I am so glad I did. What a fun site and it is filled with such great ideas. I started canning a few years ago and I am completely hooked. This is a great recipe and I can't wait to try it.

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  14. Could you add cinnamon along with the vanilla? My family LOVES cinnamon pancakes!
    TIA

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  15. Cinnamon extract is a better choice. I make corn cob jelly too, everyone loves it!

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  16. Can you put it on the shelf with other canned products and if so how long of shelf life do you estimate. I am canning my corn now and am going to make the syrup from the cobs. Thank you for all the amazing information that you have on your site. I visit your page quite frequently and am definitely hooked on canning!

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  17. I made this last year and loved it over corn bread! I just got a batch of corn and can't wait to freeze it and make more syrup.

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  18. Granny I wonder if I could use maple flavoring for a maple syrup knock off?

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    1. I don't see why not! Go for it! ~~Granny

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