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!