This is such an awesome something-for-nothing recipe. Save the cobs from any ears of corn you've sliced or eaten the kernels from, and get a sweet, flavorful stock that makes a fantastic base for corn chowder and other soups.
Prep Time: 20 minutes
Canning Time: 20 minutes
Total Time: 40 minutes
Ingredients:
- Corn cobs
- Water
Preparation:
Place the corn cobs in a large pot (cut in half if necessary to fit in the pot). Cover with water so that there is an inch of water above the cobs.
Remove corn cobs. Pour stock into canning jars leaving 1/2-inch headspace. Process in a pressure canner at 10 lbs. pressure for 20 minutes (note: corn stock must be processed in a pressure canner, not a boiling water bath.
