Canning a First Batch of Corn

Hey yall I got some corn canning acid and I am canning my first batch of corn for the year and wanted to share it with yall, I will be getting some more corn...

First Flower of 2012

My first bloom of 2012 has surfaced. A crocus as normal, this time out by the road. Though a yellow crocus again.

It bloomed on the 10th, which is early.

In 2011 my first bloom, also a yellow crocus was the 15th. In 2010 it was on the 16th, in 2009, again a yellow crocus, it was on the 15th. In 2008, which had a really cold Spring it wasn’t until early April. That is the extent of my records.

So it portends a slightly longer growing season to have it come a week earlier than the recent norm this year. Should get better yields on my fruit trees and vines, if a late cold snap doesn’t freeze off the buds. That is always a risk with an early Spring. The trees get all excited and start flowering and then a freeze comes and kills all the buds, vastly reducing or eliminating the fruiting potential for many plants for a full year. But a warm Spring is a good thing, so long as it lasts.

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Experimental Prickly Pear Syrup

In addition to a fondness for making jams and jellies, I also have a fondness for Cacti. Don't ask me where I got it from. I don't know. I just happen to think that cacti are very attractive plants.

The photo of the prickly pear fruit is one from my own garden. I don't know what variety of opuntia (the scientific name for prickly pears) it is. I didn't get it from a green house. I took cuttings from somebody else. The fruit are not as big as the prickly pear fruit that you sometimes see in the grocery store, but hey, at least it is a variety of opuntia that will survive Iowa winters. After all everything tastes better when you grow it yourself.

I had been looking at those fruit longingly for about a week wishing that I had enough to make jelly. Eventually, my cacti should spread enough that I will be able to make jelly.

When I don't have enough of some type of fruit, I have been known to fill in with apple juice, However in this case, the amount of apple juice that I would have to use would be so much that I was afraid that you wouldn't be able to taste the prickly pear.

I decided to make syrup instead. The method that I used was loosely based in this recipe. I used clear jel rather than corn starch. Then I canned it in 4 ounce jars with 1/4 inch headpace, using the waterbath method. I processed it for 10 minutes.





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