M is in Indiana this week, so it's odd that my day revolved around corn.
|Image from IndieBound.|
After parboiling all the corn, I cut it off the cobs and dried it and dried it and dried it and dried it. The book said it would take two hours. It took four hours for one pan and six for the other. And now we have one quart of dried corn to rehydrate for soup during the long, cold, evil winter.
I will say that she has been a great helper during my food preserving experiment. She helped peel all zillion pounds of tomatoes that I canned, and she added the lemon juice to each jar.
For now our food cache has 21 quarts of tomatoes, three half pints of strawberry jam (we've eaten two jars since May), four half pints of drunken cherries, and four half pints of dried corn. I've also got a pound of green beans strung up in the kitchen drying. They're called leather britches, and with a name like that you know I had to try it.
|Image from Friends Drift Inn.|
Also, I bet you're wishing I'd just stayed gone because the past two posts have been the opposite of riveting. Now you understand why I've not been blogging.