I shared in the last post that I had a goal of putting up 100 quarts of tomatoes. I know, it was a lofty goal, but if you know anything about me, I tend to the extreme. At this point, I have canned 28 quarts of diced tomatoes, 3 pints of salsa (with a friend), 11 pints of tomato sauce (also with a friend) and 6 half-pints of tomato-peach salsa. I have plans to can a batch of peach salsa, but my peaches have gone bad. I also have some tomato sauce simmering on the stove ready to be blended, seeded and canned. I am hoping to can about 9 pints.
Today, I came home with 16 dozen ears of corn. We went to this wonderful fruit and berry patch. When I asked him about his corn, he said that “you don’t cook my corn”. I asked him if it would be alright if I cooked it. He walked me back to his cooler and pulled out an ear. Now, I have never eaten raw corn before. I have just found that cooked corn is more to my liking. I was SO surprised at how wonderful it tasted! It truly tasted like it was already cooked.
Thus, 16 dozen! I really don’t know what I was thinking! It just tasted really good. The children spent an hour and a half shucking it and cutting off the ends (nasty little worms), and I cut it off the cobs. We were able to freeze up 38 three cup bags. That might take us through December! At the rate I make my corn casserole for church, it may be gone by October!
Speaking of corn casserole, here is the recipe:
Corn Casserole
1 pound corn (frozen)
1 8 ounce block of cream cheese
1/2 cup butter
1 can diced green chilies (optional)
In a large glass casserole dish, place all the ingredients. Put in the microwave on high for 1 minutes intervals until melted down and bubbly. I don’t use a microwave, so this is easily done on the stove. Once it is heated through, serve. I like to have this at Thanksgiving. Once it is heated through, I stick the casserole into the oven to warm with everything else.
My good friend in Oklahoma gave me this recipe many years ago. Whenever I make it, I always think of her. It warms my heart
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