I've been making pickled corn for years using this method and I'm still alive and well. Stuck and wash your corn in cold water. Lay them on a clean towel and cut out any bad spots and remove all the silk. Place corn in a large pot. Bring to a boil and time it boiling for 9 minutes. Remove from stove and pour water and corn into a clean sink. Plug your sink and run cold water over your corn and let it set, drain and repeat again. Add ice to help it get cold. Once your corn is cold to touch, lay it out on a towel on your table. Clean your stone jar. Layer your corn so far up and add a handful of pickling salt over it and add a gallon of water over it, add next layer of corn and do the same thing until it fills up the jar. Leave room for your plate and rock to go ontop of the corn. Clean a medium side rock with a brush and water and rinse and repeat until rock is clean. Place rock into a clean not bleached white pillow case and wrap the excess case over the rock. Take a dinner plate that will fit upside down in your stone bar and place it ontop the corn, then place your rock ontop the plate. Take a clean towel and cover the top of the jar and i use electrical tap to go around the jar and i pull the towel down tight as I tape it. Let sit in a wArm place in your kitchen floor or building for 21 days. Best pickled corn ever. Never add vinegar it ruins it. When it's done remove the rock and place and the moldy looking film, rinse a piece of corn and eat it. To store it on the cob use big pickle jars like from a resturant to place corn in and cover it with brine in the jars and put the lid on. You can also cut it off the cob and place in quart jars and add brine over top of it. Hope this helps.

Hmmm - neither our ketchup nor our sriracha has ever turned black on us. I don't refrigerate either. Review of chard stem pickles - as I mentioned, I cut the sugar down to 1 cup. DH and I both like the "marinade", but neither of us are fond of the chard stems. They are kind of "chewy". We both came to the conclusion that since we aren't wanting to eat plain chard stems, then it makes sense that we aren't wanting to eat them pickled. From now on, I will either pick my chard small, and include the stems in whatever I am cooking. Or the chard stems will continue to feed the compost. As for the pickling liquid, as I said, we liked the flavor. I should have summer squash within a few days - I'll try slicing a squash into the marinade. We are at least a month off from cucumbers - but if those ever ripen, then I'll also try cukes in the marinade. Radishes are long gone, but if I do a fall planting, I'll try radishes in the marinade.

Concerning this same book, Put Em Up!, I made her Charred Chili Salsa last year. It was everyone's favorite, but I have three questions. Having followed the recipe exactly (including weighing ingredients) I found it made much more salsa than stated. Why does this happen? It makes me crazy. Second, when I made additional batches I eliminated the 1/2 cup cilantro and replaced it with 1 tablespoon ground cumin. I also added three cloves garlic (put through a press.) Was I playing with fire or does the recipe remain safe for water-bath? Finally, can I process this in pints? Here is the recipe and it really is a stunner. I have shortened some instuctions (i.e. charring chilies) for the sake of brevity. 2 pounds chili peppers 5 pounds tomatoes, peeled, cored and diced 1 pound onions, diced 1 1/2 cups vinegar 2 tablespoons salt 1/2 cup chopped fresh cilantro. Char chilies, skin and cut into 1/2 inch dice Combine all ingredients except the cilantro and bring to boil. Reduce heat and simmer 15 minutes to thicken. Add cilantro and remove from heat. Water-bath in 1/2 pint jars for 20 minutes.

Kate, this is one of my favorites...from Bon Appetit circa 1994. Fresh, grilled corn is delicious but I've made it with frozen corn, too. There's a link following this recipe for Ina G's Cheddar Corn Chowder...another good one. Roasted Corn Chowder With Potatoes and Bacon 8 ears corn (or 8 cups frozen) 1 large red bell pepper (see *Note below) 6 slices bacon, diced 2 cups chopped onion 3 T. butter 1/2 tsp. dried thyme 1/4 cup flour 6 cups chicken stock 2 large russet potatoes, peeled and diced 1 1/2 cups half and half Garnish: chopped chives or green onion Grill corn over medium-high heat until slightly charred and crisp/tender (about 12 minutes), turning often. Grill or roast pepper until blackened on all sides. Seal pepper in paper bag and let stand 10 minutes. Peel, seed and chop. Cut kernels from corn. Sauté bacon in large pot over medium heat until just crisp. Add onion, butter and thyme; sauté until onion is soft, about 10 minutes. Sprinkle with flour and stir 2 minutes. Gradually mix in stock. Add potatoes and simmer until tender, about 10 minutes. Stir in corn, chopped pepper, and half and half. Simmer for about 25 minutes. Season well with salt and pepper. (Can be prepared 1-2 days ahead. Cover and chill. To serve, bring to simmer, thinning with more stock, if necessary.) Serve, garnished with chives or green onion. *Note: Jarred, roasted peppers can be substituted instead of charring it yourself, or you can chop raw bell pepper and just sauté it with the onion. https://www.foodnetwork.com/recipes/ina-garten/cheddar-corn-chowder-recipe-1940973