WV cuisine (Elkins, Buckhannon, Keyser: garden, eat, money)

[Janipoo]

Originally Posted by Lone Star Rebel

Yes Ma'am. Twenty six years on the open road, two years teaching and a year & a half local before being forced to retire medically. I had a wonderful marriage and wouldn't trade a moment of it for all the gold in the world.

It's hard being a trucker's wife, but you sure do get used to having the whole bed to yourself .

[Lone Star Rebel]

Originally Posted by Janipoo

It's hard being a trucker's wife, but you sure do get used to having the whole bed to yourself .

I use to ask the little woman how she put up with me gone all those years and she said... "it's a little thing called love". It don't get no better than that!

[Lone Star Rebel]

I will have to say, I am definitely looking forward to pepperoni rolls again. When you ask for them around here, folks look at you like you're from another planet, lol.

[pop5300]

What about pickled corn? That seems to be a dish almost exclusive to the appalachian areas of KY and WV?

[harborlady]

Originally Posted by pop5300

What about pickled corn? That seems to be a dish almost exclusive to the appalachian areas of KY and WV?

I've never seen it, but I'm a native NY'r. when i googled, this is what I found.
Cut corn from cob. Do not scape cob.
Fill sterilized jars with corn.
Add 1 teaspoon of coarse salt, 1 teaspoon of vinegar and 1 teaspoon of sugar to each quart jar.
Fill jars with cold water, leaving one inch headspace & Seal.
Store in cool place.
To prepare corn, wash off with cold water, fry in hot bacon grease, adding sugar as desired.

Is that your version of it?

[Bobilee]

I forgot about pickled corn. My grandmother gave me some last year when I visited, but I didn't ask her how she made it. She also loves buttermilk, usually with saltines, which is something I never understood as a kid.

[pop5300]

harborlady, yes that is what I'm talking about. I just cant remember if my grandma used hot water or cold water when she filled the jars. I wonder if it would make a difference? I wonder if you could get food poisoning from it? I have thought about trying to make it myself, but I want to make sure it is safe to eat.

[snorpus]

Here's one recipe, which uses cold water:

* Cut corn from cob.
* Do not scape cob.
* Fill sterilized jars with corn.
* Add 1 teaspoon of coarse salt, 1 teaspoon of vinegar and 1 teaspoon of sugar to each quart jar.
* Fill jars with cold water, leaving one inch headspace.
* Seal.
* Store in cool place.

To prepare corn, wash off with cold water, fry in hot bacon grease, adding sugar as desired.

On the other hand, I found some other recipes that call for boiling the corn in water before packing it into the jars. I doubt the FDA would approve of any cold pack methods, but I've made pickles (but not corn) that way.

[Janipoo]

Don't you have to boil the jars? Otherwise how will you get the jar to seal? Otherwise it would spoil.

[harborlady]

Maybe we should ask Alton Browns hand puppet lawyers lol

yes jani, jars must be sterile

agreed snorp, Vinegar & salt are natural preservatives but can't solve everything.
Recommended home canning techniques I wouldn't risk cutting corners on, food poisoning is very real threat to health. I'd defer to FDA.