It has been a summer of experiments. As noted in two of this month’s columns, we have been working on mastering salt rising bread and we are happy to report it has been accomplished. Well, at least for this week. You never really know with the bread-all three stages have their possibilities to go awry.

It was especially gratifying to hear from Susan Brown, coauthor of the book, Salt Rising Bread. She read our Grit blog concerning the bread conundrum and responded in a very encouraging email. After taking her advice about timing of sponge to dough, it worked out to two lovely loaves today.

One loaf went to Mr. J. Brown of Enon for his approval. Both he and his wife said it was as close as anybody has come so we took it as a success in srb-101. When a photo of the bread was sent to Susan Brown, she agreed it looked like we had been baking salt rising bread for years. Our gratitude goes out to her and her coauthor for their hard work on the book. My copy is now full of notes and placed in with other essential recipe books. This bread stirs memories and starts conversations. It is heirloom, as important as dried apples, sorghum molasses, strings of leather britches, stack cake and corn cob jelly.

As noted in the Sept. 14 Enon Farmers Market Report, we used our corn cobs for corn cob jelly. It’s another old-time recipe that dates back to the 1800s. It, too, is temperamental. We have two jars of the golden syrup sitting on our shelves, waiting for a deep wintery day when hot biscuits will benefit from the elixir. We say syrup because it didn’t really set up like solid jelly. But we aren’t the only ones with that situation. Googling the question of why it didn’t set up, we found others had that trouble too. Not to worry-just eat it like honey.

In fact, one of its many names is corn cob honey or mock honey. Others are corn cob syrup or make-do jelly. It can be found in Appalachian states, the Dakotas and in Nebraska history it is described as a substitute for honey or sugar. Of course, in pioneer times across the country, the saying Waste not-Want not was an absolute truism practiced for the good of family and community. Some historians say it is a 20th century recipe but references in old newspapers go back as far as 1879, where in Missouri it is mentioned in a published story.

As corn was harvested fresh for eating, those cobs were boiled down for the jelly. When drained, the cobs then went out to the chickens and hogs. Yellow or white cobs made the golden honey colored liquid. Red cobs made the pinkish to deep red hue.

Online recipes abound along with how-to videos on YouTube. Our own recipe followed the basics found in six old cookbooks on our shelves. Ratio is cup for cup of juice and sugar with a box of Sure Jell. Cobs are boiled for at least 30 minutes, we let ours go for an hour. Liquid is strained, sugar and Sure-Jell added and boiled until jelly stage is achieved. Sealed in canning jars in a boiling water bath canner, the end result is a beautiful golden honey color. Taste is like honey, maybe sweeter.

Other juices may be added for a flavored jelly. Apple, cherry or any small portion of fruit juice not enough to make jelly on its own. However one makes this jelly, it is a sweet, old-fashioned way to top biscuits, toast, ice cream or pancakes. It can be used for glazing meats such as chicken or pork. It can be mixed with barbecue sauce ingredients for a sweet version.

It’s hard telling what experiment will be next. Maybe Beet Jelly or Carrot Jelly or Treeless Maple syrup. Whatever happens, no doubt you’ll read about here At Home.

Contact Connie at This email address is being protected from spambots. You need JavaScript enabled to view it. or Box 61, Medway, Ohio 45341.

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