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| This is the time around here that the farmers are picking the fields of corn. I want to make some corn cob jelly, but I wonder if the GMO corn's cob are safe to use. From what I've been told, all field corn are GMO, and I really need the red cobs for the jelly. I want to get the cobs before the farmers disc the stalks under. Marla |
Follow-Up Postings:
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| Why would you want to make jelly out of discarded corn cobs, organic, GMO, or whatever? There is no nutritional value in cobs and very little taste other than it tastes like old cobs and pectin with sugar. There are many other vegetables and fruits that have at least some nutrients (if not a thousand times more) in them to use and would be much more tasty and have some benefit to health. IMHO cobs belong in the compost heap. The only good thing about field corn is that the husks are what are used dried for tamales. Collect those and dry them. Nancy |
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| I wouldn't go so far as to say ALL field corn is GMO. Much of it may be cross-contaminated but that isn't the same thing as actually having it's genes genetically spliced. One's position on GMO crops is totally personal and a hot topic that quickly degenerates. But the corn is the cob and the cob is the corn. So if GMO corn is acceptable then there is no reason why the cobs couldn't be used. On the other hand, if one is opposed to GMO corn then I don't see how using the cobs would be acceptable. Dave |
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| Yes.......I don't want to be involved in a GMO controversy either, but as for basic 'can you eat' please consider that even though their contribution to sweet corn production is minor now, GMO has already entered the sweet corn production chain. As for field corn, you are already consuming GMO field corn if you eat high fructose corn sirups, and other processed food with corn starches and meals. They're produced with field corn and not sweet corn. |
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- Posted by myfamilysfarm 5b (My Page) on Sat, Nov 16, 13 at 10:26
| I have asked professionals and farmers in our area, and their statement is 'they don't know where you could even get non-GMO field corn, anymore'. Corn cob jelly is something special for many people, and I have been asked to supply that variety. Yes it basically tastes like sugar with just a bit of flavor. I suppose I can mark the label, 'made with GMO corn', or should I leave it alone? Marla |
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| Unless youre buying organic, you're eating GMO. And even organic has the chance of being adulterated bc of a neighboring field. Is it typical to make corn cob jelly with field corn? If so, I wouldn't label as GMO corn is the rule not the exception. If not, I'd label it as Field Corn Cob Jelly. AFAIK, there are no GMO labeling laws in the US. I mean, would you label corn relish? |
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| Since you have a market for it just make it and leave it labeled normally as Corn Cob Jelly Marla. There is so much mis-leading and outright false information out there on both sides of the topic that you can't win either way. If they ask, tell them. If they don't ask, no need to bring it up. As I said everyone has their personal opinion on the topic and they are convinced their position is the absolute, God-given truth. So it is impossible to try to discuss the GMO issue rationally. If we just stick to the question posted we can hopefully avoid this thread turning into yet another of the many GMO is either heaven or hell discussions. Dave |
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- Posted by readinglady z8 OR (My Page) on Sat, Nov 16, 13 at 12:09
| 90% of all field corn is GMO so as others said, the odds of finding assuredly non-GMO field corn are almost nil. GMO field corn is permitted for products like corn syrup because it has not been proven unsafe. Interpret that as you will. Speaking personally, I don't like comments like "Why would you make that?" as a response to posters. True, not all foods/recipes inquired about are to my taste, but it's not my concern what someone else chooses to eat. My concern is canning safety. Corn cob jelly is an old pioneer recipe. It's part of that "waste not, want not" philosophy. There are a lot of foods like that - beet jelly, mock "apple pie" made from soda crackers, and so on. I can understand there are people who have connections to old family recipes or who simply have an interest in history wanting to taste these foods. I don't see anything to criticize in that. Carol |
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- Posted by myfamilysfarm 5b (My Page) on Sat, Nov 16, 13 at 16:31
| Thanks everyone, like I said, I have been asked about this, and have the resources. I believe it was always made with the red corn cobs, and that's field corn to me. Carol, thanks for reminding me about the Mock Apple Pie, I haven't made it for awhile either. Now I'm hungry for it. Marla |
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| Marla, I am familiar with the corn cob jelly recipe made with red corn cobs. I haven't made it, but have wanted to and know that a lot of people do want it, if nothing else but a novelty jelly from pioneer days they want to try. Make, label it "Corn Cob Jelly" and sell it. |
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- Posted by myfamilysfarm 5b (My Page) on Sun, Nov 17, 13 at 13:03
| Grandson went out to the fields and picked up about 3/4 of a 5 gallon bucket. I have the old recipe around here somewhere, but with the hundreds of cookbooks, finding will take awhile. I can go ahead and make up the 'juice' and process as juice. I'm sure it will be a novelty and a good remembrance for the older people. That's what the watermelon jelly was this last year. Marla |
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- Posted by chrisb_sc_z7 near Clemson, SC (My Page) on Mon, Nov 18, 13 at 8:51
| I bought a little jar of what was labeled as moonshine jelly one time. Clear, almost flavorless, just sweet. Knowing now what I didn't know then, I'd bet it was corn cob jelly or something similar. I've been wanting to make some using sweet corn cobs instead of red cobs since I don't grow field corn. Maybe this summer... :-) |
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- Posted by myfamilysfarm 5b (My Page) on Mon, Nov 18, 13 at 13:11
| You can make jelly out of almost anything liquid. I want to try the Mountain Dew jelly, but can't keep my kids out of it. You need to red for a bit of coloring, and the taste will be a bit different. |
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