Sweet Corn Stock-Pressure Cooker, preserving summer

I decided to make some Sweet Corn Stock to tuck a little golden sunshine away in the freezer for colder weather soups and chowders. I wanted to keep it as simple as possible so it could be used in any recipe that sounded good. Decided at the last minute folks might like it if I shared this idea... No fancy pics today, just opened the freezer and snapped a quick picture.

My plan is to saute some onion and celery in bacon fat. Then add a little chicken broth, potatoes, ham and cream.

Maybe on the first day it snows:@)

Sweet Corn Stock

1. Shuck and desilk six ears of corn.
2. Cut the kernels from the cob. I placed the kernels in the fridge so they'd be cold.
3. Break cobs in half and add to pressure cooker vessel.
4. Add 3 C water and cook on high pressure for 10 minutes. Use quick release.
5. Discard corn cobs.
6. Add stock to kernels, cool quickly.
7. Pour into freezer jars, Mason jars or zip top bags, liquid should cover corn, and freeze. (Leave head space in jars, 1/2"-pint, 1"-quart.)
8. Thaw in fridge when ready to use.
9. **This can easily be made on the stove top too.

Preserve it while ya can and have a happy day:@)

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