Wednesday, October 23, 2013

Canned Corn

Part Three of the Corn Saga: Canned Corn.  Charlie and I prefer canned corn over frozen corn, so, I decided to can the rest of the corn from Grandma and Grandpa.

Start with a bunch of fresh-as-possible corn-on-the-cob.

Shuck the corn.  Remove husks and silks from corn cobs.  Try to get as many of the silks off of the corn as possible.  For cutting the cobs, if it helps, you can leave the bottom of the stalk attached so you have something to hold onto when cutting the kernels off.  I tend to cut off half a cob at a time, then flip it over and hold onto the other end while cutting off the remaining kernels.

Since we are canning whole kernel corn, all we have to do is to cut the kernels off the cob.  Cut corn from cob, making sure to not scrape the cob.  Transfer rinsed corn to a large bowl.

As I said before, this large bowl holds 42 cups of corn!

COMMERCIAL CANNING BREAK: This would be a good time to:
1) add water to your pressure canner, add a 1/4-ish cup of vinegar (I like to do this to keep the water clean and helps keep the inside of the canner clean) and start the heat on the canner. 
2) put a pot of water on to boil. This will be the water you pour over the corn after it’s in the jar.
3) Put your lids and rings into a small saucepan of water on low heat. These don’t need to boil, but they must get warm so the rubber softens.

Ok, back to the corn!  Using canning funnel, spoon the corn into hot, sterilized jars - the jars have either been warming in a 170 degrees F oven or have just went through a wash cycle and are drying in the dishwasher or are simmering in the boiling water canner.  Following the raw pack method in the Ball Canning Book, I simply ladle the corn into the jars (I use pint jars, but feel free to use quarts).  Don’t pack the corn in the jar, just loosely fill up to the bottom of the neck of the jar.

Add 1/2 salt to each pint and 1 teaspoon salt to each quart.

Pour boiling water over corn, and use spatula or tool to make sure all the air bubbles are removed from each jar.  Leave an inch of headspace.  Wipe around the tops of all the jars with a clean towel, and add the lids and rings.  Transfer all the jars to the canner that has been heating up on the stove.

Since all pressure canners are different, make sure to read your manufacturers directions for your exact canner.  For my canner, I place the lid on the canner, and make sure to lock it in place.  Let the canner continue heating.  You will hear a lot of boiling going inside the canner, but that is just the sounds of the pressure building and is normal.  Don’t start counting your “processing” time until the pressure is at 10 lbs.  Once the 10 minutes is up, I turn the heat off and let the canner sit. You have to let the pressure inside the canner release which, for my canner, can take 30 minutes to an hour.  On my canner, the pressure gauge will slowly drop back down to zero.  At this time the lid can be removed - be very careful - there will be hot steam coming out of the canner!

Remove the jars from the canner and set them on a towel on the counter top with space in between them. Allow them to cool completely – they are very hot when they come out of the canner.

As the jars cool, you’ll hear lovely popping sound that says the jar has sealed. What happens if I am not around to hear the pop?  The lids have a slight circle indention (made that way) so you can visually see if the jar sealed.  If after cooling you are able to push the middle of lid up and down the jar has not sealed and should be used very soon.

Enjoy your canned corn this winter!

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