Thursday, June 21, 2012

Corn... Corn... Canning it

It has been a while as my family has been busy with Church camps, fences, etc....  I got 2 bushels of corn to put up and so we canned half of it.  The rest went into the freezer for corn on the cob....

Canned Corn

I forgot to take pictures of the shucking and cutting process.

So first shuck your corn and remove the silk.

Then for whole kernal corn cut the kernals off the cob with a knife or a corn cutter.  My oldest daughter prefers just to use a knife.

For cream corn you will need a corn cutter with a shredding attachment.  We did whole kernal.  We prefer to hot pack our vegetables.  You have less jar breakage when you drop the jar into hot water.

Put all of the cut kernals into a pot and water enough so that it comes to the top of the corn and just a little over it.  Put the pot on the stove over high heat and bring the corn to a boil. 

Using a slotted spoon fill your jars to within an inch of headspace then add the cooking liquid to the top of the kernals.  Add 1 tsp salt for quarts and 1/2 tsp salt for pints.  Use canning salt or plain salt.  Do not use the iodized table salt.
After you have all of your jars filled then wipe the rims with a clean cloth (this is a very important step) and place sterilized lids and rings on them.
Then put them in the pressure canner and process at 10 lbs of pressure.  85 minutes for quarts and 60 minutes for pints.  These times are for my altitude in Arkansas.  You may have to adjust the time for your altitude.
After they are done with the time, remove the canner from the heat and allow to cool.Remove the jars and place them on a towel.  Do not let the jars touch.  If you are using Tattler lids then this is the time to final tighten the ring

Let the jars sit until they are totally cold, then remove the rings and check for completion of the seal.

You have just made corn with no preservatives or additives.  Also if you grew your own corn then you know that the corn itself was not treated.

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