Friday, August 7, 2009

Canning Corn

Canned corn has a crunchier texture than frozen corn, and some people prefer it. It's certainly a handy item to have on hand, and if you've got a corn slicer, you can save wear and tear on your hands.

Know Your Acidity!

Vegetables are low-acid foods. This means they have a pH value above 4.6, and that means they must be processed in the pressure canner. On Wednesday we went through the procedures for preparing corn to freeze, and preparing corn to can is the same.

What Happens Next

Use either raw or hot pack. For raw pack, fill jars loosely leaving 1 inch of headspace at the top. Then add boiling water to cover, leaving a final headspace of [1/2] inch.

For hot pack, add corn to boiling water and allow it to return to a boil. Pack into jars and add water to cover, leaving 1 inch of headspace. Wipe rims, adjust lids, and process in a pressure canner. Time is 55 minutes for pints and 85 minutes for quarts.

Creamed Corn

Creamed corn is quite dense and should only be processed in pint jars. Pack jars with kernels and milk, leaving 1 inch of headroom. Wipe rims, adjust lids, and process in a pressure canner. Time is 55 minutes for pints and 85 minutes for quarts.

On Friday, the Corny Recipes begin!

5 comments:

  1. I'll be waiting for the mouth watering corny recipes!

    Bargain with the Devil

    ReplyDelete
  2. Me, too. The only corny thing I remember trying is corn bread, which I love.
    Karen

    ReplyDelete
  3. Creamed corn was always my favorite as a kid. Now, I'm torn between that and, "on the cob." Been an interesting corn week, Karen. What will you do for an encore??

    Best Regards, Galen

    ReplyDelete
  4. Looking forward to those corn recipes!

    Elizabeth

    ReplyDelete
  5. Oh - I'm definitely looking forward to the recipes. I love corn!

    Nancy, from Realms of Thought…

    ReplyDelete

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~ I'm the author of Headwind: The Intrepid Adventures of OSS Agent Katrin Nissen. If you're a WWII buff, you'll like it here!