Sweet Corn, Canning

For the first time, we are canning our own corn using fresh Utah corn on the cob. This year we decided to use Petersen Family Farms corn, a local farm in Riverton. It probably isn’t the cheapest corn, but we were able to purchase 7 cobs for $2.50. You can get a lot of canned sweet corn for that price. I think the most intimidating part of canning your own corn on the cob is cutting the corn off the cob. The internet suggests all these fancy gadgets and techniques, but I found the easiest way to cut corn off the cob is a knife and a roasting pan. After that, raw packing the corn and pressure canning is pretty easy and straight-forward.

Sweet Corn, Canning

Ingredients

  • 20 pounds corn, in husk (approximately 35 small cobs)
  • salt

Directions

  1. Husk corn, remove silk, and wash.
  2. Cut corn from cob at about three-fourths the depth of kernel. Caution: Do not scrape cob.
  3. Prepare water bath canner, jars, and lids. Don’t forgot to add 1/2 cup vinegar to canner water to keep your bottles looking nice.
  4. Fill jars with raw kernels, leaving 1-inch headspace. Do not shake or press down.
  5. Add 1/2 teaspoon of salt per pint jar, if desired.
  6. Add fresh boiling water, leaving 1-inch headspace.
  7. Wipe rim and place hot lid on jar, screwing band down until fingertip-tight.
  8. Place jars in pressure canner. Adjust water level, lock lid and bring to a boil.
  9. Vent steam for 10 minutes, then close vent.
  10. Continue heating to achieve 11 lbs pressure and maintain pressure to process pint jars for 55 minutes (0 – 1,000 feet elevation). Refer here for different processing times and pressure for elevation.
  11. 12. Turn off heat. Let pressure return to zero naturally.
  12. Wait 2 minutes longer, then open vent. Remove canner lid.
  13. Wait 10 minutes, then remove jars, cool and store.
  14. Transfer jars to a towel-lined surface and let stand until completely cool, about 24 hours.
  15. Check lids and refrigerate any jars that are not sealed.

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