Friday, August 29, 2014

3 Great Recipes for Canning Corn!


My husband's worried that with our unusually cool evenings, our tomatoes won't ripen before it turns cold.  I'm just trying to get all the corn we have harvested processed.  I was appreciating not having an abundance of ripe tomatoes at the moment. And more canning chores.  Last week I froze corn and canned corn.  Tomorrow I will be making corn relish.  The rest of the corn will dry on the cob in the field and be used to grind into cornmeal. Good thing I'm finishing up the corn, because I did notice that there are a number of ripe tomatoes showing their color and ready to pick tomorrow.

Canning Sweet Corn

 Sweet corn is one of those crops you just don't run out of ways to use.  There's eating it fresh on the cob, cut off, or grilled. Try an herb butter to add variety.  Freezing corn o,n the cob or as whole kernel cut off the cob, is always an option. Freezing Corn on the Cob You can also can corn in a pressure caner.  That's the focus of this post.  I'll share 3 recipes that use corn.  Since corn is a low acid food it must be processed in a steam pressure canner.  This ensures that all the bacteria, any spores and toxin are destroyed. If you need more information on pressure canning check it here is a great link:

 Ball Fresh Preserving: Getting Started



Steps to Prepare Jars and Pressure Canner


1.  I wash the jars in the dishwasher.  These recipes are raw packed so you do not have to keep jars hot.  Raw packed means you will pack raw unheated product in the jars.

2.  Prepare your lids and rings.  I never reuse lids but once you have canned a product you can remove the rings and use them again.  Have the lids in a pan of water.  When you need them heat to almost boiling.  I turn the heat down when bubbles start to form.



3.  Prepare your pressure canner. Check the gasket, the safety value, and vent pipe on a weighted gauge canner.  The vent pipe should not be clogged.  Hold it up to daylight you should be able to see daylight through it.  Remove any residue if you need to.  If you have a dial gauge it needs to be checked each year for accuracy.  Normally this can be done at the extension office.  I HIGHLY recommend that you follow the directions for your canner exactly as the manufacturer prescribes.

4.   Add the recommended water to the canner and a little vinegar to prevent mineral build up.  Now you are ready to prepare the corn.

Steps To Prepare the Corn:


1. Start with freshly picked corn.  Husk the corn,  wash it, and remove as much of  the silk as possible.   I husk the corn outside and compost the husks. Try a silk removing brush they are inexpensive and handy to have.

2.  Using a sharp knife, cut the corn off the cob.  I like to do this in a shallow bowl or small cookie tray with sides to keep the kernels contained.  Be careful not to scrape the cob or else you'll end up with more of a cream style corn.

3.  Put the corn in a bowl and remove any small pieces of silk. Use the corn in either of these recipes.

Canned Corn


1.  Add 1/2 tsp of salt to each pint jar and 1 tsp to each quart size jar. 

2.  Fill jars. Loosely pack the corn leaving 1" headspace.  Do not pack corn tightly because it will expand  as it processes. Following the headspace recommendations, will result in less liquid seeping out during processing.  Keeping an even pressure will also help with that.

Pack jars loosely leaving 1" headspace


3. Ladle boiling water over the corn leaving a 1 inch headspace

4.  Use a rubber spatula to remove air bubbles

5.  Wipe rims and adjust two piece caps.

6.  Put the jars in the canner.  Be sure to read the instructions for safety and to ensure you get a good product.

8.  Process pints at 10 lbs of pressure for 55 minutes.  Process quarts at 1 hour and 25 minutes at 10 lbs of pressure.  If you are above 1000 feet then use 15 lbs of pressure. 

9.  When the time is completed, just turn off the heat.  Let the canner cool completely.  Do not remove the pressure weight or lids while still hot or even warm. 

 I have found it takes about two large ears to fill a pint size jar. Decide whether you want to can in pints or quarts.  If you mix them you have to process using the time recommended for the quart size so I don't recommend mixing jar sizes.

Beautiful!


Canned Corn with Red Peppers and Basil


Follow the same instructions in preparing the corn.  Dice 3 medium red peppers.  I do this in a vegetable chopper.  It's absolutely one of my favorite kitchen gadgets.



 Mix the corn and red peppers together and fill pint size jars. Remember to loosely pack do not shake or press corn into the jars.  There must be 1 inch headspace.  Into each pint jar add 1/2 tsp of basil.  Ladle your hot water over the corn leaving a 1" headspace.  Remove air bubbles.  Adjust lids and load in the steam pressure canner.

Process 55 minutes at 10 lbs of pressure.  If you are above 1000 feet use 15 lbs of pressure.

Vegetable Soup

 This makes about 5-6 quarts

 6 cups chicken broth
6 cups chopped tomatoes
4 cups peeled potatoes
4 cups peeled carrots
3 cups whole kernel corn
4 cups of sliced celery
2 cups green beans sliced 1" long
1 1/2 cups of diced onions (use the vegetable chopper)
1 Tbs dried parsley
1 tsp dried thyme
1 large minced garlic clove
1/2 tsp black pepper

You can add a little more or less of a vegetable you like.  All these are from our garden.

Try to chop all vegetables in one inch chucks.  Combine all these ingredients and bring to a boil.  Ladle the hot soup into hot, clean jars.  Be sure to leave 1" headspace.  Remove air bubbles.  Wipe the rims and adjust the lids.

Process quart jars for 75 minutes at 10 lbs of pressure or 15 lbs of pressure if you live above 1000 ft elevation.

This soup is a great base.  You can add a jar of drained, canned chicken or pork and any additional spices you enjoy for a quick and easy winter meal.  You can leave out the potatoes when you can it and then add some cooked macaroni to it instead.  I unusually add a jar of my canned Italian tomatoes. You can add some peppers to spice it up. Enjoy!







    

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