Canning Corn How To Can Corn Recipes

CANNING CORN: HOW TO CAN WHOLE KERNEL CORN

Steps:

• Husk the corn, remove silk, and rinse well under clean running water. Air dry on kitchen towels.
• Bring a large pot of water to a boil over high heat, and fill a large bowl with ice water.
• Once the water boils, drop a few cobs at a time into the pot and blanch for 3 minutes. Remove the corn and plunge into ice water to stop the cooking process.
• Remove the cob from the ice water and place on clean kitchen towels. Repeat until all the corn is blanched.
• Cut the corn off the cob about three-fourths the depth of the kernels without scraping the cob.
• Wash the jars, lids, and rings in hot soapy water and rinse thoroughly. Set the lids and rings aside until you are ready to use them.
• Place the jar rack into the pressure canner, and fill with water per your pressure canner manufacturer's instructions: Presto is 3 quarts, Mirro is 2 quarts, and All American is 2 to 3 inches.
• Fill the jars halfway with hot water, and then place them on the rack in the canner. Bring the canner to a simmer for 10 minutes (180˚F). Don't boil, but keep warm until you are ready to fill them.
• Fill a large pot with clean water and bring it to a boil over high heat, then reduce the heat to a simmer (180˚F), and keep hot until you are ready to use it. This will be the water you will be using to fill your jars.
• Lay a kitchen towel on the counter. Use your jar lifter to remove a jar from the canner. Pour out the water (save it for washing dishes), and place the jar on the towel. Keep the remaining jars in the canner, so they stay hot.
• Fill the hot jar loosely with raw kernels, leaving about 1 1/4-inch headspace. Don't shake, press down, or compress the corn. You want the individual kernels to be free to move around when processed in the canner.
• If you are using salt, add up to 1/2 teaspoon per pint jar, and up to 1 teaspoon of canning salt per quart jar.
• Ladle hot water into the jar over the corn while maintaining 1-inch headspace. Run the bubble popper through the jar to release air, and wipe the rim with a damp towel.
• Center a lid on the jar, and screw on band until it is fingertip tight. Use the jar lifter to place the jar back on the rack in the canner, and repeat with the rest of the jars until the canner is filled, or you run out of corn.
• Close the pressure canner and secure the lid. Leave the vent open, adjust the heat to medium-high, and bring the canner to a boil. Allow the pressure canner to vent for 10 minutes, then place weight on the vent.
• Once the canner has reached the correct pressure (10 pounds for weighted gauge, and 11 pounds for dial gauge canners.), set a timer, and process pints for 55 minutes, and quarts for 85 minutes at altitudes of less than 1,000 ft. Adjust for your altitude if necessary (see note below). Regulate the heat as needed to maintain a steady pressure.
• When processing time is complete, turn off the heat and let the pressure canner cool and depressurize. The time will depend on your brand and should be between 30 to 60 minutes. Follow the instructions for your pressure canner.
• When the pressure canner is depressurized, spread a kitchen towel on the counter, remove the weight from the vent pipe or open the petcock, and wait 10 minutes for the jars to adjust to the change in pressure.
• While wearing pot holders, unlock the cover and remove the lid while tilting it away from you so that steam does not burn your face. Allow another 10 minutes for the jars to adjust to the change in pressure.
• Use a jar lifter to remove the jars from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. The jars will be hot and bubbling. Let the jars sit undisturbed for 12 to 24-hours to cool.
• Wait until the jars have cooled for at least 12-hours, and then check to be sure jar lids have sealed. Test the seal by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the jar and use up within a few days.
• Remove the screw on bands and wash the jars. Label, date, store the jars in a cool, dark place (50 to 70 degrees F). Use within a year for the best quality. Yields 9 pints or 7 quarts.

CANNING CORN {HOW TO CAN CORN}

Steps:

• Wash and clean your jars. Make sure they are preheated enough to not crack when placed in hot water.
• Wash your lids with hot soapy water. Rinse and place them in a clean bowl.
• Husk the corn, remove the corn silk, and rinse with cool water.
• Boil the ears whole for 3 minutes, and then transfer to an ice bath. Allow to cool and then remove the kernels. When you cut, don't cut deeper than 3/4th of the kernel and do not scrape the cob.
• If you are hot packing, cook kernels in 1 cup of boiling water (per quart), reducing heat and simmering for 5 minutes. If you are doing a raw pack, allow 8 (ish) cups of water to come to a boil in a pot or kettle.
• Add 3 quarts of water to the pressure canner and put it on a burner set to high. Make sure there is a canning rack in the bottom of the canner.
• If you are using salt, add 1/2 tsp canning salt to pints and 1 tsp to quarts. Add the corn to the jars without shaking or pressing down the kernels.
• Use a canning funnel and carefully and slowly add the boiling water from the kettle/pot, leaving 1-inch of headspace. Headspace is the distance between the top of the food and the top of the jar.
• Using a long utensil (I prefer a plastic chopstick), remove all the air bubbles from the jar.
• Clean the rim of the jar very well with a hot damp rag.
• Place a clean lid on the jar. Add a ring, and tighten to fingertip tight.
• Using canning tongs, gently place the jars in the canner.
• Lock the lid. Soon, steam will start coming through the vent pipe. Allow the steam to pass through for about 10 minutes. Then put the pressure regulator on top.
• Pretty soon, the air vent will pop up. Under 2,000 feet of elevation, hot or raw packed corn need to be pressure canned at 11 pounds of pressure for 55 minutes for pints and 85 minutes for quarts. See chart in the post for adjusted elevation processing times.
• When the dial gauge reaches 11 pounds of pressure, reduce the burner temp to medium, and start your timer. The pressure must stay at 11 or (a little bit) above for the duration of the cooking time. You'll likely need to adjust the temp on the burner a few times depending on your stove.
• When the time is up, remove the canner from the burner and allow it to sit until you hear a distinctive "click" of the air vent dropping. Remove the pressure regulator and carefully remove the lid (Pro tip: I always use oven mitts when I take the lid off because the steam is super hot).
• Let the jars sit for 5 minutes in the canner and then lift them out with canning tongs.
• Remove with canning tongs and place on a thick towel where they can sit undisturbed for 12 hours.
• After a few hours, to check for sealing, gently press down in the middle of the lid. If the lid has no give, it's sealed. If you can press the lid in and it pops a bit, your jars are not sealed.

SHRIMP PASTA WITH CORN AND BASIL

Steps:

• Bring a pot of well-salted water to a boil over high heat. Cook pasta to al dente according to package instructions.
• As pasta cooks, put oil in a large skillet over medium. Add garlic. Cook gently without coloring, about 1 minute.
• Raise heat to medium-high and add shrimp. Season with salt, pepper and red-pepper flakes. Cook, stirring, until shrimp puff and turn pink, 1 to 2 minutes. Add corn and continue cooking until warmed through.
• Drain cooked pasta and transfer to a warm serving bowl. Pour skillet contents over pasta and toss. Sprinkle with scallions and chopped basil. Garnish with basil leaves.

CORN RELISH FOR CANNING

Steps:

• Cook ears of corn in boiling salted water for 4 minutes.
• Remove and plunge in ice water-strain-and cut corn from cob-you want 10 cups.
• Combine corn with remaining ingredients in a large pot and simmer for 20 minutes.
• Immediately pack into clean hot pint jars, leaving 1/2 inch head space; seal.
• Process for 15 minutes in a boiling water bath.