Canning Corn In Hot Water Bath Recipes

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.

HOMEMADE CANNED SALSA

Steps:

• Peel or scald off tomatoe skins if desired. Chop fresh tomatoes into small pieces and place into large stock pot. Start simmering to reduce tomatoes.
• Finely chop onions and peppers. (Use gloves if you have sensitive skin, and wash hands thoroughly before touching anyone.) Add onions, peppers, and other ingredients to chopped tomatoes. Simmer until desired thickness, may take a few hours. Do not add salt and additional ingredients until you've reach desired consistency. This includes the cilantro. It's best added towards the end of the proccess. Once thickness is achieved, low boil for 10 mintues. Pack into clean, hot quart jars (can also halve recipe and use pints if desired) with 1/2 inch headroom. Seal. Proccess 15 mintues in simmering Hot-Water bath.

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.

HOW TO CAN CORN

Steps:

• Gather canning equipment, lids, canning jars, etc. and get them sanitized, heated, and ready to go, according to manufacturer instructions.For each PINT jar, you will need approximately 4 medium long ears of fresh corn on the cob. Each QUART jar will need about 8 ears.
• Remove husks and corn silk from corn, then rinse. Slice off kernels into a large bowl, using a sharp, serrated knife. There are TWO methods that can be used in canning corn:RAW PACK: Loosely pack corn kernels into hot, prepared canning jars. leaving a generous 1" headspace in each jar. Do NOT press the corn down into the jar. Pour boiling water into each jar, and adjust headspace, if necessary to keep a 1" headspace. HOT PACK: Measure corn into a large stainless steel saucepan. For every 4 cups of corn kernels, add 1 cup of boiling water. Turn heat under pan to medium-high. Bring liquid to boil. Once boiling, reduce heat, and boil (gently) for 5 minutes, to heat corn through. Ladle hot corn AND cooking liquid into jars, leaving a 1" headspace in each jar.
• Remove air bubbles from jars, by inserting a plastic utensil into jar several times. Wipe jar rims clean with a cloth (to help ensure a good seal). Place prepared flat lid on jars, then screw the ring band on until fingertip tight.
• Load hot jars onto rack in water in prepared pressure canner. Lock lid, and then bring the water to a boil over medium-high heat. Let the steam vent for 10 minutes, and then close (or place cover on) the vent. Continue to heat until pressure canner reaches 10 pounds pressure, and begin processing. Maintain this pressure throughout processing time. Start the timer once canner reaches 10 pounds pressure. Process PINT jars (500 mL) for 55 minutes. Process QUART jars (1 L) for 85 minutes at 10 pounds pressure.
• When processing is complete, turn off heat. Let pressure drop NATURALLY to 0 on the pressure canner. Do NOT attempt to open lid until pressure has completely dropped to 0! Once pressure reaches 0, wait 2 minutes longer, then open vent (or remove vent cover). Carefully remove canner lid. Wait 10 more minutes, then carefully remove and transfer hot jars to a dish towel on counter. Don't set boiling jars directly on counter, because temperature variances between hot jars and cool counter could cause jars to crack. Let jars cool for 12 hours without disturbing. Once completely cool, wipe jars clean, label, test the lids to ensure they have all properly sealed, and store them in your pantry. TIP: To test seal, remove the screw band. Use a finger and press down in the center of the flat lid. There should be NO give at all if sealed correctly. If jar did not seal properly, store in refrigerator and use within a day or two.

CANNING CORN - HOW TO CAN FRESH CORN

Steps:

• Fill a pressure canner with 4 inches of water, place the rack in the bottom of the canner, and then place the canner on the stove and bring the water to a boil over low heat. Fill a medium sized pot with water and bring it to a boil.
• Shuck your corn. Make sure to get off as much of the silk as possible. Next, cut the kernels from the cob-I don't use a fancy tool, just a sharp knife. Don't worry about the corn being in strips-it will break apart into separate kernels during the canning process.
• Fill clean, dry, sterilized jars 1 inch from the top with corn. Cover the corn with boiling water within 1 inch of the top of the jar and remove any air bubbles.
• Carefully place the jars in boiling water, on the bottom of the canner rack. The water level in the canner should be at 3 inches by now. If not, add more boiling water until you are at 3 inches.
• Raise the temp to med- high and place the lid on the canner. Set a timer for 10 minutes to allow the steam to escape. DO NOT put the weight on the canner yet.
• After 10 minutes of venting, tighten the side clamps.
• Put the 10 pound weight in place and make sure any openings are now closed and allow the pressure to build to 11 pounds.
• Once the pressure canner reaches 10 pounds, set your timer for 55 minutes {see chart below} or 85 minutes if you are processing quarts. You may need to adjust the heat {I did} to maintain 10 pounds of pressure.
• Once the 55 minutes are up, turn off the heat. Walk away, go find something to do until the pressure in your canner drops to zero {my canner made a "ping" noise when it hit zero}. Do not attempt to open your canner until it is at zero. Big No No!
• Once the pressure in the canner has dropped to zero, remove the clamps, and remove the lid. Carefully place the jars in a draft free area {I always place my hot jars on a towel}.
• Check seals {they will be indented if you canned the beans properly} and after the jars have fully cooled down, wipe clean and store in a cool dark pantry {or cupboard} away from heat.