| T O P I C R E V I E W |
| kristin sherrill |
Posted - Jun 20 2011 : 3:37:31 PM
I just picked 10 dozen ears of corn from a freind's garden. I am wanting to can it. I have never done that. Always just cut it off the cob and put it in freezer bags. But with all the storms we've had lately and power so uncertain and freezer space getting tight, I thought I'd can it this year.
So how do y'all can corn? I want to do pint jars. I have a canner and jars and lids. I am all ready to go except shucking it and all that fun stuff. I love cutting corn off the cobb and getting sweet corn juice all over the place. Such fun!
Kris
Happiness is simple. |
| 10 L A T E S T R E P L I E S (Newest First) |
| kristin sherrill |
Posted - Jun 21 2011 : 08:17:02 AM
I got it on all the way the 2nd time. And it didn't blow up. I got 8 pints in there and I think 1 burst when I put it in. I'll see when this is done. I'm going to town again today and there is an office there I'll take it to.
Kris
Happiness is simple. |
| nubidane |
Posted - Jun 21 2011 : 07:50:56 AM
Kris
Be careful that your canner is coming up o pressure correctly. I take mine to the county extension office each year & they will test it for you free.
YOu dont want undercanned corn |
| kristin sherrill |
Posted - Jun 21 2011 : 07:01:39 AM
I am canning 9 pints right now. But it took FOREVER for the canner to get to 10 pounds. I finally got the thing on top fixed right. And I could not get the lid all the way on tight. I am so afraid it's going to blow up anytime. I have 8 more pints waiting to go in. The rest will be going into the freezer. This takes way too long. But I'm sure it's going to be pretty in the jars on the shelf.
And why is it that I can get 9 empty pint jars into the canner basket but when they are full I have to fight to get them all back in again? This happens all the time. Same with the quarts.
Now does anyone have a good raw corn salad recipe they'd like to share. Because this corn is so good right off the cob raw. I have fresh green bell pepper too. And ripe tomatoes. And my mom just went to South Ga. this past weekend and brought back some Vidalia onions. So I am swapping her some corn for onions. That would be good in a corn salad. I just need a good dressing recipe I think.
Kris
Happiness is simple. |
| kristin sherrill |
Posted - Jun 20 2011 : 8:14:44 PM
Now I know why I always froze corn. The amount of time it takes to can it is so long. Mary Beth, yours is even longer than what my book says. But I still want to try it. I have always wanted canned corn on my shelves. I have cut off about half the ears so far. I have them in a big pot in the fridge. I will do the rest in the morning. I am tired.
Kris
Happiness is simple. |
| woolgirl |
Posted - Jun 20 2011 : 7:23:35 PM
Mary Beth, you are always so helpful with the canning questions! :)
Liz
Farmgirl #1947
www.militaryfarmgirl.blogspot.com |
| Okie Farm Girl |
Posted - Jun 20 2011 : 7:04:29 PM
Kristin, I love canned corn and I love frozen corn. I just shuck it and clean it of all the silk using a brush and then drop the ears into a big pot of boiling water. I bring that back to a boil and boil it for 2 minutes and then immediately drain off all the water and put the ears into an already prepared sinkful of water and tons of ice cubes. That cools it down FAST. Then I put the cooled ears into a large bowl and start cutting the corn off of the cobs one at a time, putting the cut off kernels into another big bowl. In the meantime, I bring a kettleful of water to a boil and keep it on warm. Once all of the corn is cut off the cob, I use a canning funnel and fill pint jars, leaving a 1/2" headspace. I pour hot water in just to cover, add 1/2 tsp salt and use a canning knife to remove air bubbles, put on the lids and rings and then process in a pressure canner at 10 lbs for an hour and 15 minutes. Hope that helps! :-)
Mary Beth
www.OklahomaPastryCloth.com
www.Oklahomapastrycloth.com/blog
The Sovereign Lord is my strength - Habakkuk 3:19 |
| kristin sherrill |
Posted - Jun 20 2011 : 6:59:59 PM
I have a book but it's older. It says for pints, 55 minutes at 10 pounds. Does that sound right? I know sometimes things change. I am going to start cutting it off the cobs now so it will be ready. Thanks.
Kris
Happiness is simple. |
| woolgirl |
Posted - Jun 20 2011 : 6:36:03 PM
I do ours in the half pints because my daughter and I are the only ones who eat it, so it is the perfect size for the two of us. You don;t have to worry about freezer burn or taste then either! I pressure can mine, only becuase I am still getting the hang of my pressure canner and I try to find any excuse to break it out.
Liz
Farmgirl #1947 |
| emsmommy5 |
Posted - Jun 20 2011 : 6:23:13 PM
I canned it in pints. Just the corn and water. No salt. SOOOOOOO good. If I never go back to store bought corn it will be too soon. If you don't have a canning book.... email me and I will type you out the directions. =)
Do what you love, love what you do. |
| gramadinah |
Posted - Jun 20 2011 : 4:01:09 PM
Follow the directions in the Ball canning cook book LOVE it.
Diana
Farmgirl Sister #273 |
