Pressure Canning Corn


| 10/2/2014 3:12:00 PM


Tags: Pressure Canning, Canning, Preserving Food, Cheryl in Texas,

A Wanna Be PioneerWhile I wish we were growing all our own produce, we're just not there yet. But that doesn't mean we can't put up produce to preserve for months down the road. When we find a good deal, we buy in bulk.

Earlier this summer, we found corn on sale for eight ears for $1, and we knew it was time to strike. We bought two cases – 96 ears. Our usual practice was to shuck the corn, blanch it, cut it off the cob, put it in freezer bags, vacuum seal it and store it in the freezer.

This year, for the first time ever, we decided to can it. Being a low-acid food, you need to use a pressure canner to can corn. We have a great pressure canner. Brand new in fact. We've used the pot as an extra water bath canner before, but we hadn't pressure canned anything. I have to admit, it's a little intimidating. But I'm still here to tell you about it! HA!

Outside corn setupThe shucking and cutting off the cob all took place outside under a canopy. Ripe sweet corn has a lot of juice and sugar. For us, it is SO much easier to hose down the folding tables outside than to have to wipe every single sticky surface of your kitchen.

Back inside, we added some water and brought it to a boil for 5 minutes in batches – about 16 cups of corn in each pot (we had two pots going on the stove). Then we "hot packed" it (as opposed to raw pack) in pint jars and topped it with boiling water. And into the pressure canner it went.

We use a camp stove outside for all our canning. We have found that it comes to a boil much faster than on the stove inside. And it also doesn't heat up the kitchen by working outside. The only drawback was sitting outside (and it was HOT) to babysit the canner.




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