dcyrilc
Elite Member
Anyone have suggestions on how to can corn as whole curnel (sp?) rather than cream corn? How do you remove it from the cob and process it for canning?
Canning corn?
- Thread starter dcyrilc
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Baldyonthehill
Member
I cut the corn from the cob using my chef's knife. I haven't canned plain corn but have canned corn relish and corn salsa. I'll give you the recipe for canned corn I have from one of my canning cookbooks.
Husk corn and remove the silk, wash. Cut corn from the cob and pack loosely into hot jars, leaving one inch head space. Add 1/2 teaspoon salt to each pint or 1 teaspoon to each quart. Cover with boiling water leaving i" head space. Remove air bubbles, adjust caps. Process pints for 55 minutes or one hour and 25 minutes for quarts, at 10 pounds pressure.
I always use half the salt that is recommended and we find it to be suitable to our tastes. There is way too much salt in most canned foods.
Canning is time consuming but it is easy, the pantry looks beautiful and it tastes far better than store bought.
We put up 21 quarts of corn salsa and 28 quarts of corn relish last year.
Have fun and enjoy the fruits of your labor.
Husk corn and remove the silk, wash. Cut corn from the cob and pack loosely into hot jars, leaving one inch head space. Add 1/2 teaspoon salt to each pint or 1 teaspoon to each quart. Cover with boiling water leaving i" head space. Remove air bubbles, adjust caps. Process pints for 55 minutes or one hour and 25 minutes for quarts, at 10 pounds pressure.
I always use half the salt that is recommended and we find it to be suitable to our tastes. There is way too much salt in most canned foods.
Canning is time consuming but it is easy, the pantry looks beautiful and it tastes far better than store bought.
We put up 21 quarts of corn salsa and 28 quarts of corn relish last year.
Have fun and enjoy the fruits of your labor.
Wacky
Veteran Member
-How to Hot Pack Corn: Use only fresh corn that is tender and juicy. Shuck and remove silks, cut out any damage spots. Wash ears with brush, cut corn from cob, place in pan with enough boiling water to cover. Bring to a boil, keep at boil, pack loosely to within l inch of top of jar, add 1 tsp of salt and sugar mix. (to follow) or 1/2 tsp of salt to each quart jar if desired. Fill with water in which vegetable was pre cooked or boiling water to within a 1/2 inch of top of jar. Put on cap, screwing band tight, process for 210 minutes, 55 minutes in pressure cooker for a pint, or 85 minutes for a quart.
*Sugar/Salt mixture-2 parts sugar to l part salt.
This is from the Kerr home canning book 1958.
GOOD LUCK!!! :licking:
*Sugar/Salt mixture-2 parts sugar to l part salt.
This is from the Kerr home canning book 1958.
GOOD LUCK!!! :licking:
We cut it off the cob with a knife, fry it in butter, with a few pieces of green pepper, some onion, a little sugar, and a dash of salt.
Then, we vacuum seal 2 servings in a plastic bag, and freeze them.
Even tough corn is delicious this way.
You can put a small hole it in the side facing up, and microwave it right in the bag.
And, it keeps more than a year.
Then, we vacuum seal 2 servings in a plastic bag, and freeze them.
Even tough corn is delicious this way.
You can put a small hole it in the side facing up, and microwave it right in the bag.
And, it keeps more than a year.
crbr
Veteran Member
I like Silver Queen corn for canning or freezing. Cut it off the cob and go from there.
Freezing is a preferred way for me but I like to think I'll eat most of it in 6 - 9 months before it starts to get freezer burn.
Freezing is a preferred way for me but I like to think I'll eat most of it in 6 - 9 months before it starts to get freezer burn.
OP
dcyrilc
Elite Member
I like this idea.:thumbsup: I never thought about freezing it and I do have a vacuum sealer. I might leave out the sugar though as I think we get way too much sugar in our diet as it is.
I will eat it while I can, :licking: the sugar, and salt, police are coming soon. No joke.
It does not take enough sugar to really make a difference. If your corn is already sweet, you may not need to add much, if any.
OP
dcyrilc
Elite Member
I will eat it while I can, :licking: the sugar, and salt, police are coming soon. No joke.
It does not take enough sugar to really make a difference. If your corn is already sweet, you may not need to add much, if any.
I try not to use too much sugar, unless of course, we're doing strawberries.:laughing: Don't really use much salt either, but pepper &/or garlic...that's another story.:thumbsup:
Patriotic Stabilist
Platinum Member
Try fried corn, mom used to do it with field corn a bit beyond its prime.
Cut corn off the cob, scrape cob for any milk. Put a pat or two of butter in a skillet, and a 1/4 cup of milk or less, we just put some in, then added more if we needed but you don't want very much. Be sure to stir so it won't stick. You can add a bit of sugar if you want, doesn't matter. Add salt and fry till it is more done. Salt to taste, nothing tastes better.
Fried Corn
Cut corn off the cob, scrape cob for any milk. Put a pat or two of butter in a skillet, and a 1/4 cup of milk or less, we just put some in, then added more if we needed but you don't want very much. Be sure to stir so it won't stick. You can add a bit of sugar if you want, doesn't matter. Add salt and fry till it is more done. Salt to taste, nothing tastes better.
Fried Corn
charlz
Elite Member
You can buy a 'corn cob cutter' to help remove the kernels from the cob. I haven't tried one in years to see how they work versus a sharp knife. My wife prefers the corn on the cob and the variety I grow (Gurneys 'Gotta Have It') is excellent frozen on the cob :licking: . Takes up lots of freezer room but is a lot less work. Cutting off the kernels is time consuming in an already lenghty process (pick/husk/wash/blanch/ice bath/drain/bag/lable/freeze). I have a vacuum sealer but have good luck with the heavy duty 1 or 2 gallon freezer bags, cheaper too.
I still have 60-70 ears left, should be eating frozen corn right up until the fresh stuff is available again :thumbsup:
I still have 60-70 ears left, should be eating frozen corn right up until the fresh stuff is available again :thumbsup:
