dcyrilc
Super 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
Super 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
Super 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:
Bird
Rest in Peace
Way back in the early 60s, when I was working in the Dallas Post Office, there was a company that mailed lots of corn cutter's that looked like Lee's Wooden Corn Cutter from Amazon.
It looked like a good idea back then, but when we had our own corn crop, I just sat outside with a really big stainless steel bowl, cut the corn off the cob with a knife, then scraped the cob with the knife to get the small particles and we bagged it and froze it. Cooked with a little salt, pepper, & butter, that's still my favorite kind of corn.
Flatheadyoungin
Veteran Member
We freeze our's.......it honestly tastes like the day we picked it.....
fill the bags, squeeze out oall the air......in ziplocs......flatten them out so you can store a ton of it in the freezer...
had some saturday......mmm, mmm, good!:thumbsup:
fill the bags, squeeze out oall the air......in ziplocs......flatten them out so you can store a ton of it in the freezer...
had some saturday......mmm, mmm, good!:thumbsup:
Bird
Rest in Peace
Yep, like most "city" folks, we do buy some canned corn, but the best tasting corn is that which we cut off the cob whether fresh or frozen.
charlz
Elite Member
Way back in the early 60s, when I was working in the Dallas Post Office, there was a company that mailed lots of corn cutter's that looked like Lee's Wooden Corn Cutter from Amazon.
This one is more what I was thinking of:
Amazon.com: CORN COB CUTTER: Home & Garden
My mom had something like that one but I can't remember how well it worked. I do know you need to be careful with the knife to not get cob but at the same time not leave too much of the kernel on the cob
OP
dcyrilc
Super Member
When you freeze it on the cob, do you shuck it first or freeze it in the husk?
OP
dcyrilc
Super Member
Getting lots of great ideas here. Thank you to everyone. Keep them comming.:thumbsup:
Bird
Rest in Peace
One year we froze a lot of corn still in the husks to see how that worked. It worked just fine except it just takes up far too much freezer space. So we went back to shucking, removing silk, and washing before freezing. And like many people, when I was growing up we used to blanch the corn, green beans, etc. before freezing. But in later years we decided that was nothing but a waste of time; couldn't tell that blanching did anything at all to help the vegetables. We just washed, drained, bagged, and froze them.
OP
dcyrilc
Super Member
Thanks Bird.
charlz
Elite Member
I've wondered about that myself. Seems all the blanching does is make it soft (or maybe that is the slow freezing process).
I was watching a TV show a few months ago about preparing airline food. They blanched the vegetables like 8 seconds, not 8 or minutes as is recommended for corn. I just might try it without blanching. The variety of corn I grow keeps for a long time in the field and in the fridge. Just might keep frozen without blanching as well.
