Slice off kernels into a large bowl, using a sharp, serrated knife. There are TWO methods that can be used in canning corn:. 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.
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.
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. 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.
When processing is complete, turn off heat. 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. 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. If jar did not seal properly, store in refrigerator and use within a day or two. They are all sealed and fine otherwise. Is this unsafe? Do you do this with corn too?
How long do you keep them in the oven? This sometimes happens with the sweeter varieties. It is possible you processed it too long or too high a pressure…but more likely, it is the variety of corn. Sweet varieties tend to brown more. The flavor is amazing though! Please do not interpret this to mean you can lower your time or pressure. You still need to process this safely.
IF the color bothers you, try a different variety next time. Corn does take a bit more work than some other foods. It is not hard, but it has a processing time of 1 hr and 25 minutes for quarts and 55 minutes for pints. Compared to other produce , canning corn takes a long time. Here are a few questions from readers who are wondering if they are processing properly:. Why does it take so much longer with corn and beans to process?
Thank you. It all has to do with the acidity of the food. They test the foods and determine the length of processing necessary for eliminating the risk of botulism. Also, corn contains more natural sugar. Botulism — A severe, sometimes fatal food poisoning caused by ingestion of food containing botulin. Canning Methods — Which canning methods to use? Is my food high-acid or low-acid? Should I process in a water bath canner or pressure canner? I followed the directions in the Ball Blue Book and let the thing chick-chick for 55 minutes.
However, the corn has darkened quite a bit, and some of the water in the jar is gone as well. Both Gran and Mom say 55 mins is too long, and they only ever steam theirs for 25 minutes. This is a hard question. And I have been asked it in a myriad of ways. Many of the questions posed to me point out that either moms or grandmothers did things different. You have to make that decision yourself.
The processing times I give on my site are all taken from safe sources. The only time I have seen shorter processing time for corn is when it is a pickling recipe.
For example, this corn relish recipe. Because it is pickled, the processing time is much shorter. The good news is that it is not unusual for canned corn to turn golden in color. Mine often is a darker color. From my research, it is because it is a very sweet variety.
My corn never tastes overcooked. As far as the liquid loss, that is okay too. You want to avoid it, but it will not hurt your corn, unless it is extreme. Liquid loss is often caused by taking your jars out of the canner too quickly.
This page has more on liquid loss in home canning. In a large pot cover the ears of corn with boiling water and boil 3 minutes. A raw-pack also called a cold-pack is better for veggies that you process in a pressure canner, so it's the usual choice for canned corn. A hot-pack is more commonly used for foods that are going to be processed in a boiling-water canner, but you can still use this method for pressure-canning corn.
This precooking makes your food less likely to spoil, since it eliminates more air. Buy It: 6-Count 64 oz. Pour boiling water over the kernels, leaving a 1-inch headspace in each jar.
Wipe the jar rims and adjust the lids. Process in a pressure canner 55 minutes for pints and 85 minutes for quarts. Test Kitchen Tip: For a dial-gauge canner, use 11 pounds of pressure; for a weighted-gauge canner, use 10 pounds of pressure. Add 1 additional minute to the processing time for each additional 1, feet above sea level. Bring 1 cup of water to boiling for every 4 cups of corn kernels. If you are hot packing, cook kernels in 1 cup of boiling water per quart , reducing heat and simmering for 5 minutes.
Add 3 quarts of water to the pressure canner and put it on a burner set to high. Soon, steam will start coming through the vent pipe. Then put the pressure regulator on top. Under 2, 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.
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.
Notes Quarts: Salt optional 1 tsp. Shop this Post: may include affiliate links Pressure Canner. Mesh Strainer. Wide Mouth Funnel. Ball Complete Book of Home Preserving. Lodge Enameled Dutch Oven.
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