How To Can Corn Recipes

HOW TO CAN CORN

Steps:

• Gather canning equipment, lids, canning jars, etc. and get them sanitized, heated, and ready to go, according to manufacturer instructions.For each PINT jar, you will need approximately 4 medium long ears of fresh corn on the cob. Each QUART jar will need about 8 ears.
• Remove husks and corn silk from corn, then rinse. Slice off kernels into a large bowl, using a sharp, serrated knife. There are TWO methods that can be used in canning corn:RAW PACK: Loosely pack corn kernels into hot, prepared canning jars. leaving a generous 1" headspace in each jar. 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. HOT PACK: Measure corn into a large stainless steel saucepan. 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). Place prepared flat lid on jars, then screw the ring band on until fingertip tight.
• 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. Let the steam vent for 10 minutes, and then close (or place cover on) the vent. 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. Process PINT jars (500 mL) for 55 minutes. Process QUART jars (1 L) for 85 minutes at 10 pounds pressure.
• When processing is complete, turn off heat. Let pressure drop NATURALLY to 0 on the pressure canner. 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. Wait 10 more minutes, then carefully remove and transfer hot jars to a dish towel on counter. 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. Once completely cool, wipe jars clean, label, test the lids to ensure they have all properly sealed, and store them in your pantry. TIP: To test seal, remove the screw band. Use a finger and press down in the center of the flat lid. There should be NO give at all if sealed correctly. If jar did not seal properly, store in refrigerator and use within a day or two.

PICKLED CORN

Steps:

• Cut corn from cobs; place in a large bowl. In a saucepan, combine vinegar, water, sugar, garlic, salt, pepper and pepper flakes. Bring to a boil; reduce heat and simmer until sugar dissolves, 1-2 minutes. Pour mixture over corn; cool. Transfer to jars, if desired; seal tightly. Refrigerate at least 2 hour before serving. Store in the refrigerator for up to 2 months.

TASTY CANNED CORN IN LESS THAN FIVE MINUTES

Steps:

• Open can of corn and dump in microwave safe container with a lid. Close the lid over the top and place the container of the corn in the microwave. Follow microwaving directions off the back of the can, but cut 15 seconds off of cook time.
• Remove corn from microwave, may be (should be) hot. Strain corn, then put the corn back in the microwave safe container.
• Add olive oil and butter. Put back in the microwave for 15 seconds, remove, add a bit of salt, then serve.