This Canned Corn Recipe will have you corn-templating a career as a corn star! We welcome you to the world of canning, where your gardening skills will shine brighter than a Hollywood premiere. Our canned corn recipe will roll out the red carpet to your pantry, turning it into the VIP section of vegetable preservation. It's not just canning; it's a cinematic cornucopia – let the corny stardom begin!
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Prepare the pressure canner by inspecting the gasket seal, gauge, and vent. Make sure the handles are secure (there are screws under the handles that can be tightened). Remove the gasket and inspect the lid, making sure that it is clean. Make sure the vent is not clogged and opens and closes easily. Replace the gasket, and apply a drop or two of oil if the gasket is not soft and pliable. Add 2 to 3 inches of water to the pressure canner, and place the tray insert to keep the jars off of the bottom of the pot.
Husk the corn, and remove the silk. (Corn husks can be dried and saved to make tamales.)
12 Ears Corn
In a large bowl, cut the corn from the cob. If desired, milk the cob for cream style corn. (Run the back of the knife down the cob, expressing the juice from the cob.)
Raw Pack
Loosely pack corn into jars, and add the optional salt (⅛ to ¼ teaspoon per half-pint jar, ¼ to ½ teaspoon per pint jar, or ½ to 1 teaspoon per quart jar). Ladle hot water over corn, leaving 1 inch of headspace.
Water, 2 teaspoons Salt, 12 Ears Corn
Hot Pack
Transfer corn and water to a saucepan (1 cup of water per 2 cups of corn). Bring the corn to a boil, and reduce the heat to a simmer. Simmer for 5 minutes, then transfer the corn and water into jars leaving 1 inch of headspace. Add the optional salt (⅛ to ¼ teaspoon per half-pint jar, ¼ to ½ teaspoon per pint jar, or ½ to 1 teaspoon per quart jar).
12 Ears Corn, Water, 2 teaspoons Salt
Processing Instructions
Remove air bubbles from the jars, and wipe the rim of the jar to remove any particles that can prevent a good seal. Apply lids and rings, ensuring the rings are fingertight. (Pretend that you are putting a lid on for a 3 year old to remove.)
Process the jars of corn at 10 pounds of pressure for 55 minutes for half-pints and pints, or 1 hour and 25 minutes for quiarts. Adjust the pressure according to your altitude.
After processing time is up, turn off the heat and allow the pressure canner to naturally release the pressure. Once the pressure has released (and the popup vent has dropped), carefully open the lid. Remove the jars from the pressure canner using the tongs, and place them on a towel in a spot where they will not be disturbed for 24 hours. Arrange the jars tightly, and cover them with a towel to prevent the jars of corn from cooling too quickly. Wait until tomorrow to check the lids for sealing.
Wash the pressure canner with hot soapy water, and remove the gasket to wash inside the lid thoroughly. Allow it to dry completely before storing. (Taking immediate care of your pressure canner will extend its lifetime.)
After waiting 24 hours (or at least overnight), check to see if the lids have sealed. Sealed lids will not flex up or down when the center is pressed. Place any unsealed jars in the refrigerator, and they can be eaten within a month.
Nutrition
Nutrition Facts
Canned Corn
Serving Size
0.5 cup
Amount per Serving
Calories
62.5
% Daily Value*
Fat
0.82
g
1
%
Potassium
160
mg
5
%
Carbohydrates
15.25
g
5
%
Fiber
1.64
g
7
%
Sugar
2.87
g
3
%
Protein
2.15
g
4
%
Calcium
4.1
mg
0
%
Iron
2
mg
11
%
Magnesium
16.4
mg
4
%
Phosphorus
53
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Corn
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