Canning- Corn

 

 The canning season has began a bit earlier this year due to the heat.  Which I welcome because I only have 3 pints of tomatoes left of my 50 that we canned last year.  My family tried canning corn this year and it turned out great! 

 Of course we used the vintage Mirro pressure canner!

I also love my mother's 1970's mushroom towels! 

Canned Corn Recipe:  Whole Kernel

3 to 6 pounds ears of corn per quart

salt (optional)

Water

Raw Pack: Husk corn; remove silk.  Wash.  Cut kernels from cob.  Do not scrape cob.  Pack corn loosely into hot jars, leaving 1 inch headspace.  Do not shake or press down.  Add 1/2 teaspoon salt to each pint jar, 1 teaspoon salt to each quart jar.  Ladle boiling water over corn, leaving 1 inch headspace.  Remove air bubble.  Adjust two piece caps.  Process pints 55 minutes, quarts 1 hour and 25 minutes, at 10 pounds pressure in a pressure canner. 

Tips:  

1.  We boil the ears of corn for about a minute, then put them in cold water before we cut.  Makes the corn easier to cut.

2.  Put a little less corn that 1 inch headspace so that the water will fully cover the corn.  

3.  The rings are sometimes had to get off with corn.  They stick.  Put water into a bowl and turn the jars lid down and soak for a few minutes, the lids will come right off. 

Recipe is from the Ball Blue Book guide to preserving.