Preserving the Taste of Summer: Canning Corn Made Easy

Do you crave the taste of summer’s sweet corn, even when it’s long gone? Look no further! Canning corn not only allows you to enjoy the flavor of locally grown corn year-round, but it also adds a burst of freshness to your favorite dishes, from taco soup to black bean and corn salsa. With just a few simple steps, you can have your pantry stocked with delicious, home-canned corn that will elevate your recipes to a whole new level.

Prepare the Corn

To begin the canning process, start by shucking the corn and removing any bad spots or silk. It’s easier to do this outside, especially if you’re tackling a large batch. Once shucked, bring the corn inside and cut the kernels off the cob. A sharp knife and a roasting pan will do the trick, but if you have a bundt cake pan, it’s worth trying as well. Some may blanch their corn cobs before cutting off the kernels, but it’s not necessary unless you prefer to do so.

The Raw Pack Method

When it comes to canning corn, there are two methods: raw pack and hot pack. The raw pack method involves not heating the corn before canning, while the hot pack method requires simmering the corn kernels in water for 5 minutes. For simplicity’s sake, we’ll focus on the raw pack method.

Once the corn is prepared, gather your canning supplies—jars, lids, and a pressure canner—while the shucking and cutting process is underway. It’s imperative to use a pressure canner for canning corn properly. Although boiling it in a water bath may have been done in the past, the safety and preservation benefits of a pressure canner far outweigh the risks.

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Fill Those Jars

To preserve your corn, pack the kernels loosely into the jars, leaving a 1-inch headspace. You can add 1/2 teaspoon of non-iodized salt per pint or 1 teaspoon per quart for seasoning purposes, though this is optional. Fill the jars with boiling water, ensuring there is still a 1-inch headspace. To remove any air bubbles, gently slide a plastic spatula, chopstick, or bubble remover tool between the jar and the corn. Wipe the rim of the jars, apply the lids and bands, and place them in the pressure canner.

The Finishing Touch

Process the jars according to the instructions provided with your canner. The processing time for pints is typically 55 minutes at 10 pounds of pressure, while quarts require 85 minutes. Once the processing is complete, remove the jars from the canner and allow them to cool. Remember to remove the bands, check the seals, and label the jars. Now, sit back and admire your beautifully canned corn.

The Versatility of Home Canned Corn

Apart from savoring the canned corn on its own, with a pat of butter and a sprinkle of pepper, you can incorporate it into a wide range of recipes. Substitute canned corn for frozen corn in any dish, just remember to drain the liquid. From creamy corn chowder to Mexican street corn pasta salad, the possibilities are endless.

Expand Your Canning Horizons

Corn isn’t the only vegetable that can be easily canned at home. If you’re looking to diversify your pantry, try canning potatoes for quick and convenient weeknight meals or emergencies. Carrots are another excellent option—canning them is a breeze and the processing time is even shorter than that of corn.

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So, get ready to preserve the taste of summer in every jar. With a little time and effort, you can enjoy the sweet, crisp flavor of home-canned corn all year long. For more inspiration and preserving tips, check out “The Ultimate Guide to Preserving Vegetables.” Don’t miss out on this opportunity to save time and money while savoring the flavors of the harvest. Grab your copy and get started today!

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