The fresher the corn, the better tasting the jarred kernels will be.
Having a stocked pantry of preserved food is a great coup as you can enjoy fruits and vegetables all year, regardless of the produce season. You can take advantage of an abundant corn harvest by canning the kernels in jars, all from the comfort of your own home. As soon as the corn cobs are picked, they can be jarred using regular canning methods. The only difference is knowing the right tricks for getting the kernels of the cob without a lot of hassle. Add this to my Recipe Box.
Instructions
1. Peel off the husks and silk from the corn cobs and drop them into a large pot of boiling water, five cobs at a time. Leave each batch of cobs in the water for three minutes before removing them and cooling them immediately in a bowl of ice water. Boil and cool all of the corn in the same way
2. Stand one of the cobs on its end and cut off the kernels using a sharp knife. You need to get off three-quarters of the kernels depth which will allow you to avoid cutting into the cob. If your kernels are 1/2 inch deep, cut off 3/8 inches of the kernel.
3. Cut off the kernels from all of the cobs and put all of the kernels into a pot. Simmer the kernels for five minutes then drain them in a colander.
4. Put 1 tsp. of salt into each of the canning jars then fill the jars with corn kernels. Leave 1 inch of space at the top of each jar. This inch is called head space and allows for expansion during canning.
5. Pour boiling water into each of the jars to cover the kernels. Make sure to leave the inch of space at the top after pouring in water. Remove some of the kernels if there is not enough space.
6. Stick a silicone spatula down the inside of the jar to remove any pockets of air and allow the corn to settle. Wipe the openings of the jars dry with a towel and place a seal on each one. Secure the seals in place with canning rings.
7. Fill the pressure canner with enough water so there is a 6 inch layer on the bottom then place the canning rack inside. Put each of the jars into the canner so they are resting on the rack using a jar lifter. Make sure no jar is touching the one next to it.
8. Place the canner on your stove and let it boil for 10 minutes with the vent open to allow the steam to come out. Put the canner weight into the vent after 10 minutes to create pressure inside the canner.
9. Wait for the correct pressure to read on the pressure gauge. For altitudes up to 1,000 feet wait for 10 lbs., or 11 lbs. from 1,000 to 2,000 feet. Use 12 lb. at 2,000 to 4,000 feet, 13 lbs. at 4,000 to 6,000 feet and 14 lbs. for 6,000 to 8,000 feet. Above 8,000 feet requires 15 lbs.
10. Turn off the canner after 85 minutes and wait for the pressure to return to zero. Once it has no pressure, you can remove the weight and open the canner. Remove the jars from the canner with a jar lifter and set them onto a towel to cool off for at least 24 hours before removing the canning rings.
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