Traditional Corn Relish Ingredients:
Directions:
Photos by: Diane Baker for Canning and Cooking at Home Recipe by: Ball Canning/Complete Guide to Home Preserving
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CANNING SWEET FRESH WHOLE KERNEL CORN Corn - a low acid vegetable that needs Pressure Canned unless you are pickling it with an approved Water-Bath recipe. There really isn't much prep in getting the corn from cob to jar. Buy your ears of corn on the fresh and even slightly immature side if you can. Husk corn and cut the kernels off each cob into a bowl. Add just a bit of salt to each regular mouthed pint jar - I added 1/4 tsp canning salt per pint jar (I think regular mouth pint jars work great for Pressure Canning Corn - or any other vegetable for that matter. Why? because I do believe that there is less liquid loss and reduced risk of siphoning when steering away from wide mouth jars in pressure canning.) It's just something I noticed over time and even in doing batches - one after the other, I have not been happy with the liquid level in jars that I used that were wide mouthed. *I now save those for water-bath projects. I used the NCHFP website for proper processing of Corn. *see Below. ~Enjoy! Diane ...From NCHFP Corn - Whole Kernel Quantity: An average of 31½ pounds (in husk) of sweet corn is needed per canner load of 7 quarts; an average of 20 pounds is needed per canner load of 9 pints. A bushel weighs 35 pounds and yields 6 to 11 quarts – an average of 4½ pounds per quart. Quality: Select ears containing slightly immature kernels or of ideal quality for eating fresh. Canning of some sweeter varieties or too immature kernels may cause browning. Can a small amount, check color and flavor before canning large quantities. Procedure: Husk corn, remove silk, and wash. Blanch 3 minutes in boiling water. Cut corn from cob at about three-fourths the depth of kernel. Caution: Do not scrape cob. Raw pack: Fill jars with blanched, cut kernels, leaving 1-inch head-space. Do not shake or press down. Add 1 teaspoon of salt per quart - Add 1/2 teaspoon of salt per pint jar Top off filled jars with fresh boiling water, leaving 1-inch head-space Process Pints: 55 Minutes and Quarts 85 Minutes *see link below Process in a Pressure Canner according to the NCHFP link below: NCHFP Corn: http://nchfp.uga.edu/how/can_04/corn_kernel.html Photos by: Diane Baker for Canning and Cooking at Home How about a great use for Summer Poblano Peppers (pasillas) and corn! This soup is a real treat. A wonderful soup created by my friends Mom and published too - your gonna love this soup! Enjoy - Diane Chicken Poblano Chowder Ingredients: 3 carrots, peeled and diced 2 onions, diced 5 stalks celery, chopped 2 T garlic, minced 2 to 3 poblano peppers, chopped and seeds removed 1 t salt 1/2 t pepper 1/2 t ground cumin 1/4 t dried thyme 2 T olive oil 12 C chicken broth 3 C cooked boneless skinless chicken breast, diced 11 oz can of whole kernel corn 1/2 C butter 1/2 C all-purpose flour 1/2 t hot pepper sauce, or to taste 1 C whipping cream Directions: In a large soup pot over medium heat, saute carrots, onions, celery garlic, peppers and seasonings in oil, until vegetables are tender. Add broth; cook until carrots are tender. Stir in chicken; cook, stiring often, until mixture begins to thicken, about 30 minutes. Add corn; remove from heat. In a large skillet over medium heat, melt butter. Add flour; cook and stir for 3 to 4 minutes, until flour is golden. Ladel one cup of hot liquid from stockpot into skillet, whisking constantly. Pour misture from the skillet into the stockpot, stirring to blend. Return soup pot to heat and cook 3 to 5 minutes longer, until mixture thickens. Remove from heat; stir in hot sausc and cream. Servs 12 to 16. freezes and reheats in the microwave really good too. Recipe by: Margie Slentz From Goosberry Patch, The Christmas Table Cookbook Photo by: Diane Baker for Canning and Cooking at Home Freezing Corn (taken fresh off the cob) I will be making sweet corn cob jelly tomorrow - stay tuned! Diane 10-12 ears of sweet corn (yield approx 10 cups Kernels) 1 Gallon Water Large Stock Pot Ice Cold Water Large Bowl Sturdy Knife Freezer Safe Containers or Baggies Boil Water in large stock pot, add shucked and cleaned corn with all silk removed. Once full boil returns - boil corn for 4 minutes. When done, remove corn to an ice water bath (large pot or vessel with cold water and ice to submerge corn into) let corn cool in ice bath for 4 minutes. Remove and set on paper-towels. Grab a large cookie sheet or bowl and a sturdy knife (I like using my large bread knife) and cut kernels off cob into bowl/onto tray. Package Corn into Freezer safe baggies or containers (I filled my freezer bags with 2.5 Cups of corn each and marked the contents and dated.) Place in freezer. Enjoy Summer corn in the middle of Winter Diane Photo by: Diane Baker for Canning and Cooking at Home There was a "race" to see which one of us canned sweet corn cob jelly first! we've been talking about this for about a year and JD just WON - LOL I think this looks really good!! Diane Sweet Corn Cob Jelly (tastes like honey) Guest Post (JD Provence) Ingredients: 12 - 15 corn cobs, cooked and corn removed 2 Quarts Water 4 cups sugar + 1 cup brown sugar 2 T lemon juice 2 envelopes liquid sure jell Directions: Break corn cobs in half and put in large sauce pan, add 2 quarts water and boil, uncovered 30 minutes. Remove corn cobs and strain liquid, if desired. Measure liquid and measure equal amount of sugar, including brown sugar, set sugar aside. Add lemon juice and sure jell to corn water and bring to boil. Add sugar, a cup at a time, stirring constantly, making sure all sugar melts. Once all sugar is added and melted, bring to a boil. Boil 2 minutes and remove from heat. Pour into already sterilized jars, seal, and water bath 10 minutes. (Makes about 6 half pints) Recipe by: JD Photos by: JD for Canning and Cooking at Home |