by Tammy Taylor
*This post contains an affiliate link
I recently received quite a few ears of sweet corn but it was WAY more than we could eat fresh. I wanted to preserve it so none would be wasted. Our freezer is already pretty full so I was only able to toss in a couple of the whole ears for freezing, and then I went to researching pressure-canning options. I was able to can the corn in little time and since I was using my * Tattler Canning Lids I also created no waste. The cobs went to the hog traps, the shucks went to the goats and the sweet corn goodness goes to us!
Gathering The Materials
I started by preparing all of my materials in advance – the pint canning jars are washed and checked for any nicks around the rims, then placed in a 200-degree oven to keep them warm. The Tattler lids & rubber gaskets are washed & dropped in scalding water (NOT boiling), the pressure canner is washed and loaded with 3 quarts of water & placed on the stove to begin heating, a large stockpot to hold the corn was brought out & and a pan of water was put on to boil in case more liquid was needed when filling the jars. I also bring out my stainless steel strainer spoon, jar lifter, funnel & oven mitts. Now I’m finally ready to start preparing the corn.
Trick For Removing Corn From Cob
I begin by removing the husks & silks from the ears and stacking the cleaned corn to the side. When all husks are removed I begin to remove the kernels from the cob. An easy way to do this is to use a bunt pan: Place the pointed end of the corn cob into the hole in the middle of your bundt pan and cut the kernels about 2/3 of their depth downward along the length of the corn. The corn falls into the bunt pan and your mess is minimized.
Clever huh?? Wish I could say I thought of it myself but I learned about that waaaaaaay back when my grandmother was canning corn from her garden! Anyway, after the corn is removed from the cob I measure to see how much corn I have harvested and add about 1-1/2 cup water per 5-cups of corn and pour it all into my big stock pot. Over medium heat I allow it to simmer for 10 minutes.
Jars Into The Pressure Canner
When the simmering time is up I use my strainer ladle to place the corn into my hot canning jars, being sure to leave 1″ headspace, then I add water to that 1″ headspace mark & stir the corn with a plastic handle to release any trapped air bubbles. (corn swells up at canning so leaving 1″ headspace is important). I wiped the rim of each jar to make sure no food particles were present, then I placed the Tattler lid with rubber seal in place on top of the jar, using the screw band to finger tighten – not too tight, you want pressure to be released as it’s canning.
I placed the filled pint jars into my canner, and placed the lid on the canner, locking it down. I do not yet place the weight on the vent as it needs to steam for 10 minutes first. After that time is up I place the weight at 10 lbs pressure on the vent and wait for the pressure to build up enough to make the weight jiggle gently, then I start timing.
When the canner has worked for 55 minutes I turn off the heat and allow the pressure to gradually reduce on it’s own (about 20-30 minutes). When no pressure is heard when the weight is wiggled, it was finally safe to open the canner – always with the lid facing away from you to avoid steam burns. With my jar-lifters I remove each jar & place them on a tea towel to cool (do not touch the lids or rings yet!) I allowed the jars to cool overnight and in the morning I removed the rings & tested for a proper seal by trying to gently lift the tattler lids. Success – they all sealed!
Now I must note here that I’m sharing how I canned my corn and it worked great – but different canners require different procedures and even your area above sea level affect what weight you should use. For your specific circumstances be sure to consult your canner’s manual and be sure you read the USDA’s recommendations on safe canning and follow their directions closely – food safety is important!
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