Canning Corn — in a Pressure Canner
I know I said we mainly use a water baths to can in THIS POST BUT this year I have been getting a bit braver with a pressure canner. Since my Father has one I can take advantage of it while visiting him. Then last week I went to an old friends house, you know it is an old friend when you drive 2 hours for a visit and you visit while canning all day :). Anyway she had recently been given 2 pressure canners but had not been brave enough to attempt the process. So we figured two heads were better than one so we set out to to can using the pressure canners and we succeeded.
These pictures are from my phone so they are not the best. I would like to do some more next week while at my Father's so hopefully I can get better pictures.
REMEMBER CORN MUST BE CANNED IN A PRESSURE CANNER!
- Prep Time : 15 minutes
- Cook Time : 1h 25 min
Ingredients
- Fresh Corn - (husk corn, wash and cut corn off the cobs.)
- Water
- Salt - 1 teaspoon per pint
- Jars, Lids, and Rings
Instructions
- When cutting corn off the cob. Putting a small bowl turned upside down in a large bowl gives you a place to rest your ear of corn while you cut it off the cob.
- Bring a pan of water to a boil.
- Loosely pack corn kernels into hot jars, do not press or shake down the corn (we packed a bit much into our jars so we will be using the quickly). Make sure to leave a 1 inch neck space at the top of the jars. Add 1/2 teaspoon of salt to each jar once packed with corn. Then fill the jar with the hot water to cover the corn. Remove air bubbles, and check to see if you need to add more water. Then put on your lids and rings.
- Process in the PRESSURE CANNER (I am not going through the whole process of how to use the canner in this post) at 10 pounds of pressure for 55 minutes for pints and 85 minutes for quarts.
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