Canning Corn

     ​So...  May came and went, and I almost forgot to do my monthly preservation! Luckily I have an amazing sister in-law who loves coming over and sharing in my canning fun.  We got a whopping 55 pints done. It took about 120 ears of corn, and luckily it was on sale for $.15 an ear at the local grocery store. They looked at me a little funny after purchasing so much. One gentleman even said I looked like a gal who would grow my own corn, which I took as a huge compliment. 

Like most of my canning recipes, I think I got this one from pickyourown.org, but I’ll give you a quick rundown.

Pick (or buy) it!
​     I estimate we got about 2-2 ½ ears of corn per pint. We assumed approximately 3, but if your ears are larger, aim for about 2 per pint. 

Shuck it! 

Blanch it! 
     Boil them for about 2 mins and  immediately plunge into ice water.

Cut it!
     Aim for about ¾ of the kernel, anything more and you risk cob in your batch, anything less it’ll end up too much like cream corn. 

Fill your jars!
     Optionally you can put a tsp of canning salt in the bottom of your jars. Fill your jars with corn, and then boiling water, leaving 1” of headspace. 

Can it!
     You must use a pressure canner. I will say this again. Botulism is not something to mess around with!! Consult your canner guide for more specific instructions on processing corn. The recipe we used said 10lbs for 55 mins for pints, 85 mins for quarts.  

 Cool it.

 Label it.

Enjoy!