Imagine that you could enjoy the taste of fresh garden sweet corn all year long, not just in the summer and fall. Well, you totally can, by canning/preserving it in jars. We do this every year with a lot of our garden veggies so that we are able to enjoy them year round, not just when they’re ripe.
I think that canning and preserving is one of those things that has almost fallen out of popularity thanks to the readily available options in grocery stores etc. I think it’s a real shame, because there’s nothing quite like being able to know exactly what’s in your canned veggies, and how they were grown etc because you – or a reputable farmer- grew them. So I decided to show you guys our process for canning fresh corn.
The first thing that you need to do is prepare all of the corn that you’re going to can. We picked, husked, and cut all of the bad pieces out of the corn. Then cut it off the cob. Put all of the cut corn in a large pan and add a bit of water. Cook it until it just starts to bubble slightly.
While you’re preparing your corn, you can sterilize & wash your jars. You can do this by washing them and sticking them in the microwave for 3 minutes, or sticking them in boiling water for a few minutes. Either way your jars will need to be warm & sterile when you use them.
Once your jars are ready and your corn is heated you can start filling your jars. Simply fill the jars to the bottom rim and then add some of the juice to finish it up. Before adding the juice, put in 1/2 tsp of canning salt on top. It’s easier to put it in before the liquid so that when you do add the liquid, it will distribute the salt evenly.
Then place your centers and lids on the jar and tighten them down as much as you can. Prepare your pressure cooker by adding water up to the designated line, and add your jars. You want to cook them in the pressure cooker for 55 minutes at 10lbs. of pressure. Don’t start timing until the pressure builds to 10lbs. Once it hits that, reduce heat, and start your timing. Make sure that the pressure doesn’t drop below 10lbs and not over 14lbs.
Once your time is up, turn the heat completely off. Wait until your pressure gauge reads 0, then open the pressure cooker. Carefully remove the jars, and set them on a counter or table until they’re completely cooled. After they’re cooled, just store in your pantry or cupboard. Then whenever you’re ready for some corn, just pop open a jar and there you are!
It’s so easy to can, and we do it with a lot of our veggies. You can even do your own tomatoes, and tomato juice. I hope this has inspired you to get out there and experiment with canning and preserving. Also, if you’re interested in making some pickles, I have my Homemade Kosher Dill recipe!