|3 pounds||To 6 lb corn in husks Makes 1 quart|
For this kind of corn, you cut the kernel off closer to the cob than for cream style corn. Use fresh corn and work with 2 or 3 dozen ears at a time. All the basic equipment is used.
1. Choose corn as fresh as possible, preferably just picked and rushed to your kitchen.
2. Organize and prepare equipment and work area.
3. Husk corn and remove all silk. Wash well.
4. Cut corn from cob at about ⅔ the depth of the kernel. Do not scrape cob.
5. COLD PACK: Pack corn loosely into hot pint or quart jars to within 1 inch of tops. don't shake or press down; corn needs room to expand as it cooks. Add ½ teaspoon salt to pints, 1 teaspoon to quarts, if desired. Pour in boiling water to within 1 inch of tops of jars. HOT PACK: Measure corn into large saucepan or pot and add 1 pint boiling water for each quart of corn. heat to boiling. pack the corn and cooking liquid into hot pint or quart jars to within 1 inch of tops; make sure the corn is covered with liquid. If desired, add ½ teaspoon salt to pints, 1 teaspoon to quarts.
6. Run a slim, non metal tool down along the inside of each jar to release air bubbles. Add more boiling liquid to within 1 inch of tops.
7. Wipe tops and threads of jars with a damp clean cloth.
8. Put on lids and screw bands as manufacturer directs.
9. Process at 10 pound pressure 55 minutes for pints, 1 hour and 25 minutes for quarts. Follow manufacturer's directions for your canner.
10. Follow basic steps for steam pressure canning, 10 through 24.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 10-06-95
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