Canning corn
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Canning corn by United States. Department of Agriculture. Radio Service

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Published by United States Department of Agriculture, Office of Information, Radio Service in [Washington, D.C.] .
Written in English

Subjects:

  • Corn,
  • Preservation

Book details:

Edition Notes

SeriesHousekeepers" chat -- 8-16-35, Housekeepers" chat -- 8-16-35.
ContributionsUnited States. Bureau of Home Economics
The Physical Object
Pagination2 p. ;
ID Numbers
Open LibraryOL25575762M
OCLC/WorldCa853008318

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Once the corn is prepared it’s time to prepare the supplies. If you have help with shucking and cutting the corn, you can go ahead and prepare the canning jars, lids, and pressure canner while the shucking and cutting is going on. You absolutely need to use a pressure canner to can corn properly.   You'll need a pressure canner, a large pot of boiling water, at least 6 pint canning jars with lids and rings, a canning kit, a ladle, a damp washcloth and a couple of towels. Using your canning funnel, fill each jar with corn up to the neck of the jar. Now fill each with boiling water to the neck. Place the corn in a quart pot. For each pint of corn, add 1 cup of boiling water; for each quart of corn, add 2 cups of boiling water. Place the pot over medium-high heat and bring to a simmer. Then reduce heat to medium and allow the corn to simmer for 5 minutes. Canning corn will require pressure canning. If you don’t have a pressure canner yet, I highly recommend the All American Pressure Canner. Another good, but less expensive option is the Presto Pressure Canner. You will need all your basic canning supplies, a clean environment, and great produce.

Quantities of corn needed. Numbers are approximate guidelines. Fresh corn on the cob. On average, as a very rough guideline, expect to need about 2 kg (4 1/2 lbs / about 8 medium cobs) of corn on the cob per 1 litre (US quart) jar of canned corn. The page color publication provides contemporary science-based home canning recommendations and more complete information than the four earlier USDA Home and Garden Bulletins it replaces. “Principles of Home Canning” the book’s opening guide, examines safe canning practices and the best methods to preserve quality. Home to Ball® and Kerr® mason jars, freshTECH appliances, canning supplies, and ingredients. The Big Book of Preserving the Harvest: Recipes for Freezing, Canning, Drying, and Pickling Fruits and Vegetables by Carol W. Costenbader is for you if you’re looking for a comprehensive.

  Cover the corn with boiling water within 1 inch of the top of the jar and remove any air bubbles. Carefully place the jars in boiling water, on the bottom of the canner rack. The water level in the canner should be at 3 inches by now. If not, add more boiling water until you are at 3 inches.   Watching my grandmother can hundreds of jars of tomatoes, peaches and pears inspired me to first try making jams and jellies myself. This jam is one my family enjoys on warm homemade corn or blueberry muffins. The cinnamon's a bit of a surprise. —Barbara Burns, Phillipsburg, New Jersey. Not ready to can when corn hits its peak? The Best Little Book of Preserves and Pickles by Judith Choate ($16, ) contains great starter canning recipes along with unexpected gems like Papaya-Lime Preserves and Basil Jam. How to Make Preserves. Green Giant Whole Kernel Sweet Corn, 4 Pack of Ounce Cans out of 5 stars Jack Link’s Beef Jerky 5 Count Multipack, Original, 5, oz. Bags – Flavorful Meat Snack for Lunches, Ready to Eat – 7g of Protein, Made with % Beef – No Added MSG or Nitrates/Nitrites.