Canning Corn on the Cob: A Delicious Way to Preserve Summer's Bounty
Summer is the perfect time to enjoy fresh, sweet corn. But what happens when the season ends? Canning corn on the cob is a wonderful way to savor the taste of summer long after the harvest is done.
Why Can Corn on the Cob?
- Preserves Flavor: Canning corn on the cob locks in its fresh, vibrant flavor.
- Convenience: Have a delicious side dish ready in minutes, anytime of year.
- Cost-Effective: Buy corn in bulk during the peak season and preserve it for future meals.
- Versatile: Use canned corn on the cob for grilling, salads, soups, and more!
Getting Started
Before you start canning, gather the necessary equipment and ingredients:
- Corn: Choose fresh, young ears of corn with tight husks and bright green silks.
- Pressure Canner: A pressure canner is essential for safe home canning.
- Jar Lids and Bands: Make sure they are new and have not been previously used.
- Wide Mouth Canning Jars: Use jars specifically designed for canning, not regular jars.
- Canning Salt: This helps preserve the corn and maintain its crispness.
Step-by-Step Guide
1. Prepare the Corn:
- Shuck and Clean: Remove the husks and silks from the corn. Wash the ears thoroughly and trim the ends.
- Blanch: Fill a large pot with water and bring to a rolling boil. Blanch the corn for 4-5 minutes. This helps set the color and preserves the texture.
- Cool: Immediately transfer the blanched corn to an ice bath to stop the cooking process.
2. Pack the Jars:
- Sterilize: Sterilize the canning jars and lids in boiling water for 10 minutes.
- Pack Tightly: Pack the blanched corn ears vertically into the jars, leaving 1 inch of headspace at the top.
- Add Salt: Add 1 teaspoon of canning salt to each jar.
3. Process in Pressure Canner:
- Fill Canner: Place the filled jars in the pressure canner, ensuring they are covered with water by at least 2 inches.
- Process: Follow the recommended processing time for your pressure canner and altitude. Generally, it's around 75 minutes at 10 pounds of pressure.
- Cool: After processing, let the canner cool naturally for 12 hours. This helps maintain the seal and prevents jars from cracking.
4. Check for Seal:
- Press on Lid: Once cool, press on the center of each lid. It should not move or depress.
- Storage: Store sealed jars in a cool, dark place for up to a year.
Tips for Success:
- Freshness: Use the freshest corn possible.
- Blanching Time: Blanch corn for the recommended time to prevent under-processing.
- Headspace: Maintain the correct headspace to ensure proper sealing.
- Cleanliness: Keep everything clean and sanitized to prevent bacteria growth.
Enjoy your canned corn on the cob throughout the year!
