Tuesday, September 8, 2009

Canning/Freezing Corn

Last week my sister and I decided to preserve corn. After tasting the delicious corn at the local farmer's market, we decided to give it a go! Wow! We learned a few things:
1. It is a lot of work.
2. It is delicious! See the bottom of this post for our "taste test" of both.

The process of preparing the corn is the same for either canning (raw pack), or freezing:
1. Select fresh corn. The sooner you preserve it after it is picked, the better. The grower I bought the corn from said that is should be started within 6 hours of picking.
2. Remove the husk and silk from each cob.
3. Blanch in boiling water for 3 minutes.
4. Immediately put in ice water to stop the cooking process.
(The picture to the left is the corn after it has been blanched and taken out of the ice water.)

5. Cut kernels from cob. I thought an electric knife was easiest. TIP: If you put the cob in a bundt pan, the kernels fall directly into the pan.

For canning:

1. Put kernels in jar, leaving 1 inch headspace.
2. Add 1/2 tsp salt to pints, and 1 tsp salt to quarts.
3. Add boiling water to jar, once again leaving 1 inch headspace.
4. Put prepared lids and rings on jar.
5. Process in PRESSURE CANNER for 55 minutes for pints and 85 minutes for quarts. (Corn is a very low acid food, and must be canned in a pressure canner for the specified amount of time at the correct pressure!)

Use the pressure below:
0-2000 ft: 11 pounds pressure
2001-4000 ft: 12 pounds pressure
4001-6000 ft: 13 pounds pressure (Utah County)
6000+ ft: 14 pounds pressure

It took about 4 ears per pint. Each ear yielded approximately 1/2 cup of kernels.

For Freezing: (The grower gave me the recipe for the syrup to put on it. He said it would be the best corn you've tasted. After tasting it, I have to agree!)
1. After corn is off the cob, fill quart size freezer bags (I put 2 cups per quart bag, even though it could have held more. I wanted to pack it in portions my family would use for 1 meal).
2. Make a syrup of 1 cup water, 1 TB salt, and 1 TB sugar. Boil together.
3. Add 1/4 cup of syrup to each bag.
4. Freeze.
5. When you are ready to use the frozen corn, there is no need to add any additional liquid to heat it up. The syrup you put in gives it a wonderful flavor as well.

Taste comparison: The canned corn is better than any canned corn I have bought. With sweeter varieties of corn, the canning process tends to turn the corn a little brown. The frozen corn was even better than the canned corn, and kept its bright color. I want to have both in my food storage, but the frozen was definately the overall winner! It tasted like it came right off the cob.

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1 comment:

  1. Great post on corn. I have never been able to can it in mason jars without it turning brown so I leave it to freezing or dehydrating.