Canning Victory: A Newcomer's Triumph with Fresh Corn Preservation
Embarking on the journey of home canning can be both exciting and nerve-wracking, but there's nothing quite like the feeling of success when those jars seal with a satisfying "ping."
As a newcomer to the world of canning, I recently took the plunge and decided to preserve some freshly picked corn with the help of my husband. The result? A batch of perfectly sealed jars that left me feeling incredibly proud and accomplished. Join me as I share my experience and a simple recipe for pressure canning fresh corn.
Ingredients:
- - Freshly picked corn on the cob
- - Water
- - Canning salt (optional)
Equipment:
- - Pressure canner
- - Canning jars with lids and bands
- - Jar lifter
- - Large pot
- - Knife
- - Cutting board
- - Towels or cooling rack
Instructions:
1. Prepare the Corn:
- Start by shucking the corn and removing any silk. Rinse the ears under cold water to remove any remaining debris.
- Using a sharp knife, carefully cut the kernels off the cob. You can do this by standing the cob upright on a cutting board and slicing downwards, or by laying the cob flat and cutting horizontally.
- For each quart jar of corn, you'll need approximately 4-5 ears of corn, depending on their size.
2. Fill the Jars:
- Pack the fresh corn kernels into clean, hot quart-sized canning jars, leaving about 1 inch of headspace at the top. If desired, you can add a pinch of canning salt to each jar for flavor.
- Use a clean towel or damp cloth to wipe the jar rims to ensure a good seal.
3. Process in the Pressure Canner:
- Fill the pressure canner with the recommended amount of water according to the manufacturer's instructions. Place the filled jars in the canner, ensuring that they're not touching each other or the sides of the canner.
- Secure the lid of the pressure canner according to the manufacturer's instructions, making sure the vent pipe is clear and the sealing ring is in place.
- Bring the pressure canner to a boil over medium-high heat until steam begins to escape from the vent pipe. Allow the canner to vent steam for 10 minutes to remove any trapped air.
- After venting, place the weight or pressure regulator on the vent pipe to bring the canner to the desired pressure. Process the jars at 11 pounds pressure for 55 minutes for quart jars (adjusting for altitude if necessary).
- Once the processing time is complete, turn off the heat and allow the pressure canner to cool naturally. Do not attempt to force-cool the canner or open the lid until the pressure has returned to zero and it is safe to do so.
4. Check and Store:
- After the pressure has fully released and the canner is safe to open, carefully remove the jars using a jar lifter and place them on a towel or cooling rack to cool completely.
- As the jars cool, you may hear the satisfying "ping" of the lids sealing. Check each jar to ensure it has sealed properly by pressing down on the center of the lid. If the lid does not flex or make a popping sound, it is sealed.
- Store the sealed jars in a cool, dark place for up to one year. Any jars that did not seal properly should be refrigerated and used within a few days.
As a new canner, the thrill of hearing those jars seal successfully was incredibly rewarding.
With a little patience and the right techniques, preserving fresh corn at home is not only achievable but also incredibly satisfying. So whether you're a seasoned pro or a novice like myself, don't be afraid to dive in and give home canning a try. Who knows? You might just discover a new passion and a pantry stocked with delicious homemade goodies to enjoy year-round.
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