Canning Corn

 

 

OK, so let’s get down to business. This is the first of a series of blogs on canning and preserving food. Summer is quickly turning to Fall and a cold, harsh winter is right around the corner. We gotta store up for good measure. Well, the circumstances might not be that dire these days, but canning is still a good way to have tasty food from your garden all year round.

Sweet corn can’t get much fresher than this!

So this post is a bit of a “lightning round” but let me catch you up. We picked the corn, shucked it, cut it from the cob, and now we are pre-heating the jars.

We set them gently in the pressure cooker

The what? The pressure cooker. This is the pressure cooker. The lid of this particular pot latches in place and there is a little steam vent pipe on top. Once there is steam coming out of the pipe, you cover it with a little cap to build pressure within the pot. The pressure allows the food to be cooked and the jars to seal at a temperature higher than the boiling point of water.

After the jars are done pressurizing, we let them cool about 24 hours. If the jar was successfully sealed, the lid will be bent inwards. If not it will still be able to pop up and down, just like on most sealed jars you buy from the grocery store.  Now this corn is ready to eat at any time, though I feel like I should wait a few months just because I put in all the hard work to get it sealed so nicely in jars.

 

 

 

 

 

 

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