Blanch ears 1 1/2" in diameter 6 minutes, 2" in d. 8 min., and larger ears 10 min. Cool. Drain. Wrap ears individually in moisture/vapor proof film. Pack into freezer bags. Seal, label, and freeze.
OR
Place the entire ear, husk and all, into tin foil and roll up tightly. Pack into freezer bags and seal, label, and freeze. (this one has to be thawed out before cooking unless you grill it right in the husk)
Cut off cob and cook in a pan with 1 stick butter and a little sugar. Drain and cool. Pack into can or freeze jars or freezer bags/boxes. Seal, label, and freeze. ***
Blanch 5 - 6 minutes. Cool, drain, and cut kernel tips. Scrape rest of kernels from cob. Pack into can or freeze jars or freezer bags/boxes. Seal, label, and freeze.
15 lbs. corn on the cob
1 lb. red peppers (@ 3 med.)
basil
Cut corn from cob.
Cut red peppers into strips.
Pack corn loosely into jars, leaving 1 inch headspace.
Add 3 - 4 strips of pepper and 1/2 tsp. basil to each jar.
Ladle boiling water over corn, leaving 1 inch headspace.
Remove air bubbles by running spatula or small knife around jar inside.
Cap and process 55 minutes at 10 lbs. pressure in a steam-pressure canner.
YIELD: 5 pints
Husk corn and remove silks.
Wash and cut from cob - DO NOT SCRAPE.
Pack loosely into hot jars, leaving 1 inch headspace.
Do not shake or press down.
Add 1/2 tsp. salt to each pint or 1 tsp. to each quart.
Ladle boiling water over corn, leaving 1 inch headspace.
Remove air bubbles as explained in above recipe.
Cap and process pints 55 minutes, or quarts 1 hour and 25 minutes, at 10 lbs. pressure in a steam pressure canner.
Husk and remove silks.
Wash and cut corn from cob - DO NOT SCRAPE.
Measure.
Add 1/2 tsp. salt and 1 cup boiling water to each pint.
Add 1 tsp. salt and 2 cups boiling water to each quart.
Bring to a boil; reduce heat and simmer 5 minutes in pan.
Pack hot corn and liquid into hot jars, leaving 1 inch headspace.
Remove air bubbles.
Cap and process pints 55 minutes, quarts 1 hour and 25 minutes, at 10 lbs. pressure in a steam pressure canner.
Husk; remove silk, and wash.
Cut corn from cob, cutting tip ends from kernels.
Scrape cob to extract milk.
Only process in pints!
Pack corn loosely into hot jars, leaving 1 inch headspace.
Do not shake or press down.
Add 1/2 tsp. salt to each pint.
Ladle boiling water over corn, leaving 1 inch headspace.
Cap and process 1 hour and 35 minutes at 10 lbs. pressure in a steam pressure canner.
Husk; remove silks, and wash.
Cut tip ends from kernels and scrape out pulp.
Measure and add 1/2 tsp. salt and 1 1/4 cups boiling water to each pint of corn.
Boil 3 minutes.
Only process in pints.
Ladle hot corn and liquid into hot jars, leaving 1 inch headspace.
Cap and process pints 1 hour and 25 minutes at 10 lbs. pressure in a steam pressure canner.
2 quarts cut cooked corn (@ 18 ears)
1 qt. chopped cabbage (1 small head)
1 cup chopped onion (1 medium)
1 cup chopped sweet green peppers (2 small)
1 cup chopped red sweet peppers (2 small)
1 - 2 cups sugar
2 TBL dry mustard
1 TBL celery seed
1 TBL mustard seed
1 TBL salt
1 TBL tumeric
1 qt. vinegar
1 cup water
Boil ears 5 minutes and cut from cob. Combine corn with remaining ingredients in a large saucepot.
Bring to a boil; reduce heat and simmer 20 minutes.
Pack hot relish into hot jars, leaving 1/4 inch headspace.
Cap and process 15 minutes in a hot water bath.
YIELD: 6 pints
RECIPE VARIATIONS FOR RELISH: To make without cabbage, substitute 1 cup chopped celery for cabbage. Add 1 clove garlic minced. Follow rest of directions in above recipe.
Choose any yellow vaariety with tender, sweet kernels. Shuck corn and remove silks.
Steam until milk is set; carefully cut from cob.
Dry at 125 F until brittle.
Use in soups, chowders, fritters, or to MAKE CORNMEAL. Water content = 73%.
All recipes are from the "Ball Blue Book Guide to Home Canning, Freezing, & Dehydration" with the exception of the recipe with the *** at the end - that one came from my sweet MIL. =)
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