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Monday, January 12, 2015

Canning Corn

Early July in the Midwest isthe start of corn season and it is a glorious time of year.  The fields of green and the glimpses of tassles everywhere are just beautiful.  Row upon row of crops are how families make it through the year.  Kids with farm trucks selling corn out of the bed.  I wouldn't want to live any where other than the Midwest when it comes to farming season.  

I did my usual this year and got a huge amount of one thing thinking I'd be able to get through it no problem.  Earlier this year it was leaf lard.  I bought 75 pounds in January....finished it all in October.  Luckily the corn is a different story.  It only took me a week to get through the 10 dozen ears I bought.  This was the best corn I've ever purchased.  Out of all of those 120 ears, I only had to cut the top portion off of maybe half a dozen ears.  Joe helped me with it which was a God send.

I can't remember how many pints I got out of it but it was somewhere in the ball park of 44-50.  That will last us all of this year.

With corn, you want to cut it off the cob and rinse away the hair.  I raw pack mine and add 1/4 teaspoon of canning salt and cover with boiling water.  Pints are pressure canned at 10 pounds of pressure for 55 minutes, quarts for 1 hour 25 minutes.  Let jars rest for 18 to 24 house.

Make sure to either compost the remains of the corn or toss it to some chickens.  Don't let it go to waste!

Have you canned corn before?  What is your favorite thing to can?

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