Canning Corn

 Hi Everyone!
Today we are canning corn! I got some delicious, non-hormone, non-gmo corn from Olatha, Colorado. The Tuxedo Corn Co. has been growing organic sweet corn for over 27 years. They also have commercial corn and dry beans. 

Raw Pack canned corn - adapted from the Ball Blue Book.

• 3 -6 ears of corn, per quart
• ¹⁄₂ teaspoon pickling salt/Canning
• water

Directions

1. Husk corn, remove silk and wash. 
   
2.  Cut kernels from cob. Pack loosely into hot jars, leaving 1 inch headspace. Do not shake or press down.
   
   
3. Add 1/2 teaspoon canning salt to each pint jar, 1 teaspoon salt to each quart jar, if desired. 
4. Ladle boiling water over corn leaving 1 inch headspace. 
5. Remove air bubbles and apply lids.
6. Process pints 55 minutes, quarts 1 hour and 25 minutes at 10 pounds pressure in a pressure canner.

A great tip:Use an angel food cake pan when cutting the kernels off the cob. Just place the cob on the center point of the pan and cut around the cob...all the kernels fall into the pan beautifully with no mess! (A fine tip that I will use next time I can up corn!)

http://nchfp.uga.edu/how/can_06/quick_dill_pickles.html