Summertime harvests are definitely worth the effort you invest in the garden. What would summer be without strawberries, melons, peaches, and sweet corn !
My favorite variety of sweet corn is Honey Select which is a synergistic type meaning it has the attributes of both the Se and sh2 types, but doesn’t go starchy as soon after picking.. After sweet corn is picked the sugars in the kernels will convert to starch if it sits too long. If this occurs you miss out on that fresh, sweet corn taste everyone loves.
Since corn is wind pollinated, it should be planted in large blocks. This year I did 3 different plantings to extend the harvest period. Fortunately, there are many ways to preserve sweet corn. Fresh eating is my favorite but corn can also be frozen on the cob or cut off and frozen, pressure canned, freeze dried and even dehydrated. I like to utilize and stock my pantry with a variety of methods.
This post will focus on pressure canning sweet corn and two seasoned Mexican corn recipes you can pressure can. You must process at least 2 quarts or 4 pints in the pressure canning to ensure safe processing.
These recipes are from The Ball Blue Book and The All New Ball Book of Canning and Preserving. Both contain tested, safe recipes. I highly recommend you purchase both these books. I also recommend you read and follow the directions for your pressure canner.
The prep for all the recipes is the same.
Prep: Remove husks and silks from the ears of corn. Wash with cold water. Cut the corn off the cob. I like to do this in a 9×13 cake pan to keep the kernels in one place. Hold the small end of the cob and cut down to remove the kernels. Do not scrap the cob.
Plain corn can be raw packed or hot packer. I use the raw pack method.
1. Pack raw corn loosely into a hot pint or quart jar.
2. Add 1/2 tsp of salt to pint jars and 1 tsp to quart jars.
3. Ladle hot water over corn leaving a 1″ headspace.
4. Remove air bubbles and adjust liquid so you have 1″ headspace
5. Wipe rims with a damp cloth. Place lids and bands on and place in pressure canner with 2″ simmering water.
Process:
Lock lid in place. Vent for 10 minutes. Put a weighted gauge on the vent and bring pressure to:
10 pounds (psi) for altitudes of 0-1000
15 pounds (psi) for altitudes above that
Process Pint jars for 55 minutes and quarts 85 minutes.
Turn heat off and allow canner to cool to 0 pressure. You can then remove the weighted gauge. Allow to continue to cool with the gauge off.
Remove jars and cool 12 hours. Check seals. You can remove bands and wipe and label jars.
Cumin or Chipotle Mexican Corn
These raw pack recipes create a delicious ready to eat veggie for your panty. Raw ingredients and seasonings are combined, packed in a jar, and covered with broth.
Combine prepared ingredients and dry seasonings in a large bowl. Amounts listed are for 2 quarts or 4 pints. So adjust to have a full canner.
Ingredients:
3 cups corn kernels
1 cups diced onions
1 cup diced green or red peppers or a combination
Seasonings:
2 tsp salt
2 tsp dried oregano
2 tsp cumin OR chipotle Chili powder. I use less Chile powder so it’s not as hot.
Remember these amounts are for 2 quart jars or 4 pint jars.
Loosely pack in hot jars. Cover with hot chicken or vegetable broth leaving a 1″ headspace.
Process pints for 55 minutes and quarts for 1 hour and 25 minutes.
To Serve:
Transfer contents to a pan and simmer until warm. Drain liquid and serve.
To use as a base for chili:
Brown ground beef or turkey. Stir in 1 pint, drained Mexican corn, and 1 can of drained and rinsed black beans. Emblesh from here to make your favorite Chile.
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| Cumin Mexican Corn |
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| Chipotle Mexican Corn |
