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corn canning compound
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Posted by
grannyf (
My Page) on
Sun, Jun 25, 06 at 19:04
| I have heard about a compound made by the druggist for use in canning corn. It makes the corn taste like fresh corn. Has anyone heard of this and if so will they share the recipe. I canned corn last year using lemon juice in the corn and it was good but this sounds better. |
Follow-Up Postings:
RE: corn canning compound
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- Posted by gran2 z5 INDIANA (My Page) on
Sun, Jun 25, 06 at 22:17
| never heard of such a thing. Could it be something like citric acid? I would be very wary of most other things. Can't quite imagine what something like citric acid would do anyway. I think the best way to have good tasting corn is to get it in the jars as soon as possible. We have a four-hour limit here, from garden to jars. Every hour that corn spends off the stalk, the sugars are turning to starches and toxins are developing. Just be fast. Keep us posted. |
RE: corn canning compound
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| Its probably ascorbic acid as the corn can darken when canned. I just blanch the ears, cut them from the cobs and freeze. Its a far fresher taste that way than to can them. |
RE: corn canning compound
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Yes, I agree, it was most likely ascorbic acid. You can use Fruit Fresh, that is what is in it. It in normally used for canning fruits, not vegetables. That, or vitamin c tablets are used for fruits. Never heard of using it in corn.
Ascorbic acid is used to prevent browing in fruits, citric acid raises the acid level, and is used in canning tomatoes. |
RE: corn canning compound
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| Ascorbic acid will not significaly raise the acid level as its not as acidic as citric acid would be. I made some corn relish a few years ago and the tops of the contents had discolored after a while, and appeared to be due to the lack of something to help keep them from oxidizing, as the liquid level was a bit less, so it didn't cover all the corn. |
RE: corn canning compound
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Hi, Corn canning compound is known as corn canning acid. It is a preservative made of salicylic acid and sodium sulfite. It does improve taste and the keeping of the corn. It is also used on corn, peas and green beans using the recipe below:
Corn(With Canning Acid)
l bottle corn canning acid
1/2 cup salt(I use 4 to 6 T. canning salt)
2 cups sugar(Can omit or increase to 3 cups)
3 quarts water
20 quart sweet corn(cut off the cob-use scant qts to measure) Mix canning acid, salt, sugar and water. Mix with corn well. Pack into clean jars, leave l inch headspace. Divide liquid mixture among filled jars, then fill rest of the way with water, leaving l inch headspace. Wipe jar rims. Seal and process by one of the methods below:
Water Bath: 3 hours(pints or quarts)
Pressure Canner: 30-40 minutes at 10-11 pounds pressure(pints and quarts)
This will can 20 quarts or 40 pints. The acid is available from Mast's Pharmacy in Ohio by calling 1-330-893-3179 or from E and R Seed,1356 E. 200 S., Monroe In 46772. it is used in Old Order Amish and Mennonite communities. I also can my corn as follows:
To each quart jar add: l T. Realemon,
l tsp. canning salt
l tsp. sugar
Water to fill jar
Leave l Inch headpace. Wipe rims, seal and water bath 3 hours or in pressure cannner 20 min. pints, 30 minutes, qts at 10-11 pounds pressure. It keeps well. I have used this method for 2o years with no spoilage. It is not dark as cor done by USDA time of 55 min, pts and 85 min, qts. These recipes and others are in my canning book"Country Canning" Hope this helps, James R. Coffey |
RE: corn canning compound
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| If you have the space, I think freezing definitely does result in the best product for corn. I personally would not feel comfortable processing corn for less than the recommended time. It is one of the highest-risk vegetables. Aside from making sure the product is as fresh as possible, there are some other things to keep in mind if you want to avoid browning, etc. when canning. "Super-Sweet" varieties are more likely to brown, so pick a variety suitable for canning. Also, make sure the corn is fully ripe. Immature corn will brown. Minerals in the water can also be a factor in the color of the finished product. Carol |
RE: corn canning compound
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| The only way I would can corn would be as a relish with vinegar. Blanch the ears, cut off the kernals and freeze. This is the best way to enjoy it and takes up far less freezer space. According to the comments about the canning acid, sulfur is available from several wine making supply houes. The salisylic acid is similar to an asprin.. Its primarily used to reduce oxidation after canning. Ascorbic acid can do almost the same thing. I dip raw, sliced, peeled potatoes in a solution of sodium metabisulfate to prevent them from blackening when drying. |
RE: corn canning compound
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Boiling water bath for corn is totally unsafe. Sorry, but that puts a person at a risk for botulism. It takes the temperatures of a pressure canner to destroy botulism spores. You can boil water forever and never reach any temp. higher than 212. You need to process for the full time in a steam pressure canner to prevent botulism.
The book Country Canning sounds totally unsafe to me to follow. Many well meaning people write canning books that have no training in food safety and should not be followed. Why must low acid foods be processed under pressure? Temperature of boiling water is 212 degrees; at that temperature it is very difficult to destroy the Clostridium botulinum spores, even by lengthy processing. Clostridium botulinum thrives in a low acid food in a vacuum (without air) and produces a toxin which can cause botulism. A combination of time and temperature is recommended which will destroy the organism and keep the product safe. This necessary temperature cannot be reached in a boiling water bath; however, a steam pressure canner can reach temperatures higher than 212 degrees F. Barbara Willenberg, Nutritional Sciences, University of Missouri-Columbia. It takes 85 min. in a pressure canner for corn. The 30- 40 min. will not be long enough to destroy the botulism spores. |
RE: corn canning compound
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| Hope you realize that I was only referring to a vinegar based corn relish. No water was added, only salt, sugar, mustard seeds ground up, onion and well cooked corn prior to cooking with the vinegar. |
RE: corn canning compound
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| Ken, it was about the post on canning plain corn in a BWB canner from the previous post, not yours. |
RE: corn canning compound
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| Ok.. as you know that 'magical' stuff (vinegar) can do wonders for those who lack a pressure canner.. |
RE: corn canning compound
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You can boil water forever and never reach any temp.
That's not true and I can prove it. The book Country Canning sounds totally unsafe to me to follow.
Wow, the entire book? Not just one recipe. I'd have to actually have to read the book to make a judgement call like that. |
RE: corn canning compound
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RE: corn canning compound
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| Hi, I am James R. Coffey and I would like to address the issue of my book or its contents as unsafe. It is very ovious you have not looked in the early canning books as boiling water bath was used for vegetables and meat and has been for over 80 years. The USDA while they help you do not tell you everything like the fact canning lids are designed not to seal with open kettle method. I do give pressure canning times as well as boiling water times. I feel it is up to the person. I also process all food. I do not use open kettle. To say someone should not write a book if they have not a USDA degree is saying we believe our government knows best and they don't always. They do print some good information but sometimes you must use your own judgment. I have used the corn with canning acid and it does work. I believe people should have a choice and in my area(Maryland) many people still use these methods. I have been around food all my life, I have canned for over 25 years and have a baking degree, so yes I do use methods no longer recommended but I say that in my book, but I leave it to the people to decide not a government agency to mandate not to tell people and that is what has happened. Kerr Glass up to 1988 when it was still family owned still would tell people the boiling water times if you questioned a recipe and they told me the USDA was the one barring the information. I answered the question. You wanted to know what is was and I told you. Don't criticize just because you don't agree! I urge you to look in WWII canning books and others. My grandmother used these recipes her whole life. We are still alive and my mother in in her 70's. |
RE: corn canning compound
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| And then comes that infamous steam canner, but we should not go into that again, just wanted to point out that there are a few of us out there that hate a hot steamy kitchen for canning and sometimes use processing methods that don't even involve heat. |
RE: corn canning compound
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| James - Thanks for the clarification on your book. Unfortunately, there are those that believe they can only do what the USDA says, no matter what. It doesn't matter what was done in the past or what may be done in other countries. If the USDA hasn't tested it and placed their rubber stamp of approval on it, they feel it is "totally unsafe". I don't water bath my low-acid foods - I prefer the shorter times used in a pressure canner. But like Ken, I use a steam canner for high acid foods (like was done in years past) instead of a BWB. We should all have the freedom to do as we please. |
RE: corn canning compound
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| My 10 jars of sweet cucumber pickles, both whole and crinkle cut slices are now out of the steam canner. The kitchen heated up more with the boiling vinegar brine, compared to what the steam canner put out. I am still amazed at how sweet the brine can get with just a small amount of Splenda that I add to the brine. This batch had fresh dill seed heads and the weed, a few celery seeds and mustard seeds, a single peppercorn per jar and some fresh garlic, along with a little dried sweet red and green pepper flakes for a hint of color. |
RE: corn canning compound
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| Old myths seem to die slowly. Salicylic acid (aspirin) as a home canning preserving agent is not considered safe by any reputable authority I know (I can provide innumerable references for those interested). As a flavor enhancer, it's status would be equally dubious, as there are also plenty of cases of allergic reactions to it. For best flavor, corn should be blanched, vacuum packed and frozen. See this page for illustrated directions http://www.pickyourown.org/freezingcorn.htm or this page to freeze whole ears: http://www.pickyourown.org/freezingcornonthecob.htm. Raw pack canned corn may retain texture and flavor a bit better than hot pack: Canning directions are on this page: http://www.pickyourown.org/howtocancornrawpack.htm. And don't forget that storing the jars in a cool, dark environment helps to preserve flavor. |
Here is a link that might be useful: how to can corn at home
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