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| Who of you has canned corn and it turn out okay? And then how did you do it? My entire family cans but they always freeze theirs. I don't really want to do that for a couple of reasons. 1. My freezer is older than I am and I just don't trust it that much anymore. 2. I'm worried our electricity will go out. 3. It just looks pretty sitting in a jar on my shelf :) I just don't want to keep it in the canner too long so it doesn't get mushy but I want to seal safely. |
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| The how-to instructions are linked below. I lnked whole kernel but the instructions for creamed corn are also there.n Whole is easier and has a much shorter processing time in the PC. But both times are fairly long (55 to 85 mins.) so be sure there is some extra water in the canner. You'll find that NCHFP and/or the Ball canning books will always provide you the how-to instructions. Corn tends to darken in the jars - one reason why many prefer freezing it - so adding some Fruit Fresh (ascorbic acid) to the jars helps keep it good color for longer. The processing time is non-negotiable so while it will be softer than commercial canned corn it isn't really "mushy". You can also add Pickle Crisp to the jars to help keep it crispier. Just follow the label directions. Hope this helps. Dave PS: since you are new to pressure canning be sure to read the How to Use a Pressure Canner instructions at NCHFP well first. |
Here is a link that might be useful: Canning corn - NCHFP
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