Corn is another thing that many people typically freeze to preserve.
It seems to stay a bit sweeter for some and it really doesn’t take anything to do. However, again, I have zero freezer space. Nada. Zilch. Zip. So, we can our sweet corn. I personally don’t notice any loss of flavor and the texture seems to be the same for me as well. I can just store it on the pantry shelves vs. trying to fight for space in our freezer.
Here’s how to can corn for yourself.
This is actually best if you start outside. Trust me on this one. If you shuck all the corn outside, you will leave your mess there, instead of having to clean it a second time. Take two bowls, a sharp knife and two towels, one wet and one dry with you as well.
Begin by shucking the corn.
Grasp the ear in one hand, and pull down the outer shell, and remove as much of the silk as you can. Remove all the leaves, and leave the “handle” intact. Place a smaller bowl upside down in a larger bowl, and place both on the dry towel to prevent slippage. Place the ear upside down so you can grasp the “handle”.
Using your sharp knife,
carefully slide the blade down to remove the kernels, being careful not to cut into the cob. Try to keep the cut to ¾ of the depth of the kernel. This will take a bit of practice. The kernels will slide right into the bowl as you cut. Neat, huh?
the cob to the chickens and/or compost pile and continue will all your ears.
You will see why you wanted to have a wet towel with you, and why you want to do this outside if at all possible, as this process of removing the kernels can get very sticky. You will eventually be covered with corn “milk”, but that’s part of the fun, right?
To raw pack the corn,
simply place the raw corn in a hot, clean jar. Add boiling water on top, leaving 1 inch of headspace. Wipe the rim with a clean towel, add the hot lid and band, screwed on finger tight, and process in a pressure canner at 10lbs pressure for 85 minutes for quarts, 55 minutes for pints.