08
Jan
Husk corn remove silk and wash. The corn cob j.
Cut away the stalk and tip of each ear of corn with a sharp knife.
Canned corn on the cob. Pints of corn require cooking for 55 minutes 1 hour 25 min for quarts. Once your canner has cooled remove your lid and jars. Let your jars cool and check the tops to make sure they are all sealed.
Now you can enjoy corn off the cob this winter. It is an invaluable tool when canning corn dehydrating and pickling When you want to get a lot of cobs stripped use one of these. While the corn is being husked and the corn is cut off go ahead and get your canner and canning jars ready.
I added a half teaspoon of canning salt this step is of course optional. I wiped the jar rim with a damp cloth. Then a tightened my hot lids on to fingertip tightness.
I processed my pints of corn in my pressure canner at 10 lbs. Pressure for 55 minutes. Cutting the corn off the cob for canning and dehydrating.
The corn cob j. This video was requested by one of my subscribers bearzhere because they dont make videos and wanted to share this recipe with all of you. The corn cob j.
Instructions Checklist Step 1 Stir corn butter and sugar together in a saucepan over low heat. Cook and stir until simmering about 5 minutes. Season with salt and black pepper to taste.
After I cut off and canned my corn I made corn cob syrup from the cobs. I put all the cobs in my bid stockpot and covered them with water. Brought the water to a boil lowered the heat and simmered them covered for two hours.
I then drained the liquid into another pot and discarded the cobs. Mexican street corn is hands down one of the best corn side dishes that youll ever taste in your life. Its usually served on the cob but if all you have is canned corn no problem.
Take out your skillet combine the ingredients and youll get a deconstructed version of the beloved Mexican street food. While youre waiting for the salted water to boil shuck your ears of corn by removing their leaves. After peeling away the husk be sure to remove the corn silk threads that remain on the cob.
Its a little tricky but it saves your diners having to do it later. Making boiled corn on the cob only requires salt water fresh corn and a few simple steps. Below find a quick hitter overview of the recipe before you dive in.
Trim and Shuck the Corn. Cut away the stalk and tip of each ear of corn with a sharp knife. Next remove the husks and silk.
Husk corn remove silk and wash. Cut kernels from cob. Pack loosely into hot jars leaving 1 inch headspace.
Do not shake or press down. Add 12 teaspoon salt to each pint jar 1 teaspoon salt to each quart jar if desired. Ladle boiling water over corn leaving 1 inch headspace.
Fresh corn on the cob On average as a very rough guideline expect to need about 2 kg 4 ½ lbs about 8 medium cobs of corn on the cob per 1 litre US quart jar of canned corn 14 kg 315 lb of corn on the cob 7 litres US quarts canned corn 9 kg 20 lbs of corn on the cob 9. Use Canned Corn In Dishes. To bring more vitamins color and flavor try adding canned corn to salads salsas and soups.
You can create a nutritious side dish by seasoning the corn before serving. Watch For Salt And Sugar. Freezing Corn both on the cob and off.
Pack into freezer bags or freeze the whole cob. Be sure and label and date your bags. How to freeze corn both on the cob and just the kernels instructions here.
Boil your leftover cobs after you can or dehydrate. Add pectin and sugar and make a delightful jelly. Corn can easily be cut off of the cob to be used for any recipe that calls for canned or frozen corn.
But this way it will be that much fresher and will taste far better. Leftover corn can be used to make a flavorful salsa or it can be added to quesadillas or tacos. Generally boiling food reduces potassium by half.
Notice that 1 ear of fresh corn on the cob has about 60 more potassium in it compared to boiled corn on the cob. Because most people boil corn on the cob before eating it that extra potassium in the fresh corn on.