Pressure Canned Corn that Stays Yellow
Servings: 20 quarts
Calories: 77kcal
I refused to can corn for years because I don't like brown, ugly corn that tastes like a can. My Amish neighbor shared her secret to beautiful yellow canned corn that looks and tastes amazing!
Check out www.kowalskimountain.com for more delicious recipes!
Equipment
- pressure canner
- Clean glass canning jars. Always inspect the jars for any nicks chips on the rims or sharp edges that might prevent the jar from sealing.
- clean canning lids
- clean canning rings
- white vinegar
- ladle
- canning funnel
- jar lifter
- Tool to remove bubbles and headspace tool optional
- corn stripping tool or knife
Ingredients
- 1 bushel fresh sweet corn
- 3 quarts water
- 2 cups sugar
- ½ cup canning salt I use Real Salt
- 1 packet Grandma's Canning Acid
- extra water to fill jars.
Instructions
- Shuck corn, remove silk and, wash.
- Blanch corn for 3 minutes in boiling water. Begin the timer as soon as the corn goes into the pot, even if the water is at a simmer.
- Remove corn from the boiling water and immediately place it into a prepared ice bath to stop the cooking.
- Once the corn is cool, use a knife or corn stripper to remove the corn from the cob. Cut only about ¾ of the depth of the corn; don't scrape the cob.
- Using the raw pack canning method. Fill clean canning jars with corn, leaving 1" headspace; don't shake or pack down. Corn expands as it cooks.
- Measure 3 quarts of warm water into a pitcher, add 2 cups of sugar, ½ cup of salt, and one packet of Grandma's Canning Acid. Stir well to dissolve. Please note: This solution is sufficient for 20 quarts.
- Divide the solution evenly among jars. (This should not fill the jars.)Pint jars: add just under ⅓ cup per jar.Quart jars: add a little more than ½ cup per jar.
- Use water to fill the remaining space in the jars, maintaining 1" headspace.
- Use a debubbling tool to remove bubbles from the jars; add additional water if needed to maintain 1" headspace.
- Clean the rim of the jar with a paper towel moistened with white vinegar.
- Add a NEW metal canning lid.
- Secure finger-tight using a metal ring.
- Process corn at the correct pressure for your altitude (see notes below). Pints are processed for 55 minutes.Quarts are processed for 85 minutes.
Notes
Using a Dial Gauge Canner:
Pints are processed for 55 minutes.
Quarts are processed for 85 minutes.
Canner Pressure (PSI) is set according to Altitude.
- 0 to 2000 feet in elevation: 11 lbs of pressure
- 2001 ft to 4000 feet in elevation: 12 lbs of pressure
- 4001 to 6000 feet in elevation: 13 lbs of pressure
- 6001 to 8000 feet in elevation: 14 lbs of pressure
- 0 to 1000 feet in elevation 10 lbs of pressure
- Above 1000 feet in elevation: 15 lbs of pressure
Nutrition
Calories: 77kcal | Carbohydrates: 20g | Protein: 0.002g | Fat: 0.1g | Sodium: 2837mg | Potassium: 1mg | Fiber: 0.001g | Sugar: 20g | Vitamin A: 0.1IU | Vitamin C: 0.004mg | Calcium: 6mg | Iron: 0.03mg
