It is that time of year again. Time to preserve fresh sweet corn. I did this last year with my MIL. We ended up with 50 pints for the year. After taking inventory a couple weeks ago, I realized I still had 10 pints left. So this year I started off with 5 dozen ears to see where that put me.
I put my kids to work cleaning the corn.Here was my work station. After cleaning the corn and getting all those wonderful hairs off I set up a 13x9 inch pan and cut the ears in that. Works pretty slick. All the corn would then be poured into a large bowl. Once all the ears were cut I started the canning process.
To can, fill up pint (or quart) jars with corn. Pour boiling water to top leaving 1/2 inch head space. Add 1/2 tsp salt to pints and 1 tsp salt to quarts (optional)
Check on the baby to make sure she is being good. Hi baby!Place lids and bands on and place in pressure canner. Cook at 10 lbs of pressure for 55 minutes for pints or 1 hr and 25 minutes for quarts.I ended up with an additional 20 pints and 3 quarts of corn to add to my pantry for the winter months.
Did you preserve corn? Did you can or freeze? This post is linked to the Frugal Tuesday Tip hosted here at Learning the Frugal Life.