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Introduction
There’s something magical about fresh corn in the summer — its sweetness, juiciness, and vibrant flavor are hard to beat. But what if you could capture that essence and enjoy it all winter long? Canning corn at home is a fantastic way to preserve the delicious taste of fresh corn without preservatives or additives. This simple recipe will guide you through the process, ensuring every bite tastes just like fresh corn, no matter the season.
Ingredients:
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Fresh sweet corn (as many ears as you like; about 6-8 ears per quart jar)
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Water
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Salt (optional; about 1/2 teaspoon per pint or 1 teaspoon per quart jar)
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Lemon juice or citric acid (1 tablespoon per quart or 1/2 tablespoon per pint jar to ensure acidity for safety)
Preparation:
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Shuck the Corn: Remove the husks and silks from the corn ears. Rinse them under cold water to remove any remaining silk strands.
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Cut the Kernels: Using a sharp knife, carefully cut the kernels off the cob. To do this, stand the ear on its end on a cutting board and slice downward, removing the kernels without including too much cob.
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Prepare the Jars: Sterilize your canning jars and lids by boiling them in water for 10 minutes. Keep them hot until ready to fill.
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Blanch the Corn: Bring a large pot of water to a boil. Add the corn kernels and blanch for 4-5 minutes, then drain.
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Pack the Jars: Add 1 tablespoon of lemon juice or 1/2 tablespoon citric acid to each quart jar (or half that for pints). Pack the hot corn kernels tightly into the jars, leaving about 1-inch headspace at the top.
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Add Salt and Water: Add salt if desired. Fill the jar with boiling water, maintaining the 1-inch headspace.
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Remove Air Bubbles: Use a non-metallic spatula or chopstick to gently release air bubbles by sliding it down the sides of the jar.
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Seal the Jars: Wipe rims clean, place the lids on top, and screw on the bands just until fingertip-tight.
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Process the Jars: Process in a pressure canner according to your altitude and jar size (usually about 55 minutes for quarts at 10 pounds pressure). This step is crucial for safely preserving low-acid foods like corn.
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Cool and Store: Once processing is complete, carefully remove jars and let them cool undisturbed for 12-24 hours. Check seals before storing.
Serving and Storage Tips:
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Store your canned corn in a cool, dark place. Properly canned and sealed jars can last up to a year.
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Once opened, keep corn refrigerated and use within 3-5 days.
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Use canned corn in soups, stews, casseroles, or as a quick side dish by warming with butter and herbs.
Variations:
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