Last week was a week of corn. I froze corn – I canned corn kernels – I canned corn relish – I dehydrated corn. Five ears for $1.00 is a decent price for corn around here, so I filled my bag. Forty ears of corn for $8.00 produced 4 quarts of frozen corn kernels, 8 pints of pressure canned corn kernels, 6 pints of water bath canned corn relish and 1 pint of dehydrated corn. What a cost savings! I think next year I’ll put up more corn relish for family and friends because visitors are threatening to walk off with a jar or two.
By the way, here’s an awesome Pinterest tip: Cut corn from the cob by placing the ear of corn in the center of a bundt pan and run a knife down the cob. The kernels collect in the bundt pan. Works like a charm.
Want to bump up a hamburger or hotdog? This is the relish.
Corn Relish Water Bath
5 to 6 pint canning jars
8 cups corn kernels (abt. 8-9 ears corn)
3 cups water
3 cups celery, chopped (6 ribs)
1 1/2 cups sweet red peppers, chopped (2 med.)
1 1/2 cups green peppers, chopped (2 med.)
1 cup onion, chopped
2 1/2 cups vinegar
1 3/4 cups sugar
4 tsp. dry mustard
2 tsp. pickling salt
2 tsp. celery seeds
1 tsp. ground turmeric
3 Tbs. cornstarch
3 Tbs. water
1. Get your water bath canner going with hot water and add your canning jars. Start another small saucepan with hot water for the seals. Remove husks from corn. Scrub to remove the silks and rinse. Cut kernels from cobs.
2. In a large stainless-steel heavy pot, combine 8 cups of corn kernels and 3 cups of water. Bring to a boil. Reduce heat and simmer, covered for 4 to 5 minutes or until corn is nearly tender. Drain.
3. In the same pot, combine corn, celery, sweet peppers, and onion. Stir in vinegar, sugar, mustard, pickling salt, celery seeds, and turmeric. Bring to a boil and reduce heat. Simmer, uncovered for 5 minutes, stirring occasionally.
4. In a small bowl, whisk together cornstarch and 3 tablespoons water. Add to corn mixture. Over medium heat, stir until mixture is slightly thickened and bubbly. Stir for 2 minutes more.
5. Remove hot jars. Ladle hot relish into canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids, finger-tight.
6. Process filled jars in a boiling water canner for 15 minutes (start timing when water returns to boiling). Remove jars from canner and cool on a dish towel.
Corn Kernels Frozen
1. Remove husks from corn. Scrub to remove silks and rinse.
2. Blanch the corn cobs in boiling water for about 2 minutes. Remove the corn and plunge into an ice bath to stop the cooking process.
3. When cooled, cut kernels from cob.
Shucked corn ready for processing.
4. Place corn kernels in freezer bags or Seal-A-Meal (corn will freeze in a solid chunk). If you want loose corn kernels, then spread out on a baking sheet and freeze. After frozen, remove from baking sheet, Seal-A-Meal in bags and label.
Raw Pack Corn Kernels Pressure Canned
6-8 pint canning jars
1. Start a large pot of water to boil. Add pint jars to pot to get hot.
2. Remove husks from corn. Scrub with a stiff brush to remove silks and rinse.
3. Cut kernels from cob. Scrape the cob to get the inner part of the kernels for a creamed corn.
4. Remove pint jars from hot water. Add cut kernels. Pour boiling water over the corn, leaving 1 inch headspace. Add seals and rings.
5. Follow your pressure canner instructions for processing. My canning instructions recommend processing the corn-filled pint jars for 55 minutes at 10 lbs. of pressure.
Corn Kernels Dehydrated
1. Start a large pot of water to boil.
2. Remove husks from corn. Scrub to remove silks and rinse.
3. Blanch the corn cobs in boiling water for about 2 minutes. Remove the corn and plunge into an ice bath to stop the cooking process.
4. When cooled, cut kernels from cob.
5. Spread corn kernels on a sheet in your dehydrator. Follow your dehydrator’s instruction manual for dehydrating vegetables. I have an Excalibur Dehydrator so I set on vegetable setting, 125° for 6-10 hours. Corn should be brittle.
6. Vacuum pack in a mason jar with your Seal-A-Meal.
Creamed-Style Corn Pressure Canned
See the Ball recipe for creamed-styled corn at: http://www.freshpreserving.com/recipes/cream-style-corn