Kernel Corn

I love the taste of Peaches ‘n’ Cream corn. It’s so sweet, crispy and delicious. Here in Alberta, most of our fresh corn comes from the Taber area of southern Alberta. Apparently, the corn’s sweetness is a result of hot days and cool nights. I always use Taber corn when canning corn. Canning corn is different than typical canning in that it can only be done in a pressure canner, or alternatively, done for immediate freezing. There are a couple of tools available for removing the kernels from the cob. They can usually be found in kitchen stores. A sharp knife will also do the job.

This recipe is intended to have the corn stored and frozen in freezer-safe packaging where the air can be fully removed.

Ingredients

10 cobs of corn
Water

Directions

1. Husk the cobs by removing all of the outside leaves and the corn silk from the cob. 

2. Using a pot large enough to hold 5 - 10 cobs of corn at a time, fill 2/3 full of water and bring it to a rolling boil.  At the same time, fill your sink or a large container with ice cold water. 

3. Drop the cobs of corn into the boiling water (no more than 5 – 7 cobs at a time to keep the water hot). Start timing as soon as the cobs go into the water. 

   • Times per size:  small cobs: 5 minutes, medium cobs: 7 minutes and large cobs: 9 minutes.    

4. Once the time is up, immediately remove the cobs from the boiling water with kitchen tongs and drop into the ice cold water. 

5. Cool equally as long as they were in the boiling water. 

6. Once completely cooled, pack in serving-size freezer bags, removing as much air as possible. I use a vacuum sealer.  It’s excellent for removing all of the air from the bags.

Date and stack in the freezer for winter use.

To cook the corn for a meal, drop frozen corn into rapidly boiling water and cook for 7 to 10 minutes.  Enjoy with butter and salt.

YIELDS 6-500ml jars

Ingredients

10 cobs of corn
6 tsp of salt per pint (1 tsp per jar)
6 - 12 teaspoons of sugar ( 1 to 2 tsp per jar)
3 tsp lemon juice. (1/2 tsp per jar)
Water

Directions

1. Husk the cobs by removing all of the outside leaves and the corn silk from the cob. 

2. With a sharp knife or a mandolin, remove the kernels from the corn, either by standing the cob on end and slicing the knife downward through the kernels or by passing the cob across the mandolin.  Watch your fingers!

3. Place 2 to 3 inches of water in your pressure canner and start heating it. 

4. Place water in a boiling water canner or other large pot.  Heat to a simmer. Place clean, warm mason jars on a rack in the canner, ensuring that they are covered with water.  Keep jars warm until ready to use.

5. Place SNAP LIDS® in a bowl of warm water. Keep both jars and lids warm until ready to use.

6. Pack the kernels loosely and directly in hot sterilized jars. Fill to the bottom of the top rim with corn. 

7. Add 1 teaspoon of pickling salt, 1 to 2 teaspoons of sugar and ½ teaspoon lemon juice to each jar.

8. Pour in hot boiling water to fill to within ½ inch of the top of the jar.  Wipe the rims with a clean, wet cloth to remove any food.  Place metal lid and screw cap on the jar to finger-tip tight. 

9. Place the jars in the pressure canner and process according to pressure canner guidelines. It is recommended that kernel corn only be canned in pint sealers.  This is to ensure that the proper internal temperature is reached and maintained while canning.  Begin timing once the proper pressure is reached. 

10. Pressure can for 55 minutes at 10 lbs. pressure (Adjusting for altitude).  

11. Remove from heat and wait for the pressure gauge to return to zero before opening the lid.  Open the lid away from yourself to avoid scalding yourself.  

12. Place the jars on the counter for cooling.  I usually lay down several layers of newspapers, covered by a tea towel.  This ensures that the jars are not sat on anything that is too cool, as well as protecting your counter. Cool for 24 hours, test to check that the jars are sealed by removing the screw band and lifting by the metal lids.  As the lids seal, you will hear a telltale ping.  The lids should be concave for a proper seal.  Label and store in a cool, dry place.

    • To make cream corn, remove kernels from the cob, then scrape the cobs with the blade of the knife to remove the rest of the kernel. Pack lightly in jars.  Add ½ teaspoon each of coarse pickling salt, sugar and lemon juice to each pint 500mL jar.  Pour in hot, boiling water to fill to within ½ inch of the top the jar.  Follow steps as above, but pressure can for 90 minutes at 10 lbs. pressure (Adjusting for altitude).

*Altitude adjustment for pressure canning