Saturday, July 7, 2012

Canning Corn


I almost always get great deals on fresh corn from some of the wonderful farmer's at the Kershaw County Farmer's Market! During the growing season, you will find me there most Saturday's buying all kinds of fresh veggies and produce.  My family and I have a favorite Bi-Color Corn we love, so that's what I was after one summer day.

Ok, so let's get started.  First you will need to shuck your corn and
remove all the silk. Blanch cobs in boiling water 3 minutes.

Next, remove the kernels from cob.  A sharp knife will work

Doesn't that look pretty?

Fill your jars with the corn kernels leaving 1-inch head-space, top with hot water and add 1/2 tsp salt per pint or 1 tsp salt per quart jar.

Pressure can jars following the attached link:

Now you're ready to eat some of summer's goodness year 'round! Store in your pantry for up to one year.


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