Canning food can save you a lot of money over time. Buying in bulk is the best way to save money. However, unless you store well, buying fresh fruits and vegetables is not feasible unless you know how to store well. Many people buy in bulk and freeze food, but this can take a lot of time in the freezer. This is a way to store corn without taking up a lot of space in your freezer.
What you need:
Corn on the cob
Ps
Sharp
A wooden or plastic bag
Canning jars
Kitchen tongs
A pot of pasta
Pressure Canner
one pot at a time
wet cloth
A permanent title
Instructions:
Remove the chaff from the corn and make sure to remove all the threads from the corn. Remove the grilling-corn-on-the-cob and place the pasta in your pot. Reserve the cob for homemade jelly. (See my How To on corn coh jelly).
When you have finished removing the corn from the manna, fill your pot with water until the corn is covered. Bring an ulcer. scrape off the foam from the top of the water.
Add 1/2 teaspoon of salt per half cup and 1 teaspoon of salt per quart jar.
Fill the jars with corn leaving 1 inch of head space at the top. After you have moved all your corn to the jars, fill your jars with the liquid that was left in the pan. Again, leave 1 inch of head space at the top of the jar.
Use a wooden spoon or plastic handle to slide it between the grain and the barrel. Press the grain slowly, releasing the air bubbles. Continue around the barrel making sure to release as much air as possible.
Place the flat side of your two lids in hot water (the water must be steaming). While your eyelids are warming, use a damp cloth to wipe the lip of the jar and the threads. This will ensure that you get a tight seal.
Place the flat part of your lid over the jar and screw on the outer part of the lid. Make tight lids.
Place the barrels in the pressure canner. Fill the pot with water covering the jars and make sure that the water comes out two inches above the lid. Apply 10 pounds of pressure. Cook for 1 hour and 25 minutes.
Use kitchen tongs to remove hot tubs. They use a jar to fasten the lids and let them sit with a space between them. After 1/2 hour check to make sure the jars are sealed. (If you have gold containers, you will hear a pop when they seal. If you have a silver lid, they will only make a small click.)
Give your barrels and write content in them. Make sure to write them in the middle of the cover because they will be disposed of after use. Store in a dark, dry place such as a basement or cellar. Your corn will be freshest for up to 1 year.
The only part of your jar that you need to dispose of is the flat middle part of the lid. The ring and bucket are reusable every year.
