Canning Corn - Be Your Own Green Giant!

The start of your winter season is filled with fun days of preparing for the winter. As a gardener, your advantage is having fresh vegetables, anytime you want them. That means higher vitamin content, higher quality, and better value to your bottom line. The gratifying experience canning corn can be fun to do as part of the experience of gardening with children.

It is nice to have a little helper when harvesting the rewards of your corn from the season in your corn crops. When it comes time to start the canning, you can acquire the items necessary to assist in the task by searching through a gardening catalog, gardening supplies outlets or where ever items such as garden carts are sold.

The Process of Canning

After picking the corn, which you know is good and ready about three weeks after the silks first appear, the wispy strings at the end of the ear of corn, and when they have turned just brown at the tips. That is when you know your corn is ready for pickin'.

The first task is to lay out all the items you will need:

• Check the jars for cracks or leaks and wash thoroughly.
• Also, check the rings so that they are not cracked or moldy, they, too, need a good washing.
• Remember to boil the lids for the best pasteurization.

Preparing the corn can be done in one of two ways, for regular corn or for cream style corn. Either way, you husk the corn and remove all the silks from the ears, which can be some detailed preparation before canning. Cut the corn off of the cob, scraping the cob. The traditional method is alive and well: pack the jars with a little air space in the top before the lid, then tightly place the lid, pressure cook the corn, then cool and check the seal before storing.

top