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You are here: Home / Miscellaneous Food Preserves / Canned Corn (Kernel Style)

July 24, 2010

Canned Corn (Kernel Style)

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Canning corn does not need to be canned in tin can. It can also be kept in jars that should be sterilized to avoid contamination. This is a good way of preserving corn because it spoils easily.

How to make Canned Corn:

  • Cool, dry, label and store in a cool, dry place.
  • Husk and silk corn. Cut from the cob 2/3 the depth of the kernel. Do not scrape cob.
  • Measure corn. To every quart of corn, add 1 teaspoonful of salt and half as much boiling water as corn.
  • Heat to boiling point and cook for from 15 to 20 minutes.
  • Pack boiling hot into clean containers. Half-seal glass jars.
  • If using tin cans seal them completely.
  • Process pint glass jars at 10 pounds for 15 minutes in pressure cooker.
  • Seal completely. For No. 2 tall tin cans, process at 10 pounds for one hour in a pressure cooker.

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Filed Under: Miscellaneous Food Preserves Tagged With: canned corn, corn in jars, preserved corn

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