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Post by ~MnM~ on Aug 8, 2014 22:17:00 GMT -6
We've been putting up alot of sweetcorn by freezer methods, and my family really doesn't care for home canned corn relish, when I LOVE it, so I haven't make many pints of that then. I remember as a kid going to Indiana for the Covered Bridge Festival in which we used to get corncob jelly...which was really good...and NO I'm not even going to attempt that, lol!! So.... I'm trying to find any good canning / preservation recipes for sweetcorn, and NO not those that can be easily looked up online, but those of which you've tried, and then do recommend, preferrably hot pack method, or ..... with a pressure cooker. My daughter lil M, and at my parents estate we do have pressure cookers...BUT none of us have ever attempted to use one, in fact I don't think that either of have ever been used. I was taught only hot pack or hot bath processing............soooooooooooooooo any help and recipes here would be really appreciated. Just looking for other tried and true methods here...our freezers don't have space left to freeze anymore. Thanks for any help! M  |
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Post by dive61364 on Aug 9, 2014 7:22:35 GMT -6
all I do for sweet corn is blanch and it cut it off the cob. put the corn in freezer bags with salt and butter then freeze it.
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Post by dumdave on Aug 9, 2014 9:59:06 GMT -6
That sounds so good. I remember the pressure cookers. My Mom used one. I think maybe the micro wave killed it?  ?? |
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Post by ~MnM~ on Aug 9, 2014 18:57:36 GMT -6
all I do for sweet corn is blanch and it cut it off the cob. put the corn in freezer bags with salt and butter then freeze it. Thats how we've always put up corn too..but are out of freezer space now. ugh. We usually go to the Medota Sweet Corn Festival every year....BUT...opted out, we're up to our ears in corn, pun intended..lol I found a recipe to hot pack corn in one of my moms old Kerr canning books from 1949...I'm gonna try it..wish me luck! M  |
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Post by dumdave on Aug 10, 2014 9:08:55 GMT -6
Good Luck!
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Post by OutlawwithaSnipeSniper on Aug 10, 2014 13:10:02 GMT -6
all I do for sweet corn is blanch and it cut it off the cob. put the corn in freezer bags with salt and butter then freeze it. Thats how we've always put up corn too..but are out of freezer space now. ugh. We usually go to the Medota Sweet Corn Festival every year....BUT...opted out, we're up to our ears in corn, pun intended..lol I found a recipe to hot pack corn in one of my moms old Kerr canning books from 1949...I'm gonna try it..wish me luck! M M, you may be OK with sweet corn, but I would strongly advise you to balance it against the USDA canning guidelines. Those old Ball and Kerr canning guides have been shown to be less than safe given what we know about food safety today. I don't want to dissuade you, just keep you safe. Good place for info........... www.foodsafety.gov/blog/home_canning.html |
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Post by Blue Star on Aug 10, 2014 14:55:50 GMT -6
We follow all the food safety guidelines for the store. We took the Sanitation class and all. It's all for good reasons.....but.....at home.....we usually have one stick of butter out at room temperature. Grandma ALWAYS did and it never killed her. It's amazing we are not all dead....huh? The canning sounds like a great project MnM. Let us know how it turns out. Yes & better for you than margerine, as long as it's covered! G-Ma always had a "round" out. She had some old resturant chili bowls & always put home-made butter in them, about a lb. ea., then froze them. She used to let me make home-made whipped butter wthe mixer. Back then, the only whipped butter was Clovers brand in silver alum. foil wrappers. Mom used a pressure cooker all the time, it scared the bejesus outta me! But ... the only way I like chicken gizzards is cooked in one, w/a gravy. Nice n tender. |
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Post by ~MnM~ on Aug 11, 2014 21:59:07 GMT -6
Thanks DD......................... still contemplating!!! M  |
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Post by ~MnM~ on Aug 11, 2014 22:01:35 GMT -6
Thats how we've always put up corn too..but are out of freezer space now. ugh. We usually go to the Medota Sweet Corn Festival every year....BUT...opted out, we're up to our ears in corn, pun intended..lol I found a recipe to hot pack corn in one of my moms old Kerr canning books from 1949...I'm gonna try it..wish me luck! M M, you may be OK with sweet corn, but I would strongly advise you to balance it against the USDA canning guidelines. Those old Ball and Kerr canning guides have been shown to be less than safe given what we know about food safety today. I don't want to dissuade you, just keep you safe. Good place for info........... www.foodsafety.gov/blog/home_canning.htmlThank youfor the link SNIPER...gonna go check that out!!! M |
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Post by ~MnM~ on Aug 11, 2014 22:38:06 GMT -6
We f ollow all the food safety guidelines for the store. We took the Sanitation class and all. It's all for good reasons.....but.....at home.....we usually have one stick of butter out at room temperature. Grandma ALWAYS did and it never killed her. It's amazing we are not all dead....huh? The canning sounds like a great project MnM. Let us know how it turns out. We've always kept our butter out on the counter too, but in a closed container...who wants HARD butter, lol? What I have read about using margarine and the ingredients in it scares me...and never again will there ever EVER be microwave popcorn in this house............now that crap can kill ya !!! M  |
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Post by evaryman on Aug 14, 2014 11:07:37 GMT -6
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Post by maskedmarvel on Aug 15, 2014 6:01:42 GMT -6
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