Canned Corn
"Raw Pack canned corn - adapted from the Ball Blue Book. A great tip I heard here on Zaar is to use an angel food cake pan when cutting the kernels off the cob. Just place the cop on the center point of the pan and cut around the cob...all the kernels fall into the pan beautifully with no mess! "
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (429 g)
- Calories 368.9
- Total Fat - 5.8 g
- Saturated Fat - 1.4 g
- Cholesterol - 0 mg
- Sodium - 64.4 mg
- Total Carbohydrate - 80.2 g
- Dietary Fiber - 8.6 g
- Sugars - 26.9 g
- Protein - 14 g
- Calcium - 8.6 mg
- Iron - 2.2 mg
- Vitamin C - 29.2 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Husk corn, remove silk and wash
Step 2
Cut kernels from cob. Pack loosely into hot jars, leaving 1 inch headspace. Do not shake or press down
Step 3
Add 1/2 teaspoon salt to each pint jar, 1 teaspoon salt to each quart jar, if desired
Step 4
Ladle boiling water over corn leaving 1 inch headspace
Step 5
Remove air bubbles and apply lids
Step 6
Process pints 55 minutes, quarts 1 hour and 25 minutes at 10 pounds pressure in a pressure canner
Tips
No special items needed.
0 Reviews
You'll Also Love
