I cannot emphasize enough how important it is to learn to can. It seems that it skipped a generation and very few people my age even know how to can. Folks think it is easier to buy food from the store. I disagree. How many hours does one have to work in order to buy food? I would rather spend those hours in the garden or at the farmers market. In just a few hours one can turn an entire bag of corn into several jars of delicious sweet corn, summer flavor locked in, to enjoy all winter. It is a rather nice task with huge rewards.
Not only do you know where your food is coming from, how it was raised, how long ago it was harvested, how big the footprint is, and if it is organic, but you also provide yourself food security. Big snow storm? No job? Car broke down? Can’t get to the store? No problem. The grocery store is in the basement.
I am not growing enough to can yet. Each stalk will produce 1-2 good ears of corn. I got a big bag of corn from Miller Farms (they are not certified organic, but I know for a fact that they do not use pesticides, fertilizers, or any kind of herbicide. They also use non-GMO corn) and went to work.
1. Shuck a big bag of corn and cut corn off of cobs with a sharp knife. Give cobs to chickens and ducks. They love corn day! Give the outer leaves to the goats. They love them! Save the corn silk in a paper bag for healing up urinary tract infections. Just make into tea with a handful of cranberries and juniper berries and honey.
2. Fill warm jars with corn to half an inch from the rim. Add 1/2 a teaspoon of sea salt to pints, 1 teaspoon to quarts. Fill jars to 1/2 an inch from rim with a kettle of hot water. Wipe off rim and put on lid.
3. Fill the pressure canner with three inches of water. Put jars in canner. Attach lid. (Note: the new pressure canners are inexpensive and not our great-grandma’s pressure canners. They do not blow up! There is no fear using one!) Turn on high and when the shaker starts shakin’ and it sounds like you ought to be belly dancing, then start timing. 55 minutes for pints, 85 minutes for quarts. For high altitude canning, always use all the weights. For the rest of the world use 10 lbs of pressure.
A burlap bag 2/3 full made 10 pints of corn and 3 quarts of corn. I need thirty jars to get through winter (we love corn) so I’ll need another bag!
2 Comments Add yours
Do you have to use that much salt? Can you do it without salt altogether?
The salt is a preservative. It is quite a small amount when you count how many servings are in each jar. We also use pure sea salt with no additives which is an important nutrient. The sodium in the store jars is lab created and is what causes circulatory problems. You can’t go wrong with sea salt.