Then using a sharp knife, cut the corn kernels off the cob. Place the stem end of the corn down on the center of the bundt pan or on top of the small, inverted dish. You can do this by using a bundt pan or a small dish placed upside down in a larger, shallow dish.
Flavor freeze how to#
In order to can corn, you must first learn how to easily cut the kernels off of the cob. However, to prevent the kernels from making a mess, it is best to do it over a large bowl. It is easy to cut the kernels off the cob. Next it is time to cut the kernels off the cob. Repeat as necessary until all of the corn has gone through the blanching process. Then using tongs, immediately remove the corn from the water and place the cobs in an ice water bath for the same amount of time (3 minutes) to cool. When the corn is ready, and the water is at a rolling boil, place several ears of corn in the water.
Flavor freeze full#
While you husk the corn, bring a large stock pot of water that is 3/4 full to a boil. I prefer to do this outside to prevent little strands of silk from floating throughout my kitchen.ĭiscard the husks, placing them in your compost bin if you have one. Start by shucking the corn and removing the silk. Anything picked within 24 hours should be sufficient to use. However, be sure to keep reading for helpful tips and tricks when making this recipe.Īs mentioned above, use only fresh picked sweet corn. *Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. The blanching process will stop the active enzymes leaving the corn nice and firm. In fact, it is now my preferred method for canning tomato products such as pasta sauce and tomato juice as well!īefore processing the corn on the cob, be sure to blanch it first.
Unlike the horror stories of your mother or grandmother’s pressure canner exploding, it actually is a very safe and easy method of storing food.Īs long as you follow the instructions of your specific canner, and a safe recipe for canning, it is a great way to preserve food. However, pressure canners have come a long way in recent years. It is the only way to keep you and your family safe. The high temperature and pressure that happens in a pressure canner is the only way to destroy any bacteria from developing in the canned corn. Because corn is a low-acid food it can not be canned using the hot water bath canning method. In order to can sweet corn, a pressure canner is necessary. The hot, boiling water will stop the enzymes, keeping the corn fresh and crisp. This is where the blanching process is important. This is necessary because corn has active enzymes that can lead to a loss in color, nutrients, flavor and texture it they are not inactivated prior to storage. Just like when you freeze corn it is best to blanch it before canning. This will help make sure that the corn stays crisp and flavorful. It is best to can corn the day that it comes out of the field. In fact, at most Farmer’s markets or road side stands, you can find corn that was picked the morning that it is being sold. Luckily, because corn on the cob can be picked in bulk all at the same time, it isn’t hard to do. And by fresh picked, I am referring to the day that it was picked. Therefore, when it comes to how to can the best tasting sweet corn, it is best to use fresh picked corn. There is nothing that screams summer more than the taste of fresh picked sweet corn! Whether boiling, roasting or grilling the sugary-sweet taste of a just-picked ear of corn is hard to beat. However, in order to maintain great flavor and texture of the fresh picked sweet corn, there are some tips to follow when it comes to canning. Not to mention, I don’t have to worry about losing the entire batch if the power goes out. This way I don’t have to worry about taking up valuable freezer space for items that I can’t process in a canner. Although I still freeze some packets of sweet corn (See: How To Freeze Sweet Corn), I also can several jars of it to be stored in my kitchen pantry. It is a great way to store corn without it having to be placed in the freezer. From my Corn Casserole that I serve at Thanksgiving and Christmas to Crock Pot Vegetable Soup, I seem to be opening a jar at least once a week. It is one of my favorite vegetables to can because I use corn so often in my recipes throughout the year. It is easy to preserve sweet corn with this simple canning recipe.
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