Canning Corn This Weekend

[Bureaucrat]

New to me, I am going to can some fresh sweetcorn this weekend. I'm not talking canning as in freezing in ziplock bags. I'm talking about pressure canning fresh picked sweet corn. My cousin makes smoked salt and I got my hands on about a cup of it.

I've never done it, but I've always been curious about the flavor of corn picked earlier and properly salted and sugared to your preference. I'm hoping the smoked salt will add a nice twist to a few sample jars. We'll see i guess.

[Pherris]

Just did 2 bushels on Sunday. I don't can it but rather vacuum seal it with my gamesaver foodsaver. We use the turkey fryer to blanch it in boiling water for about 5-6 minutes then into an ice bath for about 20 minutes. While it's cooling in the ice we put a pad of butter in many of the bags then schucking it off the cob into a colonder to drain some of the residual moister. Then 2 cups of corn in each bag and vacuum seal. We have experminted in the past with pre seasoning but felt that it took a little of that "fresh sweet corn" taste so now it's just butter. I am sure that's just our preference. It is a nice treat over the long cold winter. You can just microwave it in the foodsaver package but I think boiling the bag in water produces a better result. I have never canned so that's why we do the vacuum seal method. One of my favorite seasoning for sweet corn is cayenne pepper. Just a bit really seems to really bring out the corn flavor with just a touch of heat. Good stuff. Have fun!

[Bureaucrat]

I may have to try a couple with cayenne. Never thought of that. Thanks for the idea.