Pressure canned corn is a method of preserving fresh corn by sealing it in a canning jar and processing it under high pressure. This process helps to remove any harmful bacteria or microorganisms that could cause spoilage, thus ensuring the corn’s safety and quality for long-term storage.
To can corn, the corn is first shucked and cleaned, and then it is cut off the cob. The corn is then packed into canning jars along with some liquid, typically water or a light syrup. The jars are then sealed with lids and bands, and placed into a pressure canner.
The pressure canner heats the corn and liquid inside the jars to a high temperature under high pressure, which kills any bacteria or microorganisms and creates a vacuum seal to prevent any new contaminants from entering the jars. The canned corn can then be stored in a cool, dark place for several months or even years, ready to be enjoyed at any time.
Pressure canned corn is a convenient way to preserve fresh corn, and it can be used in a variety of recipes, such as soups, stews, casseroles, and more. It is important to follow proper canning procedures and guidelines to ensure the safety and quality of the canned corn.
Why should you use pressure canner for Pressure Canned Corn?
A pressure canner is essential for pressure canning corn because it allows the corn to be processed at a high enough temperature and pressure to kill harmful bacteria and microorganisms that can cause spoilage or foodborne illness.
Unlike water bath canning, which can only reach temperatures of up to 212°F (100°C), pressure canning can reach temperatures of up to 240°F (115°C) under pressure. This higher temperature is necessary to destroy the bacteria that can survive in lower temperatures, such as Clostridium botulinum, which can cause botulism, a potentially fatal illness.
Additionally, the high pressure in a pressure canner helps to create a vacuum seal on the jar, which prevents new bacteria or microorganisms from entering and contaminating the canned corn. This ensures the safety and quality of the canned corn during storage.
Using a pressure canner also allows for longer storage times, as the higher temperatures and pressure used during the canning process help to preserve the corn’s texture, flavor, and nutrients for a longer period.
Overall, a pressure canner is necessary for safe and effective pressure canning of corn, and it is important to follow proper canning procedures and guidelines to ensure the safety and quality of the canned corn.
How to make Pressure Canned Corn in pressure canner
Here are the steps to make pressure canned corn in a pressure canner:
- Pressure canner
- Canning jars with lids and bands
- Jar lifter
- Large pot
- Cutting board
- Sharp knife
- Kitchen towel
- Corn (fresh or frozen)
- Salt (optional)
- Start by preparing the corn. If using fresh corn, remove the husks and silk and cut the kernels off the cob. If using frozen corn, thaw it before canning.
- Sterilize the canning jars and lids by boiling them in a large pot of water for 10 minutes. Keep the jars and lids in hot water until ready to use.
- Bring water to boil in the pressure canner.
- Fill each jar with corn, leaving about 1 inch of headspace at the top.
- Add salt (optional) to each jar. Use 1 teaspoon of salt per quart or 1/2 teaspoon per pint.
- Add hot water to each jar, leaving 1 inch of headspace at the top.
- Remove any air bubbles by sliding a knife or spatula between the corn and the jar.
- Wipe the rim of each jar with a damp kitchen towel to ensure a good seal.
- Place the lids and bands on each jar, tightening the bands just until finger tight.
- Use the jar lifter to carefully place the jars in the pressure canner.
- Secure the lid on the pressure canner and bring the pressure up to the recommended level based on your altitude and the manufacturer’s instructions.
- Process the jars for the recommended time based on your altitude and the size of the jars. For example, quart jars should be processed for 85 minutes at 10 pounds of pressure if you are below 1,000 feet in altitude.
- Once the processing time is complete, turn off the heat and let the pressure canner cool down naturally.
- Once the pressure has been fully released, carefully remove the jars with the jar lifter and place them on a kitchen towel to cool.
- Let the jars cool for 12-24 hours before checking the seal. The lids should be concave and not move when pressed in the center.
- Store the canned corn in a cool, dark place for up to 1-2 years.
Note: It is important to follow proper canning procedures and guidelines to ensure the safety and quality of the canned corn.
Tips for making Pressure Canned Corn in pressure canner.
Here are some tips to keep in mind when making pressure canned corn in a pressure canner:
- Use fresh or frozen corn: The quality of the corn you use will affect the quality of the canned corn. Use fresh, sweet corn that is in good condition, or use frozen corn that has been properly stored and thawed.
- Use proper canning jars: Use only canning jars that are designed for pressure canning. Regular jars or jars with chips or cracks are not suitable for canning and may break during processing.
- Leave adequate headspace: Be sure to leave the recommended amount of headspace in the jars to allow for expansion during processing and to ensure a good seal.
- Use clean equipment: Make sure all equipment, including the pressure canner, jars, and utensils, are clean and free from any dirt, debris, or contaminants.
- Follow processing times and pressures: Follow the recommended processing times and pressures based on your altitude and the size of the jars. Processing for too long can result in overcooked corn and processing for too short a time can lead to unsafe food.
- Check the seal: Once the jars have cooled, check the seal by pressing down on the center of the lid. The lid should not flex or move, indicating a good seal. If the lid pops up and down, the jar did not seal properly and should be stored in the refrigerator and used within a few days.
- Store properly: Store the canned corn in a cool, dark place away from direct sunlight and extreme temperatures. Use the oldest jars first to ensure the best quality.
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