Use it All! - Corn
We are ending National Canned Food Month with a fun way to use all of a product! In this installment of “Use it All!” we processed whole kernel corn and made corn cob jelly. For $10 of corn at the market, we were able to get approximately 12 pints of corn and 8 half pints of jelly!
Canning Whole KeRnel Corn
Adapted from OSU Extension Service
Husk ears. Remove silk and wash well. Cut the kernels from the cob.
Raw Pack Method -
Pack corn loosely into jars, leaving 1 inch headspace. (Do not shake or press down.)
Add salt, if desired (½ teaspoon per pint; 1 teaspoon per quart).
Fill the jar with boiling water, leaving 1 inch headspace.
Remove air bubbles by running a plastic spatula or blunt knife between the jar and the food. Wipe rims, adjust lids and process in a pressure canner, following manufacturer’s directions for venting and operation.
Process at 240F: pints for 55 minutes; quarts for 85 minutes.
Using a Pressure Canner
If you’re new to pressure canning, learn more here:
CORN COB JELLY
Adapted from Daily Dish Recipes
12 corn cobs kernels removed
1 package 1-3/4 ounces powdered fruit pectin
3 1/2-4 cups sugar
a drop or two of yellow food coloring
3 1/2-4 cups of water from boiling the corn cobs.
In a large pot, drop corncobs with about 6-8 cups of water; bring to a boil. Boil uncovered for about 10 minutes.
Throw away the cobs and strain the liquid to remove extra pieces, etc.
Reserve 3 1/2 cups of liquid. You can throw out the rest.
Place the corn cob water back into the large pot and stir in the pectin. Bring to a strong boil.
Add the sugar and bring back to a boil.
Skim the foam off the top. (Add a few drops of yellow food coloring if you'd like.)
Ladle the liquid into jelly jars, leaving about 1/2 inch head-space
Place the seal and rings on the jar and process the jelly in a water bath for about 10-15 minutes.
Remove and set aside. As they cool, listen for the jars to seal. If for some reason they do not seal, place jar into the refrigerator and use it within 2 weeks.