by Texas Homesteader~
* contains affiliate link
I recently received quite a few ears of sweet corn but it was WAY more than we could eat fresh. I wanted to preserve it so none would be wasted.
Our freezer is already pretty full so I was only able to toss in a couple of the whole ears for freezing, and then I went to researching pressure-canning options.
I was able to can the corn in little time. And since I was using my reusable canning lids I also created no waste.
The cobs went to the hog traps, the shucks went to the goats and the sweet corn goodness goes to us!
(Note: Some links in this post are for further information from earlier posts I’ve written. But links preceded with * are affiliate links. If you click them and buy something (almost anything, not just the item noted) I could receive a small purchase. But the price you pay will NOT change. It’s an easy way to support this blog without anything coming out of your pocket. So click often! Thank you!)
Gathering The Materials
I started by preparing all of my materials in advance. The pint canning jars are washed and I checked for any nicks around the rims. Then the clean jars were placed in a 200-degree oven to keep them warm.
The Tattler lids & rubber gaskets are washed & dropped in scalding water (NOT boiling). You’re just trying to soften those gaskets for a great seal.
I just love these tattler lids since I bought them years ago. There’s no waste! I always hated buying the flat canning lids over & over again – they’re single use.
But not so with these *Tattler Lids. You reuse the lids and rubber rings over & over again. Now THAT speaks to my crunchy green heart, y’all!
Tattler Lid Instructions:
For those whom are considering Tattler lids, keep in mind they’re super simple to use, but there’s a teensy difference in how you attach them.
Per the Tattler website:
TATTLER REUSABLE CANNING LID USAGE
Tattler Lids do require a bit of variation from conventional metal lids. Being a two piece combination with a rubber gasket ring, Tattler Lids must remain a bit loose during processing in order for the jar to vent the pressure that has built in the jar during processing. An online customer gave us a very good tip on how tight is ‘Just Right’. To get the feel for the correct tightness prior to processing, place the jar on a counter top or other smooth surface, then place your index finger on the lid (do not apply too much pressure while tightening the metal band). Screw the metal band on until the jar begins to spin on the counter top (or other smooth surface). This is the perfect tightness for processing!
THE FOLLOWING FINAL STEP IS CRUCIAL TO ENSURE A GOOD SEAL:
Once the process is completed and the jars are removed from your canner, Let the bubbling die down (approximately 4-5 minutes), as this is pressure still releasing from the jars. Place a towel over the still hot jars (for safety) and finish tightening the metal bands. Now, let your jars cool naturally and when cool to room temperature, remove the metal band and lift the jar slightly by the lid. It should be well sealed. Your food is ready for storing (store without metal screw bands).
Preparing The Canner
And the pressure canner is washed and loaded with 3 quarts of water & placed on the stove to begin heating.
A large stockpot to hold the corn was brought out & and a pan of water was put on to boil in case more liquid was needed when filling the jars.
I also bring out my stainless steel strainer spoon, jar lifter, funnel & oven mitts. Now I’m finally ready to start preparing the corn.
Trick For Removing Corn From Cob
I begin by removing the husks & silks from the ears and stacking the cleaned corn to the side. When all husks are removed I begin to remove the kernels from the cob.
An easy way to do this is to use a bunt pan: Place the pointed end of the corn cob into the hole in the middle of your bundt pan and cut the kernels about 2/3 of their depth downward along the length of the corn. The corn falls into the bunt pan and your mess is minimized.
Clever huh?? Wish I could say I thought of it myself but I learned about that waaaaaaay back when my grandmother was canning corn from her garden!
Anyway, after the corn is removed from the cob I measure to see how much corn I have harvested and add about 1-1/2 cup water per 5-cups of corn and pour it all into my big stock pot. Over medium heat I allow it to simmer for 10 minutes.
Jars Into The Pressure Canner
When the simmering time is up I use my strainer ladle to place the corn into my hot canning jars, being sure to leave 1″ headspace.
Then I add water to that 1″ headspace mark & stir the corn with a plastic handle to release any trapped air bubbles. (corn swells up at canning so leaving 1″ headspace is important).
I wiped the rim of each jar to make sure no food particles were present. Then I placed the Tattler lid with rubber seal in place on top of the jar, using the screw band to finger tighten. Not too tight, you want pressure to be released as it’s canning.
The filled pint jars were put into my canner, and I placed the lid on the canner, locking it down. The weight isn’t yet on the vent as it needs to steam for 10 minutes first.
After that time is up I place the weight at 10 lbs pressure on the vent and wait for the pressure to build up enough to make the weight jiggle gently, then I start timing.
When the canner has worked for 55 minutes I turn off the heat and allow the pressure to gradually reduce on it’s own (about 20-30 minutes).
When no pressure is heard when the weight is wiggled, it was finally safe to open the canner – always with the lid facing away from you to avoid steam burns.
With my jar-lifters I remove each jar & place them on a tea towel to cool (do not touch the lids or rings yet for regular lids, but go ahead & finish tightening the Tattler lids if you’ve used them.)
I allowed the jars to cool overnight and in the morning I removed the rings & tested for a proper seal by trying to gently lift the tattler lids. Success – they all sealed!
Now I must note here that I’m sharing how I canned my corn and it worked great – but different canners require different procedures and even your area above sea level affect what weight you should use. For your specific circumstances be sure to consult your canner’s manual and be sure you read the USDA’s recommendations on safe canning and follow their directions closely – food safety is important!
Other Canning Posts
- Crazy Canning Lady: Successes & Failures
- Pressure-Canning Asparagus
- Canning Pears In Light Syrup
- Water-Bath Canning Homemade Apple Pie Filling
- Canning Cinnamon/Vanilla Applesauce
- Homemade Apple Cider
- Canning Fresh Tomato Pasta Sauce
- Pressure-Canning Homemade Broth
- Canning Jar Storage Solution
…And Many More
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