[header] How to can corn [title] Prepare the corn for canning. [step] Select ripe, fresh corn with bright green husks and plump kernels. Peel and remove husk and silk from the ears of corn.
[header] How to can corn [title] Prepare the corn for canning. [step] Select ripe, fresh corn with bright green husks and plump kernels. Peel and remove husk and silk from the ears of corn.
Lay the corn on a lightly greased surface like a cake pan or skillet, sides down. Bake for 35 minutes, or until the corn is tender and flaked. Dig about a small hole at one end of the corn and insert a mason jar or other container and a lid. [title] Add the corn to the jar and melt the kernels in a double boiler. Cut the corn into thirds lengthwise and set aside. Peel and peel the canning teeth, and using an electric press, press the flesh away from the cob. Wash and scrub the ears of corn with a vegetable brush under cool running water. [title] Blanch the corn in boiling water for 2 minutes and remove them with tongs.