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Whole-Kernel Sweet Corn

Source of Recipe


From "Blue Ribbon Preserves"






List of Ingredients



• 15 lbs. fresh ears yellow corn (about 25 ears)
  
• 6 cups water
  
• 1-1/2 tsp salt
  






Instructions



1. Husk the ears of corn and remove the silk. Use a very soft brush to gently remove any silk trapped between the kernels. Rinse the corn under cool running water and drain well. With a sharp knife, cut off the tip and stalk ends of each ear of corn. Stand an ear of corn on end and, using a sharp knife or corn cutter, cut off the kernels, being careful not to cut into the cob. Leave any small or undeveloped kernels on the cob. Do not scrape the remaining parts of the kernels from the cob, as this will cause the canning liquid to be cloudy.
   
   
2. In an 8-quart pan, combine the cut corn, water and salt over medium heat, stirring frequently. Bring the corn to a boil. Reduce the heat and simmer for 2 minutes. Remove the pan from the heat. With a slotted spoon, drain the corn and pack the hot corn into hot jars, leaving 1-inch headspace.
   
   
3. Place a sieve over a medium saucepan and line the sieve with 3 or 4 layers of clean, damp cheesecloth. Strain the hot cooking liquid through the cheesecloth. Over medium-high heat, quickly bring the liquid to a boil. Remove the pan from the heat.
   
   
4. Ladle the hot cooking liquid into the jars, covering the corn and leaving 1-inch headspace. Using a bubble freer or plastic knife, remove any trapped air bubbles. If necessary, add more liquid to maintain 1-inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings.
   
   
5. Process pint jars for 55 minutes, quart jars for 85 minutes, at 11 pounds pressure in a dial-gauge pressure canner or at 10 pounds pressure in a weighted-gauge pressure canner.
   
   Makes six pint jars.