How To Can Corn (Recipe)
>12 January 2009
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This is the recipe for canning corn that Mrs. Addy gave to me. She got it from a little old lady who has been doing it this way forever! It’s the only way Addy will do her corn.
*Update: See the comment below from Vicky regarding the safety of canning using this method. Thanks Vicky!
Canned Corn-(one pint)
1/2 tsp. salt
1/2 tsp. sugar
1 tsp. lemon juice
Pack corn cold in jars. Pour boiling water to cover. Add salt, sugar and lemon juice. Water bath 30 min., or pressure 10 lbs. for 15 min.
*About 12 ears equal 1 quart
For more of a step-by-step on canning corn, check out this site. They use a different recipe, but they give a great tutorial on the whole process.
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Never, ever, ever, EVER! Can non acid foods such as corn in boiling water bath! Old recipes that use this method are very old before safe guidelines were created. The link you give shows the safe canning process and times for canning corn.
I will tell you a story that came out in a Florida newspaper when I was just a young first year Master Food Preserver.
There was this woman who was well somewhere in her late 70′s at the time. She was having some friends over for dinner so she pulled out some green beans she had canned herself last season. It was her habit to taste the food before warming it up to serve as to make sure it wasn’t spoiled. She stuck her finger in the jar tasted the liquid, and thought well it might be a little soured. Looked okay smelled okay, but it was for a guest. If it was for herself she would have eaten it. So she tossed the beans and opened another that tasted just fine to her. So she heated it up and they enjoyed a great dinner. Later that evening she began to feel strange. Like she was stiff, and couldn’t move well. Her friend took her to the hospital, and they began to treat her for a stroke. Then and intern came in and began to ask about what she had eaten and if she canned her own food. Strange she thought, but this intern had just written a paper on Botulism. He convinced the resident on duty to follow up and called in the CDC to check the woman’s house out. There in the trash they found the jar of “off” tasting beans. It had enough Botulism to take out a small town they said. If this resident had not been there that night, and if his paper had not been on Botulism she would have died from a “stroke”. As it was she was properly treated had partial paralysis, and lived.
She had never used a pressure canner and had canned the same way her grandmother had taught her when she was a child by boiling water bath, and using only 20 30 minutes or so. Turns out that was not the only jar contaminated. More than likely what kept her form killing her friend was the fact that she heated up the food before serving there by neutralizing the toxin.
New rules are in place because it was found that 15 minutes in a pressure canner didn’t do the trick. Botulism was still found in the jars. Matter of fact 15, 16 years ago they added 10 minutes to the times for that reason. So please, please if you want to use an old recipe update it to the newest safety rules.
I’ll get off my soap box now. You don’t have to post this but I had to say something when I saw the recipe with the 30 minutes BWB, and only 15 minutes pressure time. I’m a Master Food Preserver and felt I should say something since this is what I teach.
There is no BWB times anymore. Too many suspect illnesses and deaths. The Pressure canning time should be 55 minutes for pints and 85 minutes for quarts.(whole kernals)
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