Kim Lyon’s Best of Show Canned Sweet Corn and Corn Casserole
The secret to producing exquisite corn is timing. Since corn turns to starch rather quickly, the time from garden to kitchen should be done within hours. Plan to pick your corn and take it to the kitchen to process right away. I usually get my corn from the farmer’s market, however the winning corn came from a roadside stand near Springfield, IL.
- Yields: 12 pints
1Bring water to rolling boil. Husk corn and remove silk. Wash corn.
2Blanch ears 5-6 minutes depending on the size of ears, then cool in sink of cold ice water. Drain.
3Cut corn from the cob. (Do not scrape.) Pack corn loosely into hot jars leaving 1-inch headspace. Do not shake or press down.
4Add 1/2 tsp salt to each pint.
5Ladle boiling water over corn, leaving 1-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 55 minutes at 10 pounds pressure in steam-pressure canner. Remove jars from canner and allow to continue to cool for 24 hours.
1Preheat oven to 350°F degrees.
2Mix all above ingredients well and bake in a 8X8 glass dish for 30 minutes until firm.
Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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