Corn chowder
It’s summer and sweet corn season is here. Can’t you just taste that tender corn now?
And don’t you wish it could be this way all year round? Well, it can be. But, before the table time comes, the back porch sittin’, shucking and silking time must take place. It’s a lot of work, but it’ll be well worth it in January.
You can preserve sweet corn by canning it or freezing it. Make sure to start with tender, freshly-gathered corn in the milk stage. After you’ve removed the husks and silks, trim the ends of any evidence of worms and wash the ears.
To can whole kernel corn, blanch the ears three minutes in boiling water and cut the corn from the cob at about three-fourths the depth of the kernels. Don’t scrape what’s left. You may add a half teaspoon of salt to pints or a teaspoon to quarts if you like. Add a cup of boiling water to each four cups of corn. Heat it to boiling and simmer for five minutes. Pack the corn while it’s hot, leaving an inch of headspace in your jars. Fill each jar from the top with boiling hot cooking liquid. Make certain all the air bubbles are out.
Processing times in the canner will vary, depending on whether you are using a dial-gauge or weighted-gauge pressure canner, as well as your altitude above sea level.
In addition, length of processing is contingent on whether you are using pints or quarts and whether you are canning whole kernel corn or cream style.
Incidentally, if you are canning cream style corn, Clemson Extension recommends using pint jars only. The cream style corn will be too dense for a safe quart pack.
To freeze corn on the cob, blanch small ears for seven minutes, medium ears for nine minutes and large ears for 11 minutes.
Cool it quickly and completely in ice water to prevent a cobby taste. Drain it and package it. Seal, label and freeze.
For whole kernel corn, blanch for four minutes, cool, drain and cut it from the cob at about two-thirds of the depth of the kernels. Package it, leaving about ½-inch of headspace. Seal, label and freeze.
For cream style corn, you have two options.
With the first option, blanch for four minutes, cool completely and drain. Cut kernel tips and scrape the cobs with the back of a knife to remove the juice and heart of the kernels. Then package, leaving about ½-inch of headspace. Seal, label and freeze.
With your second option, cut and scrape the corn from the cob without blanching.
Place the corn in a double boiler and heat with constant stirring for 10 minutes or until it thickens. Then place the pan in ice water to promptly cool the corn.
Package it, leaving about half an inch of headspace. Finally, seal, label and freeze.
For more details on this topic, visit Clemson University’s Home and Garden Information Center website online at http://hgic.clemson.edu.
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August 16, 2020 at 11:00AM
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FROM ATTIC TO BASEMENT: Getting the most of your corn - The Times and Democrat
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