Corn

Storage

Place ears of corn in your refrigerator as soon as possible. Leave the husk on, if possible, and let the corn sit in the fridge uncovered. Keep the temperature at or below 40 degrees to reduce the amount of natural sugars in the corn from turning to starch at higher temperatures

Recipes

 

Grilled Corn

Fresh Corn Salad

Preservation:

Freezing Procedure

Don’t freeze more than 2 pounds of food per cubic foot of freezer capacity per day. To package whole-kernel or creamstyle corn:

  • Fill pint or quart plastic freezer containers, tapered freezer jars, or zip-type freezer bags. Squeeze air from plastic bags, seal, and label.

If using rigid freezer containers, allow ½ inch of headspace for whole-kernel corn and 1 inch of headspace for quarts of cream-style corn.

To package corn-on-the cob, fill into quart or half-gallon freezer bags. Squeeze out air, seal, label, and freeze.

Canning Procedure

  1. Corn must be processed in a pressure canner.
  2. Wash jars. Prepare lids according to manufacturer’s instructions.
  3. Whole-kernel corn may be canned in pints or quarts. Cream-style corn must be packed in half-pint or pint jars only.
  4. If desired, add 1 teaspoon of salt per quart, ½ teaspoon per pint, or ¼ teaspoon per halfpint jar.

For raw-packed

  1. Whole-kernel-style corn, fill jars with cut product, leaving 1 inch of headspace.
  2. Add boiling water over the corn in each jar, leaving 1 inch of headspace. Remove air bubbles.
  3. Wipe sealing surface of jars with a clean, damp paper towel, add lids, tighten screw bands, and process.

For hot packs

  1. Add 1 cup of hot water for each quart of whole-kernel corn or 1 cup of hot water for each pint of cream-style corn, and heat to a boil.
  2. Fill jars with hot corn and cooking liquid, leaving 1 inch of headspace. Remove air bubbles. Wipe the sealing surface of the jars with a clean, damp paper towel, add lids, tighten screw bands, and process.

To Process in a Pressure Canner

Corn must be processed in a pressure canner.

  1. Wash jars. Prepare lids according to manufacturer’s instructions.
  2. Whole-kernel corn may be canned in pints or quarts. Cream-style corn must be packed in half-pint or pint jars only.
  3. If desired, add 1 teaspoon of salt per quart, ½ teaspoon per pint, or ¼ teaspoon per halfpint jar.