greybeard
Herd Master
(It was a toss up between here and "Me, Mt Herd, My Family", but I figure "Kithchen Tips...
I raise a garden each spring and this year, decided to pressure can my sweet corn and tomatoes instead of freezing the corn as usual, since if a huricane comes, we'll be without electricity for weeks and I don't want to lose everything. The tomatoes, came out fine, about 40 pints.
I have a Presto pressure canner--with the weights--not the one with a pressure gage.
I pressure canned 8 pints of corn last night, following the directions from several websites and the directions that came with my pressure canner--to the tee. Here is what I did:
1. Blanched the corn on cob for 3 minutes.
2. Cut the blanched kernels from the cob.
3. Sterilized the jars, lids, and rings.
4. Packed the corn into the jars, covering the corn with hot water leaving a 1" head space--got as much air out as possible.
5. Put the lids and rings on the jars, snugly. New lids--new rings btw.
6. Put 3 qts of water in the canner, with the jar rack in the bottom.
7. Put the jars in the canner.
8. Put on the lid.
9. Turned on the burner, and vented steam for 5 minutes, then added the 10psi weight to the regulator.
10. Waited for the release vent to pop up, so pressure could begin building, and the regulator to start gently rocking.
11. At that point--as per instructions--I set my timer for 55 minutes as per instructions and let it do it's thing.
All went well until about 40 minutes had elapsed, and I could definitely smell corn in the steam coming from the regulator, but I let it finish, removed the canner from the heat and let it cool down on it's own. I expected to find a cracked or burst jar when I removed the pressure lid, but what I did find were all 8 jars intact but completely devoid of any liquid, tho the jars were certainly sealed upon cooling (lids were depressed).
To me, 55 minutes seems like an awful long time even at my location of near sea level, but that's what every source I have consulted says--55 minutes.
Thge instructions I used can be found here:
http://www.pickyourown.org/howtocancornrawpack.htm
and they are the same instructions that came with my pressure canner except my instructions said to blanch the corn before removing the kernals.
This is going to be some really dry corn imo, and I have about 150 ears to do today..
WHAT did I do wrong? Could I have had the heat up too high? Processed too long?
(I really don't want to freeze this year's produce)
Any input appreciated.
I raise a garden each spring and this year, decided to pressure can my sweet corn and tomatoes instead of freezing the corn as usual, since if a huricane comes, we'll be without electricity for weeks and I don't want to lose everything. The tomatoes, came out fine, about 40 pints.
I have a Presto pressure canner--with the weights--not the one with a pressure gage.
I pressure canned 8 pints of corn last night, following the directions from several websites and the directions that came with my pressure canner--to the tee. Here is what I did:
1. Blanched the corn on cob for 3 minutes.
2. Cut the blanched kernels from the cob.
3. Sterilized the jars, lids, and rings.
4. Packed the corn into the jars, covering the corn with hot water leaving a 1" head space--got as much air out as possible.
5. Put the lids and rings on the jars, snugly. New lids--new rings btw.
6. Put 3 qts of water in the canner, with the jar rack in the bottom.
7. Put the jars in the canner.
8. Put on the lid.
9. Turned on the burner, and vented steam for 5 minutes, then added the 10psi weight to the regulator.
10. Waited for the release vent to pop up, so pressure could begin building, and the regulator to start gently rocking.
11. At that point--as per instructions--I set my timer for 55 minutes as per instructions and let it do it's thing.
All went well until about 40 minutes had elapsed, and I could definitely smell corn in the steam coming from the regulator, but I let it finish, removed the canner from the heat and let it cool down on it's own. I expected to find a cracked or burst jar when I removed the pressure lid, but what I did find were all 8 jars intact but completely devoid of any liquid, tho the jars were certainly sealed upon cooling (lids were depressed).
To me, 55 minutes seems like an awful long time even at my location of near sea level, but that's what every source I have consulted says--55 minutes.
Thge instructions I used can be found here:
http://www.pickyourown.org/howtocancornrawpack.htm
and they are the same instructions that came with my pressure canner except my instructions said to blanch the corn before removing the kernals.
This is going to be some really dry corn imo, and I have about 150 ears to do today..
WHAT did I do wrong? Could I have had the heat up too high? Processed too long?
(I really don't want to freeze this year's produce)
Any input appreciated.
