Homemade Canned Sweet Corn
Homemade canned sweet corn, just like the store-bought kind!
Cooking method
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Step 1:
Put the corn in a pot and cover with water.
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Step 2:
Boil young corn for 30 minutes, or older corn for about an hour.
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Step 3:
Rinse the cooked corn under cold running tap water.
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Step 4:
Carefully strip the kernels off the cobs, loosening them first with a knife and then with your hands.
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Step 5:
Like this!
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Step 6:
Pack the kernels into sterilized pint (half-liter) jars.
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Step 7:
For the brine, add the salt and sugar to the water the corn cooked in, bring to a boil, and cook until they're fully dissolved. Pour the hot brine over the corn in the jars.
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Step 8:
Set the lids loosely on the jars and place them in a large pot lined with a cloth for processing. Add warm water to reach two-thirds up the jars.
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Step 9:
Bring to a boil, lower the heat, and process at a steady boil for 40 minutes.
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Step 10:
Take out the jars, seal them, turn them upside down onto their lids, and wrap them up.
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Step 11:
Enjoy!
Caloric content of the products possible in the composition of the dish
- Field corn, raw, dried - 348 kcal/100g
- Sweet yellow raw field corn - 96 kcal/100g
- Field corn stewed, boiled, dehydrated (sliced - 83 kcal/100g
- Field corn boiled on the cob - 91 kcal/100g
- Germ-free raw fortified corn grits - 362 kcal/100g
- Corn grits without germ, raw, not fortified - 362 kcal/100g
- Corn - 119 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
