Get the Most Out of Corn Season by Preserving Your Fresh Corn

Fresh corn is typically harvested in Pennsylvania between July and early October. Penn State Extension’s “Let’s Preserve: Sweet Corn” offers many suggestions for how to preserve corn, including how to can and freeze it.

According to the Penn State Extension Preserving Food at Home Resource Guide, you should select ears with fully formed rows or kernels. The husks should look fresh and bright green and be free of visible damage. Avoid corn that looks burnt, has any slime or indications of spoilage or seems underdeveloped.

Once you have your ears of corn, store them (in their husks) in the refrigerator for up to three days. (If you remove the husk, store the corn in a plastic bag or container before you place them in the refrigerator.) Now you are free to eat your corn on its own or use it in salads, casseroles, soups or as a side dish.

To help extend that taste of summer all year long, here are two recipes from the National Center for Home Food Preservation’s website.

When preparing this recipe, start with clean countertops and utensils. Wash hands with soap and water. Wash the whole, fresh corn, peppers, celery and onions by gently rubbing them under cold, running water. Prewashed, packaged items do not require further washing.

Boil ears of corn for 5 minutes. Dip in cold water. Cut whole kernels from cob and measure out 10 cups, or use six 10-ounce packages of defrosted, frozen corn.

Combine peppers, celery, onions, sugar, vinegar, salt and celery seed in a large saucepan. Bring to boil and simmer for 5 minutes, stirring occasionally.

Mix mustard and turmeric in 1/2 cup of the simmered mixture. Add this mixture and the corn to the hot mixture. Return to a boil, then lower heat and simmer for another 5 minutes.

Fill jars with hot mixture, leaving 1/2-inch head space. Adjust lids and process half-pints or pints for 15 minutes at 0-1,000 feet in altitude, 20 minutes for 1,001-6,000 feet or 25 minutes at above 6,000 feet in a boiling water bath canner.

After the jars have sat undisturbed for 12-24 hours they can be stored in a cool, dry place for up to 12 months.

Yield: About 9 pints.

If you have a pressure canner, another great idea would be to can the corn and possibly other vegetables from your garden into mixed vegetables.

This next recipe makes for an easy meal or soup during the colder months. It involves pressure canning, though, so if you are new to pressure canning, please refer to Penn State Extension’s “Let’s Preserve: Basics of Home Canning” for instructions before you begin.

When preparing this recipe, start with clean countertops and utensils. Wash hands with soap and water. Wash the whole, fresh produce under cold, running water by gently rubbing the corn, green beans or Italian beans, lima beans, tomatoes, and zucchini and scrubbing the carrots with a clean vegetable brush. Prewashed, packaged items do not require further washing. In this recipe, you have the option to change the suggested proportions or substitute other favorite vegetables (except leafy greens, dried beans, cream-style corn, winter squash, sweet potatoes, broccoli, cauliflower or cabbage).

Combine all vegetables in a large pot or kettle and add enough water to cover pieces. Add 1/2 teaspoon of canning salt per pint to the jar, if desired.

Boil for 5 minutes and fill jars with hot pieces and liquid, leaving 1-inch headspace. Adjust lids and process the pints for 75 minutes, following these recommendations:

In a dial gauge pressure canner at 11 pounds of pressure at 0-2,000 feet in altitude, at 12 pounds of pressure at 2,001-4,000 feet in altitude, at 13 pounds of pressure at 4,001-6,000 feet in altitude or at 14 pounds of pressure at 6,001-8,000 feet in altitude.

In a weighted gauge pressure canner at 10 pounds of pressure at 0-1,000 feet in altitude and at 15 pounds of pressure above 1,000 feet in altitude.

Yield: 7 pints.

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Nicole McGeehan is a Penn State Extension educator in Monroe County.

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