Pickled Corn Recipes Canning

PICKLED CORN IN THE JAR

Steps:

• Silk and wash corn.
• Place in large pots and bring to a rolling boil for 20 minutes.
• Pour off hot water and rinse in cold water.
• until corn becomes cool enough to handle.
• Cut corn from cob with a knife. (A tomato.
• slicing knife works great).
• Wash jars and lids in hot water.
• Pack corn into jars up to the bottom rim.
• (EITHER 4 QUART JARS OR 8 PINT JARS).
• PINTS add (1)level teaspoon salt to each jar.
• QUARTS add (1) Heaping teaspoon salt to each jar.
• Fill jars up to the top rim with warm water.
• Place lids and rings on jars VERY loose.Place in a cool place on a towel.
• Let it work for 9 to 14 days. As water goes down in jars, add a little salt and fill water back to rim.
• When pickling is done, tighten lids.

PICKLED BABY CORN

Steps:

• Husk and boil corn for 4 minutes-- no longer than that.
• Pack into hot jars and cover with syrup made by boiling other ingredients 5 minutes.
• Seal in jars according to manufactuers instructions.

PICKLED CORN ON THE COB

Steps:

• Rinse the corn, and place in a large bowl with the salt and enough water to cover. Refrigerate until needed. Sterilize two 1quart jars in simmering water for 5 minutes.
• In a large stock pot, stir together the vinegar, sugar and pickling spice. Add the bay leaves and cinnamon stick. Bring to a boil over medium heat, stirring occasionally to be sure the sugar has dissolved.
• Drain and rinse the corn under cold water. Add to the pot with the pickling mixture. Return to a boil, reduce heat to low, and simmer for 10 minutes. Remove corn with a slotted spoon, and fill the sterile jars. Remove the cinnamon stick and bay leaves from the liquid, and discard. Fill the jars of corn with the vinegar mixture to within 1/2 inch of the top. The corn should be completely covered. Wipe the rims of the jars with a clean cloth. Seal with lids and rings.
• Process the jars in a hot water bath for the time recommended by your local extension in your area. Most areas require about 10 minutes in a water bath of 180 degrees F (82 degrees C). Refrigerate after opening.

PICKLED BABY CORN

Steps:

• Prepare 6 pint jars with lids.
• Combine the red pepper, green pepper, hot green pepper and garlic.
• Toss and set aside.
• Prepare liquid by combining vinegar, sugar, water and pickling salt in a large stainless steel or enamel saucepan.
• Bring to a boil-boil for 5 min.
• Add the corn and return to a boil for 2 min.
• Divide the pepper mixture evenly between each jar, pack the corn in snugly and add boiling liquid leaving 1/2 inch head space.
• Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.

PICKLED CORN

Steps:

• Shuck and clean corn silk from fresh corn. We usually give this job to the children while they sit on the back porch.
• Fill a large stock pot with water and bring to a boil.
• Scald the ears of corn 2-3 minutes and remove to a kitchen table or counter to cool just enough to handle.
• At this point you can leave corn on the ears and pack in 1 gallon jars, lay ears in an 8-10 gallon crock or cut the corn off the ears and fill a clean white cotton pillow case with the cut corn then lay in your crock. We find the most consistent results with a crock.
• Use 1 cup salt to 1 gallon of water and stir to dissolve making your brine 1 gallon at a time because the amount you use will depend on whether you leave the ears whole or cut the corn off the cob.
• Once the corn is in jars/crock pour the brine over the corn to cover.If you use a crock lay a glass or stoneware dinner plate upside down over the top and weight it down with a large stone. If you use the gallon jars very loosely screw flats and rings on so the tops will not bulge or burst as the vegetable ferments.
• Cover crock with a loose cloth or cover with plastic wrap and tape to keep dust and bugs out.
• Set in a cool, dry place to cure for 4 weeks. Be sure to check the brine level every 7-10 days and make more brine as needed.
• If scum develops because of the fermentation, skim off, replenish liquid and recover.
• At the end of 4 weeks you may can the loose corn in canning jars according to directions for saurkraut or you may leave in crock. You just have to keep checking the liquid level and replenishing as needed.
• If using gallon jars, hand tighten and keep under refridgeration or can as you would saurkraut.
• To use: you may rinse and heat to boiling with a little water and butter or if you have pressure canned it you may eat straight from the jar. My husbands favorite way.