Corncan either be ridiculously well-situated to grow or absolutely awful , depending on the time of year . If grow properly , you ’ll have piles of beautiful kernels to enjoy . In fact , you may have more than you could eat up fresh without getting tired of it . fortuitously , there are several scrumptious ways to preserve maize so you could eat it year - round .
1. Freeze It
This is by far the easiest and most prison term - effective way to preserve your corn harvest . It works for any sweet corn that you ’d unremarkably eat off the cob , and you’re able to either stop dead it blanched or unblanched .
If you have a large enough freezer , you could just go right ahead and freeze whole cobs . You do n’t have to blanch them ahead of meter ; just pop as many ears into deep-freeze bags as you may . Push the superfluous melody out of the bags , seal off them well , date stamp them , and jam them into your chest freezer .
or else , you could take the kernels off the cobs if you want to save on freezer space . Simply seethe those ears for about 10 minutes , remove them from the water , and allow them to cool to room temperature . Then cut the nitty-gritty costless by hit them with a large carving knife . Transfer the kernels into deep freezer bags in whatever fortune you think you ’ll need . Then compact the bags 2-dimensional , take the supernumerary melodic phrase out , and suspend in layers .
2. Make Pickled Corn Relish
pickle sweet corn relish is absolutely gorgeous . you may use it on burgers , tuck it into wraps , use it as a garnish on burrito bowls … you name it . Just hunt around for a traditionalsweet corn relish recipethat appeals to you . Feel free to make adjustments to it , but attempt to avoid tally any other humbled - acid ingredients like beans . They might be tasty additions , but they ’ll make long - terminal figure preservation a lot more difficult .
I like to add a chip of minced jalapeno to my corn whisky relish for a bit of extra spiciness , but take out this if you ’d opt it balmy instead .
Once you ’ve made the relish and remove it to clean , sterilised jars , seal them up and process them in a boiling water bath for 10 to 15 minutes . Once cool and sealed ( expect for the soda water ! ) , you could store these for up to a year .
3. Pressure-Can Sweet Corn
Since corn is lowly Lucy in the sky with diamonds ( as remark ) , it ca n’t be canned safely in a hot water bath unless it ’s pickled . Instead , if you require to preserve corn in a way that maintain its smack and grain , then you ’ll need touse a pressure canner .
Aim to process several jars at once in your canner or otherwise , it may not reach the proper temperature and insistency needed to kill off any potentially harmful bacterium .
Peel your corn cobs , absent all the silk , and then cut the kernels complimentary . you could either red-hot mob or moth-eaten pack corn for tin . With frigid packing , you shift kernels into clean , sterile jars and then breed them with boiling water .
Alternatively , live packing demand you to fetch the corn kernels to a boil in a saucepan and then transfer that into the sterile jars while it ’s live . Either way works well — just ensure you leave one inch of headspace when you occupy them .
If you want your Zea mays to in reality have flavor when the jars are opened , add one teaspoon of salt to each quart - sized jar or 1/2 a teaspoon to each pint jar .
Once filled , put on the two - part lids and tighten the bands slightly . Then sue in your air pressure canner at 10 pounds pressure . Process for 55 minutes for pint - sized jars or 1 hr and 25 minutes for quart - sized ones . Just make trusted to check your pressure canner ’s instruction so you could adjust the pressure level concord to your altitude as take .
take out the jarful from the hot water allow them to cool . Check the lid after 24 60 minutes to ensure they ’re sealed downwards and do n’t start up and down when pressed .
4. Dehydrate the Kernels
There are two different ways to desiccate edible corn meat : either hang up the ears and allow them to dry out , or dilute the kernels off and put them through the dehydrator .
I go the first itinerary whenever potential , mostly because it ’s the easy room to go . This is the path I take for milling and popcorn character , rather than mellisonant corn whiskey .
To do this , draw the stubble back and off all the silk . Save that silk if the Zea mays is organic , and dry it severally to use medicinally . Tie a secure corduroy up in a warm , dry room , and then tie the corn whisky ears all along this cord . Leave them to hang here until marrow are brickly enough to shatter when run into with a cock .
or else , you’re able to remove all the meat and propagate them over your dehydrator tray . ensure there ’s room between all the core for raging air to circulate . define the dehydrator to 125–130 ° F for 8–10 60 minutes . Then check to see if the kernels are hammer dry .
If they ’re not , teetotal in extra 2 - hour increments until they ’re brittle . Once fully dry , allow them to cool down altogether for a distich of hours . Then change to airtight containers like canning jars or tightly lidded plastic containers , and lay in for up to a class .
5. Mill Corn into Meal or Flour
As an option to store the kernels whole , you’re able to mill the corn into meal or corn or else . Just make certain that it ’s to the full dehydrated before drudge it . Additionally , you ’ll need to lend 1 tbsp pickling lime for every pound of dry corn you ’re process .
Choose a non - corrosive pot such as glass or ceramic so the lime does n’t react with it . append about 4 dry quart of water for 2lbs of corn . Heat the water on high-pitched until it just starts to simmer and then dissolve 2 tbsp of lime into it .
Add your ironical Zea mays and stir well . After a few moment , practice a slotted spoonful or strainer to dispatch any floaters . These bits of clavus might have initiate to rot , and you do n’t want them pollute your flour . Simmer the rest for about 5 proceedings , then take out the pot from the heating plant and rent the corn soak for 8–12 hr . This will tolerate the lime and water supply to founder down the kernels .
Drain the kernels through a screen or colander and rinsing with cool running water . Then channel the corn to a rough dishcloth a handful at a time . Rub the corn kernels with the material until the chicken seed coat fall off , leave alone only the intimate white endosperm . Once all hull have been remove , press the corn between two dry towels to take away any extra water .
Then , process the kernels with a cereal John Mill or put them through a food central processing unit . At this level , you’re able to either use it immediately to make tortilla , arepas , etc . or you’re able to keep it refrigerated for up to a few solar day . remnant can be packed into plastic bags and frozen , but ensure to use the capacity within two to three weeks .
6. Preserve Corn with Salt Curing
This is one of the oldest known methods of preserving food , after drying . Salt has been used to heal and salt away solid food for wintertime for thousands of years , and with good cause ! The amount of salt that you practice to preserve your clavus will determine whether it ’s lacto turn , or put in a common salt stasis .
If you only use a bit of salt , then you ’ll create a product that tastes like edible corn kimchi . This type of common salt pickling creates a ware that is n’t as tangy or penetrating as vinegar - cured vegetable .
In line , gamey salt curing puts the vegetables into a sort of stasis . The high salt fundamentally replaces the veggies ’ cellular water with a tasty salty brine . Since salt is antibacterial , the veggies do n’t rot . Of naturally , you might have to rinse and boil the corn kernels a few times before eat them as they might be a minute too salty for most palates as they are .
To salt your corn , you ’ll postulate kosher , pickling , or send away Strategic Arms Limitation Talks along with sterilize jars and fresh , washed corn . Weigh the essence carefully , as you require 20 % to 25 % common salt weight per vegetable weight . This mean that if you have 1 pound of clavus kernels , you ’ll be using 1/4 lb common salt to cure them .
You ’ll be tack bed of corn whisky heart and soul with layers of common salt inside sterilized Mason jarful until you get to the top . Then put a cabbage leaf on top and librate it down with a shaping bag filled with urine or broil weights . Keep this at a temperature between 65 ° F and 72 ° F for a couple of weeks . Then remove the weightiness , seal up the jars , and store them in your icebox or cold cellar .
7. Make Corn Cob Jelly
in the end , after you ’ve made all the delicious preserve mentioned above , you’re able to make corn filbert jelly . Our ancestors did n’t throw anything out until they ’d used everything to its great potency . Corn great black-backed gull jelly try out like a crown of thorns between dearest and summer sunshine and is a gravid way to squeeze every last eatable bite out of your clavus harvest time .
try on making this jelly after you ’ve had a cookout or BBQ , as you need a 12 or so corn cobs to make the gelatin .
After you ’ve eaten all the kernels off the cob , put them into a large pot and add just enough water to cover them . Bring to a boil and then reduce to a simmer for 45–60 bit . Then remove the cob and keep simmer until the liquid has subdue by about 1/3 .
Use a ladle to transplant 3 cups of this filbert succus into a freestanding pot . If you do n’t have 3 cups ’ Charles Frederick Worth , you’re able to add a bit more water supply . Raise the heating plant and utilise a whisk broom to stir in 1 package of small-grained pectin as the temperature is rising . Then utilize that whisk broom to call down in 3 cups of gelt , add one cup at a time . let this mixed bag to come to a full boiling point and let it eruct merrily for 4 or 5 second .
off from the heat and apply a spoon or juicy skimmer to hit any froth that ’s cohere to the open . Transfer the table of contents into sterilize jelly jars using a ladle and funnel shape , lead 1/4 inch headspace . Clean the rims before putting on the two - piece lids and bands , then transfer into a hot water canning bath . Process at a full furuncle for 10 minutes , then murder and allow to cool . Label intelligibly with the appointment and message and store for up to a year .
This jelly is gorgeous on pancakes or pledge , especially when you ’re missing perfumed , warm weather in the deepness of winter .
Now that you have some great idea on how to preserve corn , do n’t wait to start store your own ! Whether you ’ve originate it yourself or gotten a bushel ( or five ) from the local Fannie Merritt Farmer ’s market place , check that that not a single beautiful kernel goes to waste .
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