Canning Corn

We picked some tester corn from our main patch, and it was still a little early to braid and for seed.

This corn is ancient Haudenosaunee white corn gifted to us from some kind community members from Six Nations. It is not like commercial corn you get at the grocery store. It is full of proteins, omega fatty acids, vitamins, and other nutrients, and is not empty carbohydrates. We picked this round a little early, so it is can be used in a similar way to commercial corn in this state and doesn’t need to be lyed before eating. In about a month, the corn will need to be lyed before it can be eaten, which is a process of boiling the corn with ashes to make it edible for humans.

Thanks to the helpers who came out today to can some corn with us. We were able to get all the shucked corn processed and canned. We will be braiding corn over the coming months to dry for seed and later lyeing. Check the Facebook page or contact us for more details.

Here’s the basic process we used today:

Clean and wash jars and rings in hot water. Let sit to dry. Keep the new seals separate.
Put the jars on a baking sheet in the oven mouths up, just the jars, for 30 minutes at 225. Let jars cool.
Pick through the corn and take out any discolored or buggy corn with a knife.

Rinse corn and put to blanch in boiling water for 3 mins.

Remove corn from cob with a knife.
Fill jars to just below the rim with corn.
Add 1 tsp salt per 1 quart jar and cover to just over the top of the corn with boiling water.

Clean edges of mouth of jars with a clean cloth
Add seals and rings and tighten
Put 12 cups of water and 4 glugs of vinegar into the bottom of the pressure canner, ensuring the ring is in the bottom.
Fill the canner with the jars according to the Presto guide (6-8 pint jars, 4 quarts) at 10 lbs of pressure.