This recipe was originally posted as part of The Weekend Project. Click here to see the recipe in its entirety, or follow the links below for additional recipe instruction.
INGREDIENTS
10 lbs. fresh ears of corn*, in husk
2 tsp. pickling salt (optional)
2 Tbsp. white vinegar
*Keep corn refrigerated until ready to use.
PREPARATION
• Bring a large pot of water to boil over high heat.
• Meanwhile, shuck the corn and remove the silks. Hold an ear upright in a 9-by-12-inch baking dish and slice down to remove the corn from the cob. Break the kernels apart with your hands.
• Fill 4 sterilized, 1-pint canning jars with corn. Add œ teaspoon pickling salt to each, if desired, and then fill with the boiling water, leaving 1 inch of space at the top. Place a sterilized mouth lid on top of each jar and secure it with a sterilized band. Do not twist it tightly, just enough to keep the lid in place.
• Place the canning rack at the bottom of the pressure cooker, then add the jars. Fill the pot with 3 quarts cold water and 2 tablespoons white vinegar. Secure the pressure cooker lid and place it over high heat. When the pressure gauge reaches 10 pounds, lower the heat to medium. Let cook 55 minutes, watching the pressure gauge and adjusting the temperature as needed to maintain 10 pounds of pressure.
• Turn off the heat and let the pressure cooker cool. Once the pressure gauge returns to 0, remove the lid, gently remove the jars and let cool under a clean towel.
• When they are completely cool, check to see if any of the lids still pop up and down. These quarts did not seal and should be refrigerated and used within 2 weeks.
• Tighten the bands on the jars that formed a seal and store in a dark place. The sealed corn will keep for several years.
This article appears in June 2014.