Canning Corn

We picked up 12 ears of corn from a roadside stand on our Saturday trip to collect our apples from Queener Farm.  It’s a beautiful drive down to Scio through Silverton, Stayton and Sublimity – rolling hills, tidy fields and beautiful old barns.

This morning I set about to shuck the corn and cut off the kernels (into a large wooden bowl which helps contain the kernels).  To each preheated pint jar, I added 1/2 t salt corn kernels to about 3/4″ from the top and then added boiling water to top them off.  Then I popped on the lids and rings and processed them for 55 minutes.  I have 6 pints in the canner now with more ready to go when those come out.

I also scraped the ‘milk’ off the cobs to make a pint or so of cream corn.

All of this for $3.00.

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Sweet Pickled Red Onions

Pickle Ingredients

  • 2 cups of white vinegar
  • 2 cups of water
  • 2 cups of sugar
  • 2 Tablespoons of pickling spices.

Instructions

  1. Combine the pickle ingredients in a saucepan and bring to a simmer to dissolve the sugar.
  2. Thinly slice red onions and blanch in simmering water for two minutes
  3. Drain the onions and pick into jars.
  4. Cover the onions with the hot pickling liquid, leaving an appropriate head space.
  5. I processed the half-pints for 15 minutes in the steam canner

** I had a little extra pickling liquid and a few green beans leftover in the refrigerator so I added a couple of half-pints of pickled green beans.

 

Pantry 2018

 

Canning

  • Strawberry Rhubarb Jam – 6
  • Rhubarb Jam – 6
  • Strawberry Jam – 5
  • Pickled Radishes – 1 medium, 2 large
  • Dill Pickle Relish – 4 small, 2 medium
  • Sour Cherry Pie Filling – 5 quarts
  • Carrots – 8 pints
  • Chicken broth – 6 pints
  • Pickled Beans – 2 half-pints
  • Pickled Onions – 5

Freezing

  • Sour Pie Cherries – 2 containers
  • Blueberry Crumble – 2 pans
  • Columbia Star Blackberries – 2 containers
  • Hedgerow Blackberries – 1 container
  • Blackberry Cobbler – 1 pan
  • Fresh Dill – 3 bags

Dehydrating

  • Green Powder – 1 batch (5 trays)
  • Sage – 1/2 tray
  • Bay Leaves – 4