I make a killer corn chowder. I am serious; I would commit murder for this chowder. Well, maybe not, but it’s really darned good.
Unfortunately, we only like this chowder in the fall and winter. It is hot, heavy, and makes you feel lethargic; perfect for a night of lounging by the fire, not so great when it’s 110 degrees outside.
I stumbled upon a great deal on corn at HEB yesterday. 6 for $1. Yup, you heard it right six for one dollar. I came home with 18 ears.
Now, I would much rather do a little work and get my corn 6 for $1 than wait until I need it and buy it for $1 an ear. So I cracked open Ashley English’s canning book and got to work
- lots of corn. 16 ears
- 4 C. water
- pressure canner and canning supplies
Step 1: Prepare your pressure canner and jars, and simmer your lids in water.
Step 2: Cut the kernels off of the ears of corn. This will take a while, especially if you need to shuck your corn, too. I have found the easiest way to cut the kernels off of an ear of corn is to take a bundt pan and invert it, then rest the end of the ear on the middle while you use a sharp knife to cut the kernels off.
Step 3: Once you cut the kernels off all the ears of corn, pour them into a large pot, and add the 4 C. water. Bring everything to a boil, then reduce the heat and simmer for 4 minutes.
Step 4: Remove your jars from the water or oven (however you were keeping them warm) and place them on a towel. Using a slotted spoon, ladle corn into each jar, leaving 1″ headspace. Once all the jars are filled, ladle the cooking liquid into the jars, maintaining the 1″ headspace. (if you run out of cooking liquid, use hot water.) Place your lids and screwbands, then put the jars into the pressure canner.
Step 5: Close the lid of the canner and vent steam for 10 minutes. Once enough steam has vented place your weighted gauge (at 10 pounds pressure) on the steam valve. Once the weight starts rocking, process the jars for 55 minutes for pint jars (85 minutes for quarts).
Step6: After processing time, and after the canner comes back to neutral pressure, remove the jars and let them cool for 24 hours undisturbed.
Aren’t these towels SO cute?! I have a weird kitchen-towel obsession and my mom is an enabler, so she sent me these now that I’ve started canning. They’re from Crate and Barrel and come in very handy when I need a towel to set my cooling jars on. Plus, they look great in these pictures. Thanks, mom!