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Post by susan on Jul 15, 2014 14:43:38 GMT -5
I just pulled 4 pints of corn out of the canner and the liquid in them is brown. From looking at them, the corn still appears to be yellow. This is a sweet corn, so apparently the sugar content was so high it really carmelized. I've canned this type of corn before and it gets a little off color at the top of the jar, but nothing like this. So here's my question. Do y'all think it would work to pour these jars out, rinse the corn and dehydrate it? I've dehydrated some in the past and it turned out fine, just not after canning it. I just don't want to waste 9 ears of corn.  |
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Post by Cyngbaeld on Jul 15, 2014 16:30:35 GMT -5
Susan, I wouldn't do that, I'd use the corn in something like mexican corn bread or corn pudding.
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Post by susan on Jul 15, 2014 19:28:39 GMT -5
Thanks. I was thinking if nothing else it could some way go to the chickens.
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Post by Cyngbaeld on Jul 15, 2014 19:35:06 GMT -5
The caramelized sugar will add flavor to corn pudding! I love corn pudding.
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Post by Valerie on Jul 15, 2014 20:49:20 GMT -5
FWIW, I had an email from Canning Granny this past week about canning corn. She says that the key to keeping it from carmelizing it is to pack it VERY loosely in the jars. Like pour it in, but do not press, pack, or put any pressure on it at all. Then just put in the liquid and do the air bubble thing.
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