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When I first got my pressure canner at a yard sale 4 years ago, I was excited about canning vegetables. But when I read the booklet and found that you had to still can it for almost an hour, I was a bit dismayed. Last year was the first year I actually used the pressure canner and I used it with tomatoes, which only take 15 minutes. I had to sit by the stove and adjust the heat to keep it at pressure. This year after canning three different batches of tomatoes and tomatillos I found I better understood how to adjust the heat to keep the correct pressure. Keeping the pressure canner at a certain pressure for 55 minutes didn't seem like it would be such a big deal any more. I decided to can corn. I know some people freeze it, but we have limited freezer space, so canning it makes sense for us.
I got one dozen corn from my CSA, but as I blanched and chopped it off the corn, I found it was only 2 quarts, so I got another dozen from the farm stand down the road. The CSA corn was a yellow and white mix, but the farm stand had silver queen (all white kernels). Looking at it canned, you really can't tell the difference. My total yield was 8 pint jars (4 quarts).
One day during my first year teaching, we were treated to this soup for lunch made by Rosie Wilson. It's a great recipe for this time of year when the corn is fresh and the zucchini is plentiful. We made a double batch last night and still didn't use one of the monster zucchinis.
Zucchini and Corn Soup
Ingredients
2 ears corn
2 tablespoons butter
1 onion, chopped
1 clove garlic, chopped
3 cups water
1 medium zucchini, diced
1 cup milk or heavy cream
salt & pepper
dried rosemary and thyme
cooked bacon or ham
Directions
Using a sharp knife, cut the corn kernels off the cob into a bowl. Scrape the cobs into the bowl as well.
In a sauce pan, melt butter and saute the onion and garlic until clear. Add the water and the corn cobs. Bring to a boil and boil for 5 minutes. Remove cobs and discard. Add corn kernels and zucchini to the pot and return to a boil. Add a pinch of dried rosemary and thyme. Boil for 5 minutes until zucchini is tender. Ladle some of the hot liquid into the milk or cream and stir to bring it to temperature. Then add the milk or cream to the pot. Season with salt & pepper. If you wish it to be thicker, puree 1 cup of the soup and then return it to the pot.
Serve topped with crumbled bacon or ham.
When I first got my pressure canner at a yard sale 4 years ago, I was excited about canning vegetables. But when I read the booklet and found that you had to still can it for almost an hour, I was a bit dismayed. Last year was the first year I actually used the pressure canner and I used it with tomatoes, which only take 15 minutes. I had to sit by the stove and adjust the heat to keep it at pressure. This year after canning three different batches of tomatoes and tomatillos I found I better understood how to adjust the heat to keep the correct pressure. Keeping the pressure canner at a certain pressure for 55 minutes didn't seem like it would be such a big deal any more. I decided to can corn. I know some people freeze it, but we have limited freezer space, so canning it makes sense for us.
