Corn Pressure Canning

Durgan · August 4, 2015

http://www.durgan.org/2015/August%20...0Canning/HTML/ 4 August 2015 Corn Pressure Canning
Four dozen of pristine, purchased corn was made into 7 liters of corn juice or slurry.Cost was $5.00 per dozen. The kernels about ten pounds were removed from the cobs, placed in the cooking pot and five liters of water was added. The mixture was cooked about 20 minutes and beat into a slurry using the hand lender. The slurry was strained through a 2 mm mesh screen on a Victorio food mill. The residue of the Victorio was put through a Champion Juicer to glean maximum nutrients. The total residue from the process being mostly cellulose was placed in the bird feeder to see if they will eat it.

ContainerTed · August 4, 2015

Well Durgan, I guess you got what you wanted, but, for me and my family, that's a huge waste of good corn. In your picture, it looks like yellow sweet corn which makes wonderful whole kernel corn for freezing. Just shuck the ears, remove the kernels, put them into a plastic bag or container that can be vacuum sealed, and freeze. No cooking. No additives. No fuss. No muss. Tastes wonderful in snow times.

I'm not really sure what I could use "corn juice" for, but you must have a purpose for it. I usually get some fresh corn each year and we make whole kernel bags for veggie sides with regular meals, and smaller bags for putting into stews.

What can a regular sane person use corn juice for??

Oh, and BTW, around here, we get a dozen ears for only $3.00

August 4, 2015

I totally agree with Ted-- you started out with delicious corn and after several strainings, had juice- that is almost sinful (just kidding) To me there's nothing more satisfying than eating a hot, buttered, freshly cooked ear of sweet corn. I buy extra and just cut the kernels off, scrape the cob to get all the juices out, and freeze in Ziploc bags for soups all winter. No blanching or mess at all.

Worth1 · August 4, 2015

Quote:

Originally Posted by ContainerTed

Well Durgan, I guess you got what you wanted, but, for me and my family, that's a huge waste of good corn. In your picture, it looks like yellow sweet corn which makes wonderful whole kernel corn for freezing. Just shuck the ears, remove the kernels, put them into a plastic bag or container that can be vacuum sealed, and freeze. No cooking. No additives. No fuss. No muss. Tastes wonderful in snow times.

I'm not really sure what I could use "corn juice" for, but you must have a purpose for it. I usually get some fresh corn each year and we make whole kernel bags for veggie sides with regular meals, and smaller bags for putting into stews.

What can a regular sane person use corn juice for??

Oh, and BTW, around here, we get a dozen ears for only $3.00

People all over the world drink corn juice.

This reminds me of the MASH episode where they spent all summer growing corn for corn on the cob, just to have the cook make cream style corn out of it.

Worth

Durgan · August 4, 2015

http://www.thekitchn.com/corn-juice-...ried-it-192520
To make corn juice, remove the kernels from a fresh ear of corn. (You can also cook the corn first, if you prefer.) Puree in a blender with about 1 cup of water per ear of corn, and strain. Chill and drink within a couple of days.

Worth1 · August 4, 2015

Of all of the juices from vegetables corn juice is my favorite.

It is like a liquid corn on the cob.

When my mom cut the corn off the cob to can, I would suck and chew on every one of those cobs and get the last bit of juice from them.

Worth

ContainerTed · August 4, 2015

The only "corn juice" I've ever made requires some heat and always seems to draw the attention of the Feds. Here in Appalachia, we don't waste corn squeezin's on "juice", we take it a step further to a proper conclusion which brings us to a "shine-ing" finish.

Man, I still think it's a waste of good corn.

August 4, 2015

Ted, that's hilarious! I still say the goodness of whole corn is wasted by juicing it--you lose all the fiber- and possibly some nutrients-? I don't know. But for me, it's corn on the cob!

Durgan · August 4, 2015

Use your imagination! It is the middle of February in zone 5. Corn on the cob is simply not available. That is what my exercise is all about. During the season FRESH IS ALWAYS BEST. For off season use there are alternatives. All have restrictions. I happen to have chosen pressure canning as much as possible for my plant foods. I select the product when it is in peak condition and process it. Sort of like the parable of the ant and the grasshopper.

ContainerTed · August 4, 2015

Well, Durgan, I simply freeze fresh corn on the cob. Shuck it and vacuum freeze it. Take it out and boil it or whatever. Fresh corn on the cob. I took the time to look for ways to can corn juice, but found none that were recommended. Maybe I came to this point via a different path. I had never heard of corn juice. The closest thing to it might have been creamed corn which I think is terrible. However, I am always eager to learn. I can see the nutritional aspects of corn juice, but this ole' hillbilly needs something for the teeth to be chewing on. I want the kernels to get stuck in my teeth and I want the butter and salt to drip off my chin. I want feel like I'm consuming a line off the typewriter when I "mow down" a line of kernels. I can do that if I freeze corn.

But, each to his own. With all the juicing, you must be on a strict liquid diet.

How about a big old steak with mushrooms and brown gravy? You know, mashed potatoes and green beans with cashews to chew on. A glass of wine, candlelight, and soft music. Whoops, I nodded off, there.

Just how do you can corn juice?

Worth1 · August 4, 2015

Quote:

Originally Posted by ContainerTed

Well, Durgan, I simply freeze fresh corn on the cob. Shuck it and vacuum freeze it. Take it out and boil it or whatever. Fresh corn on the cob. I took the time to look for ways to can corn juice, but found none that were recommended. Maybe I came to this point via a different path. I had never heard of corn juice. The closest thing to it might have been creamed corn which I think is terrible. However, I am always eager to learn. I can see the nutritional aspects of corn juice, but this ole' hillbilly needs something for the teeth to be chewing on. I want the kernels to get stuck in my teeth and I want the butter and salt to drip off my chin. I want feel like I'm consuming a line off the typewriter when I "mow down" a line of kernels. I can do that if I freeze corn.

But, each to his own. With all the juicing, you must be on a strict liquid diet.

How about a big old steak with mushrooms and brown gravy? You know, mashed potatoes and green beans with cashews to chew on. A glass of wine, candlelight, and soft music. Whoops, I nodded off, there.

Just how do you can corn juice?

Durgan · August 5, 2015

Quote:

Originally Posted by ContainerTed

Well, Durgan, I simply freeze fresh corn on the cob. Shuck it and vacuum freeze it. Take it out and boil it or whatever. Fresh corn on the cob. I took the time to look for ways to can corn juice, but found none that were recommended. Maybe I came to this point via a different path. I had never heard of corn juice. The closest thing to it might have been creamed corn which I think is terrible. However, I am always eager to learn. I can see the nutritional aspects of corn juice, but this ole' hillbilly needs something for the teeth to be chewing on. I want the kernels to get stuck in my teeth and I want the butter and salt to drip off my chin. I want feel like I'm consuming a line off the typewriter when I "mow down" a line of kernels. I can do that if I freeze corn.

But, each to his own. With all the juicing, you must be on a strict liquid diet.

How about a big old steak with mushrooms and brown gravy? You know, mashed potatoes and green beans with cashews to chew on. A glass of wine, candlelight, and soft music. Whoops, I nodded off, there.
Just how do you can corn juice?

In 2008, 37% of Canadian adults were measured as overweight. http://well-being.esdc.gc.ca/misme-iowb/.3ndic.1t.4r@-eng.jsp?iid

Result if over indulged, which is done with a large part of the population.

Maybe this indicates there may be something amiss with our national food intake. Changes might be contemplated.

ContainerTed · August 5, 2015

Well, Durgan, I hope you achieve the weight you are looking for. In the meantime, I'm going to go back to my steak and taters. I guess that I am, and always have been, "Just a country boy".

Take care.

dustdevil · August 5, 2015

Whole corn canning note:

What a commercial cannery uses for canned corn is usually different than the sweet corn you buy and use for fresh eating. You will get better results and less mush with those varieties. Generally they are larger kerneled and often su types. su types are a bit tougher, more "corny" flavored, and less sweet than modern sweet corns types such as se, sh2, etc.

With rampant diabetes on the prowl, I question drinking too much sweet corn squeezins unless they're distilled first

My ancestors have been eating corn soup for hundreds of years.

August 4, 2015	#1
Durgan Tomatovillian™ Join Date: Feb 2013 Location: Brantford, ON, Canada Posts: 1,341	Corn Pressure Canning http://www.durgan.org/2015/August%20...0Canning/HTML/ 4 August 2015 Corn Pressure Canning Four dozen of pristine, purchased corn was made into 7 liters of corn juice or slurry.Cost was $5.00 per dozen. The kernels about ten pounds were removed from the cobs, placed in the cooking pot and five liters of water was added. The mixture was cooked about 20 minutes and beat into a slurry using the hand lender. The slurry was strained through a 2 mm mesh screen on a Victorio food mill. The residue of the Victorio was put through a Champion Juicer to glean maximum nutrients. The total residue from the process being mostly cellulose was placed in the bird feeder to see if they will eat it.

August 4, 2015	#2
ContainerTed Tomatovillian™ Join Date: Jul 2008 Location: 6a - NE Tennessee Posts: 4,538	Well Durgan, I guess you got what you wanted, but, for me and my family, that's a huge waste of good corn. In your picture, it looks like yellow sweet corn which makes wonderful whole kernel corn for freezing. Just shuck the ears, remove the kernels, put them into a plastic bag or container that can be vacuum sealed, and freeze. No cooking. No additives. No fuss. No muss. Tastes wonderful in snow times. I'm not really sure what I could use "corn juice" for, but you must have a purpose for it. I usually get some fresh corn each year and we make whole kernel bags for veggie sides with regular meals, and smaller bags for putting into stews. What can a regular sane person use corn juice for?? Oh, and BTW, around here, we get a dozen ears for only $3.00 __________________ Ted ________________________ Owner & Sole Operator Of The Muddy Bucket Farm and Tomato Ranch Last edited by ContainerTed; August 4, 2015 at 05:33 PM.

August 4, 2015	#7
ContainerTed Tomatovillian™ Join Date: Jul 2008 Location: 6a - NE Tennessee Posts: 4,538	The only "corn juice" I've ever made requires some heat and always seems to draw the attention of the Feds. Here in Appalachia, we don't waste corn squeezin's on "juice", we take it a step further to a proper conclusion which brings us to a "shine-ing" finish. Man, I still think it's a waste of good corn. __________________ Ted ________________________ Owner & Sole Operator Of The Muddy Bucket Farm and Tomato Ranch

August 4, 2015	#10
ContainerTed Tomatovillian™ Join Date: Jul 2008 Location: 6a - NE Tennessee Posts: 4,538	Well, Durgan, I simply freeze fresh corn on the cob. Shuck it and vacuum freeze it. Take it out and boil it or whatever. Fresh corn on the cob. I took the time to look for ways to can corn juice, but found none that were recommended. Maybe I came to this point via a different path. I had never heard of corn juice. The closest thing to it might have been creamed corn which I think is terrible. However, I am always eager to learn. I can see the nutritional aspects of corn juice, but this ole' hillbilly needs something for the teeth to be chewing on. I want the kernels to get stuck in my teeth and I want the butter and salt to drip off my chin. I want feel like I'm consuming a line off the typewriter when I "mow down" a line of kernels. I can do that if I freeze corn. But, each to his own. With all the juicing, you must be on a strict liquid diet. How about a big old steak with mushrooms and brown gravy? You know, mashed potatoes and green beans with cashews to chew on. A glass of wine, candlelight, and soft music. Whoops, I nodded off, there. Just how do you can corn juice? __________________ Ted ________________________ Owner & Sole Operator Of The Muddy Bucket Farm and Tomato Ranch

August 5, 2015	#13
ContainerTed Tomatovillian™ Join Date: Jul 2008 Location: 6a - NE Tennessee Posts: 4,538	Well, Durgan, I hope you achieve the weight you are looking for. In the meantime, I'm going to go back to my steak and taters. I guess that I am, and always have been, "Just a country boy". Take care. __________________ Ted ________________________ Owner & Sole Operator Of The Muddy Bucket Farm and Tomato Ranch

August 4, 2015	#3
JoParrott Guest Posts: n/a	I totally agree with Ted-- you started out with delicious corn and after several strainings, had juice- that is almost sinful (just kidding) To me there's nothing more satisfying than eating a hot, buttered, freshly cooked ear of sweet corn. I buy extra and just cut the kernels off, scrape the cob to get all the juices out, and freeze in Ziploc bags for soups all winter. No blanching or mess at all.

August 4, 2015	#6
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Of all of the juices from vegetables corn juice is my favorite. It is like a liquid corn on the cob. When my mom cut the corn off the cob to can, I would suck and chew on every one of those cobs and get the last bit of juice from them. Worth

August 5, 2015	#14
dustdevil Tomatovillian™ Join Date: Jan 2010 Location: WI, USA Zone4 Posts: 1,887	Whole corn canning note: What a commercial cannery uses for canned corn is usually different than the sweet corn you buy and use for fresh eating. You will get better results and less mush with those varieties. Generally they are larger kerneled and often su types. su types are a bit tougher, more "corny" flavored, and less sweet than modern sweet corns types such as se, sh2, etc. With rampant diabetes on the prowl, I question drinking too much sweet corn squeezins unless they're distilled first My ancestors have been eating corn soup for hundreds of years. Last edited by dustdevil; August 5, 2015 at 11:39 AM.