I’m so grateful for the people that surround me and inspire me to try new things. I’m especially interested in canning and moving as far away from GMO foods as possible. This is always harder in the winter when the produce isn’t as easy to come by and we end up eating a lot of frozen corn and peas. So when Nancy from Surviving and Thriving On Pennies posted a picture on her Facebook Fanpage of corn niblets in a canning jar, my ears perked up. She doesn’t know, but by giving me a visual and really easy instructions, she gave me the confidence to attempt canning. The idea of taking fresh, local produce and freezing that, rather than store bought, possibly GMO corn stored in plastic, and replacing it with a healthier alternative that I know we’ll eat is a huge blessing for me. It’s these little steps that make me feel like a better mom and encourage me to keep finding ways to improve the food my kids consume. So thank you Nancy (!!) and I hope this prompts more people to support local corn farmers and freeze for the upcoming winter months with canned niblets!
I used 11 ears of corn for this trial canning batch. I overestimated the number of jars I would need (they are large 1 litre jars) so I did sterilize all 12 jars (boiled two at a time in a large pot for 10 mins) but only used 3 jars. We took one of these jars to my moms for dinner tonight and it gave 7 of us a great portion size of corn. Now that I know it works and my kids will eat it, I will purchase 40 ears of corn and do a giant batch with all 12 jars.
So 11 ears of corn filled 3 1 litre mason jars that would feed a family of 6. First I sterilized the jars, then to avoid the BPA exposure from the canning lid inserts, I dumped that batch of water and boiled the corn for a few minutes in freshly boiled water to blanch the ears. I removed the corn and let it cool. Next I took a knife and removed the niblets, just ran the sharp knife down the sides and the corn came off beautifully. Then I added enough corn to fill the jar approx. 2/3 full and added water from the pot the corn was boiled into each jar until the water was 1.5 inches from the top.
I left room at the top of the mason jar for a few reasons: 1) glass expands when frozen 2) I don’t want the corn or water touching the lid because most mason jar lid inserts have a coating of BPA. I figure by only having the food touch the glass, I’m reducing my BPA exposure.
I let the jars open to cool the corn and water combo quicker, then sealed with the lid and insert. These jars are not in my freezer and when we need frozen corn niblets, I’ll boil this corn, rather than the frozen supermarket corn. This is a GREAT first canning food and I highly recommend giving it a try. BC produces delicious corn this time of year, so why wouldn’t I take advantage of local quality? I’m eager to try a few more canning foods so please post any instructions or links you have! There is so much evidence pointing to the foods we eat causing so much sickness in North America – it’s time to re-think our relationship with food and ‘convenient’ store bought garbage we are consuming. A movement is circling our families – it’s time to re-learn what our grandparents did and improve our health with locally harvested food. It’s an exciting time…let’s embrace it!