By By LYDIA GRIMES – Features writer
You can tell by the phone calls we are getting now…that it's time to &#8220put up all fresh produce.”
Whether you want to can, freeze or making pickles, jellies and jams, the Regional Extension Agent with all the answers will be in our County soon.
Make plans to come and meet Amelia McGrew, Regional Extension Agent for Food Safety, Preparation and Preservation at the Escambia County Agent's Office on July 7th from 9:00 am until 12 Noon. Our office is located on Hwy 31 south, behind Southern Pine Electric Co-op. She will be on hand to test gauges on pressure canner lids and answer all questions you have about preserving foods. This is a free service of the Alabama Cooperative Extension System – Escambia County Office. Please call (251) 867-7760 if you have questions.
You will also be able to purchase the Food Preservation in Alabama cookbook for $7.
It has great recipes for canning, freezing, drying, making jellies, jams and pickles. Here are two favorite recipes for preparing corn from the cookbook.
Cream-Style Corn
Use ears with slightly immature kernels or of ideal quality for eating fresh.
Remove husks and silks and wash corn.
Hot Pack: Boil enough water in a large pot to cover corn. Place corn in boiling water and boil for 4 minutes.
Cut corn from cobs at about the center of the kernels.
Then, scrape the remaining corn from cobs with a table knife.
Boil a pot of fresh water.
Measure corn and scrapings into a large pot. Add 1 cup of boiling water for every 2 cups of corn.
Heat to boiling and simmer 3 minutes, stirring constantly. Add 1 /2 teaspoon canning salt to each pint jar, if desired.
Fill hot jars immediately with corn, leaving a 1-inch headspace.
Remove air bubbles. Wipe jar rims and adjust lids.
Process in a pressure canner.
Weighted-gauge canner, 10 pounds pressure
Dial-gauge canner, 11 pounds pressure
Pints, 85 minutes
Caution: Do not use raw-pack method for cream-style corn; do not can cream-style corn in quart jars.
Whole-Kernel Corn
Use ears with slightly immature kernels or of ideal quality for eating fresh.
Remove husks and silks and wash corn.
Hot Pack: Boil enough water in a large pot to cover corn. Place corn in boiling water and boil 3 minutes.
Boil a pot of fresh water. Measure corn into a large saucepan.
Add 1 cup boiling water for every 4 cups of corn. Heat to boiling, reduce heat, and simmer 5 minutes.
Fill hot jars immediately with corn, leaving a 1-inch head space.
Raw pack: Cut corn from cob at about three-fourths the depth of the kernels. DO NOT SCRAPE COB.
Boil a pot of water to pack jars. Fill hot jars with raw kernels, leaving a 1-inch headspace.Do not shake of press down. Add boiling water to cover corn, leaving a 1-inch headspace.
Add canning salt to jars, if desired: 1 /2 teaspoon per pint or 1 teaspoon per quart. Remove air bubbles. Wipe jar rims and adjust lids.
Process in a pressure canner.
Weighted-gauge canner, 10 pounds pressure
Dial-gauge canner 11 pounds pressure
Pints, 55 minutes
Quarts, 85 minutes
Caution: Some of the sweeter varieties or corn with kernels that are too immature may turn brown when canned.
To test, can only a small amount and check the color and flavor before canning large quantities.
Amelia McGrew, Regional Extension Agent for Food Safety, Preparation and Preservation will test gauges on Pressure Canner lids and answer all your questions concerning preserving foods on July 7.
She will be at the Escambia County Agent's Office on U.S. Highway 31 South (behind Southern Pine Electric Cooperative) from 9 a.m. to noon. This is a free service of the Alabama Cooperative Extension System.
Carolyn Bivens is an extension agent with the Alabama Cooperative Extension System.