Any one else HATE their pressure caner???

[dipence71]

I used one years ago and don't remember to much trouble with it but I just got back int canning and purchased one Saturday and used it yesterday

I forgot how LONG it takes to just do just 7 Quarts of sweet corn OMG
and then I had one bust in the caner
So yesterday I only got 7 minus the broken one
so 6 quarts of corn done......
so I quit and did salsa in my water bath caner and got 14 quarts done in 1/2 the time

but I have sooo much corn to do... I will be freezing a bunch because I have no time to get it all canned before it goes bad......

 

[keljonma]

You can dehydrate the corn - it will take up less space. Or make corn relish, which can be water bath canned..

Corn, Tomato and Pepper Relish

6 ears of tender corn
2 c ripe tomatoes, peeled and chopped
2 c onion, peeled and chopped
2 sweet green peppers
3 sweet red peppers
1/2 bunch celery
1 Tbsp turmeric
1 qt cider vinegar
1/2 c cane sugar
1 1/2 Tbsp mustard seeds
2 Tbsp pickling salt
1 or 2 small hot chili peppers -- (optional)

Cut the corn from the cobs, but do not scrape the cobs. Set aside.

Combine the tomatoes and onions, Cut the peppers in half, remove the seeds and veins, and chop. Add to the tomatoes and onions. Seed and sliver the chili peppers, if using, and add to vegetables. Select the tenderest ribs of celery, chop fine and add to vegetables.

Dissolve the turmeric in 1/2 c. of the vinegar. Add the sugar, mustard seeds and 1 Tbsp of the salt to the remaining vinegar.

Combine all ingredients except the corn and remaining Tbsp salt in a large stainless-steel or enameled pot and simmer 25 to 30 minutes, stirring occasionally and watching closely to make sure it doesn't scorch.

Add the corn and simmer 6 to 8 minutes longer. Taste for salt; you may need to add the remaining Tbsp, but add it slowly, tasting as you go.

Pour into hot, sterilized jars, seal and process immediately for 10 minutes in boiling water bath canner. Alternately, to eat immediately without canning, cool and refrigerate immediately.

Yield: About 6 pints

Variations: For golden corn relish, use yellow tomatoes instead of red. Use 1 large sweet green pepper, 1 sweet red pepper and 2 sweet yellow peppers. Follow directions and amounts in the preceding recipe, but add 1 Tbsp dry mustard, in addition to the mustard seeds, with the last addition of vinegar.

For curried corn and pepper relish, follow the directions and the ingredients for the golden corn relish, except add 2 to 3 tsp. Madras curry powder and omit the mustard. This is delicious with boiled or grilled chicken or grilled veggies.

 

[Up-the-Creek]

I had never used a pressure canner till last year. My DH bought me a brand new one to use for canning my green beans. I used it and absolutely hated the thing! It took forever to build up the pressure and then processing time then cooling off and letting the pressure off.Besides that, it scared me too! I had heard all the old horror stories of them blowing up and such. I told DH I was not using that thing this year at all, so I went and bought me a new water bath canner. My first picking of beans I water bathed them,...it took all day(for seven quarts) being you have to water bath them for 3 hours! So the next time I used my pressure canner,..DH was home and he helped me with it and I got it all figured out. Now it doesn't scare me anymore. It actually does take less time using the pressure canner for beans and I would say so with corn too. ( I know it is unsafe to process non-acidic foods in water bath,..they say) I will be canning corn for the first time this year and I will be using my pressure canner. Putting it in the freezer is a good idea, but it has to be used up within a year I think? I have way too much corn for that. I wish you the best of luck, and maybe give the pressure canner another try. You get the hang of them they are kind of awesome!

BTW,..when I think about putting up my veggies into the freezer I always worry about loosing our power for an extended period of time. Which it has happened a lot here in the winter. If there is no power you are more than likely going to loose what is in your freezer if you don't have a generator or something. Just something to think about.

 

[BeccaOH]

The pressure canner scares me. I avoid using it, but my mom does all our beans in it. She did up 10 pints yesterday.

Kel, thanks for the recipe. We love our corn taken off the cob and frozen. Where do I get instructions for dehydrating corn and then using the stuff?

 

[dipence71]

How do you dehydrate corn and then what uses are there for it?

 

[keljonma]

You can dehydrate in the oven or in a dehydrator.

Clean the corn. Blanch in boiling water for 2 minutes. Dip in cold water until kernels are still slightly hot to the touch. Drain well and wipe excess water off bottom of strainer. Remove kernels from cobs. The oven temp should be below 200. I put the kernels on cookie sheets or dehydrator trays. Stir every couple of hours for even drying. Takes about 16 hours (depending on humidity, moisture in corn, oven quirks, etc.) I have found corn sticks less if you use parchment paper on the cookie sheets.

My dehydrator has no fan, so it takes about 2 days for the corn to become brittle and crunchy.

Dehydrated corn can be stored in canning jars or plastic bags.

I have a corn pudding recipe I make most often with the dehydrated corn, which is a Pennsylvania Dutch traditional recipe. My cookbook with that recipe is in storage now, so I don't have it available. But creamed corn is also good and you can also use the dehydrated corn in soups and stew, if added at the beginning of the cooking process.

Creamed Corn
1 c dried corn
4 c boiling water
2 tsp sugar
1/2 c milk
1 T flour
1 T butter
salt & pepper

Add corn to water and let soak for 30 minutes. Simmer corn until tender (may take up to 1 hour).

Drain (I save this broth for veggie stock). Add the remaining ingredients and simmer for 5 to 10 minutes, until all ingredients are well mixed and hot. Stir frequently to prevent scorching.

 

[Beekissed]

I don't use a pressure canner and use my water bath for everything. It turns out great! I only do any of it for 90 min., so no three hours for me. I would do it for 90 min. in a pressure canner anyway, so this is no loss of time for me.

The deer meat I did this year was great and so much better than pressure canned deer meat! I'll be doing that again this year....gave that pressure canner back to the original owner!

Yes, yes....I know about the dangers....but I don't care. The old Mennonite ladies that told me about this have been doing it all their lives and lives to tell about it.

 

[SKR8PN]

Timing is why we have TWO identical pressure canners. While one is cooling off, we can get the other one up to pressure.

 

[freemotion]

I also have two identical canners. I can stack pint jars and fit 20 in there, so I can do 10 quarts instead of 7 that way....times two. Worth every penny to get the second one. I have to put a little card with the times on it next to each canner so I don't forget which one is which!

 

[dipence71]

I don't use a pressure canner and use my water bath for everything. It turns out great! I only do any of it for 90 min., so no three hours for me. I would do it for 90 min. in a pressure canner anyway, so this is no loss of time for me.

The deer meat I did this year was great and so much better than pressure canned deer meat! I'll be doing that again this year....gave that pressure canner back to the original owner!

Yes, yes....I know about the dangers....but I don't care. The old Mennonite ladies that told me about this have been doing it all their lives and lives to tell about it.

So you do corn in the water bath caner? 90 minutes?
hmmmm with as much corn as I have if it doesn't work what am I out except time and effort.
Thanks for the info. I have two racks going in my dehydrator right now to see if I like it that way.