Cream Style Corn

I love Cream Style Corn, but I don't recommend canning it. You have to process it for 1 hour and 25 minutes and it must be pints only. This is so long that the sugar in the corn turns it dark.

I always freeze mine.

1. Husk your corn and remove as much silk as you can by running cold water over it as you remove the silk.

2.     Stand corn on end and with a sharp serrated knife, cut your kernels from the center of the cob. It is normal for kernels to stick together, they will break apart in a later step.  I used to use a large cookie sheet to cut mine on and moved it to a large stainless steel pot as I went along until a friend got me a great little gadget from Pampered Chef.  Now I just cut it into the pot.  This was so fast and easy.

3. Take a small knife and scrape all your corn cobs to get any remaining kernels and all the milk. Clean that cob!!

I don't like having too many whole kernels in my creamed corn because then it doesn't seem like creamed corn, so I cut my kernels in one pot and scrape the cobs in another.

I then add equal measures of Kernels and Scraped Corn to a large pot. If you have 2 quarts of scraped corn, add 2 quarts of kernels that you cut off. Add a little water to keep it from sticking and bring this to a boil and boil 5 minutes.

If you have leftover kernels, just make a few jars of Whole Kernel Corn.

Put 2 and one half cups in each freezer container and freeze.

When ready to serve

Make Cream Corn 
Take
2 1/2 cups of Corn
1 tbsp of Sugar
1 tbsp of Flour
3 tbsp of Butter 
Mix in a pot and cook for 5 minutes
Add 1 cup of heavy whipping cream and cook about 10 minutes or until thick.
Salt and Pepper to suit your own taste

Jalapeno Cowboy Cowboy

Jalapenos are good any way you slice em!!  Try this Tangy, Sweet, Hot Pepper on a cracker with a bit of cream cheese.  

• 5 to 6  pounds of Firm, Fresh Peppers, Washed and Sliced 
• 2 cups Cider Vinegar
• 6 cups White Granulated Sugar
• ½ teaspoons Turmeric
• ½ teaspoons Celery Seed
• 1 tsp of Mustard Seed (Use 2 if you like it)
• 3 teaspoons Garlic Powder

Yields approximately 6 pint jars or 12 half pints

Wash and Slice your peppers.

Bring all ingredients except peppers to a boil over medium high heat.  Reduce heat and simmer 5 minutes.  Add peppers and return to boil.  Simmer for 4 to 5 minutes.

Use a slotted spoon and ladle peppers into jars. Bring liquid back to a boil.   Cover peppers in liquid leaving ½ head space.  Remove air bubbles and adjust head space. 

Wipe rims of jars with paper towel dipped in vinegar to ensure a good seal.  Put on lids and bands.  Tighten finger tight.  Water bath process for 15 minutes. 

Label and Store in a cool, dark room.

TOMATOES-WHOLE, HALVED OR CUBED

 Raw Pack Method with no added liquid

An average of 21 pounds is needed per canner load of 7 quarts; an average of 13 pounds is needed per canner load of 9 pints.  

I like to quarter my tomatoes. 

WHOLE, HALVED OR CHOPPED

1.      Wash and Blanch your tomatoes.  (Click here to see my post on preparing tomatoes for how to do this).

2.      Remove the core and either leave them whole,  quarters, cut in half or chop in cubes.

3.      Add 2 tablespoons of bottled lemon juice to each quart jar or 1 tablespoon for each pint

4.      Add 1 teaspoon canning salt to each quart jar or ½ teaspoon for each pint..

5.      Fill jars with tomatoes, pressing them in until all space is filled with juice.

6.      Leave ½ inch headspace and remove air bubbles.

7.      Tighten bands finger tight.
8.  Process according to charts.

Process Time for Whole or Halved Tomatoes (packed raw without added liquid) in a Boiling-Water Canner
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 3,000 ft	3,001 - 6,000 ft	Above 6,000 ft
Raw	Pints or Quarts	85 min	90	95	100

Process Time for Whole or Halved Tomatoes (packed raw without added liquid) in a Weighted-Gauge Pressure Canner
			Canner Gauge Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Raw	Pints or Quarts	40 min	5 lb	10 lb
		25	10	15
		15	15	Not Recommended

Process Time for Whole or Halved Tomatoes (packed raw without added liquid) in a Dial-Gauge Pressure Canner
			Canner Gauge Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Raw	Pints or Quarts	40 min	6 lb	7 lb	8 lb	9 lb
		25	11	12	13	14

If pressure canning, always let your pressure drop naturally, wait 2 minutes before opening vent. Wait 10 minutes before removing lid. Remove lid and let sit for 10 more minutes. Place jars on counter and let sit for 24 hours. Label and Store in a cool, dark room.

If water bath canning, when time is up, turn off heat, remove lid and let sit for 5 to 10 minutes then place on counter to cool for 24 hours. Label and Store in a cool, dark room.

Adjust time or pressure according to your altitude.

Handy Measurements

Here is a handy little tidbit of information.

A Dash equals 1/8 teaspoon (tsp.)
3 tsp equals 1 tablespoon (Tbsp.)
2 Tbsp equals 1 fluid ounce (fl.oz.)
4 Tbsp equals 2 fl.oz or 1/4 cup (c.)
5 1/3 Tbsp equals 2 2/3 fl.oz. or 1/3 c.
8 Tbsp equals 4 fl.oz. or 1/2 c.
16 Tbsp. equals 8 fl.oz. or 1 c.
2 c. equals 16 fl.oz. or 1 pint (pt.)
2 pt. equals 32 fl.oz or 1quart (qt.)
4 c. equals 2 pt. or 1 qt.
4 qt. equals 128 fl.oz. or 1 gallon (gal.)
2 gal. equals 1 peck
4 pecks equals 1 bushel

Easy 5 Day Kraut

Do you love Kraut but hate waiting weeks before it tastes just the way you like it? Well this is the Kraut for you. I make my own yogurt and as most of you know, you can drip whey from yogurt. If you don't make your own then you can buy plain yogurt in the store. Just put it in a jelly bag or several layers of cheese cloth and place it over a bowl. Let it sit until you gather 1/2 cup of whey or more.

1:  Shred one large head of cabbage and a few carrots if you want to add them to your kraut.

2:  Sprinkle 2 tablespoons full of canning salt over the cabbage

3:  Pour 1/2 to 2/3 cups of whey over this and mix well until juices start to flow.

4:  Pack this in a gallon jar and cover in room temperature water.

5:  Take a freezer bag and fill with water and put in the jar to hold   your kraut under the brine.

6:  Let sit on your counter for 5 to 7 days.

Enjoy!!

Tomato Juice

I only had a small amount of tomatoes so I just made a couple jars of juice.  

You will Need: An average of 23 pounds of tomatoes per canner load of 7 quarts, or an average of 14 pounds per canner load of 9 pints. For small batches you need about 3¼ pounds per quart.

Tomatoes today aren't as acidic as they used to be so it's important that you add acid to your juice in the form of lemon juice or citric acid.

(2 tbsp of lemon juice per quart or 1/2 tsp of citric acid per quart)

For pints, use one tablespoon bottled lemon juice or 1/4 teaspoon citric acid. 

Canning Salt (1 tsp per quart or 1/2 tsp per pint)

Wash tomatoes and remove the stems.  Cut off any bruised or bad spots. If you want to prevent your juice from separating then you need to quickly cut about a pound and put in pot.  Heat immediately to boiling while crushing with a potato masher.  Continue to add tomatoes to the pot making sure it is constantly boiling.  

When finished adding all tomatoes, simmer them for 5 minutes.  

Put your tomatoes through a sieve, food mill or strainer to remove all the seeds and skins.

Add lemon juice or citric acid and salt to your jars.

You can add a little sugar to offset the taste if you want to but it is not necessary.

Heat juice again just until boiling.  Fill your jars leaving 1/2 inch head space.  Wipe rims of jars with a clean damp cloth or paper towel.  Put on lids and rings and tighten down finger tight.

Process according to chart of choice.  Remember that it is important to add the acid even if you are pressure canning the juice.

Recommended process time for Tomato Juice in a boiling-water canner.
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 3,000 ft	3,001 - 6,000 ft	Above 6,000 ft
Hot	Pints	35 min	40	45	50
	Quarts	40	45	50	55

Recommended process time for Tomato Juice in a weighted-gauge pressure canner.
			Canner Gauge Pressure (PSI) at Altitudes
Style of Pack	Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Hot	Pints or Quarts	20 min	5 lb	10 lb
		15	10	15
		10	15	Not Recommended

Recommended process time for Tomato Juice in a dial-gauge pressure canner.
			Canner Gauge Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot	Pints or Quarts	20 min	6 lb	7 lb	8 lb	9 lb
		15	11	12	13	14

Recommendation: Use of a pressure canner will result in higher quality and more nutritious canned tomato products.