Canned Peas (Pressure canner required)

Canned Peas 

28 to 30 pounds fresh young peas in the pod 

Canning salt 

1. wash and remove the pods, place the peas in an 8 quart pot, cover them with water and bring to a boil over high heat. Allow the peas to boil for 3 to 5 minutes or until they're bright green but not fully cooked. 

2. Remove the peas from the cooking liquid (reserve the liquid for filling jars) and loosely pack the peas into the prepared jars. Pour hot cooking water over them leaving 1 inch head space. Add 1 teaspoon salt to each quart or 1/2 teaspoon to each pint. 

3. Process the filled jars in a pressure canner at 10 pounds for 40 minutes for quarts or pints. 

4. After processing if you find jars that haven't sealed refrigerate them and use them within 2 weeks. Prior to eating or tasting boil the food for 15 minutes. 

Canned Creamed Corn (pressure canner required)

Canned Cream Corn 

24 pounds corn on the cob 

Canning salt 

1. in a 12 quart pot, bring 2 gallons water to a boil. Remove the husk and silk from the corn. Blanch the corn on the cob for 4 minutes in the boiling water. Allow the corn to cool enough to handle. 

2. In a large bowl, slice the corn kernels from the cob with a sharp knife, then run the knife blade along the ear again to remove the extra juice or milk. Measure the corn as you go so that you know how many pints of corn and corn milk you have. 

3. Place the corn and corn milk in a 12 quart pot. For each pint of corn and corn milk add 2 cups water. Heat the corn to boiling. 

4. Using a canning funnel, pour the corn and corn milk into your prepared jars, leaving 1 inch head space. Add 1/2 teaspoon salt in each jar . If necessary,, add boiling water to the jars to attain the required head space. 

5. Process the filled pint jars in a pressure canner at 10 pounds of pressure for 1 hour 35 minutes. 

6. After processing, if you find jars that haven't sealed, refrigerate them and use them within 2 weeks. Prior to eating or tasting, boil the food for 10 minutes. 

TIP: For easier slicing, place a saucer upside down in the bottom of the bowl to rest the ear of the corn on. Kernels and milk will be caught in the bottom of the bowl. 

Canned Corn (pressure canner required)

Canned Corn

24 pounds fresh corn on the cob 

Canning Salt 

1. Remove the husk and silk from the corn, using a sharp knife, slice the corn from the cob, measuring the corn as you go so that you know how many total pints or quarts of corn kernels you have. Meanwhile bring 1 gallon water to a boil in an 8 quart pot (needed in step 3) 

2. Place the corn in a 12 quart pot. For each quart of corn, add 2 cups boiling water; for each pint of corn add 1 cup boiling water. Place the pot over medium-high heat and bring to a simmer. Then reduce the heat to medium and allow the corn to simmer for 5 minutes. 

3. Ladle the corn into your prepared jars and pour additional boiling water over it, if necessary, leaving 1 inch head space. Add 1 teaspoon salt to each quart jar or 1/2 teaspoon salt to each pint jar. 

4. Process the filled jars in a pressure canner at 10 pounds pressure for 1 hour 25 minutes (quarts) or 55 minutes (pints) 

5. After processing, if you find jars that haven't sealed, refrigerate them and use them within 2 weeks. Prior to eating or tasting boil the food for 15 minutes.