My brother-in-law got his hands on some corn....lots of corn. When canning corn can you shuck it and blanch it one day then cut and pressure can the next? If I refrigerate it over night do I need to hot pack it into jars or can I still raw pack?
It’s easier to freeze it, if you have the freezer space.....assuming you’re cutting it off the cob to can it.
Unfortunately we dont have the space currently.
Am I honestly the only person who does not like frozen corn and loves canned corn?
Right here. Would much prefer canned but wife’s family is the experts (they grow sweet corn commercially, eat from their own canned food 90%+ of the time) and they all freeze freeze freeze.
I'll second this by giving witness to my Grandmother. She canned like crazy but corn was cut off the cob to be frozen.
I did this last year, following the hot pack method they have listed.
If you want to mix it up and do some cream corn as well, here’s a great recipe for that
I was following the NCHFP directions, but if I can get away with not blanching I'll do that!
We never blanched it, just shucked and cut it.