can I cut corn off the cob,put it in heated jars &seals with hot water to cover corn then seal will that work?

Answer 1

if you are doing home canning then you have to follow a certain procedure with sterile technique. i don't know exactly how, but i do know that if you don't it can be serious. there is a type of food poisoning called botulism. it is deadly. it grows in sealed containers in an anaerobic environment (lack of air). then when you open the food and eat it the bacteria grows rapidly, swelling in the stomach and causing rapid death if not treated immediately.

you need to get some books about home canning. or if you prefer, do like me and use tupperware to freeze prepared foods that can be reheated later in the microwave.

Answer 2

Recipe for canning whole kernel corn
cut corn from cob. Do not scrape. Pack corn loosely into hot joars, leaviing 1 -inch head space. Do not shake or press down. Add 1/2 tsp. salt to each pint, 1 tsp. to quarts, if desired. best to use canning salt but table salt will work. Ladle boiling water over corn, leaving 1-inch head space. Remove air bubbles,
Adjust two-piece caps, Process pints 55 minutes, quarts 1 hour and 25 mins in at 10 lbs. pressure in a pressure canner.
this is packing in jars raw.
Frozen Is easier if you have room in freezer and taste some what fresher when you eat it.
cut from cob.. put in a pan cover with boiling water, cook for about 5 minutes , dump into strainer let dain so not all watery, when cool put in freezer bags and label and put in freezer. this way you can flatten your bags to fit more in freezer..make sure to get all air out of bags.

Answer 3

I would be afraid to eat any canned vegetable that did not go though the hot water bath to seal it. However, I have frozen many vegetables and never had any to go back. Try freezing them instead of canning them. Frozen corn is really good.

Answer 4

Yes, but you need to sterilize everything FIRST in boiling water.
If you don't, you run the risk of botulism. That can be fatal.
You know though... the easiest thing to do is cook the corn after you've cut it off and put it in freezer bags and freeze it.
I grew up with a garden, and we did it both ways.

Answer 5

No, non acid vegetables need to be canned with a pressure cooker. I've canned all my adult life and grew up in a home where my mother canned just about anything you can eat.

Answer 6

Better invest in a canner to ensure safety. Good Luck!

Answer 7

Safest is to use a preasure cooker(there cheap) easiest is to blanch and freeze.

Answer 8

Did you fail Biology? Do you know anything about bacteria and microorganisms?

Answer 9

no