Sunday, September 16, 2012


If you like home canned corn, you will love making it into Mexican corn.  Mexican corn makes a nice side dish for Mexican night at your house.  You can even make scalloped corn with it for a little extra something, and if you like corn in your cornbread, try adding a drained jar of this to it.  You will love it.  Olivia whipped up this batch recently and boy is it good!

Start w ith clean fresh corn

Like this!

Olivia uses a cool trick of inverting a jar in the bottom of the bowl and then using the jar bottom as a stand for the corn ear while she is cutting.  The cut corn falls to the side and keeps things nice and tidy.

  Fresh cut corn.

You are going to mix different colored peppers and whatever type of pepper you want depending upon how spicy you want it and diced onion.

Heat and sterilize your canning jars in your pressure canner.

Heat the lids slightly to soften the rubber seals

Use your funnel, fill the jars to within 1/2 an inch, cover the corn with hot water, add a little salt and wipe clean the jar rim before covering with a hot lid and ring.
Process 85 minutes at 10 pounds pressure and wait for the music all home canning lovers live to hear...the sound of jars "pinging" so you know the lid  is sealed. 

Canned Mexican Corn

Recipe adapted from:  Ball Website

You will need:
3 lb corn in husks (about 4 ears) per pint jar
3 medium purple onions, chopped
3 colorful bell peppers, chopped (You may use green, yellow, orange, or red peppers.)
2 hot peppers, chopped (You may use any kind you like.)
Salt, optional
Glass preserving jars with lids and bands

1.) PREPARE pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) HUSK corn and remove silk. Wash corn cobs. Cut corn from cob.
3.) MIX in chopped onion and peppers
4.) SPOON corn and liquid into hot jars, leaving 1 inch headspace. Add 1/2 tsp salt to each jar, if desired.  Cover the corn mixture with boiling water, still leaving 1 inch headspace.
5.) REMOVE air bubbles and adjust headspace, if necessary, by adding more corn and hot liquid. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
6.) PROCESS filled jars in a pressure canner at 10 pounds pressure for 85 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

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