I need to know how to can corn without a pressure cooker. I pickle corn all the time but I want to do both.
Sorry, Betty, but because corn is a low-acid food you must use a pressure canner to safely can it. You can make corn relish or corn salsa using a boiling water bath canner because you use vinegar which increases the acidity. Maybe this is the year you bite the bullet and pick up a pressure canner and a copy of my book Growing and Canning Your Own Food and learn how very easy and fun it is to use that pressure canner. I promise it’s totally safe! — Jackie
In a Amish cookbook it says to can meatballs I can boil for 3 hours after putting in jars and filling with water. I was wondering if you have or would try this Jackie? I am wanting to can a bunch of deer meat.
Ouch! I have several Amish cookbooks too and always wince when the recipes give instructions for canning meats and vegetables in a boiling water bath for lengthy periods of time. It’s the “old-fashioned” way of canning but it does NOT kill botulism toxins. Only canning in a pressure canner raises the temperature of the food hot enough for this. Period. No length of boiling will do it. You MUST use a pressure canner to can that venison. Maybe this would be a good time to learn to pressure can. It is VERY easy and totally safe if you follow basic, simple instructions. — Jackie