This has been a busy week-end for me. I taught a Motivational class yesterday morning and came home to 50 ears of corn that needed to be shucked, bagged and placed in the freezer. I was able to purchase this bag of corn for a steal from one of the local farmers. It's Silver Queen and one of my favorites. I love adding it to Lima or Green beans, I serve it abundantly. There won't be a kernel left. I will be shucking and freezing an additional 50 ears this week-end coming up. I can usually put away 20 quarts from 100 ears. That's if I'm home alone. If not, the count is reduced I serve a few ears for dinner.
I purchased this stockpot several years ago for soup, but found that it's great for blanching too. I purchased a blanching basket from Kitchen Crafts that fits it perfectly.
Giving the corn an ice bath after blanching stops the cooking process in its tracks. Doesn't it look delicious, and the ears were huge!
I could probably get an additional half quart out of a batch, but I can't stop eating it while I'm working.
Ten quarts later, it's ready for the freezer. It's a secret, please don't let my family know that it's there. No evidence must remain else these bags will be gone by sundown, lol. The husk and silk has been placed in the compost and the cobs bagged and placed in the outdoor trash cans. Research has shown that it takes a long time for corn cobs to break down, so I don't compost them.
In addition to the Presto Pressure Canner, I picked up the Ball Elite Water Bath Canner on the far right. Let me tell you it is beautiful. A little pricey, but it's worth it. It's 21 quarts, has a flat bottom, and compatible with my glass top stove. It truly put my mind at ease, and it worked like a charm. It's stainless steel with a glass lid. I love the glass lid feature, you can see what's happening with your jars without removing it and losing heat. This stove cooks differently than the other cook top that I had, so I have to adjust the heat from time to time. The burner with the stockpot is strictly for boiling. I can bring items to a boil in no time with this baby. I burnt several meals on this stove before I learned how to adjust the heat correctly, lol. My family thought I was slipping!
Here's a picture of my blanching basket inside of my stockpot. Perfect.
I was happy to learn that I could can my chunky salsa recipe. I modified it by adding a cup of white distilled vinegar. The modification also called for 3 teaspoons of salt and 1 teaspoon of pepper. I was worried that that the vinegar would change the taste, but it turned out pretty good. I did by-pass the salt. I'm not much of a salt eater.
I have a box of peaches coming in addition to the 50 ears of corn this week. The box is from my favorite farmer's market. They're seconds, but hey who will know that I removed a bruise but me. Besides they're free. You can't be picky when a farm lets you pick/have them for free.
Overall my first canning experience wasn't as bad as I thought. I know that I need to pack my tomatoes and salsa in a little tighter to help reduce the water at the bottom per my mother, but I'm a rookie and will know better the second time around. I'm gardening by trial and error and loving it! Stay tuned for my post on canning peaches in lite syrup. As my grandson says, "You have any yummies for my ice cream Mama." He loves fresh peaches and strawberries on vanilla ice cream. Making ice cream may be my next endeavor after I get this gardening thing down a little more. I see a new freezer in my future. What did you accomplish this week-end. Leave me a comment, I'll visit.