What are you canning now? - Page 683

I have an embarrassing question.  So this is my first year canning corn.  I have always frozen it.  So last night, it was late but I wanted to get it done.  I thought a glass of chocolate milk and a good TV show would keep me awake.  Nope.  40 minutes PAST when the timer went off, I woke up.  There was still plenty of water, it didn't go dry but is this corn safe?  It was supposed to be processed for 1h 25 min.  I haven't tasted it yet so this may just be a waste of time even asking. 

It was supposed to be processed for 1 hour and 25 minutes? Were you using a pressure canner? I thought it was like 20 minutes at 10lb pressure for corn?

If it makes ya'll feel better... my cukes totally tanked and I just replanted about 20 seeds to try again!!! hahaha

Quote:

Originally Posted by vfem 

It was supposed to be processed for 1 hour and 25 minutes? Were you using a pressure canner? I thought it was like 20 minutes at 10lb pressure for corn?

 Yes, I was using a pressure canner.  Cream style corn appearantly takes longer but I dont even remember just corn only taking 20 minutes.  I thought it was closer to 55.  Thats just what I remember from the Ball book but then again it was approaching 2 am when I was done.  I was going to do a batch of cream style and a batch of regular to see which I like best.  I always scrape it when I freeze it.

My cukes dried up.  Didn't do squat this year.  Last year they coming out of my ears!!

ok, got a dumb question for y'all.....

In all the years I've planted a garden, my carrots have never done well.  Most years they never even germinated.  If they did, I got these fat little stubs (gotta love all the sand and granite in NH!).  This year they are doing AWESOME!.  They germinated, there are a lot of them, and when I thinned them out, they were already looking nice and long (just really skinny).  So since I've never had carrots make it to harvest time...how do I know when they are ready? It's not like an onion that I wait for the tops to go brown right?  So how will I know?

And this is also the first year I planted beets.  I don't even know if I like beets LOL, but the jars I see every year of pickled beets look so darned purdy!  How do I know when those are ready? 

Sonew, I might just have to invest in one of those cherry pitters...not sure I could do very many right now with my regular pitter.  My carpel tunnel is flaring up again.   Good to know you like it.

According to my Ball Complete Book (which is only a couple years old) Cream Style Corn (pints) should, indeed, be processed for 85 minutes.  Whole Kernel pints are 55, quarts are 85.   Extra processing won't hurt them in the sense that they would be unsafe, but the quality may not be as good as if you'd not dozed off.  Still, you could always use it in recipes.  Corn Casserole, Corn Chowder... both delicious, both requiring cream style corn, and I bet you won't notice any quality issues if there are any.