· Mid July- Mid October
· Best if eaten same day as harvested.
· Will keep several days in the refrigerator if husks are left on.
· Excellent source of thiamine and folate it also provides some vitamin A and C, potassium, and iron.
HOW TO CAN WHOLE KERNEL CORN:
Raw Pack: Husk, remove silks and wash. Cut kernels from cob. Fill corn to 1–inch of top of jar; do not shake or pack down. Add 1 tsp. salt for quarts or ½ tsp. salt for pints. Fill with boiling water, leaving 1–inch headspace.
Hot Pack: Prepare as raw pack. To each quart of corn add 1 cup boiling water. Heat to boiling; simmer 5 minutes; pack hot to 1–inch of top and cover with boiling water, leaving 1–inch headspace. Add salt as for raw pack. Process in pressure canner; pints 55 minutes and quarts 85 minutes.
HOW TO FREEZE CORN:
Husk, remove silks and trim ends. Blanch for 4 minutes; cool immediately in cold water. Cut corn off the cob. Put in freezer containers and freeze.