|James McNair's Corn|
|by James McNair|
With southwestern and country-style cooking sweeping the nation, master chef James McNair focuses on an all-American classic--corn.
1 - 10 of 27 for canning corn
Result Page: 1
Boil corn 5 minutes. Cold ... Combine ingredients and simmer 20 minutes (more salt and sugar may be added if desired). Pack into hot jars. Seal at once.
Mix and boil slowly, about 20 minutes. Pack in sterilized jars and seal. I used vacuum packed corn and used 7 cans since the cans were smaller.
Rich in nutrition ... minutes Combine posole, corn, broth, chipotle ... 210; Fat 3g; Cholesterol 0mg; Sodium 860mg; Carbohydrate 41g; Fiber 5g; Protein 5g.
Peel off corn husks and be ... water bath canner for 15 minutes. Remove from canner and allow to cool for 24 hours before storing in a cool, dark place.
Cut corn off cob raw. Combine ingredients in 9 x 13 inch pan. Bake at 350 degrees for 30 minutes. Cool. Pack in freezer containers and freeze.
Boil syrup for 1 minute. Add coconut and stir. Let sit for 2 hours. Wet hands and form into balls. Freeze. Then melt chocolate chips and wax together ...
Boil 4 minutes. Cool in freezer. Then package.
Bring ingredients to ... water, repeating until corn is cooled. Strain corn, reserving juice. Place corn in freezer bags with small amount of reserved juice.
Brine. Mix: Blanch fresh sweet corn. Cut fresh corn off the cob. Pack into containers for freezing. Add 1/3 cup brine to each 1 pint corn.
Place carrots, green beans, lima beans, cauliflower, corn, celery and ... jars and complete seals unless closures are self-sealing type. Makes 10 pints.
Result Page: 1
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