What To Know
- Canning corn chowder is a simple and rewarding process that allows you to preserve the flavors of summer and enjoy them when the weather turns cold.
- By following the steps outlined in this guide, you can create a delicious and safe product that will warm your heart and body during the cold winter months.
- The time it takes to can corn chowder will vary depending on the size of your jars and the type of pressure canner you use.
Indulge in the warmth and comfort of homemade corn chowder all year round by canning it! Canning corn chowder is a simple and rewarding process that allows you to preserve the flavors of summer and enjoy them when the weather turns cold. In this comprehensive guide, we’ll explore the ins and outs of canning corn chowder, ensuring you create a delicious and safe product.
Ingredients and Equipment
Ingredients:
- 6 cups fresh or frozen corn kernels
- 6 cups vegetable broth
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 1 cup chopped carrots
- 1/2 cup chopped red potato
- 1/4 cup all-purpose flour
- 1/4 cup butter
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley or chives for garnish (optional)
Equipment:
- Pressure canner
- Canning jars (pint or quart)
- Lids and rings
- Jar lifter
- Funnel
- Bubble popper
- Clean towels
Step-by-Step Instructions
1. Prepare the Vegetables:
- Chop the onion, celery, bell pepper, carrots, and potato into small pieces.
2. Sauté the Vegetables:
- In a large pot, melt the butter over medium heat.
- Add the chopped vegetables and cook until softened, about 5 minutes.
3. Add Flour and Broth:
- Sprinkle the flour over the vegetables and stir to combine.
- Gradually whisk in the vegetable broth until smooth.
4. Bring to a Boil:
- Bring the mixture to a boil, stirring constantly.
- Reduce heat and simmer for 15 minutes, or until the vegetables are tender.
5. Add Corn and Seasonings:
- Stir in the corn kernels, salt, and pepper.
- Bring to a boil again, then reduce heat and simmer for 5 minutes.
6. Thicken the Chowder (Optional):
- In a small bowl, whisk together the milk and flour until smooth.
- Slowly whisk the milk mixture into the chowder until thickened to your desired consistency.
Canning Process
1. Prepare the Jars:
- Wash and sterilize the jars, lids, and rings according to the manufacturer’s instructions.
2. Fill the Jars:
- Using a funnel, fill the jars with the hot chowder, leaving about 1 inch of headspace at the top.
3. Remove Air Bubbles:
- Use a bubble popper or a chopstick to remove any air bubbles from the jars.
4. Wipe the Rims:
- Wipe the rims of the jars with a clean, damp towel to remove any residue.
5. Seal the Jars:
- Place the lids on the jars and screw on the rings finger-tight.
6. Pressure Canning:
- Place the jars in a pressure canner and follow the manufacturer’s instructions for processing time and pressure.
Storage and Shelf Life
- Once processed, store the canned corn chowder in a cool, dark place.
- The chowder will keep for up to 1 year when properly canned.
Tips for Success
- Use fresh or frozen corn kernels for the best flavor.
- Add other vegetables to your chowder, such as peas, tomatoes, or zucchini.
- If you don’t have a pressure canner, you can freeze the chowder for up to 3 months.
- When ready to serve, simply reheat the chowder on the stovetop or in the microwave.
Troubleshooting
- The chowder is too thin: Add more flour to thicken it.
- The chowder is too thick: Add more broth or milk to thin it.
- The jars did not seal: Process the jars for a longer period of time.
- The chowder is discolored: This is normal and does not affect the safety or flavor of the chowder.
Takeaways: Preserve the Taste of Summer
Canning corn chowder is a simple and satisfying way to preserve the flavors of summer and enjoy them all year round. By following the steps outlined in this guide, you can create a delicious and safe product that will warm your heart and body during the cold winter months.
Questions We Hear a Lot
1. Can I use any type of corn in my chowder?
Yes, you can use fresh, frozen, or canned corn in your chowder.
2. How long does it take to can corn chowder?
The time it takes to can corn chowder will vary depending on the size of your jars and the type of pressure canner you use. Generally, it will take about 90 minutes to process pint jars and 110 minutes to process quart jars.
3. Can I add other ingredients to my corn chowder?
Yes, you can add other ingredients to your corn chowder, such as peas, tomatoes, zucchini, or potatoes.
4. How long will canned corn chowder last?
Canned corn chowder will last for up to 1 year when properly canned.
5. What is the best way to reheat canned corn chowder?
You can reheat canned corn chowder on the stovetop or in the microwave.
