How to Can Corn and PotatoesThe Happi House
As seen on The Happi House, season 4, episode 2!
Canning Jars with Lids
Wide-Mouth Funnel – Pro Tip!
Wash and cut up potatoes. (You don’t need to peel them, but you can if you like.) Place them in a large stock pot. Cover with water and bring to a boil. Boil for 5 minutes. Pour off the water to get rid of some of the starch. Next, spoon the potatoes into clean glass jars, and pack them in fairly tight, without mashing them. Pour hot tap water over the potatoes, leaving at least ½” of space at the top. Clean the rim of the jar with a clean kitchen cloth. Add 1 tsp. of canning salt. Cover tightly with lid. (See pressure cooking instructions below for both potatoes and corn.)
Shuck and silk the corn. (Pro-tip: our experts down in Skipperville use an air-compressor to shuck their corn. How awesome is that?!) Slice off the kernels. Do not precook. Place kernels in clean glass jars, leaving at least ½” space at the top. Cover the corn with warm tap water. Add 1 tsp. of salt. Wipe the rim clean and cover with the lid, making sure it is tight.
Pressure Cooker Instructions for Both Potatoes and Corn
Place jars in pressure cooker with boiling water, and let the pressure come up to 10 lbs. on the pressure reading. Cook for 10 minutes, making sure that the pressure doesn’t go higher than 10 lbs. (Do not walk away from the stove. You may need to adjust your stove setting to keep the pressure at 10 lbs. for the 10 minutes.) Remove from stove and wait until the pressure is down to 0 lbs. Remove jars from the pressure cooker and place them in a spot where they will not be cold, or near air-conditioning. Let them sit for a couple of days. Note that the jars could unseal themselves if they are jostled too much in this early stage. Now get ready to enjoy your summer bounty—throughout the year.