Corn fed...

We've got a cornfield in our backyard.  I've gotten lost in there a few times...but it's finally ready to harvest! Nothing says summertime like corn on the cob (grilled out preferably) but when you have an excess of corn like we you can only eat so much of it for dinner. So here's a little "how-to" on preserving or canning all that extra corn:

Step 1: Shuck that corn and get all those fine little hairs off because you DON'T want those in your canned corn! And if you compost, save all the shucks to put in your compost bin for some great soil next spring.

Step 2: Boil your corn (while still on the cob) for 4 minutes while you dance around the kitchen with your baby to the Avett Brothers.

Step 3: Take the corn out of the boiling water and put into a bowl of ice water for 4 minutes. Then shave it off the cob getting about 3/4 of the whole kernel and making sure NOT to cut off parts of the cob.

Step 4: Spoon your corn into mason jars, leaving about an inch of space at the top. Fill this last inch with boiling water and add a dash of salt.
Step 5: Pressure cook for 1 hour, let cool overnight and there you have it!