I worked at Green giant's plant and I can tell you that no ear of corn ever saw a naked ear of corn from the time it is picked from the field to the time it leaves the cannier. Gloves are worn on the floor and machines do most of the work. The only time a person touches the ear I when it is put in the husker, where the machine removes the husk, from then on, all is done by machines , right up to and including bagging the flash frozen corn and putting the bags in the cases. So never worry about who touched your corn, the only hands that corn knows is yours, and I am pretty sure you wash your hands.
I love Green Giant, we use it every day. I was going to can frozen corn as a back up. Does anyone eat the corn cold as one would from a tin, or does it need to be eaten hot after canning?
Also for anyone wanting to know about corn on the cob if you boil the corn with the husk on it. It is easier to husk off! I found this hack and love it!
Watching this as i am doing mine along with carrots green beans meat and making some jam. my deep freezer is full of meat and i am canning that as well bc its becoming freezer burnt thank u for making this video
Very good informative video! I am soo out of freezer space too! My problem is that most of my frozen veges are broccoli! I had dehydrated my mixed vegetables since those are used in soups anyhow. With being able to buy those big bags for less than 6 bucks at Walmart, that was very helpful. That was this past fall/winter. Am now looking at how to can some of my frozen meat. Thinking of getting a few Pork shoulders/butts and canning those up. Have a great day, and thank you for sharing your knowledge and skill
Hi thanks for video. You said you take out gasket everytime and wash it and dry it. Did you know you should put some oil on it everytime you use it, it helps prolong the rubber/silicone seal. Also add a bit of vinegar to the water in pressure canner, helps stop staining inside
I get 32 oz bags of fresh frozen corn for $2.35/bag and usually get 6 yo 12 every trip and the same with other veggies, cheaper than I can get fresh from the farmers market and less mess to deal with, so I win both ways, quantity and no mess from the veggies ... though I get tomatoes from the farmers market (usually canners for $5.00 to $7.50 a box [25#]) and make sauce, juice and regular canned tomatoes ... gotta save what ever we can when we can ... home canning is the best way to get great foods and save money st the same time plus, you know what is in every jar you put up ...
You can leave the rings on if you just back the ring off about a half turn or a little more and if there is a problem with the food in the jar there will be room for the seal to release the pressure. No problem.
Only if you pickle them, otherwise brassica family veg will melt essentially. I don't think I've ever seen a safe processing time for them beyond pickling.
+Mary Burt thanks for watching I got a good deal on the frozen veggies and not the freezer space. Also the corn is all cooked and just needs to be warmed up. Tastes just like canned corn from the store. ;-)
@@evileva19 peas, green beans, corn, etc can all be pressure canned. I wouldn't try to do things like broccoli/cauliflower etc cause they would mush under the pressure
