Delicious Canning Corn Chowder Recipe For All Seasons

Looking to preserve the delicious flavors of summer? We have just the solution for you: a canning corn chowder recipe that will have your taste buds dancing with delight! Whether you have an abundance of fresh corn or simply want to enjoy this comforting soup year-round, this recipe is a must-try. In this article, we’ll walk you through the process of canning corn chowder, ensuring that each jar is filled with robust flavors. So, let’s dive right in and explore the simple steps to create a mouthwatering corn chowder that can be enjoyed anytime, anywhere.

Canning Corn Chowder Recipe

Corn chowder is a delicious and comforting soup that is perfect for those chilly evenings. The combination of sweet corn, creamy broth, and savory flavors make it a favorite among many. If you have an abundance of fresh corn and want to enjoy it throughout the year, canning corn chowder is a great option. In this article, we will guide you through the process of canning corn chowder, ensuring that you have this delightful soup available anytime you crave it.

What is Canning?

Before diving into the specifics of canning corn chowder, let’s first understand what canning is. Canning is a food preservation method that involves sealing food in airtight containers to prevent spoilage. The process kills bacteria, yeasts, and molds that may be present in the food, ensuring its safety and extending its shelf life.

There are two common methods of canning: water bath canning and pressure canning. Water bath canning is suitable for high-acid foods such as fruits, jams, and pickles, while low-acid foods like vegetables and meats require pressure canning to eliminate the risk of botulism. As corn chowder is a low-acid food due to the dairy content, we will focus on pressure canning for this recipe.

Ingredients for Canning Corn Chowder

To can corn chowder, you will need the following ingredients:

• 8 cups of fresh corn kernels
• 4 cups of diced potatoes
• 2 cups of chopped onions
• 2 cups of diced carrots
• 2 cups of celery
• 4 cups of chicken or vegetable broth
• 4 cups of whole milk or cream
• 4 tablespoons of butter
• 4 tablespoons of all-purpose flour
• 2 teaspoons of salt
• 1 teaspoon of black pepper

Equipment Required

To properly can corn chowder, you will need the following equipment:

• Pressure canner
• Canning jars with lids and rings
• Canning funnel
• Jar lifter
• Large pot for cooking the chowder
• Cutting board
• Sharp knife
• Large mixing spoon
• Measuring cups and spoons
• Timer

Step-by-Step Instructions

Now, let’s dive into the process of canning corn chowder:

1. Preparation: Start by cleaning and sterilizing your canning jars, lids, and rings. This can be done by washing them in hot, soapy water or running them through a dishwasher. Set them aside to dry.
2. Cooking the Chowder: In a large pot, melt the butter over medium heat. Add the chopped onions, diced carrots, and celery. Sauté until they become tender and slightly golden. Stir in the flour and cook for a minute to remove the raw flour taste. Next, add the corn kernels, diced potatoes, chicken or vegetable broth, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes or until the vegetables are cooked through. Finally, pour in the milk or cream and heat until the chowder is hot, but do not let it boil.
3. Filling the Jars: Using a canning funnel, carefully ladle the hot corn chowder into the prepared canning jars, leaving about 1 inch of headspace at the top. Wipe the jar rims clean with a damp cloth, ensuring there are no food particles or residue that could interfere with the sealing process. Place the lids on the jars and screw the rings on until they are fingertip-tight.
4. Processing in the Pressure Canner: Fill your pressure canner with about 2-3 inches of water and place the filled jars on the canning rack. Lock the lid in place and follow the specific instructions of your pressure canner for processing corn chowder. Generally, you will process pint jars for 75 minutes and quart jars for 90 minutes at the recommended pressure for your altitude. Once the processing time is complete, turn off the heat and let the pressure canner cool down naturally. Do not attempt to open the canner until the pressure has completely returned to zero and the canner has depressurized.
5. Sealing and Storing: Once the pressure has been released and the canner is depressurized, carefully remove the jars using a jar lifter and place them on a towel-lined countertop. As the jars cool, you will hear a satisfying “ping” sound, indicating that the jars are sealing properly. Allow the jars to cool completely for 12 to 24 hours undisturbed. Afterward, check the seals by pressing down on the lid. If it does not flex or pop, the jar is sealed. Any unsealed jars should be refrigerated and consumed within a few days. Sealed jars can be stored in a cool, dark place for up to one year.

Tips for Success

To ensure the best results when canning corn chowder, consider the following tips:

• Use fresh and high-quality ingredients for the best flavor.
• Properly measure and balance the seasonings to your taste preference.
• Adjust the processing time according to your altitude for safe canning.
• Label and date your jars for easy identification and rotation.
• Consume the oldest jars first to maintain freshness.
• Regularly check your stored jars for any signs of spoilage, such as bulging lids or off smells.

Canning corn chowder allows you to preserve the flavors of summer and enjoy this comforting soup all year round. With the right ingredients, equipment, and process, you can confidently create jars of homemade corn chowder that will delight your taste buds whenever you desire. Just remember to follow the proper canning techniques to ensure the safety and longevity of your preserved corn chowder. So go ahead, stock up on fresh corn, and savor the deliciousness of homemade canned corn chowder whenever the craving strikes.

Easy Corn Chowder Recipe

Frequently Asked Questions

Can I can corn chowder?

Yes, you can can corn chowder. Canning is a great way to preserve this delicious soup so you can enjoy it later.

What ingredients do I need for canning corn chowder?

The ingredients you’ll need for canning corn chowder include corn kernels, potatoes, onions, bell peppers, celery, garlic, chicken broth, cream, butter, flour, salt, and pepper.

What are the steps to can corn chowder?

To can corn chowder, start by preparing the soup according to your favorite recipe. Once the chowder is cooked, allow it to cool before transferring it into sterilized canning jars. Leave some headspace at the top of the jars, then seal them tightly. Process the jars in a pressure canner according to the recommended time and pressure for your altitude. Finally, let the jars cool and check the seals before storing them.

How long can I store canned corn chowder?

Canned corn chowder can be stored for up to one year if done correctly. It’s important to check the seals on the jars before storing them and discard any jars with broken seals or signs of spoilage.

Can I freeze corn chowder instead of canning it?

Yes, you can freeze corn chowder. Freezing is another suitable method for preserving this soup. Simply let the chowder cool, transfer it into freezer-safe containers, leaving some room for expansion, and store it in the freezer. It can be stored for up to three months.

Final Thoughts

Canning corn chowder is a great way to preserve the flavors of this delicious soup for later enjoyment. This recipe allows you to capture the essence of fresh corn and creamy chowder in a jar. The process is simple and the results are a pantry staple that can be enjoyed throughout the year. By following the step-by-step instructions, you can confidently create your own jars of canned corn chowder. Whether you are looking to stock your pantry or share homemade goodness with loved ones, this canning corn chowder recipe is a must-try.