Best of Show: Vegetables
"The secret to producing exquisite corn is timing. Since corn turns to starch rather quickly, the time from garden to kitchen should be done within hours. Plan to pick your corn and take it to the kitchen to process right away. I usually get my corn from the farmer’s market, however the winning corn came from a roadside stand near Springfield, IL."
Yield: 12 pints
Fresh corn on the cob (6 dozen ears of corn)
Bring water to rolling boil. Husk corn and remove silk. Wash corn. Blanch ears 5-6 minutes depending on the size of ears, then cool in sink of cold ice water. Drain. Cut corn from the cob. (Do not scrape.) Pack corn loosely into hot jars leaving 1-inch head space. Do not shake or press down. Add ½ tsp salt to each pint. Ladle boiling water over corn, leaving 1-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 55 minutes at 10 pounds pressure in steam-pressure canner. Remove jars from canner and allow to continue to cool for 24 hours.
Kim Lyon’s Blue Ribbon Corn Casserole
Preheat oven to 350 degrees.
1 pkg. Jiffy corn mix
1 pint canned corn - drained
1 cup sour cream
1 tsp dill weed
1 tsp Mrs. Wages® Salsa Mix
1 stick melted margarine
Mix all above ingredients well and bake in a 8X8 glass dish for 30 minutes until firm.