Mid July- Mid October
Best if eaten same day as harvested.
Will keep several days in the refrigerator if husks are left on.
Excellent source of thiamine and folate it also provides some vitamin A and C, potassium, and iron.
HOW TO CAN WHOLE KERNEL CORN:
Raw Pack: Husk, remove silks and wash. Cut kernels from cob. Fill corn to 1–inch of top of jar; do not shake or pack down. Add 1 tsp. salt for quarts or ½ tsp. salt for pints. Fill with boiling water, leaving 1–inch headspace.
Hot Pack: Prepare as raw pack. To each quart of corn add 1 cup boiling water. Heat to boiling; simmer 5 minutes; pack hot to 1–inch of top and cover with boiling water, leaving 1–inch headspace. Add salt as for raw pack. Process in pressure canner; pints 55 minutes and quarts 85 minutes.
HOW TO FREEZE CORN:
Husk, remove silks and trim ends. Blanch for 4 minutes; cool immediately in cold water. Cut corn off the cob. Put in freezer containers and freeze.