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Canning Tip for the Month of July:
    FREEZING AND CANNING BEANS
  • FREEZING:Wash, trim ends. Cut or snap into desired lengths or pack whole. Blanch small pod beans 2 minutes and larger pod beans 3 minutes. Drain. Place in cold water for a few minutes. Drain, package, and freeze.
  • CANNING:Wash, trim ends. Cut or snap into 1-inch pieces. Cover beans with boiling water; boil 5 minutes. Pack hot beans in jars, adding 1 teaspoon salt, if desired. Add fresh boiling water to 1 inch of top. Adjust lids. Process pints 20 minutes and quarts 25 minutes at 10 pounds pressure.
    FREEZING CORN
  • WHOLE KERNEL CORN*: Husk, remove silk, wash, and trim off immature or defective kernels. Blanch for 4 minutes. Cool and cut off kernels. Pack in containers or freezer bags and seal.
  • CORN ON THE COB: Husk, remove silk, wash, and trim off immature or defective kernels. Blanch small ears for 7 minutes, medium ears for 9 minutes, large ears for 11 minutes. Small ears are less that 1-1/4 inches, medium between 1-1/4 and 1-1/2 inches, large are over 1-1/2 inches in diameter. Cool quickly and drain. Wrap cooled ears in moisture-vapor-resistant material.

    *Freezing whole kernel corn produces a higher quality product.


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Last updated on July 31st, 2007