Peg Posted September 16, 2008 Share Posted September 16, 2008 I've never canned corn before, but when I did the pints for 55 MINUTES and the quarts for 85 MINUTES, the pints came out nice and yellow but the quarts came out dark yellow. What happened? Did I goofed up? how can I get the quarts to come out light yellow? Link to comment
Cat Posted September 16, 2008 Share Posted September 16, 2008 I'm sure you did everything right. You had the times correct. But sweet corn sometimes does that because of the sugar content. Luckily, it doesn't affect the *flavor*!!! Link to comment
Violet Posted September 16, 2008 Share Posted September 16, 2008 It is because of the longer processing times necessary for quarts that the sugar caramelizes. I don't know of any way to prevent it other than to try canning it only in pints. If you cut down on the processing time, that would be a bad thing. Corn is so dense it takes that long to process and destroy all bacteria. Link to comment
Peg Posted September 16, 2008 Author Share Posted September 16, 2008 It makes sense when I think about it now. Thanks again. Link to comment
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