However, the addition of vinegar pickles the beans, and they can be processed in a water bath or atmospheric steam canner for 5 minutes (Dilly Beans) or 15 minutes (Three Bean Salad). Green beans must be pressure canned for the same reason that corn is pressure canned. However, commercially frozen whole kernel corn is a quick substitute and is available year-round, allowing you to make this tasty relish later in the year. The kernels of the fresh corn are usually more tender than bought corn. The recipe allows you to use frozen whole kernel corn that has been thawed.Do not scrape the cob as you do for cream-style corn.The fresh corn will need to be boiled for 5 minutes like blanching it and chilled before cutting the whole kernels off the cob. You may use fresh corn or frozen corn. Here is a recipe from the National Center for Home Food Preservation for Pickled Corn Relish that is safe to can. Botulism spores cannot reproduce in an acidic environment. Corn relish, however, contains adequate vinegar to lower the pH, making it a high acid food that is safe to process in boiling water or atmospheric steam. Why the difference? Plain corn is a low-acid food and must be pressure canned to reach temperatures capable of destroying Clostridium botulinum spores that can reproduce in a sealed jar at room temperature and produce the deadly botulism toxin. Making that corn into a relish reduces the processing time to 15 minutes in a boiling water or atmospheric steam canner. Plain whole kernel corn or cream-style corn must be processed in a pressure canner for 55 or 85 minutes, depending upon style and jar size. Let’s take a look at a few of the popular summer vegetables that fall into that category. While low-acid vegetables must be canned in a pressure canner to destroy bacterial spores that cause botulism, there are some recipes using vegetables that can be safely processed in a boiling water bath or atmospheric steam canner.
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