Ohio State University Extension Fact Sheet

Ohio State University Extension Information

Ohio State University Extension, Sandusky County

2000 Countryside Dr. Fremont, OH 43420-9574

5 A Day Roadside Market Project

CORN

Source: So Easy to Preserve,

Reynolds and Williams, Cooperative Extension Service, The University of Georgia, Bulletin 989

Fresh sweet corn is most plentiful mid July to mid September. Top quality sweet corn ears have fresh green husks and ears well-filled with bright-colored, plump and milky kernels. Ears should be free of insect and disease damage.

For the highest quality, harvest and use ears promptly. If fresh sweet corn is to be kept for any period of time, husk, immerse in ice water and refrigerate at a temperature near 32°F.

Due to variables such as moisture content, size and variety, the following recommendations are approximations:


One cooked ear (5 inches by 1<=; inches) contains 85 calories. One cup canned sweet corn (solids and liquid) provides 170 calories.

Corn Relish

10 cups of whole kernel corn
(16-20 medium-sized ears)
2 1/2 cups sweet red pepper, diced
2 1/2 cups green pepper, diced
2 1/2 cups chopped celery
1 1/4 cups chopped onion
1 1/4 cups sugar
5 cups vinegar
2 1/2 T salt
2 1/2 t celery seed
2 1/2 T dry mustard
1 1/4 t turmeric

Remove husks and silks. Cook ears of corn in
boiling water for 5 minutes; remove and plunge
into cold water. Drain; cut corn from cob. Do
not scrape cob.

ombine peppers, celery, onions, sugar,
vinegar, salt, and celery seed. Cover pan
until mixture starts to boil, then boil uncovered
for 5 minutes, stirring occasionally.

Mix dry mustard and turmeric and blend with a
small amount of liquid from boiling mixture. Add
with corn, to boiling mixture. Return to boiling
and cook for 5 minutes, stirring occasionally.

Pack loosely while boiling hot into hot pint
jars, filling to 1/2 inch from top. Remove bubbles.
Wipe jar rims. Adjust lids. Process 15 minutes
in a boiling water bath.

For additional information contact your local Ohio State University Extension office for:

Freezing Vegetables HYG-5333

Basics for Canning Vegetables HYG-5344

Selecting, Storing and Serving Ohio Sweet Corn HYG-5516

Link to the 5 A Day project at: http://ohioline.ag.ohio-state.edu/5-a-day.

All educational programs conducted by Ohio State University Extension are available to clientele on a nondiscriminatory basis without regard to race, color, creed, religion, sexual orientation, national origin, gender, age, disability or Vietnam-era veteran status.

Keith L. Smith, Associate Vice President for Ag. Adm. and Director, OSU Extension.

TDD No. 800-589-8292 (Ohio only) or 614-292-1868

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