overcompensating

[ladysaphira]

Ok, so my corn crop failed. Is that a good reason to go a little crazy at the farm stand? Apparently the answer is YES! I had originally thought that I'd get 4 dozen ears of corn to put in the freezer. Then I read on Knitspot* that Anne got 10 quarts of corn out of just 3 dozen ears. I almost reconsidered...

Comments

[thespunmonkey]

I put up a gallon and a half in the freezer last weekend, and this weekend I plan on drying a few dozen ears in the dehydrator. It's our new toy, and I'm so excited about it. Freezer space gets so precious, and I've had too many exploded jars (and a horrible experience of squash puree gone bad) to trust pressure canning anymore...so into the dehydrator it goes! The dried corn will mainly be used for soups, stews and chili, that kind of thing...maybe enchiladas if I re-hydrate them in the sauce. I'm thinking about drying our celery, onions and carrots, too, for a soup base...imagining my pantry full of pretty, tiny and crunchy veggies.

[ladysaphira]

I've never dried things for soups, but it makes perfect sense!

I think (and this is just conjecture) that the jars explode if the ring is screwed on too tightly. With all that heat the contents of the jars expand a LOT. And if the extra air can't escape out the top, the pressure makes it's own exit elsewhere.
If you think about it, all canning tops except the ball snap lids are really loosely connected during processing. For all the old fashioned (and new fashioned) glass and rubber ring options, and those tetler tops (the white, BPA free ones) the directions include tightening the clips/rings/connectors after processing.

I find your squash puree problem facinating. I've read that you can't pressure can squash puree because it's too thick and the heat doesn't distribute evenly - so it could spoil anyway. But I've never heard of anyone having that problem before now! My pressure canning book says the only safe way to can squash is to cut it into 1" cubes and fill the jar around them with water.