Canning Brine

• The basic brine for canning baby corn or any type of vegetables combines coarse salt or canning salt with warm water. For a more flavorful brine, add sugar, alum and vinegar. Layer the baby corn inside the canning jars and sprinkle 2 tbsp. salt, 2 tbsp. distilled white vinegar and 2 tsp. sugar over the top. Omit the sugar if you prefer a less sweet and more natural corn flavor. Cover each can with a piece of cloth, and sprinkle 1/8 tsp. alum on the cloth. Boil water on the stove and pour over the top of the jar, stopping when the water reaches the top. Remove the cloth and tightly seal the jars. Unlike traditional canning, which requires further cooking, this method requires storing the jars for several weeks in a dark spot around your home. The vinegar and salt pickle the baby corn.
  
  

Traditional Canning Brine

• Blanch the baby corn in boiling water for two minutes or less. Remove the corn from the boiling water and immediately place in a bowl of ice water. Layer the baby corn in clean canning jars; sprinkle canning salt over the top. Use 1/2 tsp. for every pint the jar holds. Screw the lids tightly onto each jar and cook in a pressure cooker for up to 1 1/2 hours. Consult the manual for your pressure cooker, determining the exact amount required for your cans. The amount of time the jars sit in the pressure cooker often relates to the size of the jars.
  
  

Considerations

• For sweeter baby corn, add sugar or corn syrup to the cans. Sprinkle the sugar over the top of the baby corn, using 2 tsp. sugar for every quart the jar holds. If you use corn syrup, then add 2 tsp. to the jar.
  
  

Warning

• Store-bought canned baby corn and prepackaged baby corn contain a different brining mixture. As the jars and cans sit on the store shelves under harsh lights, the manufacturer must add preservatives and chemicals that keep the vegetables from changing color and texture when stored on the shelves.