Corn kernels with red pepper and basil

Cook Time 1 hour 40 minutes
Total Time 1 hour 40 minutes
Calories 124 kcal



  1. Fresh corn: husk and silk corn, then wash. Scrape kernels off going about 3/4 of the way down, without scraping the cob.
  2. Frozen corn: If using frozen, empty bag into a large microwave-safe jug or bowl with 1 cup of water, cover and zap for 7 minutes. Drain well.
  3. For each 1 litre / 500 g / 1 pound / 1 quart of corn kernels, put in a large pot with 250 ml (1 cup) of water. Bring to a boil, then lower to a simmer for 5 minutes.
  4. EITHER pack into half-litre (US pint) jars, adding 1 or 2 strips of red bell pepper and 1/4 teaspoon dried basil, OR pack into 1 litre (US quart) jars, adding 3 or 4 strips of red bell pepper and 1/2 teaspoon dried basil.

  5. Leave 3 cm (1 inch) headspace.
  6. Top up with clean boiling water (such as from a kettle, for instance), maintaining headspace.
  7. Debubble, adjust headspace.
  8. Wipe jar rims.
  9. Put lids on.
  10. Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
  11. Processing time: Half-litres (pints) 55 minutes OR litres (quarts) 85 minutes

Recipe Notes

The corn should be totally thawed coming out of the microwave. It doesn't need to be cooked; just, you want no frozen bits left, so that you are achieving the equivalent of starting from room temperature fresh, which is what the tested procedure was based on.