Canning Corn

Right from the start, you know that home-canning corn is going to be so much better tasting than buying it from the store. And, depending on what recipe you choose, it will also be a lot healthier! No yucky additives or preservatives will be in your jars....just sweet, garden-fresh corn.

canning corn

The first thing to know is that frozen corn will retain the flavor better. Canning does a moderate job of this, but freezing allows the corn to keep its crispiness, as well as more of its flavor. So, if you are wanting to start canning corn, you may want to try canning homemade creamed corn rather than fresh. But canned corn is still delicious and I think you'll get great results from it.

Also, canning corn isn't the easiest job in the world - it is very time intensive! But, as with any canning project, the end result is always worth the effort.

Because corn is a low-acid food, you need to use the pressure canning method. Click on this page for more information on pressure canning.

Choosing your corn

First, choose what kind of corn you will can. There are a few different kinds, and they are all perfectly safe to can. There are yellow, white, and bi-color varieties. Of course, the yellow corn is probably the more traditional type, but it's up to you.

When you're choosing your corn at the store, make sure that they are good, juicy ears. Ideally, they need to have plump kernels with a milky-white juice inside. You will know that they are perfect if the kernels are easily punctured with your fingernail!

How much to buy?

The USDA states that 32 pounds of sweet corn (in husk) will fill 7 quarts; and 20 pounds will yield about 9 pints.

Prepare the corn for canning

Ah-ha....the fun part! Now is when you get to make a huge mess all over your kitchen counter with gooey corn kernels. :-)

canning corn

1. First, husk your corn and peel off as much silk as you can. Break or cut of the thick end at the bottom of each ear. Once you've removed as much silk as possible, rinse your ears of corn with cool water and place them in a clean bowl.

2. On a cutting board, use a knife to scrape and cut the kernels away from the ear. It can be difficult to do this and not smash the kernels in the process. Because of this, I prefer to use a knife instead of a corn cutter, as it gives me more control.

canning corn

Also, try scraping the kernels off into strips, rather than separately. This will help keep your kernels whole. Then, once you are done, the "strips" will break apart into kernels very easily. The main idea is to keep the kernels whole so that when you are canning corn, it is not a big gooey mush-mess.

3. Now that you have your corn all stripped off the ears, measure how much you have, using a glass measuring cup. You may also want to rinse your corn once last time to remove any extra dirt or silk particles.

Place your corn in a saucepan, and add 1 cup of hot water for each quart of corn you measured. (That would be 1 cup of water for every 4 cups of corn.)

Bring the corn/water mixture to a boil and simmer for 5 minutes.

Start Canning Corn

4. Now, fill your sterilized (and hot!) jars with the corn mixture. Your jars must be hot, because the extreme heat from the corn could cause room-temperature jars to crack or break. You can heat your jars by boiling them or washing them in very hot water.

canning corn

As you fill your jars, make sure that each jar gets enough liquid to cover the corn. If you don't have enough liquid, you can add plain water. When canning corn, leave 3/4 - 1 inch headspace.

5. Wipe the rims of your jars with a clean, damp rag. As much as this may seem like a trivial step, it is extremely important! Anything that is on the rim of the jar, including corn liquid, could prevent the lids from sealing properly.

Screw rings (also called screw caps, bands, or rims) on finger-tight.

6. Place your jars of corn in your pressure canner. Your canner needs to already be on the stove and full of hot water - enough water to cover most of the jar.

Processing Times For Canning Corn:

Quarts: 85 minutes

Pints: 55 minutes

Adjust this processing time for your specific altitude, of course!

If you are using a weighted-guage canner: Place the lid on the canner and bring the water to a boil, as hot as your stove will allow you. Once steam starts to "puff" out of the steam vent on top, place the weighted guage on the vent and begin processing time. Of course, before doing this, figure out how many pounds of pressure you will need to apply for your specific altitude.

If you are using a dial-guage canner: Place the lid on the canner and bring water to a boil, as hot as your stove will allow you. Once your dial reaches 10 or 11 pounds, begin the processing time. Of course, before doing this, figure out how many pounds of pressure you will need to apply for your specific altitude.

Adjust the heat as needed to mantain this pressure.

canning corn

Click here for more detailed instructions on using your pressure canner.

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