Canning Corn
Pressure canning whole corn kernels is an easy way to bring the flavors of summer into your kitchen all year round. For cream-style corn instructions, please see notes.
Ingredients
- 31 1/2 lbs. for 7 quarts or 20 lbs. (for 9 pints) fresh, in-husk corn
- Salt optional
Instructions
- 1. For whole kernel corn, husk, desilk, and carefully wash fresh corn on the cob.
- 2. Using a sharp knife, cut corn from the cob and three-fourths the depth of the kernel. Do not scrape the cob.
- 3. If using the raw-pack method: Fill jars with corn kernels, leaving space in case of expansion. If using salt, add 1 teaspoon to each quart jar or 1/2 teaspoon to each pint jar. Add fresh boiling water, leaving 1-inch headspace at the top.
- 4. If using the hot-pack method: For each pint jar add 1 cup of water to a saucepan along with prepared corn. If using quart, add 2 cups of water per quart along with prepared corn. Bring water and corn to a gentle boil and heat for 5 minutes. If using salt, add 1 teaspoon to each quart jar or 1/2 teaspoon to each pint jar. Distribute hot cooking liquid and corn evenly among jars, leaving 1-inch headspace at the top.
- 5. Seal jars with 2-part canning lids and load into the pressure canner.
- 6. Place the lid on the canner and let it come to a boil. Let the steam vent for 10 minutes before adding the canning weight and allowing the canner to reach the correct temperature. If using a dial-gauge pressure canner at 2,000 feet or lower, the canner pressure should be 11 pounds. If using a weighted-gauge pressure canner at 1,000 feet or lower, the canner pressure should be 10 pounds. See tables within the article for higher elevation canning pressures.
- 7. For quarts, process the jars at pressure for 85 minutes; pints should be processed for 55 minutes. Do not start timing until the pressure canner has reached the specified pressure for your altitude.
- 8. Once the processing is finished, let the canner come to room temperature before opening and removing the jars with a jar lifter.
- 9. When the jars have reached room temperature, check whether the lids have sealed properly. Re-process any jars with unsealed lids or store in the fridge for immediate consumption.
- 10. Store sealed processed jars in a cool, dry place (like the pantry) for up to 18 months.
Notes
To make cream-style corn: Follow recipe using pint or half-pint jars. Prepare corn as instructed, but cut the corn kernels at the center of the kernel. Scrape the corn husk with a knife to remove remaining corn and corn pulp. Add 1 cup of water per every 2 cups of prepared corn to a saucepan. Bring to a gentle boil. Add 1 teaspoon of salt per pint or 1/2 teaspoon of salt per half-pint to each jar, if desired.
Divide hot corn and liquid among jars, leaving 1-inch headspace at the top. Seal jars with 2-part canning lids and load into the pressure canner. If using a dial-gauge pressure cooker, process for 85 minutes at 11 pounds canner pressure at 2,000 feet or lower altitude. If using a weighted-gauge pressure cooker, process for 85 minutes at 10 pounds canner pressure at 1,000 feet or lower altitudes.
See tables within the article for higher elevation canning pressures.
Once the processing is finished, let the canner come to room temperature before opening and removing the jars with a jar lifter.
When the jars have reached room temperature, check whether the lids have sealed properly. Re-process any jars with unsealed lids or store in the fridge for immediate consumption.