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canning corn

Canning Corn Recipe

Learn to preserve fresh corn kernels and cream-style corn at home.
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Ingredients Equipment Method Notes

Ingredients
  

  • 31.5 pounds fresh sweet corn in husks (yields approximately 20 cups cut kernels)
  • Water for processing and covering
  • 1 tsp salt per quart jar or 1/2 teaspoon salt per pint jar (optional)

Equipment

  • Pressure canner with accurate gauge (dial or weighted)
  • 7 quart (32 oz) or 14 pint (16 oz) canning jars with new lids and rings
  • Jar lifter, bubble removal tool, and headspace gauge
  • Sharp knife and large cutting board for kernel removal
  • Large pot for hot pack method (optional)

Method
 

  1. Prepare Jars: Examine all jars for cracks or chips and discard any damaged jars. Wash jars and rings in hot soapy water, rinse thoroughly, and keep jars hot in a 180°F oven or simmering water until ready to fill.
  2. Heat Lids: Place new canning lids in a small saucepan, cover with hot water at 180°F, and keep hot until ready to use. Do not boil lids as this may damage the sealing compound.
  3. Ready Canner: Add 2-3 inches of water to your pressure canner and place the rack inside. Begin heating the canner while preparing the corn to save time during processing.
  4. Prepare Fresh Corn: Remove husks and silk from fresh corn ears completely, then rinse under cool running water. Cut kernels from cobs using a sharp knife, cutting about 2/3 the depth of kernels and avoiding cutting into the cob itself.
  5. Choose Packing Method: For raw pack, fill jars with raw corn kernels leaving 1 inch headspace, add salt if desired, then cover with boiling water maintaining headspace. For hot pack, place cut corn in a large pot, add boiling water to barely cover, bring to boil for 5 minutes, then pack hot corn and cooking liquid into jars.
  6. Fill Jars with Corn: Pack corn into hot jars using your chosen method, leaving exactly 1 inch headspace from the rim. Do not press corn down firmly as this can prevent proper heat penetration during processing.
  7. Add Water and Salt: Add salt to each jar if desired for flavor, then cover corn with boiling water or cooking liquid, maintaining the 1 inch headspace. Ensure liquid covers corn completely but does not exceed headspace requirements.
  8. Remove Air and Seal: Remove air bubbles by running a plastic tool around the inside of each jar, adjusting liquid level as needed to maintain proper headspace. Wipe jar rims thoroughly with a clean, damp cloth and center hot lids on jars with rings finger-tight only.
  9. Load Canner: Place filled jars on the canner rack using a jar lifter, ensuring jars do not touch each other or the sides of the canner. Lock canner lid in place and heat on high until steam vents steadily for 10 minutes to purge air from canner.
  10. Process Under Pressure: Place pressure regulator on vent and process at 11 pounds pressure for 55 minutes for pints or 85 minutes for quarts. Adjust pressure for altitude: 1,001-2,000 feet use 11 lbs, 2,001-4,000 feet use 12 lbs, 4,001-6,000 feet use 13 lbs, 6,001-8,000 feet use 14 lbs. After processing, turn off heat and let pressure return to zero naturally before opening canner.

Notes

  • NEVER use water bath canning for corn - pressure canning is mandatory for safety
  • Do not add butter, cream, or other dairy products as these affect heat penetration and safety
  • Use only the freshest corn possible, preferably within 24 hours of harvest
  • Maintain proper headspace and processing times exactly as specified for food safety
  • Check pressure gauge accuracy annually at your local extension office
  • Store properly sealed jars in a cool, dark place for up to 5 years for best quality
  • Always inspect jars before opening - discard if lid is bulging, leaking, or contents smell off
  • Liquid may become cloudy due to starch release and this is normal and safe
  • If any jar fails to seal properly, refrigerate immediately and use within 3 days