Canning sweet corn is a great way to preserve the taste of corn on the cob so you can enjoy it all year long. It is a great addition to add to your pantry so you have ready-made ingredients right at your fingertips.
Reasons to Can Corn
- Preserve the Freshness: Canning sweet corn at its peak ripeness locks in its natural sweetness and freshness. Ths allows you to enjoy the taste of fresh sweet corn throughout the year.
- Save Money: By canning your own sweet corn, especially if you grow it yourself or buy it in bulk during its peak season when it’s most affordable, you can save money compared to buying canned or frozen corn throughout the year.
- Self-Sufficiency: Knowing how to can sweet corn contributes to a set of self-sufficiency skills that allow you to rely less on commercially processed foods. This can be very rewarding and empowering, giving you more control over your food sources and ingredients.
- Reduced Waste: Canning sweet corn can help reduce food waste by preserving surplus corn that might otherwise spoil. This is especially beneficial for gardeners who might have a bounty of corn at the end of the season.
- Know What’s In Your Food: By canning your own sweet corn, you can avoid the additives and preservatives often found in canned goods at the grocery store. This can lead to healthier food options for you and your family.
- Emergency Preparedness: Having a stockpile of canned goods, including sweet corn, can be a part of an emergency preparedness plan. This ensures that you have access to nutritious food in case of emergencies or disruptions in food supply chains.
Pressure Canning Corn
Using a pressure canner for canning corn is very important because corn is considered a low-acid food. Low acid foods are more prone to dangerous bacteria to grow, one of which can cause a serious health problem called botulism. Pressure canning works by using pounds of pressure to create high temperatures. This high heat is what kills off those harmful bacteria, making your canned corn safe to eat.
Raw Pack vs. Hot Pack
There is a slight difference between the two methods of pressure canning corn. Raw packing and hot packing, I personally like to raw pack our canned corn because it is quicker and less of a mess in the kitchen.
Raw Pack: You put the fresh, uncooked corn kernels directly into the canning jars. Then, you pour boiling water over the corn, leaving the right amount of headspace at the top of the jar.
Pros:
– Raw packing saves time since it removes the need to pre-cook the food before canning. This makes the canning process quicker and more straightforward.
– Raw packed corn tends to retain a firmer texture. This is good for those looking for a crunch or firmness, similar to fresh corn.
Cons:
– Since the corn is packed raw, it might not be as densely packed in the jar after processing, because it shrinks a bit when it’s heated in the canner.
Hot Pack: The corn kernels are pre-cooked or blanched in boiling water for a brief period before being put into the jars. After blanching, the hot corn is quickly packed into the jars, and then boiling water (or sometimes the water used for blanching, which has picked up some of the corn’s flavor) is poured over it, again leaving the correct headspace.
Pros:
– This method can lead to a better flavor and color because the pre-cooking process helps to lock these in before sealing.
– Hot packed jars often have less shrinkage and can hold more corn because the pre-heating process shrinks the corn before it goes into the jars.
Cons:
– Hot packing requires an extra step of pre-cooking the food, which means it takes more time and effort compared to raw packing, where you pack the food into jars without pre-cooking.
– The process of pre-cooking can lead to some loss of nutrients. As corn is boiled or blanched before packing, some water-soluble vitamins might be reduced.
– Extended exposure to heat during the pre-cooking process can potentially alter the texture of the corn, making it softer or mushier than desired.
Tips for Canning Sweet Corn
- Choose Fresh Corn: The quality of your canned corn starts with the quality of the corn you use. Choose fresh, sweet corn that’s in peak condition. The kernels should be plump, and the milk inside should be creamy when you puncture a kernel with your thumbnail.
- Work Quickly: Once picked, corn starts to lose its sweetness as the sugars convert to starch. Try to process your corn the same day it’s picked or purchased to preserve its peak flavor and sweetness.
- Prevent Browning: If you’re working with a large batch and can’t process all the corn immediately, keep the shucked ears in water with a little lemon juice or ascorbic acid to prevent them from browning.
- Maintain Head Space: When filling your jars with corn and liquid, leave the recommended 1-inch headspace to allow for the expansion of the food and boiling of the liquid during processing.
- Adjust for Altitude: If you live at a high altitude, you’ll need to adjust your processing pressure according to your canner’s manual. The higher the altitude, the higher the pressure needed to achieve the correct temperature for safe canning. Refer to this chart to ensure that your canning practices are safe and adjusted for your specific altitude.
Equipment Needed
- Pressure canner
- Canning jars (pint or quart), lids, and rings (screw bands)
- Canning funnel
- Jar lifter
- Clean cloths or paper towels
- Knife and cutting board
- Large bowl for discarded husks and silk
- Large pot for boiling water
Ingredients
- Fresh corn on the cob: As needed, about 3 medium ears per pint
- Salt: Optional, ½ teaspoon per pint jar or 1 teaspoon per quart jar
- Boiling water
Step to Can Sweet Corn
Prep & Fill Jars
- Prepare the Equipment: Start by washing your canning jars, lids, and rings in hot, soapy water. Rinse them well. Keep the jars warm until they are used to prevent them from breaking when filled with hot food and liquids. You can keep them warm in a pot of simmering water or in a heated dishwasher.
- Prepare the Pressure Canner: Check your pressure canner’s manual for specific instructions. Generally, you’ll place the rack and 2 to 3 inches of water in the bottom of the canner. Heat this water to a simmer while you prepare the corn.
- Shuck the Corn: Remove the husks and as much corn silk from each ear of corn. Rinse the cleaned ears under cold water to remove any remaining silk and dirt.
- Cut the Corn Kernels: Using a sharp knife, cut the kernels off the cob. Do this over a large bowl to catch all the kernels. You’ll want to cut about two-thirds depth into the kernel to avoid getting the tough base part.
- Pack the Jars: Using a canning funnel, pack the raw corn kernels into the warm jars, leaving a 1-inch headspace at the top. Avoid shaking or pressing down on the corn to compact it, which can affect the heating process during canning.
- Add Salt (Optional): If using, add ½ teaspoon of salt per pint jar or 1 teaspoon per quart jar.
- Fill with Boiling Water: Pour boiling water over the corn in the jars, maintaining the 1-inch headspace. Use a non-metallic spatula to remove air bubbles by gently inserting it between the corn and the jar side.
- Clean the Jar Rims: Wipe the rims of the jars with a clean, damp cloth or paper towel to remove any food particles or residue.
- Seal the Jars: Place the lids on the jars, then screw on the rings until they are fingertip tight.
Pressure Canning
- Process in the Pressure Canner: Place the jars in the preheated pressure canner. Lock the canner lid in place. Turn the heat to high and wait for steam to flow from the vent pipe. Vent steam for 10 minutes, then place the weight or close the vent according to your canner’s instructions.
- Process the Jars: Process pint jars for 55 minutes and quart jars for 1 hour and 25 minutes at 10 pounds of pressure (adjust for altitude if necessary according to your pressure canner’s manual).
- Cool Down: After processing, turn off the heat and let the canner cool down naturally. Wait until the pressure is fully released, according to your canner’s instructions, before opening the lid.
- Remove the Jars: Use a jar lifter to carefully remove the jars from the canner. Place them on a towel or cooling rack, ensuring they are not touching, to cool for 12-24 hours.
- Check Seals: After cooling, check that the lids have sealed by pressing down in the center. The lid should not pop back. If a lid hasn’t sealed, refrigerate the jar and use the contents within a few days.
- Store: Label your jars with the content and date, and store them in a cool, dark place. Canned corn is best used within a year for optimal quality.
More Canning Recipes
Canning Sweet Corn
Canning sweet corn is a great way to preserve the taste of corn on the cob so you can enjoy it all year long. It is a great addition to add to your pantry so you have ready-made ingredients right at your fingertips.
Equipment
- Pressure canner
- Canning jars (pint or quart), lids, and rings (screw bands)
- Canning funnel
- Jar lifter
- Clean cloths or paper towels
- Knife and Cutting Board
- Large bowl for discarded husks and silk
- Large pot for boiling water
Ingredients
- 17 cups Whole corn kernels 20 pounds of corn in husks
- 4.5 tsp salt
- 9-12 cups filtered water
Instructions
Prep & Fill Jars
- Prepare the Equipment: Start by washing your canning jars, lids, and rings in hot, soapy water. Rinse them well. Keep the jars warm until they are used to prevent them from breaking when filled with hot food and liquids. You can keep them warm in a pot of simmering water or in a heated dishwasher.
- Prepare the Pressure Canner: Check your pressure canner’s manual for specific instructions. Generally, you’ll place the rack and 2 to 3 inches of water in the bottom of the canner. Heat this water to a simmer while you prepare the corn.
- Shuck the Corn: Remove the husks and as much corn silk from each ear of corn. Rinse the cleaned ears under cold water to remove any remaining silk and dirt.
- Cut the Corn Kernels: Using a sharp knife, cut the kernels off the cob. Do this over a large bowl to catch all the kernels. You’ll want to cut about two-thirds depth into the kernel to avoid getting the tough base part.
- Pack the Jars: Using a canning funnel, pack the raw corn kernels into the warm jars, leaving a 1-inch headspace at the top. Avoid shaking or pressing down on the corn to compact it, which can affect the heating process during canning.
- Add Salt (Optional): If using, add ½ teaspoon of salt per pint jar or 1 teaspoon per quart jar.
- Fill with Boiling Water: Pour boiling water over the corn in the jars, maintaining the 1-inch headspace. Use a non-metallic spatula to remove air bubbles by gently inserting it between the corn and the jar side.
- Clean the Jar Rims: Wipe the rims of the jars with a clean, damp cloth or paper towel to remove any food particles or residue.
- Seal the Jars: Place the lids on the jars, then screw on the rings until they are fingertip tight.
Pressure Canning
- Process in the Pressure Canner: Place the jars in the preheated pressure canner. Lock the canner lid in place. Turn the heat to high and wait for steam to flow from the vent pipe. Vent steam for 10 minutes, then place the weight or close the vent according to your canner’s instructions.
- Process the Jars: Process pint jars for 55 minutes and quart jars for 1 hour and 25 minutes at 10 pounds of pressure (adjust for altitude if necessary according to your pressure canner’s manual).
- Cool Down: After processing, turn off the heat and let the canner cool down naturally. Wait until the pressure is fully released, according to your canner’s instructions, before opening the lid.
- Remove the Jars: Use a jar lifter to carefully remove the jars from the canner. Place them on a towel or cooling rack, ensuring they are not touching, to cool for 12-24 hours.
- Check Seals: After cooling, check that the lids have sealed by pressing down in the center. The lid should not pop back. If a lid hasn’t sealed, refrigerate the jar and use the contents within a few days.
- Store: Label your jars with the content and date, and store them in a cool, dark place. Canned corn is best used within a year for optimal quality.
Notes
- Choose Fresh Corn: The quality of your canned corn starts with the quality of the corn you use. Choose fresh, sweet corn that’s in peak condition. The kernels should be plump, and the milk inside should be creamy when you puncture a kernel with your thumbnail.
- Work Quickly: Once picked, corn starts to lose its sweetness as the sugars convert to starch. Try to process your corn the same day it’s picked or purchased to preserve its peak flavor and sweetness.
- Prevent Browning: If you’re working with a large batch and can’t process all the corn immediately, keep the shucked ears in water with a little lemon juice or ascorbic acid to prevent them from browning.
- Maintain Head Space: When filling your jars with corn and liquid, leave the recommended 1-inch headspace to allow for the expansion of the food and boiling of the liquid during processing.
- Adjust for Altitude: If you live at a high altitude, you’ll need to adjust your processing pressure according to your canner’s manual. The higher the altitude, the higher the pressure needed to achieve the correct temperature for safe canning.