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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.
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Prep Time:35 minutes
Cook Time:55 minutes
Course: Canning, Dinner, Food Preservation
Cuisine: American
Keyword: Canning Sweet Corn, Sweet Corn
Servings: 9 Pints

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add Salt (Optional): If using, add ½ teaspoon of salt per pint jar or 1 teaspoon per quart jar.
  7. 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.
  8. 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.
  9. Seal the Jars: Place the lids on the jars, then screw on the rings until they are fingertip tight.

Pressure Canning

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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.