how to can sweet corn yourself
Have you ever thought about canning your own corn? Maybe your store or local farmer/farmer’s market has some really delicious corn you’d like to eat all year long.With a little patience, you can can sweet corn. My instructions below contain links where I receive a very small commission and cost you nothing more when you use them. Thanks.
To start, you will need to have the corn cooked and removed from the cob.
We’ve also created a video with steps on how to can corn.
I read online about putting the corn in a bundt pan, on top of that little hole.
That works great, if you like corn to end up in your sink.
And once you start to remove the corn, the cob gets smaller and goes into that little whole, no so good idea then. Waste of corn.
What I found works better is taking the Pampered Chef Kernel Cutter, put the cob inside the bundt pan, instead of the on top of the hole. The corn doesn’t go flying everywhere.
TIP: Corn expands, so only fill with corn up to the neck of the jar (where it starts to narrow).
Trust me. It makes a mess otherwise.
Getting started canning
What you need:
sweet corn, removed from cob
clean washed pint jars
wet sterile towel
Boil the lids to sterilize (until the water boils)
Fill pint jars with corn below the neck of the jar (corn expands so leave space!)
Fill the jar with hot water up to the neck of the jar, leaving an 1 inch space between the water and lid.
Place the lid and ring on the jar and tighten slightly.
Place the jars in the pressure cooker (about 10 pints fit in my pressure cooker you can double stack if you have a second rack, making it 20 pints in a tall canner that you can can at one time)
Ensure to put the pressure regulator on the pressure cooker to allow pressure to build.
Let pressure build to 10 pounds.
Once pressure is at 10 pounds, set a timer and allow to maintain this pressure for 55 minutes (1 hour 25 minutes for quarts).
Turn off the heat.
Wait for the pressure to go to zero by it’s self. Forcing it will have the water come out of the jars.
Remove the jars and place on the counter to cool.
Change the water between batches and repeat as many times you need to complete canning of your corn.
Place the date and what is in the jar with a sharpie marker.