How to Can Sweet Corn in the Pressure Canner
How to Can Sweet Corn Yourself
Canning sweet corn at home is one of the best ways to enjoy summer flavor all year long. Fresh corn holds its sweetness beautifully when pressure canned and the process is simple once you learn the steps. This guide walks you through everything you need to know, including raw pack instructions, pressure canning times, safety notes and helpful tips to keep your jars looking great.
Why You Must Pressure Can Corn
Corn is a low acid vegetable, so it must be processed in a pressure canner. A water bath canner cannot reach the temperature needed to safely preserve corn. Pressure canning keeps your jars shelf stable and safe to store.
Ingredients
- Fresh sweet corn
- Boiling water
- Salt, optional
Equipment
- Pressure canner
- Pint or quart jars
- Lids and rings
- Jar lifter
- Large bowl
- Sharp knife
- Clean towels
How to Prepare Fresh Corn
Start by removing the husks and silk from each ear. Rinse the corn well. Use a large bowl to catch the kernels as you cut them off the cob. A bundt pan sounds helpful, but the cob slips into the center hole once it gets smaller, and kernels fly everywhere. A big bowl keeps everything contained.
How to Raw Pack Corn
Raw pack is the easiest method for canning sweet corn.
Step 1: Cut the Corn
Cut the kernels from the cob and place them in a large bowl.
Step 2: Fill the Jars
Pack the raw corn into clean jars. Leave plenty of headspace. Corn expands during processing, so fill only to the neck of the jar where it begins to narrow.
Step 3: Add Boiling Water
Pour boiling water over the corn. Leave 1 inch of headspace.
Step 4: Remove Air Bubbles
Slide a clean tool down the sides of the jar to release trapped air.
Step 5: Wipe the Rims
Wipe each rim with a damp cloth to remove any corn or starch.
Step 6: Add Lids and Rings
Place lids on the jars and tighten the rings to fingertip tight.
Pressure Canning Instructions
Process jars in a pressure canner using the times below.
Pints
Process for 55 minutes.
Quarts
Process for 85 minutes.
Pressure
Use 10 pounds of pressure for a weighted gauge canner. Use 11 pounds of pressure for a dial gauge canner.
Altitude Adjustments
Increase pressure according to your altitude chart.
Cooling and Storing
Let the canner cool naturally. Do not force the lid open. Once the pressure drops, remove the jars and place them on a towel. Leave them undisturbed for 12 to 24 hours. Check seals, label the jars, and store them in a cool dark place.
Home canned corn stays fresh for 1 to 2 years.
How Many Ears of Corn Per Jar
This is a helpful guide when planning your batch.
- Pint jars: 2 to 3 ears
- Quart jars: 4 to 5 ears
Troubleshooting Canned Corn
Corn Floats
This is normal. Raw pack corn often floats until it settles.
Corn Expanded Too Much
This happens when jars are packed too full. Always stop at the neck of the jar.
Jars Siphoned
Siphoning is caused by rapid temperature changes. Let the canner cool slowly.
Corn Turned Brown
This can happen when corn is over mature or stored too long before canning.
Cloudy Liquid
Corn starch can make the liquid cloudy. It is safe if jars are properly processed.
Frequently Asked Questions for Canning Corn
Can You Water Bath Can Corn
No. Corn is low acid and must be pressure canned.
How Long Does Home Canned Corn Last
Home canned corn lasts 1 to 2 years when stored in a cool dark place.
What Size Jars Should You Use
Use pint jars for smaller servings. Use quart jars for larger families. Leftover corn is great for cornbread.
Do You Have to Add Salt
Salt is optional. It is for flavor only and does not affect safety.
Can You Hot Pack Corn
Yes. You can cook the corn briefly before packing, but raw pack is faster and works well.
From fresh ears to jars of sweet golden corn, pressure canning lets you enjoy summer flavor any time of year. Once you learn the process, it becomes a simple and reliable part of your canning routine.
How to Can Sweet Corn in the Pressure Canner
Equipment
Ingredients
- sweet corn, removed from cob
- water
- ½ teaspoon salt, per pint jar
Instructions
- Fill pressure canner with 2 inches of water and heat it until hot (180F)
- Wash and remove corn from cob.
- Fill pint jars with corn below the neck of the jar (corn expands so leave space!)
- Add 1/2 teaspoon salt per pint.
- Fill the jar with hot water up to the neck of the jar, leaving an 1 inch space between the water and lid.
- Stir corn to remove any air bubbles.
- Wipe jar with a clean wet towel with vinegar.
- Place the lid and ring on the jar and hand tighten.
- 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 for pints (1 hour 25 minutes for quarts).
- Turn off the heat and wait for the pressure to go to zero by itself. Allow the canner to sit for 5 minutes before removing top after it depressurizes.
- Let the canner sit for 10 minutes with the top off.
- 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.
- Cover the jars with a towel to allow them to cool slowly for 12 hours.
- Place the date and what is in the jar with a sharpie marker.
Video
Notes
I canned corn years ago. When the corn went in to the jar it was sweet and tender. It came out very starchy. I can’t remember if I cold or cooked it 1st. Have you had this problem.
I have not had that problem, before. I wonder if you possibly canned it for too long? I have had ours come out a little dark and I have researched and that happens when it’s over cooked. Perhaps that has something to do with your taste difference as well?
I would love to include your instructions on canning corn in a canning roundup I’m doing. Would that be ok?
Hi Breanna. That would be great!
Great tips! I love to cann
Me too! What are you canning this year?