Delicious and Easy Can Sweet Corn | CANNING RECIPES
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.
To start, you will need to have the husk and silk removed from the cob and raw pack the corn. Cooking the corn is another way to can the corn prior to pressure canning.
Save the cobs to make corn cob jelly.
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. A VERY large bowl works easier to catch all the pieces of corn that want to fly everywhere.
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.
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.
How To Can Fresh Corn
Can You Water Bath Can Corn?
No. Corn is not acidic and requires to can canned in a presser canner. Only vegetables high in acid can be water bath canned.
How Long Does Canned Corn Last?
It can last 1-2 years in the jars. Make sure you date and label your corn so you know it’s freshness.
What Size Canning Jars Do You Use to Can Corn?
You can use quart jars or pint jars whichever you prefer when canning corn. If you have a smaller family, you may want to use pints, so that you don’t have extra leftovers. Use quarts if you need larger amounts. Left overs can always be used to make corn bread.
From corn on the cob, to delicious fresh corn in a jar. You are going to love the fresh taste canned corn has.
How to Can Corn | Sweet Corn Canning
Equipment
Ingredients
- sweet corn, removed from cob
- water
- 1/2 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?