How to Can Corn | Sweet Corn Canning

5 from 1 vote

When you have a lot of sweet corn and want to eat it year round. See how you can, can sweet corn and enjoy your garden bounty year round.

Course: Canning

Cuisine: American

Author: Regina Sober

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.

Adjust the time of processing, depending on your location.

Corn will expand, so do not over fill jars.

If you are canning quarts, add 1 teaspoon salt per jar.