Canning Corn ~ our jars ran dry.

I have a question and really would appreciate any help. My sister in law and I have been canning corn....



Melinda writes:
I have a question and really would appreciate any help. My sister in law and I have been canning corn. She is using a double canner which you can double stack pints. I am using a regular canner. The problem is after the corn has processed the jars are coming out dry. Some are very dry.

We can't store the corn like that or wouldn't it turn brown in storage or ruin in storage? There are several jars like this, about 50.

Should we reprocess, how should we process them. Would it be ok to do them over in a hot water bath or do them over in a pressure canner.
I really appreciate any help. One more question, in a double decker canner how much water should be added to the canner when we process them. Thanks so much for any help. Melinda ~WV


Hi Melinda,

I would reprocess the corn or freeze it. Sometimes liquid will be low after processing but should not be dry. Reprocessing should be done within 24 hours of the original processing. Definitely use a pressure canner. A water bath would not be safe for canning corn.

I have never double stacked my pints but I do know that it is perfectly ok to do this. You should have about 3 or 4 inches of water in your canner. Just like if you had only 1 layer of jars.

Is it only the jars that were double stacked that are running dry? I assume you had a rack in between your layers.

I am planning on canning corn in pints this year. (Corn is next week, I am drowning in peaches right now) I think I'll try double stacking and see how it goes. I've always done quarts before but my family is shrinking. (oldest son just left the nest) quarts of corn are a bit too large for us now..

As I said I would reprocess or freeze the affected jars. You'll need to refill the jars with boiling water and place new lids. Do not try to reuse the lids, however the screw bands can be reused... I'm guessing you already know that but just in case.

Freezing is also a good option because then the corn won't be recooked again. I sure hope you have better luck next time.

Sharon
SimplyCanning.com


Melinda writes: Sharon, Thanks so much for your help, it was so fast. We are drowning in corn. One canner we have will take double stacks And yes we are using a rack in between the jars. This is happening in both canners.

Maybe we aren't letting the canner cool before taking the jars out. Just a thought. What do you think about that?
Good luck with your peaches, sounds good. Melinda

Hi Melinda,

You know that is a good possibility that might be causing it. You need to let the canner come down to zero pressure, before taking the jars out. Plus you need to NOT help the canner cool. It needs to come down from pressure all on it's own.

When they tested foods to get the correct pressure and time needed, the heat up and cool down time is figured into the whole cook time for the foods. So when you keep it at pressure for say 45 minutes...(that is just an example) the cool down time is also a cook time AFTER the recommended processing time.

I don't know if I am explaining that very well. If you shorten the cool down time artificially you are reducing the total time the canned corn is cooked.

When the foods are being processed, whether it is in the pressure canner or water bath canner, oxygen is being pushed out of the jar as the food expands from the heat. As it cools the seals get sucked back down, which causes the lids to seal... which prevents the now sterilized foods from being recontaminated.

If you take the jars out too soon, the contents may be still expanding. And the liquid will be pushed out.

I don't know for sure if that is it... but I would venture a guess that it might be.

If you try it again, let the canner come completely down to 0 pressure. Open the vent, then wait 2 minutes. Then take off the lid and wait another 2 minutes. Then you can remove your jars. Careful they will still be very hot.

Let me know how it goes, I'd be curious to see if that helps.

Oh and another thought - have you had your gauge checked?

I'm canning corn to day. I checked to see if I could double stack. My canner is not tall enough... bummer.

Sharon
SimplyCanning.com

Melinda writes:
Sharon,

Hope your corn turned out well. Yes, letting the canner cool cool helped the problem. I was worried that redoing some would make the corn be over cooked, but it didnt. We did 156 pints over the weekend plus about 25 that had to be redone. It was alot of work, but I think it will pay off in the long run.

Thanks so much for your help.I have been canning for about 15 years and this was really the first time I have problems but I learned a good lesson from it. It was really nice to find your website. Hope you got to rest in between canner loads.

My gauge is one of those weighted gauges, do you have to get those tested? Melinda

Hi again Melinda,

Good I am so glad you figured out the problem. 156 pints?? That is a lot!

I had a piddly amount and only got 9 pints, plus a quart bag that I just stuck in the freezer cause I didn't want to run my canner for a few jars. I'll be checking the garden again tomorrow and hopefully more has ripened and I'll be canning corn again. I need way more than 9 pints!

No weighted gauges don't need to be tested. I was assuming you had a dial gauge. I should have asked.

Have a great day.

Sharon
SimplyCanning.com