Canning corn is a great way to preserve your harvest. Some people love it... some don't. Personally, I like the flavor of home canned corn too. Canning corn from your own garden or locally grown is still better than store bought. Many people also prefer the taste of frozen corn. For these reasons freezing corn is another great preserving option. I do some of each because my family prefers the frozen over canned. But I love the convenience of canned!
We have a wonderful variety of sweet corn that is grown around here called Olathe Sweet Corn. It is so good and sweet, they have a festival weekend dedicated to corn. This weekend includes concerts and all you can eat corn on the cob. If you are working with a sweet corn don't be surprised if it comes out a deep golden color. This sometimes happens with the sweeter varieties.
Corn does take a bit more work than some other foods. It is not hard, but it has a processing time of 1 hr and 25 minutes for quarts and 55 minutes for pints. Compared to other produce this is a long time.
Home canned corn must be processed in a pressure canner.
Gather your canning supplies
You will need about 32 pounds (in husks) of sweet corn per canner load of 7 quarts; an average of 20 pounds is needed per canner load of 9 pints.
Pick your corn. Corn should be fresh picked and ripe.
Get your corn huskers to work! Make sure they do their best to get all the hair off. Games make this task fun. Challenge them to see who can husk the most ears. Here's a tip; for mess control.... husking can be done outside.
While the corn is being husked, start boiling water. Either in a large stockpot or your blancher.
Blanch your corn cobs.
Cut the kernels from the cob.
This can get messy too. The corn tends to squirt. Do it in an area that will be easy clean up. I have a big island in the center of my kitchen that I use. I LOVE easy clean up!
Tips; Use an electric knife; I've never done this but it sounds like a great idea.
Another Tip - Use a Bunt pan, set your corn on end on the centerpiece and let the kernels fall into the pan. I've tried this and it seems awkward to me. I list it here because I have seen others rave about doing it this way. Try it you may just like it.
Here is a video of my husbands cool cutting the kernels off the cob time saver. He is using a tool that is called a corn stripper. I do not have a brand name on ours and it is a vintage tool that has been around for years. If you do a search on Amazon you'll see some that are similar.
Close up of the blade on this corn stripper. Check your local farm store for similar cutters. It is an invaluable tool when canning corn, dehydrating, pickling. Anytime you want to get a lot of cobs stripped use one of these.
While the corn is being husked and the corn is cut off, go ahead and get your canner and canning jars ready.
Optional add salt to the jars. ½ tsp. per pint, 1 tsp. per quart. Salt is for seasoning purposes only.
After the kernels are off the cob, pack into clean canning jars.
When canning corn you can either raw-pack or hot pack. Since I have already blanched my corn, I prefer raw pack. Here are directions for both
Fill jars, leaving 1-inch head space. Be sure and wipe the rims of your jars clean so there will be no food particles to interfere with the seal.
Place your canning lids on and finally add your screw bands. Place in a pressure canner to process.
If you need more instruction on how a pressure canner works see this page.
Always use a pressure canner when canning corn.
pints - process for 55 minutes
quarts - process for 1 hour 25 minutes
|Adjustments for Pressure Canner|
|Altitude in Feet||Dial Gauge Canner||Weighted Gauge Canner|
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