Canning Corn

Canning corn is a great way to preserve your harvest. Some people love it, and some don’t. Personally, I like the flavor of home-canned corn too. Canning corn from your own garden or another local grower is still better than store-bought canned sweet corn.

The article below will teach you step by step OR…

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We have a wonderful variety of sweet corn that is grown around here called Olathe Sweet Corn. It is so good and sweet, and they have a festival weekend dedicated to corn. The weekend includes concerts and all-you-can-eat corn on the cob.

How to Can Corn: Extended, Step-By-Step Directions

Gather your supplies:

• pressure canner
• canning jars
• canning lids and rings
• jar lifter and canning funnel
• large pot or blancher to blanch corn
• bowls
• large spoons
• sharp knife
• kettle for boiling water
• large cookie sheet or other shallow pan
• tongs
• towels and dish cloths
• four boys to pick and husk the corn (Optional, but a real time saver! These are my corn huskers.)

Ingredients:

• corn
• canning salt – optional

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.

Preparing corn for Canning

Pick your corn. Get your corn huskers to work! Make sure they do their best to get all the hair off.

While the corn is being husked, start boiling water for blanching, either in a large stockpot or your blancher.

Blanching

• Place shucked cobs in boiling water for 2-3 minutes and remove with tongs.
• Cool immediately in a sink or large bowl of ice-cold water. When I have a lot of cobs we just set them aside to drain and cool.
• I find it easier to cut it off the cob when it has been blanched first.

Cutting Corn Off the Cobs

This can get messy since the corn tends to squirt. Do it in an area that will be easy to clean up. I have a big island in the center of my kitchen that I use. I LOVE easy clean up! Outside is another great choice. We have an outdoor kitchen area in our carport that works.

Let the cobs cool. Set it on end and run your knife down the sides, cutting off the kernels. You want to aim for 2/3 of the kernels. Avoid cutting into the cob itself.

Cutting options

• You can use a large cookie sheet to catch the kernels; a large flat dish like a cake pan would also work.
• Try using an electric knife: I’ve never done this but it sounds like a great idea.
• Some people like to use a bundt pan: Here is what a bundt pan is if you are wondering.
  Set your corn on end on the center piece 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, and you may just like it.

Tim’s Easy Corn Stripping Method (the best way iMHO)

This is our favorite way to cut the corn off the cob. Here is a old video of my husband’s 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.

Canning Corn

While the corn is being prepped, go ahead and get your canner and canning jars ready.

Add salt to the jars, ½ tsp. per pint or 1 tsp. per quart. (Salt is for seasoning purposes only.)

After the kernels are off the cob, pack into clean canning jars.

Fill jars, leaving 1-inch headspace. Be sure the corn is covered with boiling water. Wipe the rims of your jars clean, so there will be no food particles to interfere with the seal.

When canning corn, you can either use the raw pack or hot pack method. Here are directions for both:

• Raw Pack: Pack lightly into hot jars and add boiling water, leaving 1-inch headspace.
• Hot Pack: Simmer kernels for 5 minutes, and then pack into jars. Top off with cooking water, leaving 1-inch headspace.

Place your canning lids on and finally add your screw bands. Place in a pressure canner to process.

Always use a pressure canner when canning corn. If you need more instruction on how a pressure canner works, see this page.

How to Process Corn in a Pressure Canner (Hot or Raw Pack)

• Pints – process for 55 minutes.
• Quarts – process for 1 hour 25 minutes.

Be sure and use the proper pressure for your altitude. Check the chart on the pinnable recipe below for your elevation.

Then allow your canner to cool and remove the jars. (see pressure canning for more specifics on the cool down process)

Video with step by step canning instruction

Equipment used in the video

• Presto Pressure Canner 
• tea kettle (similar to mine) 
• canning tools 
• presto weight 
• canning rack 
• canning salt

Recipe Card

Canning Corn

Canning corn is a great way to preserve your harvest. I like the flavor of home-canned corn too. Canning corn from your own garden or another local grower is still better than store-bought canned sweet corn.

Print Recipe

Prep Time:1 hour hr

Processing Quarts (adjust for altitude):1 hour hr 25 minutes mins

Total Time:2 hours hrs 25 minutes mins

Equipment

• Pressure Canner
• Large Pot
• Kettle for boiling water
• Cookie Sheet or something like a shallow pan/bucket to catch corn kernels
• 4 Boys to pick & husk corn (optional, but it's a real time-saver!)
• Canning Jars
• Canning Lids and Rings
• Funnel, Jar Lifter, Lid Lifter, Bubble Tool
• Ladle

Ingredients

• Sweet Corn fresh
• Canning Salt optional

Instructions

• Start by preparing your jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.

  If you are new to using a pressure canner, see this article for full pressure canning instructions. This includes more detailed information and step-by-step instructions on how a pressure canner works.

For a Raw Pack

• Add salt to jar if desired (1/2 tsp. per pintor 1 tsp. per quart).
• Pack kernels into hot jar.
• Add clean boiling water, leaving 1” headspace
• Remove bubbles.
• Wipe the rim clean and place on seal andring.
• Place jar in the warm canner. Proceed to fill all jars. Process in a pressure canner according to the chart below. 

For a Hot Pack

• Cover corn in water and bring to a low boil for 5 minutes.
• Add salt to jars if desired (1/2 tsp. per pint or 1 tsp. per quart).
• Pack corn into jar.
• Cover with cooking water, leaving 1”headspace.
• Remove bubbles, Wipe the rim clean and place on seal and ring. Place the jar in the warm canner. Proceed to fill all jars. Process in a pressure canner according to the chart below. 

Notes

Processing with a Pressure Canner

Place the jars in the warm canner. Proceed to fill all jars placing them in the prepared hot canner. 

Put the lid on the canner leaving the weights off.  Bring to a boil. Watch for the steam to start coming out the vent pipe in the lid.

Allow the steam to ‘vent’ for 10 minutes then put the weights on. Use the proper weight for your altitude (check the chart below) This is when pressure will start to build.  

When the pressure reaches the pressure required for your altitude (check the chart below) that is when you’ll start your time.  Process for the full time indicated, adjusting the heat as needed to maintain the correct pressure for the entire time.

When processing time is completed turn off the heat. Do not remove weights yet. Let the canner sit undisturbed until pressure comes back to zero. Do not try to speed up the cooling process.

Remove the weight and wait 5 minutes.

Open the lid to allow steam to escape. (carefully don’t let it hit your face or arms!) Leave the lid setting on top of the canner slightly ajar and wait 5 minutes.

Take the lid off the canner and remove your jars. (optionally you can wait another 5 minutes if the contents appear to be bubbling so hard it is coming out of the jars)

Put the jars a few inches apart on a thick towel and allow them to cool to room temperature undisturbed. 12 hours is suggested.

When the jars are cool, remove the metal bands, check the seals, and store the jars in a cool dark place.

Processing Instructions (Raw Pack or Hot Pack) 

Process pints for 55 minutes or quarts for 1 hour 25 minutes, adjusting for altitude.  

Altitude Adjustments for Pressure Canner  

Altitude – Weighted Gauge   

0-1,000 ft – 10 pounds  

1,001-10,000 ft – 15 pounds  

Altitude – Dial Gauge

0-2,000 ft – 11 pounds

2,001-4,000 ft – 12 pounds

4,001-6,000 ft – 13 pounds

6,001-8,000 ft – 14 pounds

8,001-10,000 ft – 15 pounds

 

Source: The National Center for Home Food Preservation, Colorado State Extension

Servings: 7 quart jars

Author: Sharon Peterson

Canning Corn Tips & FAQs

Can I make creamed corn from canned or frozen corn?

If you want to can it creamed…. no. You should can the kernels plain, then make it creamy later.
Here’s a simple method to make cream-style corn:

1. Heat the corn to a simmer for about 10 minutes (optional).
2. Remove half of the corn and puree it in a blender with about ½ cup cream (half-and-half, evaporated milk, or your favorite cream).
3. Stir the puree back into the remaining corn.
4. Add butter and salt to taste. Heat and serve.

This works any time you want creamy corn without canning it.

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Source: The National Center for Home Food Preservation, Colorado State Extension