When I refer to canning corn as being not the easiest to preserve, don't
I am simply referring to the time in husking and processing. It is not difficult. It just takes longer, much longer.
Corn 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. Many people also prefer the taste of frozen corn. For these reasons freezing corn is another great preserving option.
If you are like me, however you don't have a lot of freezer space.
Personally, I love the flavor of home canned corn too. Canning corn from your own garden or locally grown is still better than store bought.
When canning corn don't be surprised if it comes out a deep golden color. This sometimes happens with the sweeter varieties.
We have a wonderful variety 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. It
is wonderful corn, it does turn darker in the jar; and it tastes great.
four boys to pick and husk the corn; optional but a real time saver! These are my corn huskers.
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.
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.
Place in boiling water for 2 minutes and remove with tongs. If you are using a blancher the tongs are obviously not necessary.
Cool immediately in a sink or large bowl of ice-cold water.
A blancher works well or just use a large stock pot.
You do not want to cook the corn just blanch it. I find it easier to cut it off the cob this way. You may skip the blanching step if you prefer.
Cut the kernels from the cob.
Let the cobs cool. Set it on end and run your knife down the sides cutting off the kernels.
Try not to cut into the cob. I aim for getting off about 3/4 of the kernel.
The kernels will stick together in little strips and look like this.
I use a large cookie sheet to catch the kernels; a large flat dish like a cake pan would also work.
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!
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 similar to this corn stripper here.
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
Raw pack; pack lightly into hot jars and add boiling water, leaving 1 inch head space.
Hot pack; simmer kernels for 5 minutes, then pack into jars, leaving 1 inch head space.