It sounds hard, but I promise it isn't! Sweet corn is only in season for a few short weeks and preserving the harvest is a top priority! Keep reading to learn how to can sweet corn so that it is shelf stable for more than a year! Grab your pressure canner and mason jars, and let's get to it!
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Jump to:
- A quick note before we start
- What is the difference between pressure canning and water bath canning?
- What is the raw-pack method for pressure canning?
- Why Does Corn Need Pressure Canned?
- What are ways to preserve sweet corn?
- Helpful tools for pressure canning sweet corn
- How to can sweet corn
- How to process the jars of corn in a pressure canner
- Top tip:
- A QUICK NOTE BEFORE WE START
- HELPFUL TOOLS FOR PRESSURE CANNING SWEET CORN
- More posts about preserving food!
- Fresh off the press!
- Comments
A quick note before we start
This is a recipe for pressure canning corn, which is is the only approved way to preserve corn by canning.
While you might find other recipes that simply use a water bath canner to preserve jars of fresh sweet corn, water bath canning is absolutely not recommended.
Another thing to be aware of is that you should avoid corn that is blemished, wilted or moldy. These are all signs of deterioration. Choose corn that is freshly picked and brightly colored.
What is the difference between pressure canning and water bath canning?
When it comes to preserving your garden harvest, there are two main methods: water bath canning and pressure canning. Both are great, but they have their own specialities.
Water Bath Canning:
Imagine it as a warm, relaxing bath for your jams, jellies, and high-acid foods like fruits and pickles. It's perfect for things that have a natural pH of 4.6 or lower.
The hot water bath helps kill off any lurking bacteria and enzymes, ensuring your goodies stay safe and tasty. However, this method isn't suited for low-acid foods, like corn, where stubborn, heat-resistant bacteria might still hang around.
Pressure Canning:
Now, think of pressure canning as the superhero version of preserving. It's the go-to for low-acid foods like vegetables, meats, and, yes, sweet corn. These foods need a little more muscle to be properly preserved.
Pressure canning uses high pressure to achieve the high temperatures needed to tackle those pesky bacteria that can survive in low-acid environments. This method is a must for ensuring your corn stays fresh, flavorful, and free from any unwanted hitchhikers.
What is the raw-pack method for pressure canning?
This is my favorite way to can sweet corn! When using the raw pack method, the corn is left uncooked. Pack the corn firmly into the jar and it will become fully cooked during the pressure canning process! It's so easy!
Why Does Corn Need Pressure Canned?
Corn might seem innocent, but it's actually a bit tricky to preserve. Its low acidity and dense structure make it a cozy spot for harmful bacteria to hang out.
By pressure canning, you're creating an environment that's just too hot and inhospitable for those bacteria to survive. This means your corn will stay perfectly safe to eat for months, if not longer in the pantry.
What are ways to preserve sweet corn?
When it comes to preserving your sweet corn harvest, there's more than one way to keep those golden kernels tasting fresh and delicious. Here are a few methods to preserve sweet corn!
- Pressure Canning: We've already given this method a superhero introduction. Just remember, pressure canning is your go-to if you want that corn to stay safe from any lurking bacteria. It's like sending them on a one-way trip to heat oblivion!
- Freeze Drying: Imagine freeze drying as a time capsule for your corn. This method removes moisture without compromising the flavor, color, or nutrients. Say goodbye to freezer burn and hello to a future of corn that tastes as good as the day you picked it. The corn can be raw, blanched or fully cooked.
- Freezing: This is classic method. Freezing corn is like hitting the pause button on its freshness. Blanched and packed into freezer bags or containers, your corn will patiently wait until you're ready to cook.
- Pickling: Yep, you can pickle corn too! Create tangy, crunchy delights by pickling your corn with a mix of vinegar, spices, and love. They make awesome additions to salads and charcuterie boards.
- Dehydrating: If you're after a space-saving solution, dehydrating is your friend. It transforms your corn into lightweight, crispy, and snackable delights. See the picture below for what dehydrated corn looks like and read my post How to Use a Food Dehydrator for more details!
Helpful tools for pressure canning sweet corn
When it comes to pressure canning sweet corn to perfection, having the right tools at hand can make the process a breeze.
- A reliable pressure canner: This will ensure the right temperature and pressure level for safe preservation. I'm linking my Presto canner, which is compatible with my induction range.
- Jar lifter: This comes in handy for lifting hot jars out of the canner as easily as possible. I've linked a jar lifter that includes a funnel, magnetic lid lifter, and a bubble popper at a reasonable price with good reviews.
- Canning jars, canning lids & rings: I'm linking to amazon to show you canning jars, but I recommend buying locally for a lower price. Corn is most often canned in pint or quart jars. The jars can be either wide mouth or regular mouth, I'm using regular. Use a new lid every time you can, but the jars and rings can be used over and over again.
- Ball Complete Book of Home Preserving: Once you learn how to preserve sweet corn, odds are you'll want to can even more! This is my go-to book, and the source for this tried and true pressure canned corn tutorial. Be sure to check out the recipes for canning corn relish and creamed corn!
How to can sweet corn
- Wash jars, lids and screw bands in hot, soapy water. The guidelines have recently changed and it is no longer necessary to sterilize them in boiling water. Rinse well!
- Place the rack in the bottom of the pressure canner and put the jars on the rack. Fill the jars half way with water and then add 2-3 inches of water into the pressure canner with the jars. Bring the water to a simmer and keep it simmering until you are ready to pack the jars.
- Set the rings (screw bands) aside and place the lids in a a saucepan with simmering water. Keep the lids hot until you are ready to use them.
- Heat a tea kettle of water or bring water to a boil.
- Prepare the corn by husking and removing the silk. Using a serrated knife, cut the kernels from the corn cob. Don't cut or use the kernels from the tip ends.
- Working with one jar at a time, remove the jar from the canner and dump then water back into the reservoir.
- Raw-pack the kernels of corn into the jars using a funnel. Do not push the corn down tightly, leave it loose. Leave 1 inch of head space at the top of then jar. Slide a non-metal utensil into the jar several times to release any air bubbles that are trapped.
- Pour or ladle hot water into the jars, leaving an inch of head space. Optional: add salt to each jar, ½ teaspoon per pint or 1 teaspoon per quart.
- Wipe the rim of the jar and center the lid on the jar. Screw the band down until resistance is met, and increase to fingertip tight.
- Process the jars as written in the next section.
How to process the jars of corn in a pressure canner
- Place the jars into the pressure canner that is still simmering. Adjust the water level, if needed, and sure the lid by locking it in place.
- Turn the heat up to medium-high and bring it to a boil. Vent the steam for 10 minutes, then close the vent.
- Continue heating to achieve 10 lbs pressure (69 kPa) and maintain the pressure for 55 minutes for pint jars or 85 minutes for quart jars.
- Turn off the heat and let the pressure return to zero naturally. This usually takes between 15-30 minutes. Once the pressure is at zero, let it sit for two more minutes before opening the vent.
- Remove the canner lid, remove the jars using a jar lifter, let the jars cool.
- Before storing, mark the jars with the date and name. Check that the seal is secure and remove the canning rings before storage.
Top tip:
The sugar content in the corn may cause browning, especially if the ears are young and sweet. It will not affect the safety of your canned corn, so don't worry if yours looks darker than expected!
If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead
How to can sweet corn
Equipment
- pressure canner
- 6 canning jars pints or quarts
Materials
- 24 ears corn
Instructions
HOW TO CAN SWEET CORN
- Wash jars, lids and screw bands in hot, soapy water. The guidelines have recently changed and it is no longer necessary to sterilize them in boiling water. Rinse well!
- Place the rack in the bottom of the pressure canner and put the jars on the rack. Fill the jars half way with water and then add 2-3 inches of water into the pressure canner with the jars. Bring the water to a simmer and keep it simmering until you are ready to pack the jars.
- Set the rings (screw bands) aside and place the lids in a a saucepan with simmering water. Keep the lids hot until you are ready to use them.
- Heat a tea kettle of water or bring water to a boil.
- Prepare the corn by husking and removing the silk. Using a serrated knife, cut the kernels from the corn cob. Don't cut or use the kernels from the tip ends.
- Working with one jar at a time, remove the jar from the canner and dump then water back into the reservoir.
- Raw-pack the kernels of corn into the jars using a funnel. Do not push the corn down tightly, leave it loose. Leave 1 inch of head space at the top of then jar. Slide a non-metal utensil into the jar several times to release any air bubbles that are trapped.
- Pour or ladle hot water into the jars, leaving an inch of head space. Optional: add salt to each jar, ½ teaspoon per pint or 1 teaspoon per quart.
- Wipe the rim of the jar and center the lid on the jar. Screw the band down until resistance is met, and increase to fingertip tight.
- Process the jars as written in the next section.
HOW TO PROCESS THE JARS OF CORN IN A PRESSURE CANNER
- Place the jars into the pressure canner that is still simmering. Adjust the water level, if needed, and sure the lid by locking it in place.
- Turn the heat up to medium-high and bring it to a boil. Vent the steam for 10 minutes, then close the vent.
- Continue heating to achieve 10 lbs pressure (69 kPa) and maintain the pressure for 55 minutes for pint jars or 85 minutes for quart jars.
- Turn off the heat and let the pressure return to zero naturally. This usually takes between 15-30 minutes. Once the pressure is at zero, let it sit for two more minutes before opening the vent.
- Remove the canner lid, remove the jars using a jar lifter, let the jars cool.
- Before storing, mark the jars with the date and name. Check that the seal is secure and remove the canning rings before storage.
Video
Notes
A QUICK NOTE BEFORE WE START
This is a recipe for pressure canning corn, which is is the only approved way to preserve corn by canning. While you might find other recipes that simply use a water bath canner to preserve jars of fresh sweet corn, water bath canning is absolutely not recommended. Another thing to be aware of is that you should avoid corn that is blemished, wilted or moldy. These are all signs of deterioration. Choose corn that is freshly picked and brightly colored.HELPFUL TOOLS FOR PRESSURE CANNING SWEET CORN
When it comes to pressure canning sweet corn to perfection, having the right tools at hand can make the process a breeze.- A reliable pressure canner: This will ensure the right temperature and pressure level for safe preservation. I'm linking my Presto canner, which is compatible with my induction range.
- Jar lifter: This comes in handy for lifting hot jars out of the canner as easily as possible. I've linked a jar lifter that includes a funnel, magnetic lid lifter, and a bubble popper at a reasonable price with good reviews.
- Canning jars, canning lids & rings: I'm linking to amazon to show you canning jars, but I recommend buying locally for a lower price. Corn is most often canned in pint or quart jars. The jars can be either wide mouth or regular mouth, I'm using regular. Use a new lid every time you can, but the jars and rings can be used over and over again.
- Ball Complete Book of Home Preserving: Once you learn how to preserve sweet corn, odds are you'll want to can even more! This is my go-to book, and the source for this tried and true pressure canned corn tutorial. Be sure to check out the recipes for canning corn relish and creamed corn!
Jessica Robinson
I've done a lot of home canning, but this recipe for canning corn was so easy to do and had us preserving our sweet corn in a few hours. Your thorough steps and images helped guide me!