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Pints of pressure canned corn in jars with ears of corn in the background.

How to can sweet corn

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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Prep Time 20 minutes
Cook Time 20 minutes
canning time 1 hour 25 minutes
Total Time 2 hours 5 minutes
Cuisine American
Servings 6 pints
Calories 4 kcal

Equipment

  • pressure canner
  • 6 canning jars pints or quarts

Ingredients
  

  • 24 ears corn

Instructions
 

HOW TO CAN SWEET CORN

  1. 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!
  2. 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.
  3. 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.
  4. Heat a tea kettle of water or bring water to a boil. 
  5. 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. 
  6. Working with one jar at a time, remove the jar from the canner and dump then water back into the reservoir. 
  7. 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.
  8. 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.
  9. 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.
  10. Process the jars as written in the next section.

HOW TO PROCESS THE JARS OF CORN IN A PRESSURE CANNER

  1. 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. 
  2. Turn the heat up to medium-high and bring it to a boil. Vent the steam for 10 minutes, then close the vent.
  3. 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.
  4. 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.
  5. Remove the canner lid, remove the jars using a jar lifter, let the jars cool. 
  6. 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.
  1. 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.
  2. 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.
  3. 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.
  4. 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!
 

Nutrition

Calories: 4kcalCarbohydrates: 1gProtein: 0.1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 0.04mgPotassium: 9mgFiber: 0.1gSugar: 0.2gVitamin A: 11IUVitamin C: 0.2mgCalcium: 0.1mgIron: 0.02mg
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