Home canning is a great way to preserve whole kernel corn for later use. While some people prefer freezing it, I prefer canning it! You’ll need 9 to 19 pounds ears of corn for this recipe along with a steam pressure canner, glass mason jars, basic canning supplies, cutting board, corn cutter or knife, etc. The recipe will produce approximately 6 pint jars or 3 quart jars of canned corn. I ONLY use the recipe from the Ball Blue Book. I recommend using the Corn Stripper Tool from Pampered Chef which is the BEST tool for removing it from the cob.
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Here’s a tip: Save your old kitchen linens that you no longer want and use them for home canning. I keep mine in a plastic bin and use them for this purpose ONLY. Who care’s if they’re stained up…they’ll just get more during the canning process.
Home Canning Whole Kernel Corn
9 to 18 lbs. ears of corn
salt (optional)
water
Prep: Remove husk, and silk from ears of corn. Wash under cold running water, drain. Cut corn off the cob. Start at the small end and cut downward to the stem end. Do not scrape the cob.
Cook: Measure cut corn. Put cut corn in a large saucepan. Add 1/2 teaspoon salt, if desired, and 1 cup boiling water for every 2 cups of corn. Bring mixture to a boil. Reduce heat to a simmer and simmer for 5 minutes.
Fill: Pack hot corn and liquid into a hot jar, leaving 1″ headspace.
Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip tight. Place jar on the rack in a pressure canner containing 2″ of simmer water. Repeat until all jars are filled.
Process: Place lid on canner and turn to a locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Put weighted gauge on vent; bring pressure to 10 pounds (psi). Process pint jars for 55 minutes or quart jars for 1 hour 25 minutes. Turn off heat. Cool canner to zero pressure. After 5 minutes remove lid. Let jars cool 10 minutes. Remove jars from canner. Do not retighten lose bands.
Cool jars for 12 hours. Check seals. Label jars and store in a dry, cool place. They will keep for 12-18 months if properly processed and sealed.
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I enjoy reading all your canning tips. Right now I usually do not have enough corn to can it , but I do freeze some for later.
I don’t can and don’t plan on learning 🙂 But I do enjoy reading about it and tasting any thing anybody gives me. This is great talent to have in this day and age. And even nicer that you have a place to store your bounty of jars.