Pressure Canning Sweet Corn
Learn how to can sweet corn at home with this easy step-by-step guide. Learn two pressure canning methods, raw pack or hot pack, to preserve fresh sweet corn for year-round enjoyment.
Equipment
- Pressure Canner
- Jars and rings
- New lids
- Canning Tools
Ingredients
- sweet corn ~ about 12 to 24 pounds of fresh corn on the cob gives you a canner load of 8 pints
- filtered water
- sea salt optional
Instructions
Getting Prepped
- Prepare your jars. Make sure they are clean and keep them hot until needed. Prepare your lids following the manufacturer's instructions.
- Shuck corn and remove silks. Rinse in cold water.
- Cut the kernels off the cob using your preferred method.
Cold (or Raw) Pack Method
- In the cold pack (or raw pack) method, pack the corn kernels into one hot jar at a time leaving a 1-inch headspace.
- Fill the jar with boiling water, leaving 1" headspace. Remove the air bubbles and top off if neccesary.
- Wipe the rims with a clean, damp cloth, and seat the lids.
- Put on the rings, tightening them to finger tight.
Hot Pack Method
- In the hot pack method, measure the corn into a large Dutch oven. For every 4 cups of corn add 2 cups of water. Bring to a boil and boil for 3 minutes. Strain corn, reserving water.
- Pack the corn into the hot jars, leaving 1-inch headspace.
- Fill the jars with the boiling blanching water. Remove bubbles and top off if necessary.
- Wipe the rim of the jar, seat the lids, and put the rings on finger tight.
In a Pressure Canner
- Add the amount of water to your canner that your directions tell you to.
- Put the jars in the canner, then put on the lid and lock it.
- Exhaust the air for the length of time specified in your instruction manual.
- Add the weight and process at 10 pounds of pressure for 55 minutes for half pints and pints, and 85 minutes for 1-1/2 pints and quarts.
- Make sure you adjust pressure according to your altitude.
- After processing time, remove the canner from the heat and allow to cool on it's own. When the pressure has dropped to zero, carefully remove the lid.
After Processing
- After processing, remove the jars from the canner lifting the jars straight up. Put the jars on a towel covered cabinet out of drafts, and leave undisturbed for a minimum of 12 hours.
- After 12 hours, check the seals. If the seals are good, remove the rings, wash the jars, and label and date them.
- If the jars are not sealed, you can reprocess them with new lids or simply refrigerate and use within 2 weeks.
Notes
When stored in a cool, dark place, canned goods can stay good for several years.
Nutrition
Serving: 1pintCalories: 878kcalCarbohydrates: 191gProtein: 33gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.1gSodium: 153mgPotassium: 2756mgFiber: 20gSugar: 64gVitamin A: 1908IUVitamin C: 69mgCalcium: 20mgIron: 5mg
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