Don’t let your corn go to waste! Canning corn is a great way to fill your pantry with homegrown vegetables.
Home canning is the perfect way to preserve extra crops that cannot be eaten right away. Learning how to can corn is easy and will allow you to keep your crops fresh tasting year round. With this helpful excerpt from the United States Department of Agriculture’s Complete Guide to Home Canning you’ll learn the hot and raw pack processes for canning corn. Use this and our other canning resources to stock up after your harvest.
The following is an excerpt from the USDA Complete Guide to Home Canning covering how to can corn.
Quantity: An average of 31 1/2 pounds (in husk) of sweet corn is needed per canner load of 7 quarts; an average of 20 pounds is needed per canner load of 9 pints. A bushel weighs 35 pounds and yields 6 to 11 quarts — an average of 4 1/2pounds per quart.
Quality: Select ears containing slightly immature kernels or of ideal quality for eating fresh. Canning of some sweeter varieties or too immature kernels may cause browning. Can a small amount, check color and flavor before canning large quantities.
Procedure: Husk corn, remove silk, and wash. Blanch 3 minutes in boiling water. Cut corn from cob at about three-fourths the depth of kernel.
Caution: Do not scrape cob.
Hot pack — To each clean quart of kernels in a saucepan, add 1 cup of hot water, heat to boiling and simmer 5 minutes. Add 1 teaspoon of salt per quart to the jar, if desired. Fill jars with corn and cooking liquid, leaving 1-inch headspace.
Raw pack — Fill jars with raw kernels, leaving 1-inch headspace. Do not shake or press down. Add 1 teaspoon of salt per quart to the jar, if desired.
Add fresh boiling water, leaving 1-inch headspace.
Adjust lids and process following the recommendations in the Image Gallery.