Canning Corn (Whole Kernel)

pint jars of corn for canning inside a pressure canner

Canning corn for your home pantry is a wonderful way to store corn for later on without needing to take up freezer space. This pressure canning recipe is simple to process and creates an easy to use staple for future recipes. Yields 9 pints.

Course canned food, Dinner, food preservation, lunch, Side Dish

Cuisine canned food, Canning, food preservation, food storage, pantry staples, side dish

Keyword canning corn, canning whole corn, how to can corn

Prep Time 20

Cook Time 55

Total Time 1 15

Servings 1/2 cup servings

Calories 70kcal

Cost $10

Equipment

1 Pressure Canner
9 Pint Canning Jars with ring/lid sets
1 Canning Tools Set

Ingredients

17 cups Whole corn kernels (20 pounds of corn in husks)
4.5 tsp salt
9-12 cups filtered water

Instructions

Raw Pack Canning Corn

Husk corn, remove the silks, and wash the corn.
Cut corn from the cob, careful not to scrape the corn (this will result in creamed corn)
Pack loosely into hot jars, do not shake or press the corn down.
Add 1/2 tsp salt for pints, or 1 tsp salt for quarts. Fill the jars with boiling water, leaving a 1" headspace.
Remove air bubbles and add a 2-piece lid to each jar.
Process pints for 55 minutes or quarts for 1 hour and 25 minutes at 10 pounds pressure (see altitude adjustment chart if above 1,000')

Hot Pack Canning Corn

Husk corn, remove the silks, and wash the corn.
Cut corn from the cob, careful not to scrape the corn (this will result in creamed corn)
Make sure you know exactly how much cut corn you have.
For each pint of corn, add to a large pot 1/2 tsp salt and 1 cup boiling water. For each quart of cut corn, add to a large pot 1 tsp salt and 2 cups boiling water. Add corn and bring to a boil. Reduce heat and simmer for 5 minutes.
Ladle hot corn into hot jars, do not shake or press the corn down. Leave a 1" headspace.
Remove air bubbles and add a 2-piece lid to each jar.
Process pints for 55 minutes or quarts for 1 hour and 25 minutes at 10 pounds pressure (see altitude adjustment chart if above 1,000')

Nutrition