Prep Time: 30 minutes
Cook Time: 90 minutes
Pressure Canning Time:
- Pint jars: 55 minutes
- Quart jars: 85 minutes
Total Time: Approximately 2 hours 30 minutes
Difficulty Level: Intermediate
Recipe Yield: About 8 pint jars or 4 quart jars
Ingredients
- 18 to 20 pounds fresh sweet corn (approximately 36–40 ears)
- Clean boiling water
- Canning salt (optional)
- ½ teaspoon per pint jar
- 1 teaspoon per quart jar
Equipment Needed
- Pressure canner with rack
- Pint or quart canning jars
- New canning lids and screw bands
- Jar lifter
- Bubble remover or plastic spatula
- Large stockpot
- Sharp knife
- Cutting board
- Ladle
- Clean kitchen towels
Instructions
Step 1: Prepare the Corn
Select fresh, tender sweet corn that has been harvested recently. The fresher the corn, the sweeter and better the final canned product will be.
Remove the husks and silk completely. Wash the ears thoroughly under cool running water.
Using a sharp knife, cut the kernels from each cob. Cut only about three-quarters of the depth of each kernel to avoid including the tough cob material.
Step 2: Heat the Corn
Place the corn kernels into a large stockpot.
Add enough boiling water to cover the corn.
Bring the mixture to a gentle boil and cook for about 5 minutes, stirring occasionally.
Do not overcook the kernels because they will continue cooking during the pressure canning process.
Step 3: Prepare the Jars
Wash jars, lids, and bands in hot soapy water.
Keep jars hot until ready to fill.
Prepare the pressure canner according to the manufacturer’s instructions, adding the recommended amount of water.
Step 4: Fill the Jars
Using a slotted spoon, fill each hot jar with hot corn.
Leave 1 inch of headspace.
Ladle boiling cooking liquid over the corn while maintaining the 1-inch headspace.
If desired, add canning salt to each jar for flavor. Salt is optional and not required for safe preservation.
Step 5: Remove Air Bubbles
Slide a bubble remover or plastic utensil around the inside of each jar to release trapped air.
Add additional hot liquid if necessary to maintain the proper headspace.
Wipe the rims of the jars with a clean, damp cloth.
Place the lids on the jars and tighten the screw bands until fingertip tight.
Step 6: Load the Pressure Canner
Arrange the filled jars on the canning rack inside the pressure canner.
Secure the lid according to the manufacturer’s directions.
Heat the canner until steam vents steadily for 10 minutes.
After venting, apply the pressure regulator or close the petcock according to your canner’s instructions.
Bring the canner to the required pressure.
Step 7: Process the Jars
Process using the appropriate pressure for your canner and altitude.
Processing times are:
- Pint jars: 55 minutes
- Quart jars: 85 minutes
Maintain steady pressure throughout the entire processing time.
Avoid allowing the pressure to drop below the recommended level.
Step 8: Cool the Canner
When processing is complete, turn off the heat.
Allow the pressure canner to cool naturally.
Do not force cool the canner.
Wait until the pressure returns to zero before opening the lid.
Open the lid carefully, directing steam away from your face.
Step 9: Remove and Cool the Jars
Using a jar lifter, remove the jars and place them on a towel-lined countertop.
Leave at least one inch of space between jars.
Allow the jars to cool undisturbed for 12 to 24 hours.
Step 10: Check the Seals
After cooling completely, remove the screw bands.
Check that each lid has sealed properly by pressing the center of the lid.
A properly sealed lid should not flex up and down.
Wash the jars if necessary, label them with the date, and store them in a cool, dark place.
Storage
Properly pressure canned whole kernel corn can be stored for up to 12 months while maintaining its best quality.
Always inspect jars before opening. Discard any jar with an unsealed lid, unusual odor, mold, or signs of spoilage.
Once opened, refrigerate the corn and use within 3 to 4 days.
Serving Suggestions
Pressure canned whole kernel corn is incredibly versatile. Enjoy it:
- Heated with butter and black pepper
- Added to soups and chowders
- Mixed into casseroles
- Stirred into chili
- Added to fresh salads
- Combined with rice dishes
- Used in corn salsa
- Served alongside roasted meats
Helpful Tips
- Use only fresh, high-quality sweet corn.
- Pressure canning is required for safely preserving corn.
- Always leave 1 inch of headspace.
- Do not thicken or season heavily before canning.
- Follow your pressure canner manufacturer’s instructions carefully.
- Label every jar with the canning date for easy rotation.
- Store jars away from direct sunlight and heat.
Nutrition Information
Serving Size: ½ cup
Approximate Nutrition Per Serving
- Calories: 75
- Total Fat: 1 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 5 mg (without added salt)
- Carbohydrates: 17 g
- Dietary Fiber: 2 g
- Sugars: 5 g
- Protein: 3 g
- Vitamin C: 7% Daily Value
- Folate: 8% Daily Value
- Potassium: 220 mg