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–+ servings
jars of canned corn on a shelf

Easy Homemade Canned Corn

Yield: 6 pints
Prep Time: 1 hour
Cook Time: 1 hour
Cooling Time: 1 day
This is the only canned corn recipe you need! Learn how to safely can fresh summer sweet corn at home.
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Ingredients
 

  • 24 ears sweet corn, fresh
  • water
  • salt

Equipment

Instructions
 

  • To prepare the corn, remove the shucks and corn silks. Wash each ear of corn, then cut corn from the cob at about 3/4ths the full depth of the kernel. I like to do this in a casserole dish to catch the kernels as they drop. Do not scrape the cob after removing the kernels.
  • In a large stockpot, add 1 cup of hot tap water for each 4 cups of corn kernels you have to process. Bring to a boil, then reduce to low-medium heat and simmer for 5 minutes. Strain the kernels in a colander, reserving the hot liquid.
  • To each jar, add the kernels while still hot, leaving a 1-inch headspace. Pour the hot cooking liquid over the kernels, maintaining a 1-inch headspace.
  • Add 1/2 teaspoon of salt to each pint jar, or 1 teaspoon per quart jar (optional).
  • Use a non-metallic utensil to release trapped air by gently swirling the liquid in the jars. If there is water on the rim of the jar, wipe with a paper towel or damp cloth.
  • Place filled jars in the preheated pressure canner with 2-3 inches of hot water in the canning pot. My canner has a fill line for 3-quarts in the canning pot. Be sure to check the recommended fill amount for your canner.
  • Process at 11 pounds pressure (dial-gauge) or 10 pounds pressure (weighted-gauge) for 55 minutes (pint jars) or 85 minutes (quart jars).
  • Allow the pressure canner to cool and return to zero pressure naturally before opening the lid.
  • Remove the jars and place them on a towel to cool for 12-24 hours.
  • Check the seals before storing. If any jars did not successfully seal, refrigerate and use them within 2-3 days.

Notes

 Adding salt is optional, but I usually do. I love the flavor it gives.
Live at high elevation? You may need to adjust your pressure canner settings. Check this guide from the National Center for Home Food Preservation.
Serving: 1pint, Calories: 310kcal, Carbohydrates: 67g, Protein: 12g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Sodium: 54mg, Potassium: 972mg, Fiber: 7g, Sugar: 23g, Vitamin A: 673IU, Vitamin C: 24mg, Calcium: 7mg, Iron: 2mg
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