How to Pressure Can Corn
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Sweet corn has arrived in Iowa! This is the first year we’ve tried planting corn in a long while. I believe the last time I planted sweet corn was the first year we had our little vegetable CSA program. I was so excited to pick the ears off the plants! We had a bad year the following season and just decided to take a break.
This year, it looks like we’ll have a decent crop! We planted a bit late so ours isn’t ready yet. I was happy to find sweet corn down at the little vegetable cart I frequent and bought up a couple dozen. It’s so yummy! I just love this time of year.
why sweet corn has to be pressure canned:
Is it safe to hot water bath can sweet corn? Unfortunately, no. Corn is a low acid food and must be pressure canned to be safe. Pressure canning is something that always frightened me for years, but I have come to learn that it’s really not that scary. If you use a pressure cooker, you can certainly use a pressure canner. The big thing that can go wrong is not making sure that all of the pressure has been released, and this is easy enough to do. You just have to be patient!
To pressure can, you will first need a pressure canner. I use this one. I honestly cannot believe how expensive they have gotten - wow!
To pressure can, a lot less water is involved. For my pressure canner, it only needs 3 quarts of water inside or the jars need to be standing in about 2-inches of water. This is very unlike hot water bath canning where the jars need to be completely submerged in water.
Then, the lid is put on. The steam is released for 10 minutes, then the pressure gauge is set onto the lid. This builds the pressure anywhere from 0 to 20 pounds. Every recipe will have different pressure and timing recommendations and this will also vary depending upon which elevation you live at. After the processing time is up, simply turn off the heat and let the pressure drop down to 0 on its own. This take a little bit of time. Once all of the pressure has been release, the pressure gauge is removed and then steam is released for 10 minutes.
The lid is then removed and the jars sit in the water for 10 extra minutes before they are removed from the canner. Simple!
PLEASE READ HERE FOR THE USDA GUIDELINES ON PRESSURE CANNING VEGETABLES.
the method:
Canning corn is quite simple. You might find that canning raw vegetables in water is your new favorite. There are a lot less steps involved and very few ingredients. This recipe only requires two ingredients: corn and water. You can also add salt to the jars, if you like, though its not necessary. This fact alone makes canning your own corn desirable, I think. You get to control the amount of salt in the jars!
To can corn, you will need about 8 pounds of corn with the husks on to make 5 pints of canned corn, give or take. This is my personal measurement. The USDA suggests that 20 pounds of corn is needed to make 9 pints.
Remove the husks and silks from the corn, then wash it thoroughly. Once the corn is washed, the kernels are sliced from the corn with a serrated knife. You want to cut the corn below the tip about 3/4 of the depth of the kernel.
Then, the corn is packed into the jars to 1-inch headspace, salt is added, and they are covered in boiling hot water to 1-inch headspace.
The corn is processed in the canner for 55 minutes.
I just being able to can my own corn at home! I find it truly satisfying to see all of the jars of vegetables line up. My other favorite pressure canned vegetable is homegrown green beans.
As a beginner canner, I loved trying to make all of the cooked recipes and funky things. One year I even canned homemade coleslaw from Ball’s book. It was so unpleasant! Haha!
Today, I am much more practical. The things that I can every single year are the same things that we normally buy from the grocery store, like jam and jelly, pickles, and canned vegetables in water. I am a simple lady!
I hope that wherever you are on your canning journey, that you enjoy this recipe!
xoxo Kayla
Pressure Canned Sweet Corn
Ingredients
- 8 lbs (3.6 kg) fresh sweet corn
- 3 tsp kosher salt
- Water
Instructions
- Prepare your pressure canner. Check to make sure there are no blockages and apply a thin coat of oil to the rubber ring and rim of the canner. Fill your canner with water according to the manufacturers instructions (mine is about 3 quarts of water) and a splash of white vinegar to help with cloudiness on the jars.
- Wash and sanitize your jars, lids, and rings. Place the jars in the canner and simmer them in the water until ready to use.
- Meanwhile, remove the husks and as much of the fine hairs from the ears of corn. Wash the ears. With a serrated knife, cut off the corn kernels just below the tip. Do not use the kernels from the tip top of the corn. This is more easily done by setting the ear of corn in the center of a tub pan flipped upside down. Then the corn just falls into the tube pan and the ear doesn't slip or slide.
- Bring a large pot of water to a boil. The amount you will need will vary, so fill up a large pot.
- Once all of the corn is cut, it is time to pack the jars. This is the raw pack method. Remove a jar from the canner. Pack it tightly with the corn kernels to 1-inch headspace. Then, add 1/2 teaspoon of salt to the jar. Pour water over the kernels until it reaches 1-inch headspace. Poke around in the jar to remove air bubbles and adjust the water level as necessary.
- Wipe the rim of the jar, apply the lid and the band to fingertip tight. Then put the jar back into the canner. Repeat with the remaining jars until they are all filled.
- Put the lid on the canner and turn the heat up to high. Let the steam release for 10 minutes. After 10 minutes, put on the pressure gauge. Increase the pressure to 10 lbs, then turn the heat to low and keep the pressure on 10 lbs for 55 minutes. You will have to constantly watch the heat to make sure the pressure never goes under 10 lbs. If it does, you will have to start the timer all over again.
- After 55 minutes, turn off the heat. Let the pressure drop down to 0 lbs. Remove the pressure gauge. Let the steam release for 10 minutes. Then, remove the lid and leave the jars in the water for 10 minutes more. Remove the jars from the canner. Check the seals after 12 to 24 hours. Then store the jars without the rings for up to 18 months.
