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How to can your own corn from corn-on-the-cob using the raw pack method (directions, recipe, with photos and free)
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Ifyou don't have room in your freezer, but you want to be able to enjoy the cornfrom your garden this winter, then home-canning your corn is the easy way to doit. Here's how to do it, complete instructions in easy steps and completelyillustrated. The corn will taste MUCH better than any canned corn you've everhad from a store. Frozen corn, of course, retains flavor better. Ifyou want directions for freezing corn,click here. One other important note: you will need a Pressure Canner.Corn is a low acid food, so you cannot use a water bath canner . Itmust be a Pressure Canner. Pressure canners cost more than water bath canners,but they are more versatile and last a lifetime, and your children andgrandchildren may be using it. See this page for more information about pressure canners.
See this FAQ for more details: Can I use a water-bath canner instead of a Pressure Canner for low acid foodslike corn?
Hot Pack v. Raw Pack? Raw pack means it is placed into the jarswithout heating, and then the jars are processed in the canner. Which isbetter? Not much difference. Food safety experts prefer the hot packmethod, because you can stir the corn the ensure it gets evenly and thoroughlyheated. I usually use the "hot pack" method.Hot pack instructions are here,should you prefer them.
Directions for Canning Corn at Home
Ingredients and Equipment
- fresh corn on the cob - any quantity. I figure 1.5 ears perserving.
- 1 medium sized pot of boiling water (to pour over the corn in thejars)
- Canning jars, lids and rings
- 2 large bowls, one filled with cold water and ice.
- 1 sharp knife
- 1 Large spoon or ladle
Ideal ear - ripe but not bloated. the kernels are still tender(easily punctured with your fingernail) and the juice is milky).White, yellow or bicolor types are all fine!
Instructions
Step 1 - Get yer corn!
Startwith fresh corn on the cob - as fresh as you can get. If there is adelay between harvesting and canning, put it in the refrigerator or putice on it. The sugars break down quickly at room temperature.According to the USDA, about 32 pounds (in husk) of sweet corn is neededper canner load of 7 quarts; an average of 20 pounds is needed per cannerload of 9 pints. Note that a bushel weighs 35 pounds and yields 6 to 11quarts of canned corn, which is an average of 41/2 pounds of corn in thehusks per quart of finished canned corn.
Step 2 - Get the pots ready
Get the medium sized pot filled with water.This is also a goodtime to get the c
Step 3 - Husk the corn
Huskthe corn and pick off as much of the silk as you can.
A softvegetable brush is the fastest and easiest way to get the remaining silkoff - just don't be too rough with it.
Step 4 - Cut the kernels from the cob
Obviously,if you are canning the corn on the cob, skip this step.
Whole Kernel Corn - Cut kernels from cob about 2/3 to3/4 the depth of the kernels. I hold the ear by the small end, and slide theknife down the ear. See the next photo.
Cream Style Corn - Cut kernel tips about 1/2 deep andscrape the cobs with the back of a knife to remove the juice and the heartof the kernel.
Anotherway to prepare cream style corn for canning is to cut and scrape the cornfrom the cob without blanching. Place the cut corn in a double boiler, andheat with constant stirring for about 10 minutes or until it thickens; allowto cool by placing the pan in ice water.
You don't need a special tool, just a very sharp knife!Some folks use an electric carving knife and report this is the easiestmethod, and a few use a meat slicer.
However, a number of peoplewrote in to point out that they prefer one of the tools below, as do I,often because it is easier for them due to arthritis, or simply faster.
See here for related tools, equipment, supplies on AmazonSee here for related tools, equipment, supplies on AmazonSee here for related tools, equipment, supplies on Amazon
As the corn piles up in your bowl, it will look like this!
Closeup, the corn comes off in strips. As you put these in the bag,they will easily separate into separate kernels.
Step 5 - Get a pot of water boiling
You will need this to fill the jars after you pack them withcorn.
Step 6 - Pack the jars
Filljars with corn leaving 3/4 to 1 inch headspace (corn tends to expandmore than other vegetables).
Step 7 - Fill with hot liquid
Be sure to include enough hot water from step 7 to cover the corn andjostle out any air bubbles that may be trapped. You may add additionalplain boiling water, if you are short on liquids from the heated corn.Still leave 3/4 to 1 inch headspace.
Step 8 - Put the lids and rings on the jars
Wipe the rims of the jars, put the lids on and then the rings onsnugly, not not TOO hard.
Processing time for corn in adial-gauge pressure canner | |||||
| Raw Pack | Canner Pressure (PSI) at Altitudes of | ||||
| Jar Size | Process Time | 0 - 2,000 ft | 2,001 - 4,000 ft | 4,001 - 6,000 ft | 6,001 - 8,000 ft |
| Pints | 55 min | 11 lb | 12 lb | 13 lb | 14 lb |
| Quarts | 85 min | 11 | 12 | 13 | 14 |
Whenthe processing time is up, turn off the heat, and allow the pressurecanner to cool and the pressure to drop to zero before opening thecanner. Let the jars cool without being jostled.
Later, when youare ready to serve the corn, it just takes about 3 or 4 minutes in themicrowave (from frozen) or in the top of a double boiler. The corndoesn't need to be "cooked", just heated up!
