Canned Corn
Preserve the peak sweetness of summer with this easy and satisfying Canned Corn recipe. Made with fresh ears of corn harvested at their prime, this step-by-step guide walks you through the art of pressure canning to create a vibrant, shelf-stable pantry staple that retains its bright flavor and natural texture. With just three simple ingredients—corn, water, and optional salt—you’ll enjoy the taste of freshly-picked corn all year long. Perfect for home cooks looking to embrace DIY canning, this recipe emphasizes proper techniques for sterilization and sealing to ensure long-lasting freshness. Serve your canned corn as a quick side dish, add it to soups and stews, or toss it into your favorite salads for the ultimate convenience with a touch of homemade charm.
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Recipe Information
Ingredients
- 12 ears Fresh corn (on the cob)
- 6 cups Water
- 2 teaspoons Salt (optional, for flavor)
Instructions
1. Begin by selecting firm, fresh ears of corn. Peel away the husks and remove the silk threads.
2. Wash the corn thoroughly under cold running water.
3. Using a sharp knife, carefully cut the kernels off the cob. Slice close to the base of the kernels but avoid cutting into the cob itself.
4. In a large pot, bring 6 cups of water to a boil over medium heat.
5. If using salt for flavor, add 2 teaspoons of salt to the boiling water and stir until fully dissolved.
6. Sterilize your canning jars, lids, and rings by boiling them in water for 10 minutes. Keep them warm until ready to use.
7. Pack the raw corn kernels loosely into the sterilized jars, leaving about 1 inch of headspace at the top.
8. Ladle the boiling water over the corn in the jars, ensuring the kernels are fully submerged while still maintaining 1 inch of headspace.
9. Remove any air bubbles by running a non-metallic utensil (like a plastic knife or spatula) along the inside of the jar. Adjust the water level if necessary to maintain 1 inch of headspace.
10. Wipe the jar rims with a clean, damp cloth to remove any residue and ensure a good seal.
11. Place the sterilized lids on the jars and screw the bands on until fingertip tight.
12. Process the jars in a pressure canner according to the manufacturer's instructions. For most home canners, process pint jars at 10 pounds of pressure for 55 minutes, or quart jars for 85 minutes. Adjust pressure for high altitude if necessary.
13. Once the processing time is complete, carefully remove the jars from the canner and place them on a towel or rack to cool undisturbed for 12 to 24 hours.
14. After cooling, check the seals by pressing down on the center of the lids. If the lid doesn't move, the jar is sealed properly. If it pops back, the jar did not seal and should be refrigerated and used within a few days.
15. Label the sealed jars with the date and store them in a cool, dark place for up to one year.
Nutrition Facts
Calories |
924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4627 mg | 201% | |
| Total Carbohydrate | 205.2 g | 75% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 76.8 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2916 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
