Home canning corn takes more time then all the rest of the vegetables because you cut it off the cob. But, there is nothing like home grown canned corn. You will need fresh, ripe ears of corn, a large bowl, a large colander, jars, flats, rings, a small bowl, table knife, a corn stripper (if you have one), jar tongs, regular tongs, a ladle, a large pot, a pressure cooker, a rack to place inside the pressure cooker is optional, a roll of paper towels, a timer and salt.
Preparation For Home Canning Corn
When home canning corn, jars and flats should be washed and rinsed thoroughly then fill a few at a time with hot or boiling water at least half way to the top of the jar. Jars need to remain hot until they are used. Flats should also be soaking in hot water in a small bowl until they are used. Flats are the flat disc part of the lid of the jar, should never be re-used. Always use new flats. The rings and jars can be used repeatedly.
Place the rack, if you have one, in the pot or canner, the rack should be about half an inch off the bottom of the pot or canner. Fill with enough boiling water so that the water level will be an inch over the
top of the lid on the filled jars. The water should be near boiling when the jars of corn go in the pot. Only prepare as many jars as will fit into your pot or canner at a time. The jars need to stay hot when canning corn.
Before home canning corn, you will want to remove the husk and the silk. Discard the husk and silk or compost them.
Cut the corn off the cob with a knife or a corn stripper and place the stripped corn into the large bowl. Make sure that you are getting almost all of the corn kernels but not taking big chunks of the cob off with the corn. After removing the corn kernels from the cob, rinse the corn in cool water and remove remaining silk, dirt and cob pieces.
Home Canning Corn or Processing Corn
To blanch your rinsed corn, place it in a pot of water at a rolling
boil. Boil them for 3-5 minutes then turn off the burner and remove the pot from the hot burner.
Take a hot jar, pour out the water (or pour it into another jar, if it is still hot). Use the ladle and dip ladlefuls of corn, draining out the water into the hot jar, fill with the blanched corn up to about an inch and a half from the top of the jar, leaving “head” room in the jar for processing.
Put a teaspoon of salt (for a quart jar, a half teaspoon for a pint jar) on top of the corn in the jar. Salt is your preservative. Ladle the juice from the pot with the corn in it into the hot jar of corn until the juice covers the top of the corn. Again, you will want to leave about an inch of space above the corn and juice in the jar for “head” room.
After placing the corn and juice in the hot jar, run a clean table knife down the inside of the jar along the side in two or three places to gently remove any air bubbles that may have been trapped.
Wipe the mouth of the jar with a wet clean paper towel. Use the tongs to remove a flat from the hot water in the small bowl.
Place a hot flat on the top of the jar and then screw the ring on the top of the flat and jar until the ring is hand tight. Repeat until you have enough jars to fill your pressure cooker.
Place the jars on the rack, if you have one, in the pressure cooker
which should already have water at a rolling boil. Make sure that the
water is an inch above the tops of the sealed jars. Start your time when the water is at a rolling boil and place the cover on the pressure cooker. This should process or boil for about 55 minutes for pints and about 85 minutes for quarts – ALWAYS follow the directions that come with your pressure cooker. The time here is approximate.
At your time limit, shut off the burner under the pressure cooker and scoot the pressure cooker off the hot burner. DO NOT remove or loosen the lid. The pressure MUST go down before the lid is loosened or removed. It will take some time for the pressure to go down. If you do not follow this rule, all the juice will be sucked out of your jars and you may be injured by the steam or the jars while removing or loosening the lid.
When the pressure is down to normal, remove the jars with the jar tongs (grab them below the ring to prevent warping the ring and loosing your seal) and place them on a dry, heat resistant surface. Make sure not to place them on a surface that is covered in water, this will cause the jars to crack and shatter.
Storage Of Home Canned Corn
After completely cooled, the home canned corn can be labeled – best place to label is on the flat. Always label with the date. The jars can then be moved to a cool, dark, dry place until needed.
Hints For Home Canning
Run a pot of clean water through the brew cycle of your coffee pot, you can use this always heated water to fill the jars and and pour over the flats.
Make sure when you are ready to enjoy your home canned corn, that you empty them into a pot of boiling water, juice and all, to finish cooking. They must boil for at least 10 minutes to insure they were properly preserved and cooked.