Canned Sweet Corn

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Fresh sweet corn in summer reminds me why I love the Midwest. I grow my own sweet corn and do eat it fresh. Although, it seems like sweet corn season is too short. With this method, enjoying canned sweet corn is an all year around treat. I add corn to salsa, mexican dinner bowls, or simply next to a baked potato. I have even enjoyed it as a snack with salt and butter. Now anyone can enjoy canned sweet corn.

Peel and wash sweet corn.

Prepare pressure canner by adding water into the pot and start heating up the water. Lid stays off at this time.

Boil water in a large stock pot to cook the sweet corn in. Place corn into boiling water for 4 minutes. Aim for no more than 5 ears at a time. Pull each corn cob out and set in bowl or strainer. Let boiled corn water simmer while preparing the corn.

Cut kernels off of corn and place into large mixing bowl. For a cream corn, squeeze juice from cobs into the corn bowl. I get some pulp and juice in my canned corn. I also only use fully developed kernels.

Measure out boiling corn liquid and place into corn bowl. 1 cup of liquid per 2 cups of corn kernels.

Remaining corn liquid from the pot, that wasn't needed, can be dumped out. Add the corn mixture back into the hot pot to keep it hot.

Prepare clean canning jars, lids and bans by sterilizing them in the pressure canner water for at least 10 minutes.

Place sterilized canning supplies on a wooden surface or heat resistant towel using canning tongs.

Add corn mixture to jars. Liquid should cover the corn while leaving 1/2 inch head space. Wipe down jars around the sides and the rim to insure a tight seal.

Place lid and bans on jars. Screw finger grip tight.

Using tongs, place jars into the pressure canner.

Always read the user manual to the pressure cooker/canner before shutting the lid. Follow the user manual cooking directions. Mine says to cook at a pressure of 11 psi for 85 minutes. I always stay near the canner when the lid is on and heat is going. Adjust the heat as needed to remain at the pressure.

Once the time had been reached, turn off the heat. Do not try to move the canner or take the lid off until complete pressure has been removed from the canner. Harm will most likely be caused if attempting to move the pot or lid while pressurized.

After the canner is de-pressurized, carefully remove the lid. Wait at least 10 minutes to remove the jars from the water. I wait even 30 minutes if needed. If the jars are still boiling when they are taken out, then they might loose liquid before sealing. Liquid loss is ok but might change the color of the corn to a brownish hue that is exposed to air inside the jar.

Place jars on a wooden surface or heat resistant towel. As jars cool down, they pop seal shut. It's best to wait at least 12-24 before handling the jars.

Check seal by pushing down lid. The lid needs to be flat with no bubble popped up.

Label and date all jars. If the jar did not seal, place it in the refrigerator and use within 7 days. Store sealed jars in a cool dark place for up to 18 months or the jar/lid manufacture recommended time.

Canned Sweet Corn

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Canned sweet corn. 2 large ears of corn for every pint size jar.

Prep Time 20 minutes

Cook Time 1 hour 50 minutes

Additional Time 30 minutes

Total Time 2 hours 40 minutes

Ingredients

• sweet corn ears (about 2 large ears per pint jar)
• water for boiling
• canning water
• pressure canner
• canning jars, lids and bands
• wood surface or heat resistant towel
• canning tongs
• canning funnel

Instructions

1. Peel and wash sweet corn.
2. Prepare pressure canner by adding water into the pot and start heating up the water. Lid stays off at this time.
3. Boil water in a large stock pot to cook the sweet corn in.
4. Place corn into boiling water for 4 minutes. Aim for no more than 5 ears at a time.
5. Pull each corn cob out and set in bowl or strainer.
6. Let boiled corn water simmer while preparing the corn.
7. Cut kernels off of corn and place into large mixing bowl. For a cream corn, squeeze juice from cobs into the corn bowl.
8. Measure out boiling corn liquid and place into corn bowl. 1 cup of liquid per 2 cups of corn kernels.
9. Dump out remaining corn liquid from the pot that wasn't needed.
10. Add the corn mixture back into the hot pot to keep it hot.
11. Prepare clean canning jars, lids and bands by sterilizing them in the pressure canner water for at least 10 minutes.
12. Place sterilized canning supplies on a wooden surface or heat resistant towel using canning tongs.
13. Add corn mixture to jars. Liquid should cover the corn while leaving 1/2 inch head space.
14. Wipe down jars around the sides and the rim to insure a tight seal.
15. Place lid and bands on jars. Screw finger grip tight.
16. Using tongs, place jars into the pressure canner.
17. Always read the user manual to the pressure cooker/canner before shutting the lid.
18. Follow the user manual cooking directions. Mine says to cook at a pressure of 11 psi for 85 minutes.
19. I always stay near the canner when the lid is on and heat is going. Adjust the heat as needed to remain at the pressure.
20. Once the time had been reached, turn off the heat. Do not try to move the canner or take the lid off until complete pressure has been removed from the canner.
21. Harm will most likely be caused if attempting to move the pot or lid while pressurized.
22. After the canner is de-pressurized, carefully remove the lid.
23. Wait at least 10 minutes to remove the jars from the water. I wait even 30 minutes if needed. If the jars are still boiling when they are taken out, then they might loose liquid before sealing. Liquid loss is ok but may change the color of the corn to a brownish hue that is exposed to air inside the jar.
24. Place jars on a wooden surface or heat resistant towel.
25. As jars cool down, they pop seal shut.
26. It's best to wait at least 12-24 before handling the jars.
27. Check seal by pushing down lid. It should be already flat with no bubble popped up.
28. Label and date all jars.
29. If the jar did not seal, place it in the refrigerator and use within 7 days.
30. Store sealed jars in a cool dark place for up to 18 months or the jar/lid manufacture recommended time.

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