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Extension > Food > Food Safety > Preserving and Preparing > Vegetables and Herbs > Canning Corn

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Canning Corn

William Schafer, Food Technologist — Department of Food Science and Nutrition

Revised 2014 by Suzanne Driessen, Extension Educator — Food Safety.

Vegetables must be canned in a pressure canner for the correct time and pressure (PSI) to ensure their safety. If not canned correctly, these low acid foods may contain the deadly botulism toxin.

Vegetables may be canned without salt. Salt adds flavor but does not prevent spoilage. If you use a weighted-gauge canner and can at an altitude less than 1000 feet, you may use 10 PSI instead of 15 PSI for the canner pressure. This will improve nutrient and quality retention of the vegetables. Check with your local county extension office or Soil Conservation District for altitude information.

Cream Style Corn

Quantity: An average of 20 pounds (in husks) of sweet corn is needed per canner load of 9 pints. A bushel weighs 35 pounds and yields 12 to 20 pints – an average of 2-1/4 pounds per pint

Quality: Select ears containing slightly immature kernels, or of ideal quality for eating fresh.

Procedure: Husk corn, remove silk, and wash ears. Blanch ears 4 minutes in boiling water. Cut corn from cob at about the center of kernel. Scrape remaining corn from cobs with a table knife.

Hot pack: To each quart of corn and scrapings in a saucepan, add two cups of boiling water. Heat to boiling. Add 1/2 teaspoon salt to each jar, if desired. Fill pints jars with hot corn mixture, leaving 1 inch headspace. Adjust lids and process.

Process Times and Methods (Pints only)
1) Dial-gauge Pressure Canner
Hot Pack Pints – 85 minutes 11 PSI

2) Weighted-gauge Pressure Canner
Hot Pack Pints – 85 minutes 15 PSI

Whole Kernel Corn

Quantity: An average of 31-1/2 pounds (in husks) of sweet corn is needed per canner load of 7 quarts; an average of 20 pounds is needed per canner load of 9 pints. A bushel weighs 35 pounds and yields 6 to 11 quarts – an average of 4-1/2 pounds per quart.

Quality: Select ears containing slightly immature kernels or of ideal quality for eating fresh. Canning of some sweeter varieties or too immature kernels may cause browning. Can a small amount, check color and flavor before canning large quantities.

Procedure: Husk corn, remove silk, and wash. Blanch 3 minutes in boiling water. Cut corn from cob at about two-thirds the depth of kernel. Caution: Do not scrape cob.

Hot Pack: To each clean quart of kernels in a saucepan, add 1 cup of hot water, heat to boiling and simmer 5 minutes. Add 1 teaspoon of salt per quart to the jar, if desired. Fill jars with corn and cooking liquid, leaving 1 inch headspace.

Raw Pack: Fill jars with raw kernels, leaving 1 inch headspace. Do not shake or press down. Add 1 teaspoon of salt per quart to the jar, if desired. Add fresh boiling water, leaving 1 inch headspace. Adjust lids and process.

Process Times and Methods (Hot and Raw Pack)
1) Dial-gauge Pressure Canner
Pints – 55 minutes 11 PSI
Quarts – 85 minutes 11 PSI

2) Weighted-gauge Pressure Canner
Pints – 55 minutes 15 PSI
Quarts – 85 minutes 15 PSI

Sources:

Corn - Cream Style. National Center for Home Food Preservation
Corn - Whole Kernel. National Center for Home Food Preservation

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