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Canning Corn and Canning Vegetables Pressure canning Corn
Courtesy of jasonippolito Canning Corn this SummerIf you have room to grow corn for canning this summer, try planting early, mid and late maturing seed varieties. This way you will have produce for canning throughout the summer. It is a bit labor intensive, so you won't have to do it all at once! When canning vegetables like corn, you must use a pressure canner. Visit our page on canning vegetables for step by step pressure canning instructions. You can also find great home canning recipes in the carousel at the end of this page! Canning and preserving times vary according to the type of vegetable you are putting up. The processing time for corn is 55 minutes for pints. Most home cooks use quart jars as pints are too small for most families needs at a meal together. Quarts are processed for a whopping 85 minutes! It will be worth it though, home canned corn is delicious and much better than store bought. Pick the Corn
Courtesy of Greencolandar A bushel of corn weighs about 56 lbs. As a general rule you will need 2.5-3 pounds of a vegetable to produce 1 quart. So if you start with 21 lbs. of husked corn you can expect a yield of about 7 quarts. I usually make twice this amount three times in the summer as the corn comes on. Remember how you planted the early, mid and late maturing varieties? This works well to stagger the canning work over time. Pick your corn right before you plan to can it. Get some help taking the husks and silk off. Even young children can do this so get them used to the idea early in life! Courtesy of snapperspics Home Canning Recipes call for Blanching CornStart a large kettle of water boiling, and a large sink of ice water as well. Blanching is a process of quickly scalding the corn for 2 minutes in boiling water. You are not cooking it, just making it easier to get off the cob. The plunge into ice water is to stop the cooking process so your corn stays nice and crisp for canning. You can skip this step if you like. Try canning corn with and without the blanching stet and see what works best for you. Round up Supplies
Cut it off the CobThere is a gadget that will slice the kernels right off for you. It is a long skinny flat scraper that you can set to cut off and open enough kernel to make creamed corn, or you can change the angle to cut off the whole kernel, which is more commonly done when canning corn. If you can't find one just use a sharp knife, holding the corn vertically slice it off. It will come off in strips just fine.Did you know you can use an electric knife when canning vegetables of all types? It cuts down on the labor! Catch the kernels in the flat pan and then transfer to bowls as you go. You will want to be outside during all this as the corn will squirt and be a bit of a mess until you get all the corn cut from the cob. Good thing this is a summertime activity! I use my picnic table and do the whole pressure canning process outside, using propane burners to blanch and boil water quickly. Even my pressure canner is outside during use so my kitchen stays nice and clean.
Courtesy of whitneyinchicago Pack into Sterilized JarsRaw pack the corn into the jars and add enough clean boiling water to fill, leaving 1" headspace. You can hot pack your corn, but you will have to add the step of simmering on med-high heat for 5 minutes before packing into jars. Add the lids and rings and process following pressure canning instructions. Your altitude will determine the PSI that you will sustain your pressure canner at to fully process your corn. Refer to your canners manual or the USDA guidelines for canning corn at your particular altitude. Canning and Preserving pounds per square inch in pressure times are listed below: Altitude (FT) Dial Gauge Canner
Weighted Gauge CannerAltitude in FT
A good days work! If you need a pressure canner, jars or supplies, prices on the internet beat the local retail stores. Check them out in this carousel  Return to Frugal Living from Canning Corn
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