CANNING SWEET FRESH WHOLE KERNEL CORN
Corn - a low acid vegetable that needs Pressure Canned unless you are pickling it with an approved Water-Bath recipe. There really isn't much prep in getting the corn from cob to jar. Buy your ears of corn on the fresh and even slightly immature side if you can. Husk corn and cut the kernels off each cob into a bowl. Add just a bit of salt to each regular mouthed pint jar - I added 1/4 tsp canning salt per pint jar (I think regular mouth pint jars work great for Pressure Canning Corn - or any other vegetable for that matter. Why? because I do believe that there is less liquid loss and reduced risk of siphoning when steering away from wide mouth jars in pressure canning.) It's just something I noticed over time and even in doing batches - one after the other, I have not been happy with the liquid level in jars that I used that were wide mouthed. *I now save those for water-bath projects. I used the NCHFP website for proper processing of Corn. *see Below. ~Enjoy! Diane
Corn - Whole Kernel
Quantity: An average of 31½ pounds (in husk) 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 4½ 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 three-fourths the depth of kernel. Caution: Do not scrape cob.
Fill jars with blanched, cut kernels, leaving 1-inch head-space. Do not shake or press down.
Add 1 teaspoon of salt per quart - Add 1/2 teaspoon of salt per pint jar
Top off filled jars with fresh boiling water, leaving 1-inch head-space
Process Pints: 55 Minutes and Quarts 85 Minutes *see link below
Process in a Pressure Canner according to the NCHFP link below:
NCHFP Corn: http://nchfp.uga.edu/how/can_04/corn_kernel.html
Photos by: Diane Baker for Canning and Cooking at Home