How to can your own corn from corn-on-the-cob using the raw pack method (directions, recipe, with photos and free)
This month's notes: September 2016: Blueberries have a very brief season usually just 3 or 4 weeks (June in the South, July in the North and August in the far north). Similarly for peaches (July South or August in the North); so, don't miss them: See your state's crop availability calendar for more specific dates of upcoming crops. And see our guide to local fruit and vegetable festivals, such as tomato, corn, peach or blueberry festivals. Organic farms are identified in green! Also make your own ice cream - see How to make ice cream and ice cream making equipment and manuals. Have fun, eat healthier and better tasting, and save money by picking your own locally grown fruit and vegetables, and then using our easy canning and freezing directions
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How to Can Corn - From Corn on the Cob!
using the "Raw Pack" method
If you don't have room in your freezer, but you want to be able to enjoy the corn from your garden this winter, then home-canning your corn is the easy way to do it. Here's how to do it, complete instructions in easy steps and completely illustrated. The corn will taste MUCH better than any canned corn you've ever had from a store. Frozen corn, of course, retains flavor better. If you want directions for freezing corn, click here. One other important note: you will need a pressure canner. Corn is a low acid food, so you cannot use a boiling water bath canner. It must be a pressure canner. Pressure canners cost more than water bath canners, but they are more versatile and last a lifetime, and your children and grandchildren may be using it. See this page for more information about pressure canners.
See this FAQ for more details: Can I use a water-bath canner instead of a pressure canner for low acid foods like corn?
Hot Pack v. Raw Pack? Raw pack means it is placed into the jars without heating, and then the jars are processed in the canner. Which is better? Not much difference. Food safety experts prefer the hot pack method, because you can stir the corn the ensure it gets evenly and thoroughly heated. I usually use the "hot pack" method. Hot pack instructions are here, should you prefer them.
Directions for Canning Corn at Home
Ingredients and Equipment
- fresh corn on the cob - any quantity. I figure 1.5 ears per
- 1 medium sized pot of boiling water (to pour over the corn in the
- Canning jars, lids and rings
- 2 large bowls, one filled with cold water and ice.
- 1 sharp knife
- 1 Large spoon or ladle
Ideal ear - ripe but not bloated. the kernels are still tender (easily punctured with your fingernail) and the juice is milky). White, yellow or bicolor types are all fine!
Step 1 - Get yer corn!
Start with fresh corn on the cob - as fresh as you can get. If there is a delay between harvesting and canning, put it in the refrigerator or put ice on it. The sugars break down quickly at room temperature. According to the USDA, about 32 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. Note that a bushel weighs 35 pounds and yields 6 to 11 quarts of canned corn, which is an average of 4½ pounds of corn in the husks per quart of finished canned corn.
Step 2 - Get the pots ready
Get the medium sized pot filled with water.
This is also a good
time to get the c
Step 3 - Husk the corn
Husk the corn and pick off as much of the silk as you can. A soft vegetable brush is the fastest and easiest way to get the remaining silk off - just don't be too rough with it.
Step 4 - Cut the kernels from the cob
Obviously, if you are canning the corn on the cob, skip this step.
Whole Kernel Corn – Cut kernels from cob about 2/3 to 3/4 the depth of the kernels. I hold the ear by the small end, and slide the knife down the ear. See the next photo.
Cream Style Corn – Cut kernel tips about 1/2 deep and scrape the cobs with the back of a knife to remove the juice and the heart of the kernel.
Another way to prepare cream style corn for canning is to cut and scrape the corn from the cob without blanching. Place the cut corn in a double boiler, and heat with constant stirring for about 10 minutes or until it thickens; allow to cool by placing the pan in ice water.
You don't need a special tool, just a very sharp knife! Some folks use an electric carving knife and report this is the easiest method, and a few use a meat slicer.
However, a number of people wrote in to point out that they prefer one of the tools below, as do I, often because it is easier for them due to arthritis, or simply faster.
As the corn piles up in your bowl, it will look like this!
Close up, the corn comes off in strips. As you put these in the bag, they will easily separate into separate kernels.
Step 5 - Get a pot of water boiling
You'll need this to fill the jars after you pack them with corn.
Step 6 - Pack the jars
Fill jars with corn leaving 3/4 to 1 inch headspace (corn tends to expand more than other vegetables).
Step 7 - Fill with hot liquid
Be sure to include enough hot water from step 7 to cover the corn and jostle out any air bubbles that may be trapped. You may add additional plain boiling water, if you are short on liquids from the heated corn. Still leave 3/4 to 1 inch headspace.
Step 8 - Put the lids and rings on the jars
Wipe the rims of the jars, put the lids on and then the rings on snugly, not not TOO hard.
Processing time for corn in a dial-gauge pressure canner
|Raw Pack||Canner Pressure (PSI) at Altitudes of|
|Jar Size||Process Time||0 - 2,000 ft||2,001 - 4,000 ft||4,001 - 6,000 ft||6,001 - 8,000 ft|
|Pints||55 min||11 lb||12 lb||13 lb||14 lb|