Sweet corn canning is a fantastic way to preserve the sweetness of fresh corn, ensuring you have this wholesome ingredient readily available year-round. This guide provides a straightforward method for beautiful, sweet corn canning, perfect for adding a burst of summer flavor to any meal.
Key Ingredients for Sweet Corn Canning
- 6-7 quarts of fresh sweet corn (about 4-5 lbs)
- Non-iodized salt (optional, for flavor, 1 teaspoon per quart jar)
- Boiling water
How to Make Sweet Corn Canning
Experiencing the pure, concentrated sweetness of summer corn any time of year is incredibly satisfying with this simple canning process. This method focuses on preserving the natural sweetness and tender texture of fresh corn, making it a delightful addition to salads, side dishes, or as a quick ingredient in your favorite recipes. Preparing this takes about 20 minutes of active time, with the rest being canning processing time.
Step-by-Step Instructions
- Prepare Your Corn: Start by shucking fresh, sweet corn. Remove all the husks and silk. For best results, use corn that is young and tender. You’ll need about 4-5 pounds of corn to yield approximately 7 quarts.
- Blanch the Corn: This is a crucial step for preserving quality and color. Bring a large pot of water to a rolling boil. Carefully add the corn on the cob, either whole or cut into 1-inch to 1 ½-inch pieces, depending on your preference for how it will be used later. Blanch for 3 minutes.
- Cool the Corn: As soon as the blanching time is up, immediately plunge the corn into an ice bath. This stops the cooking process and helps maintain the corn’s vibrant color and crisp texture. Let it cool for about 3 minutes.
- Cut Corn from Cobs: Once cooled, drain the corn well. You can cut the corn kernels directly off the cobs into a bowl. Again, aim for pieces around 1-1 ½ inches long for easier packing. Discard the cobs, or save them for making corn stock.
- Prepare Canning Jars and Lids: Wash your canning jars, lids, and rings thoroughly in hot, soapy water and rinse them well. Keep the jars hot, either by simmering them in a pot of water or keeping them in a very low oven (around 225°F / 107°C). This helps prevent them from breaking when filled with hot corn. Follow the manufacturer’s instructions for preparing your lids (usually involves simmering in hot water, not boiling).
- Pack the Jars: Pack the cut corn kernels tightly into your hot jars, leaving about 1-inch of headspace from the rim of the jar to the top of the corn.
- Add Salt (Optional): If you choose to add salt for flavor, add 1 teaspoon of non-iodized salt per quart jar on top of the corn. Do not use iodized salt as it can cause discoloration.
- Add Boiling Water: Carefully pour boiling water over the corn kernels in each jar, making sure to cover the corn completely. Maintain the 1-inch headspace.
- Remove Air Bubbles: Use a non-metallic utensil (like a plastic spatula or chopstick) to run around the inside of each jar, gently releasing any trapped air bubbles. Ensure the headspace still measures 1 inch after removing bubbles.
- Wipe Jar Rims: Wipe the rims of each jar with a clean, damp cloth to remove any corn bits or residue. This is essential for a proper seal.
- Apply Lids and Rings: Place the prepared lids on the jars and screw on the rings until they are fingertip tight. Do not overtighten; this can prevent air from escaping during processing.
- Process in a Boiling Water Canner: Place the filled jars on the rack in your boiling water canner. Ensure the water level in the canner is at least 1 inch above the tops of the jars. Bring the water to a vigorous boil.
- Boiling Time: Once the water is at a full rolling boil, start the processing time. For altitudes up to 1,000 feet, process quarts of sweet corn for 55 minutes. Adjust processing time for higher altitudes as per canning guidelines.
- Cool and Check Seals: After the processing time is complete, turn off the heat, remove the canner lid, and let the jars sit in the hot water for 5 more minutes. Then, carefully remove the jars from the canner using a jar lifter and place them on a towel-lined counter or cooling rack, spaced several inches apart. Let them cool undisturbed for 12-24 hours. You should hear the lids “ping” as they seal.
- Store Sealed Jars: Once completely cool, check the seals. The center of the lid should be concave and not flex when pressed. Remove the rings (as they can rust), wipe the jars clean, label them with the contents and date, and store them in a cool, dark, dry place.
Why You’ll Love This Sweet Corn Canning
You’ll absolutely adore having this sweet corn canning readily accessible, a true taste of summer sunshine in every kernel. The star of the show is, of course, the incredibly sweet and tender corn, perfectly preserved to retain its natural goodness, a far cry from the often bland canned varieties. The most delightful aspect is how cost-effective it is; a few hours of work in summer translates to delicious savings throughout the year, ensuring you never have to buy expensive out-of-season corn again. Imagine the convenience of instantly adding vibrant, sweet corn to your favorite dishes, from creamy chowders to vibrant pasta salads, all without compromise.
This sweet corn canning process is a gardener’s and budget-conscious cook’s dream, offering unparalleled versatility and freshness. Compared to store-bought canned corn, which can sometimes lack that fresh-picked flavor and sweetness, your home-canned corn will be a revelation. It transforms simple meals into something special and is a much more vibrant and flavorful alternative to frozen corn for many applications. Don’t miss out on this opportunity to capture the essence of summer – give sweet corn canning a try and taste the difference!
Storing and Reheating Tips
Properly stored, your home-canned sweet corn canning will remain fresh and delicious for at least 12 months, though often longer if kept in ideal conditions.
- Storage: Store sealed jars in a cool (50-70°F or 10-21°C), dark, dry place. Avoid environments with extreme temperature fluctuations. Remove the rings before storing to prevent rust, as they are not necessary for maintaining the seal and can trap moisture.
- Checking Seals: Before using, always inspect your jars. Ensure the lid is still concave and does not flex. If a jar has lost its seal, do not consume the contents. You can refrigerate unsealed jars and use the corn within a few days, or reprocess it with a new lid if you are confident in your canning process.
- Reheating: To enjoy your home-canned corn, simply drain it and add it to your recipes or heat it gently in a saucepan with a tablespoon of butter or a splash of liquid until warmed through. Be careful not to overcook, as it’s already fully cooked from the canning process. You can also add it directly to casseroles, soups, and stews where it will heat as the dish cooks.
- Freezing: While this guide focuses on canning, if you find yourself with extra corn and prefer to freeze it, blanch the kernels for 2 minutes, cool completely, and then freeze in airtight containers or freezer bags for up to 8-12 months.
Final Thoughts
Sweet corn canning is an immensely rewarding process, offering a taste of summer’s bounty whenever you desire. Embrace this simple yet impactful method to bring delicious, sweet corn to your table year-round. Give it a try and enjoy the incredible flavor and convenience!
Read more :
- Canning Corn on the Cob
- Canning Vegetable Soup
- Pickled Mixed Vegetables (Giardiniera)
- Canning Vegetable Stock
- Pressure Canning Green Beans
- our Pinterest
Sweet Corn Canning
Ingredients
Equipment
Method
- Start by shucking fresh, sweet corn. Remove all the husks and silk. For best results, use corn that is young and tender. You’ll need about 4-5 pounds of corn to yield approximately 7 quarts.6-7 quarts fresh sweet corn
- Bring a large pot of water to a rolling boil. Carefully add the corn on the cob, either whole or cut into 1-inch to 1 ½-inch pieces, depending on your preference for how it will be used later. Blanch for 3 minutes.6-7 quarts fresh sweet corn, boiling water
- As soon as the blanching time is up, immediately plunge the corn into an ice bath. This stops the cooking process and helps maintain the corn’s vibrant color and crisp texture. Let it cool for about 3 minutes.6-7 quarts fresh sweet corn
- Once cooled, drain the corn well. Cut the corn kernels directly off the cobs into a bowl. Aim for pieces around 1-1 ½ inches long for easier packing. Discard the cobs, or save them for making corn stock.6-7 quarts fresh sweet corn
- Wash your canning jars, lids, and rings thoroughly in hot, soapy water and rinse them well. Keep the jars hot, either by simmering them in a pot of water or keeping them in a very low oven (around 225°F / 107°C). Follow the manufacturer’s instructions for preparing your lids.
- Pack the cut corn kernels tightly into your hot jars, leaving about 1-inch of headspace from the rim of the jar to the top of the corn.6-7 quarts fresh sweet corn
- If you choose to add salt for flavor, add 1 teaspoon of non-iodized salt per quart jar on top of the corn. Do not use iodized salt as it can cause discoloration.1 teaspoon per quart jar non-iodized salt
- Carefully pour boiling water over the corn kernels in each jar, making sure to cover the corn completely. Maintain the 1-inch headspace.6-7 quarts fresh sweet corn, boiling water
- Use a non-metallic utensil (like a plastic spatula or chopstick) to run around the inside of each jar, gently releasing any trapped air bubbles. Ensure the headspace still measures 1 inch after removing bubbles.
- Wipe the rims of each jar with a clean, damp cloth to remove any corn bits or residue. This is essential for a proper seal.
- Place the prepared lids on the jars and screw on the rings until they are fingertip tight. Do not overtighten.
- Place the filled jars on the rack in your boiling water canner. Ensure the water level in the canner is at least 1 inch above the tops of the jars. Bring the water to a vigorous boil.
- Once the water is at a full rolling boil, start the processing time. For altitudes up to 1,000 feet, process quarts of sweet corn for 55 minutes. Adjust processing time for higher altitudes as per canning guidelines.6-7 quarts fresh sweet corn
- After the processing time is complete, turn off the heat, remove the canner lid, and let the jars sit in the hot water for 5 more minutes. Then, carefully remove the jars from the canner using a jar lifter and place them on a towel-lined counter or cooling rack, spaced several inches apart. Let them cool undisturbed for 12-24 hours.
- Once completely cool, check the seals. The center of the lid should be concave and not flex when pressed. Remove the rings, wipe the jars clean, label them with the contents and date, and store them in a cool, dark, dry place.