By Tessie2


There are two ways to can sweet corn, both involve using a pressure canner. When canning sweet corn, select ears containing slightly immature kernels, or of ideal size for eating fresh. Sweeter varieties or immature corn may cause browning in the canned product. Test it by canning small amount. Check color and flavor before canning large amounts. A bushel of corn yields six to eleven quarts of canned corn.

Preparation for canning:

To prepare whole kernel corn for canning, blanch the ears for three minutes in boiling water. Cut the corn off the cob at about three-fourths the depth of the kernel. Do not scrape the corn. You can hot pack or raw pack.

Pretreat new lids by following the manufacturer's directions on the package.

Hot pack method:

To hot pack, add 1 cup of hot water to each quart of kernels in a saucepan.
Heat to boiling and simmer 5 minutes. Add 1 teaspoon of salt per quart, if desired. Fill clean canning jars with corn and cooking liquid, leaving 1 inch headspace.
Adjust jar lids and process.

Raw pack method:

To raw pack, fill the jars with the raw kernels of, leaving 1 inch headspace.
Do not shake or press down.
Add 1 teaspoon of salt per quart jar, if desired. Add fresh boiling water, leaving 1 inch headspace.
Adjust jar lids and process.
Pressure Canning:
The recommended processing times for the hot pack and the raw pack methods for whole kernel corn are as follows:


When using a weighted-gauge pressure canner, process pints at 55 minutes at 15 PSI and quarts at 85 minutes at 15 PSI.