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Introduction:
There’s something special about the flavor of summer corn—crisp, sweet, and sun-kissed. But when winter rolls around, fresh corn feels like a distant memory. That’s why home-canned corn is a game changer. This simple, reliable recipe lets you preserve the bright taste of just-picked corn to enjoy in soups, casseroles, or as a hearty side dish year-round. Whether you’re a seasoned canner or a beginner, this method captures that peak-season flavor in every jar.
Ingredients:
Fresh sweet corn (about 9 ears yields roughly 4 pint jars)
Water
Salt (optional – about ½ teaspoon per pint jar)
Preparation:
Husk and Clean the Corn:
Remove husks and silk from each ear.
Rinse the corn well under cool running water.
Cut the Corn Kernels:
Using a sharp knife, cut kernels from the cob about ¾ of the way down to avoid scraping the cob too deeply.
Collect the kernels in a large bowl.
Prepare Jars and Lids:
Sterilize your canning jars by washing them in hot soapy water and placing them in simmering water until ready to fill.
Prepare lids according to the manufacturer's instructions.
Hot Pack Method (Recommended for Best Flavor):
In a large saucepan, combine corn kernels with enough boiling water to cover.
Simmer for 5 minutes.
Ladle hot corn and water into prepared jars, leaving 1-inch headspace.
Add salt to each jar if using.
Remove air bubbles with a spatula and adjust headspace if needed.
Wipe rims clean, place lids on, and secure bands fingertip-tight.
Process the Jars:
Process in a pressure canner only (corn is low-acid and requires pressure canning to be safe).
For pints: process at 10 lbs pressure for 55 minutes (adjust for altitude).
For quarts: process for 85 minutes.
Allow canner to depressurize naturally before opening.
Let jars cool undisturbed for 12–24 hours.
Check Seals:
Ensure the lid has sealed (it should not flex up and down when pressed).
Store in a cool, dark place for up to a year.
Serving and Storage Tips:
Reheat corn gently on the stove with butter, herbs, or a splash of cream for an easy side dish.
Use it straight from the jar in soups, stews, or pot pies.
Store sealed jars in a pantry. Once opened, refrigerate and consume within 3–5 days.
Variations:
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