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Introduction
There's something magical about the taste of fresh corn—sweet, juicy, and full of summer sunshine. But who says you have to wait for the warm months to enjoy it? By canning your own corn, you can savor that fresh-picked flavor all winter long. This article shares a straightforward recipe to help you make delicious canned corn that tastes just like the day it was harvested.
Ingredients
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Fresh corn on the cob (about 6-8 ears for one quart of canned corn)
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Water (for blanching and processing)
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Salt (optional, about 1 teaspoon per quart)
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Canning jars with lids and bands (quart or pint size)
Preparation
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Select and Husk Corn: Choose fresh, sweet corn with bright kernels. Husk and remove all silk strands from the ears.
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Cut Kernels: Using a sharp knife, cut the kernels off the cob carefully, ensuring you get as much of the tender corn as possible.
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Blanch the Kernels: Bring a large pot of water to a boil. Add the corn kernels and blanch for about 4 minutes. This stops enzyme activity and helps preserve flavor and texture. Immediately drain and cool the corn in cold water to halt the cooking.
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Prepare Jars: Sterilize your canning jars and lids by boiling them or running them through a dishwasher cycle. Keep jars hot until filling.
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Fill Jars: Pack the blanched corn into the hot jars, leaving about 1 inch of headspace. Add 1 teaspoon of salt per quart if desired for flavor. Fill jars with boiling water to cover the corn, maintaining the headspace.
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Remove Air Bubbles: Slide a non-metallic spatula around the inside of the jar to release trapped air bubbles. Adjust the headspace if needed.
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Seal and Process: Wipe the jar rims clean, place lids and screw on bands finger-tight. Process jars in a pressure canner at 10 pounds of pressure for 55 minutes for quarts (adjust times for altitude and jar size). This ensures safe preservation of low-acid foods like corn.
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Cool and Store: Remove jars and let them cool undisturbed for 12-24 hours. Check seals, label jars with date, and store in a cool, dark place.
Serving and Storage Tips
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Use your canned corn in soups, casseroles, or simply warmed with butter and herbs.
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Store canned corn in a pantry or cupboard away from sunlight. Properly processed jars last up to one year.
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Once opened, keep refrigerated and use within 3-4 days.
Variations
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