“Preserve Summer’s Sweetness: A Simple and Delicious Canned Corn Recipe”

Introduction:
There’s nothing quite like the taste of fresh summer corn — sweet, crisp, and bursting with flavor. Luckily, you don’t have to say goodbye to that sunshine-packed taste when the seasons change. With this easy home canning recipe, you can enjoy garden-fresh corn all winter long. Whether served as a side dish, stirred into soups, or added to casseroles, canned corn offers convenience without compromising flavor.

Ingredients:

• Fresh corn on the cob (about 9 cups of kernels, typically from 12 ears of corn)

• Non-iodized canning salt (optional, 1/2 tsp per pint jar)

• Boiling water

• Clean pint or quart mason jars

• New lids and rings

• Pressure canner (required for safety)

Preparation:

1. Husk and Clean:
   Remove the husks and silks from the corn. Rinse each ear thoroughly under running water.

2. Cut the Kernels:
   Using a sharp knife, carefully slice the kernels from the cob, being sure not to cut too deeply into the cob. Collect approximately 9 cups of kernels for seven pint jars.

3. Pack the Jars:

   • Hot Pack Method (recommended for best flavor and texture): Blanch the kernels in boiling water for 3 minutes, then ladle them into hot jars, leaving 1-inch headspace. Add optional salt (1/2 tsp per pint).

   • Raw Pack Method: Place raw kernels directly into hot jars with 1-inch headspace. Add optional salt.

4. Add Boiling Water:
   Pour boiling water into each jar to cover the corn, maintaining 1-inch headspace.

5. Remove Air Bubbles:
   Run a spatula or bubble remover along the inside edge of the jar to release trapped air.

6. Seal the Jars:
   Wipe the rims with a clean damp cloth. Place the lids on and screw on the rings until fingertip-tight.

7. Process in a Pressure Canner:

   • Process pint jars for 55 minutes or quart jars for 85 minutes at 10 pounds pressure (adjust for altitude if needed).

   • Do not use a water bath canner — low-acid vegetables like corn must be pressure canned for safety.

8. Cool and Store:
   Allow the jars to cool undisturbed for 12–24 hours. Check seals. Store sealed jars in a cool, dark pantry for up to one year.

Serving and Storage Tips:

• To serve, simply drain and heat the corn with a pat of butter and pinch of salt and pepper.

• Canned corn is a perfect addition to chowders, cornbread, and even fried rice.

• Unopened jars stay shelf-stable for up to 12 months. Once opened, refrigerate leftovers and consume within 3–5 days.

Variations: