Side dish - Canning corn in water bath recipes
Author: Joy Dailey
Canning Corn Pressure canning whole corn kernels is an easy way to bring the flavors of summer into your kitchen all year round. Enjoy your homegrown or farmers market corn year round with canning.
Canning Corn
Canning Corn
Provided by: Sharon Peterson
Yields: 7 servings
Cuisine: American
Number of ingredients: 10
Provided by: Sharon Peterson
Yields: 7 servings
Cuisine: American
Number of ingredients: 10
Ingredients:
- Fresh corn
- Canning salt (optional)
- Pressure canner
- Large stockpot
- Kettle for boiling water
- Something like a large cookie sheet or shallow pan/bucket to catch your corn kernels.
- Four boys to pick and husk corn. ((Optional, but it’s a real time-saver!) )
- Canning jars, seals, and rings
- Canning funnel, lid lifter, and jar lifter
- Ladle and bubble tool
How to cook:
- Before you start.
- Start by preparing your jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. If you are new to using a pressure canner, see this article for full pressure canning instructions. This includes more detailed information and step-by-step instructions on how a pressure canner works.
- For a Raw Pack
- Step 1
- Add salt to jar if desired (1/2 tsp. per pintor 1 tsp. per quart).
- Step 2
- Pack kernels into hot jar.
- Step 3
- Add clean boiling water, leaving 1” headspace
- Step 4
- Remove bubbles.
- Step 5
- Wipe the rim clean and place on seal andring.
- Step 6
- Place jar in the warm canner. Proceed to fill all jars. Process in a pressure canner according to the chart below.
- For a Hot Pack
- Step 1
- Cover corn in water and bring to a low boil for 5 minutes.
- Step 2
- Add salt to jars if desired (1/2 tsp. per pint or 1 tsp. per quart).
- Step 3
- Pack corn into jar.
- Step 4
- Cover with cooking water, leaving 1”headspace.
- Step 8
- Remove bubbles, Wipe the rim clean and place on seal and ring. Place the jar in the warm canner. Proceed to fill all jars. Process in a pressure canner according to the chart below.
When Can Corn Be Processed in a Water Bath?
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Canning Corn
Pressure canning whole corn kernels is an easy way to bring the flavors of summer into your kitchen all year round. For cream-style corn instructions, please see notes.
Provided by: Ashley Adamant
Total time: 210 minutes
Cook time: 90 minutes
Prep time: 60 minutes
Yields: 7 servings
Cuisine: Preserves
Number of ingredients: 2
Provided by: Ashley Adamant
Total time: 210 minutes
Cook time: 90 minutes
Prep time: 60 minutes
Yields: 7 servings
Cuisine: Preserves
Number of ingredients: 2
Ingredients:
- 31 1/2 lbs. (for 7 quarts) or 20 lbs. (for 9 pints) fresh, in-husk corn
- Salt (optional)
How to cook:
- 1. For whole kernel corn, husk, desilk, and carefully wash fresh corn on the cob.
- 2. Using a sharp knife, cut corn from the cob and three-fourths the depth of the kernel. Do not scrape the cob.
- 3. If using the raw-pack method: Fill jars with corn kernels, leaving space in case of expansion. If using salt, add 1 teaspoon to each quart jar or 1/2 teaspoon to each pint jar. Add fresh boiling water, leaving 1-inch headspace at the top.
- 4. If using the hot-pack method: For each pint jar add 1 cup of water to a saucepan along with prepared corn. If using quart, add 2 cups of water per quart along with prepared corn. Bring water and corn to a gentle boil and heat for 5 minutes. If using salt, add 1 teaspoon to each quart jar or 1/2 teaspoon to each pint jar. Distribute hot cooking liquid and corn evenly among jars, leaving 1-inch headspace at the top.
- 5. Seal jars with 2-part canning lids and load into the pressure canner.
- 6. Place the lid on the canner and let it come to a boil. Let the steam vent for 10 minutes before adding the canning weight and allowing the canner to reach the correct temperature. If using a dial-gauge pressure canner at 2,000 feet or lower, the canner pressure should be 11 pounds. If using a weighted-gauge pressure canner at 1,000 feet or lower, the canner pressure should be 10 pounds. See tables within the article for higher elevation canning pressures.
- 7. For quarts, process the jars at pressure for 85 minutes; pints should be processed for 55 minutes. Do not start timing until the pressure canner has reached the specified pressure for your altitude.
- 8. Once the processing is finished, let the canner come to room temperature before opening and removing the jars with a jar lifter.
- 9. When the jars have reached room temperature, check whether the lids have sealed properly. Re-process any jars with unsealed lids or store in the fridge for immediate consumption.
- 10. Store sealed processed jars in a cool, dry place (like the pantry) for up to 18 months.
Canning Corn {How to Can Corn}
Learn all about safely Canning Corn in a pressure canner.
Provided by: Sarah Cook - Sustainable Cooks
Total time: 85 minutes
Cook time: 55 minutes
Prep time: 30 minutes
Yields: 9 servings
Cuisine: American
Number of ingredients: 5
Provided by: Sarah Cook - Sustainable Cooks
Total time: 85 minutes
Cook time: 55 minutes
Prep time: 30 minutes
Yields: 9 servings
Cuisine: American
Number of ingredients: 5
Ingredients:
- 20 lbs corn
- 8 cups water ({for inside the jars})
- 3 quarts water ({for canner})
- 1/3 cup white vinegar ({for canner - optional})
- salt ({optional})
How to cook:
- Wash and clean your jars. Make sure they are preheated enough to not crack when placed in hot water.
- Wash your lids with hot soapy water and place them in a clean bowl.
- Husk the corn, remove the corn silk, and rinse with cool water.
- Boil the ears whole for 3 minutes, and then transfer to an ice bath. Allow to cool and then remove the kernels. When you cut, don't cut deeper than 3/4th of the kernel and do not scrape the cob.
- If you are hot packing, cook kernels in 1 cup of boiling water (per quart), reducing heat and simmering for 5 minutes. If you are doing a raw pack, allow 8 (ish) cups of water to come to a boil in a pot or kettle.
- Add 3 quarts of water to the pressure canner and put it on a burner set to high. Make sure there is a canning rack in the bottom of the canner.
- If you are using salt, add 1/2 tsp canning salt to pints and 1 tsp to quarts. Add the corn to the jars without shaking or pressing down the kernels.
- Use a canning funnel and carefully and slowly add the boiling water from the kettle/pot, leaving 1-inch of headspace. Headspace is the distance between the top of the food and the top of the jar.
- Using a long utensil (I prefer a plastic chopstick), remove all the air bubbles from the jar.
- Clean the rim of the jar very well with a hot damp rag.
- Place a clean lid on the jar. Add a ring, and tighten to fingertip tight.
- Using canning tongs, gently place the jars in the canner.
- Lock the lid. Soon, steam will start coming through the vent pipe. Allow the steam to pass through for about 10 minutes. Then put the pressure regulator on top.
- Pretty soon, the air vent will pop up. Under 2,000 feet of elevation, hot or raw packed corn need to be pressure canned at 11 pounds of pressure for 55 minutes for pints and 85 minutes for quarts. See chart in the post for adjusted elevation processing times.
- When the dial gauge reaches 11 pounds of pressure, reduce the burner temp to medium, and start your timer. The pressure must stay at 11 or (a little bit) above for the duration of the cooking time. You’ll likely need to adjust the temp on the burner a few times depending on your stove.
- When the time is up, remove the canner from the burner and allow it to sit until you hear a distinctive “click” of the air vent dropping. Remove the pressure regulator and carefully remove the lid (Pro tip: I always use oven mitts when I take the lid off because the steam is super hot).
- Let the jars sit for 5 minutes in the canner and then lift them out with canning tongs.
- Remove with canning tongs and place on a thick towel where they can sit undisturbed for 12 hours.
- After a few hours, to check for sealing, gently press down in the middle of the lid. If the lid has no give, it’s sealed. If you can press the lid in and it pops a bit, your jars are not sealed.
Canning Corn - Raw Pack, Hot Pack
Enjoy your homegrown or farmers market corn year round with canning.
Provided by: Laurie Neverman
Total time: 115 minutes
Cook time: 85 minutes
Prep time: 30 minutes
Yields: 7 servings
Number of ingredients: 3
Provided by: Laurie Neverman
Total time: 115 minutes
Cook time: 85 minutes
Prep time: 30 minutes
Yields: 7 servings
Number of ingredients: 3
Ingredients:
- Corn – 32 pounds for 7 quarts, or 20 pounds for 9 pints
- Canning salt (optional)
- Water (2 cups per quart, 1 cup per pint)
How to cook:
- Husk the corn, remove corn silks, and cut out any damaged spots. You may want to do this outside, as it is messy. Rinse the cobs in clean water. Blanch if desired.
- For Raw Pack:
- Add 1/2 teaspoon of salt per pint jar, 1 teaspoon per quart jar. The salt is for seasoning, so you can skip it if you need to avoid sodium.
- Pack the corn loosely into hot jars, leaving 1-inch headspace. Don’t shake the corn down or pack it in.
- Ladle boiling water over the corn, leaving 1-inch headspace. Remove air bubbles and wipe the rims clean. Screw on your canning lids, and load into your pressure canner.
- Pressure can pints for 55 minutes and quarts for 1 hour and 25 minutes at 10 pounds pressure, adjusting if needed for altitude or canner type.
- For Hot Pack:
- Clean the corn and cut the kernels from the cob, but don’t scrape the cobs. Measure corn, water and salt (if desired) into a large pot.
- Add 1/2 teaspoon salt and 1 cup water for each pint of corn kernels, or 1 teaspoon salt and 2 cups boiling water for each quart of corn kernels. Bring the corn mix to a boil, and then reduce heat and simmer for 5 minutes.
- Ladle hot corn and water mix into jars, leaving 1-inch headspace. Remove air bubbles and wipe the rims clean. Screw on your canning lids, and load into your pressure canner.
- Pressure can pints for 55 minutes and quarts for 1 hour and 25 minutes at 10 pounds pressure, adjusting if needed for altitude or canner type. Proceed as above with canning.
