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Step 1
Shuck the corn and remove the cornsilk and any bad spots
Step 2
Some people blanch their corn cobs before cutting off the corn kernels. Instructions are below.
Step 3
Remove the corn kernels from the cob with a sharp knife
Step 4
Fill large pot with water and bring to a boil.
Step 5
Fill sink with ice water.
Step 6
Put corn on cob in boiling water for 2 minutes (any longer and it will start cooking, so 2 minutes only)
Step 7
Remove corn with tongs and put into ice cold water to stop cooking process
Step 8
Wash jars and hot soapy water and rinse them well (There is no need to sterilize jars or lids if you’re processing for more than 10 minutes – which we are)
Step 9
Wash lids
Step 10
Put pressure canner on stove and add water and rack according to the manufacturers instructions.
Step 11
Fill a pot or large tea kettle with water and set it to boil (this is for filling the jars)
Step 12
Put salt in each jar – 1/2 tsp per pint and 1 tsp per quart (optional, for seasoning purposes only)
Step 13
Pack corn kernels into jars. Don’t stuff them full, loosely pack them and leave a 1 inch headspace.
Step 14
Add boiling water to jars leaving a 1 inch headspace (if you don't have enough headspace, remove a few kernels of corn with a spoon.)
Step 15
Using a plastic spatula, a chopstick, or bubble remover, remove the air bubbles in the jars by gently sliding the bubble remover tool between the jar and the corn.
Step 16
Wipe jar rims
Step 17
Put lids and bands on jars. I like to use reusable canning lids for canning corn since I don’t usually give them away.
Step 18
Put the jars in your pressure canner and process according to the directions that came with your canner. For me that 10 pounds of pressure for 55 minutes for pints and 85 minutes for quarts.
Step 19
Once the corn is finished processing remove from pressure canner and let cool
Step 20
Once the canned corn is cool, remove bands, check seals, wipe jars, label, and put away.