Canning Corn - hot pack or raw pack method

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.