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Nothing beats the taste of fresh sweet corn. And with a few jars and some know-how, you can keep that summer sweetness in your pantry long after the harvest. Whether you've got a garden full of corn or found a great deal at the farm stand, I'll show you how to save every delicious kernel.
Getting Your Kitchen Ready
First, let's get your canning corner set up. You'll need:
- A pressure canner - this is crucial for corn
- Clean jars and new lids
- A jar lifter (those jars get mighty hot)
- A funnel to keep things tidy
- The freshest corn you can find
- Some canning salt if you like
- A big pot of boiling water
Why the Pressure Canner?
Here's the deal - corn needs super-high heat to be safe for storing. A regular water bath just won't do it. Think of your pressure canner as insurance for all your hard work.
Rolling Up Your Sleeves
- Step 1: Prepare the corn
- Strip off every bit of husk and silk, making sure the ears are completely clean. Then, carefully cut the kernels off the cob, aiming for about half an inch deep. This keeps the kernels intact and prevents getting too much of the tough cob.
- Step 2: Choose your packing method
- If you’re in a hurry, go for the raw pack method by simply packing the fresh kernels directly into jars. For a slightly richer flavor, try the hot pack method by boiling the kernels for 3-5 minutes before packing them into jars.
- Step 3: Fill the jars
- Leave an inch of space at the top of each jar. This allows the corn to expand during processing. Add a bit of salt for flavor—about half a teaspoon per pint jar—then pour boiling water over the corn until it reaches the one-inch mark. Wipe the rims clean, place the lids on, and tighten the rings just finger-tight.
- Step 4: Process the jars
- Carefully lower the jars into your pressure canner, making sure they’re not touching each other. Follow the processing times exactly: pints need 55 minutes, while quarts require 85 minutes. Adjust the pressure to 10-15 pounds based on your altitude. Check your canner’s manual for specific details.
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Getting Creative: Beyond Plain Corn
- Garden Corn Relish
This sweet-tangy mix is perfect on hot dogs or tacos. To make it, combine the following:
- 8 cups of fresh corn kernels
- 2 cups of chopped red peppers
- 1 cup of diced sweet onion
- 2 cups of white vinegar
- 1 cup of sugar
- 1 tablespoon of mustard seeds
- 1 teaspoon of celery seeds
Simmer everything together for 15 minutes, then pack it hot into jars. Process in a water bath canner for 15 minutes.
- Southwestern Corn
This family favorite adds a spicy kick to any Mexican dish. Combine the following:
- 6 cups of sweet corn kernels
- 1 cup of chopped green chilies
- 1 teaspoon of ground cumin
- ½ teaspoon of chili powder
- 1 teaspoon of salt
Heat the mixture for 10 minutes, then pack it hot into jars, leaving an inch of space. Process in a pressure canner—55 minutes for pints, 85 minutes for quarts.
- Ready-to-Go Chowder Base
This hearty chowder base is a winter lifesaver. Layer the following ingredients in jars:
- 8 cups of fresh corn kernels
- 4 cups of diced potatoes
- 2 cups of chunky-cut carrots
- 1 cup of chopped onions
- 2 teaspoons of salt
Cover with boiling water, leaving an inch of space. Process in a pressure canner—75 minutes for pints, 90 minutes for quarts. When ready to use, simply add milk or cream to create a quick chowder.
- Fresh Corn Salsa
This vibrant salsa is a snack-time favorite. Combine the following ingredients:
- 6 cups of corn kernels
- 3 cups of diced ripe tomatoes
- 1 cup of finely chopped onion
- 1 cup of jalapeños (seeds removed for less heat)
- 1 cup of white vinegar
- 2 tablespoons of fresh lime juice
- 1 teaspoon of salt
Simmer for 20 minutes, then pack hot into jars, leaving half an inch of space. Process in a water bath canner for 20 minutes.
Making Your Corn Last
Find a cool, dark spot for your jars—like a basement shelf. Properly canned corn can last up to 18 months, though it’s so tasty it rarely stays on the shelf that long! Before opening a jar, check that the lid is tight and slightly curved downward.
Quick Ideas for Your Canned Corn
- Warm it up with butter and fresh herbs for the fastest side dish ever
- Toss it into soups and stews
- Stir some into your cornbread batter
- Mix it cold into summer salads
- Add it to any casserole that needs a touch of sweetness
Frequently Asked Questions
- → Should I drain canned corn before cooking?
- Yes, always drain and rinse canned corn before using it in recipes. This removes excess sodium and any metallic taste from the can.
- → How long does canned corn need to cook?
- Since canned corn is pre-cooked, it only needs 3-5 minutes of heating. Longer cooking can make it tough and chewy.
- → Can I substitute canned corn for fresh?
- Yes, you can use canned corn instead of fresh in most recipes. One 15-ounce can equals about 1½ cups of fresh corn.
- → How can I make canned corn taste better?
- Add butter, herbs, garlic, or spices while heating. You can also roast it in the oven for more flavor.
- → How long does opened canned corn last?
- Once opened, store leftover corn in the refrigerator and use within 3-4 days for best quality and safety.
