Cross canned corn off your grocery list.
You won’t need store-bought once you know how to can corn.
You won’t find instructions for how to can corn in awater bath(aka boiling-water canner).
Credit: Scott Little
Since corn is a low-acid food, it must be processed in a pressure canner to eliminate harmful bacteria.
Start by removing the husks, thenscrub the earswith a vegetable brush to remove the silks.
Wash each ear and drain.
Boiling-water canner and pressure canner.Credit: Waterbury Publications Inc.
This precooking makes your food less likely to spoil since it eliminates more air.
Pour boiling water over the kernels, leaving a1-inch headspacein each jar.
Wipe the jar rims and adjust the lids.
Credit: Andy Lyons
Process in a pressure canner for 55 minutes for pints and 85 minutes for quarts.
Add one additional minute to the processing time for eachadditional 1,000 feet above sea level.
Add the corn and simmer for 5 minutes.
Fill your jars with the corn and liquid, leaving a 1-inch headspace in each jar.
Wipe the jar rims and adjust the lids.
Process in a pressure canner for 55 minutes for pints and 85 minutes for quarts.
Want to know how to make canned corn with some kick?
Pickling your sweet corn in vinegar makes it acidic enough to besafe for boiling-water canning.
No more wasted sweet corn for you!
