Fresh Canned Corn
1 hour 30 minutes
- Pressure canner
- Canning jars
- Denali lids and rings
- Jar lifter and canning funnel
- Large pot or blancher to blanch corn
- Large spoons
- Sharp knife
- Kettle for boiling water
- Large cookie sheet or other shallow pan
- Towels and dish cloths
- Canning salt
Canning corn is a great way to preserve your harvest. Canned corn can be used in so many ways, including tossed in salads, added to soups, stews, and chills, and simply buttered and served as a side dish. No matter what your reasoning is for canning corn we got you covered here at Denali Canning! First you want to pick your corn, husk the corn, remove silk, and rinse well under clean running water.
Start boiling water in a large stock pot or a blancher. Blanching makes it easier to cut kernels from the cob. Throw your cobs in boiling water for 2-3 minutes then immediately plunge into ice cold water. Since this corn will be processed in a pressure canner, you can skip the blanching step if you prefer.
Cut the kernels off the cob without going too deep. This can get a little messy so pick a good location to do this. Slice all sides of the corn and get your kernels to fall in a bowl.
Prepare your canning equipment, by getting your canner, jars and Denali lids ready. Place the rack into the pressure canner, get your jars in the canner, add some water so it covers the jars, and simmer (180˚F) for 10 minutes. Keep the jars hot until you are ready to fill them. In addition, bring a large saucepan of water to a boil over high heat. This will be the water you will be using to fill your jars.
Get your funnel to add your kernels in the jar (don't press down on the corn). Pack the jar leaving 1 inch of headspace, top off with boiling water keeping 1 inch headspace. Remove any air bubbles and wipe rims clean. Finally add your Denali lids and rings and screw them on fingertip tight.
Place jars in canner and process them, pint jars for 55 minutes, and quart jars for 1 hour and 25 minutes. When the processing time is complete, turn off the heat and let the pressure go down to 0 naturally. Do not try to speed the cooling process. Then open the vent and let the jars adjust to the change in pressure for about 5-10 minutes. Open the lid away from your face and let the steam escape. The jars will be hot let them sit and cool for 12-24 hours. Test the seal and store away. Happy canning!