I love keeping home canned corn on hand. Although canning corn takes a little bit longer than canning other vegetables does, it’s totally worth it. There’s nothing like the flavor of locally grown sweet corn during summer, and when you can your own corn you can enjoy that bit of summer all year long.
We like to use canned corn for recipes like taco soup, shepherd’s pie and black bean and corn salsa. I will also add corn to our venision or beef stew if corn wasn’t available when I canned the stew. I love having local, home canned corn in my pantry to use in these dishes.
I have a super fancy recipe for canning corn, basically it’s corn, water, and bit of non-iodized salt. I guess that’s not really fancy, but it is good.
Preparing the corn for canning
Before you can pressure can the corn you need to prepare it by shucking it and cutting it off the cob. We like to do this outside since we seem to be kind of messy corn shuckers and we’re usually doing about 100 ears at a time. It’s just better if we do it outside.
When we shuck the corn we also remove as much silk as we can and cut out any bad spots.
Once it’s all shucked we bring it inside and start cutting it off the cob. We just use a sharp knife and an old roasting pan. I’ve heard of some people using a bundt cake pan and balancing the cob on the middle and letting the cut kernels drop down into the pan. I don’t have bundt pan but if you do it’s worth trying.
Some people blanch their corn cobs before cutting off the corn kernels. I don’t, I’m pretty much an anti-blancher, but if you want to blanch the corn first feel free to.
How to blanch the corn
- Fill large pot with water and bring to a boil.
- Fill sink with ice water.
- Put corn on cob in boiling water for 2 minutes (any longer and it will start cooking, so 2 minutes only)
- Remove corn with tongs and put into ice cold water to stop cooking process
How to Can Corn
I like to do what’s called a raw pack for canning corn. That means you don’t heat the corn up before you can it. If you want to do a hot pack, put the corn in a pot and add some water and simmer the corn kernels for 5 minutes.
Once the corn is prepared it’s time to prepare the supplies. If you have help with shucking and cutting the corn, you can go ahead and prepare the canning jars, lids, and pressure canner while the shucking and cutting is going on.
You absolutely need to use a pressure canner to can corn properly. I *know* great, great grandmas just boiled it forever in a water bath, however, that’s all they had and truly we have no idea what some of those consequences were. Pressure canners are widely available and if you use it regularly you’ll make your invest back in less than a year. It’s truly a time and money saver. Here are some tips for using a pressure canner.
It takes about 2 – 2 1/2 cobs of corn to fill one pint size mason jar. So, if you have 100 ears of corn you’ll need about 40-50 pint size canning jars or 20 – 25 quart size jars.
- 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)
- Wash lids
- Put pressure canner on stove and add water and rack according to the manufacturers instructions.
- Fill a pot or large tea kettle with water and set it to boil (this is for filling the jars)
- Put non-iodized salt in each jar – 1/2 tsp per pint and 1 tsp per quart (optional, for seasoning purposes only)
- Pack corn kernels into jars. I don’t stuff them full, loosely pack them and leave a 1 inch headspace. If you don’t have enough head space remove a few kernels of corn with a spoon.
- Add boiling water to jars leaving a 1 inch headspace
- 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.
- Wipe jar rims
- Put lids and bands on jars. I like to use reusable canning lids for corn since I don’t usually give them away.
- 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.
- Once the corn is finished processing remove from pressure canner and let cool
- Once the canned corn is cool, remove bands, check seals, wipe jars, label, and put away.
Canning Corn - hot pack or raw pack method
Preserving corn by canning is a great way to have shelf stable corn all year long.
Ingredients
- Fresh corn on the cob - about 2 ears per pint size mason jar
- Non-iodized Salt - 1/2 tsp per pint, 1 tsp per quart
- Water
Instructions
Preparing the corn for canning
- Shuck the corn and remove the cornsilk and any bad spots
- Some people blanch their corn cobs before cutting off the corn kernels. Instructions are below.
- Remove the corn kernels from the cob with a sharp knife
How to blanch corn for canning
- Fill large pot with water and bring to a boil.
- Fill sink with ice water.
- Put corn on cob in boiling water for 2 minutes (any longer and it will start cooking, so 2 minutes only)
- Remove corn with tongs and put into ice cold water to stop cooking process
How to can corn
- 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)
- Wash lids
- Put pressure canner on stove and add water and rack according to the manufacturers instructions.
- Fill a pot or large tea kettle with water and set it to boil (this is for filling the jars)
- Put salt in each jar – 1/2 tsp per pint and 1 tsp per quart (optional, for seasoning purposes only)
- Pack corn kernels into jars. Don’t stuff them full, loosely pack them and leave a 1 inch headspace.
- 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.)
- 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.
- Wipe jar rims
- Put lids and bands on jars. I like to use reusable canning lids for canning corn since I don’t usually give them away.
- 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.
- Once the corn is finished processing remove from pressure canner and let cool
- Once the canned corn is cool, remove bands, check seals, wipe jars, label, and put away.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
The Ultimate Guide to Preserving Vegetables
If you you’re looking for more preserving inspiration, I know you’ll love The Ultimate Guide to Preserving Vegetables. In this book I share how to can, dehydrate, freeze and ferment almost every vegetable. I also share 100 favorite recipes for preserving the vegetables in fun way that will save you time and money later. Get your copy here. Get your copy here.
Using Home Canned Corn
In addition to eating canned corn all by itself – just add little butter and pepper and a spoon – we also like to use it in other dishes. Canned corn can be substituted in almost any recipe that calls for frozen corn, just drain the liquid.
Here are some fabulous recipes that use canned corn.
Shredded Chicken Slow Cooker Tacos
Creamy Corn Chowder
Mexican Street Corn Pasta Salad
Parmesan Zucchini Corn Skillet
Cheesy Bacon Corn and Pepper Bread
Roasted Cauliflower, Potato, and Corn Chowder
Easy Italian Tuna Corn Salad
Lentils Corn and Pepper Salad
Southern Shrimp and Corn Fritters
South African Sweetcorn Bread
Other Home Canned Vegetables
Corn isn’t the only vegetable that is super easy to can at home. Canning potatoes is a great way to be prepared for crazy weeknight meals or emergencies.
At the end of our spring season or the early part of our summer when the temperatures start to soar, I harvest all our carrots and spend an afternoon canning carrots. The processing time for carrots is much shorter than corn, making it go fast, which is nice.
When I first looked at your post, I felt disappointed because our corn did not grow well… But after I started reading the post, I realized that I could sill can my own corn… Now I just have to locate some good corn to can… Thank you for the encouragement and help… Karen
You’re welcome, Karen. I hope you can find some soon.
Wow, this looks really easy. I have frozen corn before but never thought about canning my own corn. Thanks so much for the information.
Thank you for the numbers. My husband and I were discussing how many ears it took to make a pint of corn. Corn does not grow well here because it is so hot (shoud be 110º this week); it fails to form ears. We’ve talked about buying corn to can; thank you for the amount needed! That helps with the math!
You’re welcome, Brandy. I’ve wanted to know that for a long time to see if it was worth canning our own if we had to buy the corn. Since canned corn goes on sale for 50 cents a can, buying corn on the cob 10/$1 and canning it is well worth it for me. But some years corn on the cob only goes on sale for 6/$1 and then I’m not sure. This was the first year we bought corn to can so I made a point to count how many ears we were using and how many pints we got so in the future I can make sure that I’m getting the most savings from my time investment.
@Brandy @ The Prudent Homemaker, we have normally 90+ degree weather and I have found if I water my corn it does best. It doesn’t take gallons of water just small amounts every day.
@Sharon Peters, I have actually used dish water and I also have some jugs to save the cold water that you always have before the hot gets too you and have sat bucket or two in the shower when rain was sparce. Many ways to save some water that goes sown the drain.
Please help me. I canned 28 quarts of corn and pressure canned them for 85 minutes. I found out later that they needed to be pressure canned for one hour and 25 minutes. They all sealed, but I was wondering if I could re-pressure can them so I don’t have to waste all that corn and all that work. I would really appreciate an answer. I have written to Ball canning and they didn’t return my email.
85 minutes is the same as 1 hour and 25 minutes.
why, you are correct. I should have read that more carefully!
Does adding salt discolor the corn?
I don’t usually put salt in my corn since I usually use canned corn in other dishes. However, I do put it in our green beans and haven’t noticed it discoloring. I use Redmond’s real salt which doesn’t have iodine. I think if you use an iodinzed salt there is a possibility of it discoloring. There is a also a canning salt that you can find on your canning aisle of the grocery store.
I think mine looks a tad gray because of the iodized salt. Next time I’ll pressure cook without salt and see for sure!
Yeah, if you add salt it really needs to be a pure salt without anything added.
I am in my own corn harvest now. And while I was slicing with a knife last night, my husband brought me the mandolin slicer. Oh my goodness, why I had never thought of that before?! Even depth, super quick. I cut 5.5 gallons of corn in less than an hour. Now to go can that 5.5 gallons (while he’s out picking more, ack)!
What a great idea!!!! We’re done canning corn for this year but I’ll be keeping the mandolin in mind for next year. Thanks so much for sharing your new trick with us.
What’s even better is that my husband was so interested in this new tool, that he stripped the last 4 gallons for me today when I was in town. Bless his giant heart!!
That is super cool! What a blessing.
@Rebecca, What a great suggestion, using a mandolin slicer. I have never thought of that. I bet it does make cutting the corn off the cob much faster. Thank you.
Also, I have been educating myself on various items to can etc. I came across a lady who made Corn Cob Jelly from those lovely cobs that the corn was cut off. She says it tastes like honey. Gonna give this a try this year.
How fun! I’ve heard of that and it’s a great use of the cobs. I’ve also heard of people using peach pits to make peach pit jelly. I’d love to know how your corn cob jelly turns out!
Debra r Yates. i have made that too and it is delicious!!
I’ve read once, When cutting corn off of cob for canning, Do Not scrape cob. Wondering why that is pointed out? We’ve always scraped the cob when freezing, it’s all corn . I’m sure there is a reason .
Thank You, Ray Ramsay, South MS
When you scrape the cob you get all that great sweet starch that is used for creamed corn. Unfortunately, when canning corn that starch creates a really thick environment and the processing times are different. You can read more here, https://nchfp.uga.edu/how/can_04/corn_cream.html.
Hi!! My husband and I just used your method to can corn for the very first time… I have a question… When you put your rings on, do you do finger tight or all the way tight?? Some of my pints have no juice in them and I’m afraid it must have leaked out somehow.. Thanks 🙂
Hi Jade, just finger tight, so when the air expands it can get out. Corn is notorious for losing water (so are potatoes). Here are a couple of things you can do in the future.
Put a little less corn in each jar.
If using the cold pack method make sure that you spend a little more time removing the air bubbles. The corn itself has air and the hot water will displace it so give it a minute or two and then recheck the headspace and see if you need to add a little more water.
Make sure you don’t depressurize your canner too quickly.
Some liquid loss is fine and as long as the jars are sealed the food is safe. The corn above the liquid will probably start to discolor over time so just use those jars first.
Your link for reusable canning lids appears to be broken. FYI
Thanks! They are in short supply right now. Here’s a new link.
Umm, I don’t see any instructions on de-bubbling the corn after you add the water?
Thanks for catching that! Yes, you should always remove the bubbles before sealing the jars.
Is the corn still crispy when you go use it? Wonder what the blanching does, cooking for 85 min in qts, wow, usually the corn would be mushy.
It’s just like regular canned corn from the store. Of course, the quality of your home can corn will depend on the quality of the corn you start with. If you start with corn that has small kernels then you’re going to end up with small kerneled canned corn. You don’t have to blanch it, but it is recommended – it’s not a safety recommendation, it just makes it easier to cut the corn off the cob. I also think it makes the end product less starchy.
Hi
I’m wondering if the end of canned product- corn is ok if the jars juices are a milky in color and not clear? Or could that be a salt issue?
The milky is probably the starch from the corn. Usually when it’s a salt issue the water is darker (brownish). As long as you followed the safe canning instructions for processing it and the jars are sealed, they are safe to eat. I’ve noticed that the water in home canned corn and potatoes tend to get milkier as they store.
I cut 30 doz. Ears last night and stopped canning around 1am and still had corn left. So, I covered in it hot water with a little salt and covered with a towel hoping I could finish this morning. It looks like its grown just a bit. Is it OK to still can? It tastes fine.
I would still can it. The growing it probably just the corn soaking up water. What I would do is use the hot pack method and boil the corn first. Then pack it into the jars. If this happens in the future I would probably just put the leftover corn in the refrigerator and then heat it back up in the morning. Good job on getting all that corn done!!!!!
What if you don’t have a pressure canner.
To can corn, you need a pressure canner. If you don’t have one you can freeze the corn or dehydrate it.
The only pressure cooker we have is a 6 qt instant pot… any idea of settings to use? Or if that will even work?
Unfortunately, it won’t work. There are no approved guidelines or times for electric pressure cookers. Here’s more information from the National Center for Home Food Preservation, https://nchfp.uga.edu/publications/nchfp/factsheets/electric_cookers.html. I would suggest freezing the corn instead.
How sweet of you to reply to my photo post!
Even one of my granddaughters who follows me on Pinterest commented on the jars of corn. She knew that it would taste “grandkid approved”! Thank you so much for the information! Can’t wait to crack open my first jar.
You’re so welcome! I appreciate that you took the time to post a picture and comment. I love seeing what others are doing with our recipes. I hope everyone enjoys your corn!
I pressure canned corn for 85 min and the corn in the jars is dark brownish color. I wonder why?
Did you add salt? Salt helps retain the color. Did some of the water leak out while processing? If so, the kernels that are not under the water will start to discolor. As long as you pressure canned them for the recommended time and they are sealed, they are safe. Discoloration just happens sometimes.
While my canning season is done for this year, im gearing up for next summer. I was really happy that I found your page on canning corn because its one of the things that I really want to do now.
The question I have is this. My wife and I really enjoy corn on the cob, but only off the cob. If I can the kernels of corn, will they still taste like the corn when we froze it? (We don’t care for that taste) or more like the canned corn from the store? (Thats what we’re hoping).
More like canned corn from the store. It will a little different depending on what variety you grow (or buy).
Your instructions say “some people blanch their corn” do I have to cook the corn in any way before I put them in the jars? Or can I just shuck the corn, clean then, remove the corn kernels and put them in jars with boiling water?
Yes you can. That is called raw packing and corn is one of the vegetables that can be raw packed.
How long if you don’t have a pressure cooker
Corn is a low acid food and must be processed in a pressure canner which is why there are no times given for water bath canning.
I’m sorry but I must have missed it but you never did say how to do the cold pack corn you kept talking about hot packed and pressure cooked corn but never got back to telling us how to do the cold pack sorry if I missed it but I’m pretty sure I didn’t thank you
Hey Austin, raw pack means that you don’t boil the corn and water before you put it into the jars. You put the raw corn kernels into the jars and pour hot water over them, and then can them in a pressure canner. In order for it to be shelf stable you have to pressure can the corn. Does that make sense?
Can you pressure can field corn?
I’m not sure as I’ve never canned field corn. In their canning corn guidelines, the USDA specifically mentions sweet corn (https://nchfp.uga.edu/how/can_04/corn_kernel.html). That being said they do have guidelines for canning hominy which is made from field corn (https://nchfp.uga.edu/publications/uga/hominy_without_lye.html). Hope that helps.
I don’t have a pressure cooker so can you just do a water bath?
No. Corn is a low acid food and needs to canned in a water bath canner to ensure safety.
How do you prevent your corn from turning brown? I’ve only heard this happens and it scares me to do it and all my corn turn brown.
My corn has never turned brown. Over time, it might discolor a little at the top (especially if some of the water siphoned off during canning) but that doesn’t usually happen until closer to a year in storage. If you can one of the newer super sweet corn varieties, the sugar can caramelize while under pressure. So if you grow one of those varieties, you should probably just freeze the corn.
Can you add a little sugar to each pint? I do that when I freeze it and it tastes just like eating it off the cob.
You can but, but it might caramelize and discolor while under pressure. So it won’t look as appetizing.
How long does this last, once canned
The USDA recommends home canned food be used within 12-18 months as the food quality starts to deteriorate over time. As long as it’s sealed it’s safe to eat.
I don;’t have a pressure canner, really don’t like them (had one blow up on me as a kid) can i use a regular canner instead.
Nope, corn is a low acid food and the only way to know it’s safe to eat is to use a pressure canner. Modern pressure canners have a safety release button that will open to release the pressure if it gets dangerously high so they don’t blow up.
Last year, we canned corn in our pressure canner. A few weeks later, I opened a jar and it had no flavor.
What did I do wrong?
Is it better to cold pack?
How long would I water bath them?
Corn needs to be pressure canned to be safe; there are no current recommended guidelines for water bath canning corn. Did you use salt? Salt helps the corn retain it’s color and flavor. If you hot packed them last year, it would be worth trying a raw pack this year to see if there’s a difference.
how long does canned corn last on the shelf
The USDA recommends that home canned food be consumed within a year because the quality of the food starts to deteriorate over time. That being said, as long as the jar remains sealed, the corn will be safe to consume.
Is it possible to can corn without a pressure canner? Some recipe with maybe sweet peppers and onions added? I have frozen a lot of corn but would like to can corn some how Any advice or suggestion is welcomed
The only way to can corn without a pressure canner is to add vinegar and make a corn relish or corn salad with it. I have a recipe for Corn Salad in my book The Ultimate Guide to Preserving Vegetables which was based on this recipe from the National Center for Home Food Preservation.