Pressure-Canning Sweet Corn Off the Cob
Pressure-Canned Sweet Corn Recipe
Other than the fall, this is one of my favorite times of the year. Berries go on sale, peaches are ripe and sweet, and my favorite sweet corn goes on sale at Sprouts for 10 ears for $1. We wait for more corn to can all year long. It seems like no matter how much I can every summer, we go through all of it in a matter of months, and then we are waiting for sweet corn to be in season again.
I know corn has been under serious debate due to the fact that the majority of it on the market is genetically modified (GMO). As with most food products that you can find at the grocery store, it is difficult to find anything real and untainted anymore. But I have this great store called Sprouts where they have everything grown specifically for distribution to Sprouts stores. Everything is grown organically, without pesticides or other chemicals. I love knowing that I can trust everything I purchase there.
They also have fantastic sales that allow me to take advantage of all of the great food they provide at super prices. At our house, we simply stock up on the basics, like locally sourced honey, old-fashioned oats, all of our raw nuts and seeds, coconut oil, whole wheat flour, coconut sugar, milk from the dairy, grass-fed cheese and butter, and even grass-fed meats, and then we make all of our own foods here at home. being able to can my own corn and other fruits and veggies is a real bonus.
- 16 ears corn
- 3 cups boiling water
- Start by shucking each of your ears of corn. You'll need to pull the husks off of the outside, break the stem off, and then pull the silk off. Keep the husks and silk in separate bowls. You can use them.
- Now, to help cut the kernels off of the cob, cut the stem off flat so you have a flat base to balance you corn cob.
- Hold the cob upright and run your knife firmly down the side of your corn cob to slice all of the kernels off. Pour the kernels from each cob into a large bowl.
- Set the cobs aside for later use.
- Now set up your canning station. You'll need a pressure canner, a large pot of boiling water, at least 6 pint canning jars with lids and rings, a canning kit, a ladle, a damp washcloth and a couple of towels.
- Using your canning funnel, fill each jar with corn up to the neck of the jar.
- Now fill each with boiling water to the neck.
- Wipe your jar rims with a damp washcloth to remove any liquid or food.
- Add a clean lid to each of your jars.
- Add a clean ring to each jar, but twist only until you feel the slightest resistance. You want air to be able to escape.
- Use your jar lifter to load your jars into your canner. None should be touching any other jar or the pot in any way.
- Make sure the pot has 3 quarts of water in the bottom, and that's it.
- Put the top on the pot and lock it in place. Turn your heat to the setting just below the highest.
- When steam starts to pour out of the top vent in a steady stream, start your timer for 10 minutes. The lid lock should pop a couple minutes in.
- At the end of 10 minutes, set the weighted gauge (or rocker) on top of the vent. I have a weighted gauge canner.
- In another 6 minutes or so the weighted gauge will start rocking from side to side. At this point, set your timer to 1 hour and turn the heat down to just above medium.
- You want the rocker to continue rocking the entire canning process, but as slow as possible (meaning with as little heat as possible). If the rocker stops, turn the heat up and get it going again, and then restart the timer.
- At the end of your time, turn off the heat and remove the canner from the hot burner carefully. Do not try and touch the rocker or lid.
- After the pressure decreases inside the pot the lid lock will fall. At this time you can remove the rocker only. DO NOT remove the lid yet.
- Give it 10 more minutes to cool, and then you can remove the lid, facing away from you, so you don't get burned.
- Carefully remove your jars with your jar lifter and place them on a towel to the side to cool for 24 hours.
- When your jars seal, the middle of the lids will suck down and if tapped, your lids will ping. If they all sealed, congrats! Remove the rings, label them with at least the date, and store them in a cool, dry place. We remove the rings to store them because bacteria can grow under them and compromise your jar of food.
- If 2-3 didn't seal and make a thudding sound when tapped, put them in the fridge and use them right away. If 4 or more didn't seal, remove the lids and rings, refill any missing liquid, rewipe the rims, replace the lids with clean ones and try processing them again.
- Your sealed jars should last at least a year.
|Serving size: 1|
|Calories from Fat||9|
|% Daily Value *|
|Fat 1 g||2%|
|Saturated fat 0 g|
|Unsaturated fat 0 g|
|Carbohydrates 20 g||7%|
|Sugar 4 g|
|Fiber 2 g||8%|
|Protein 2 g||4%|
|Cholesterol 0 mg|
|Sodium 15 mg||1%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Ways to Use Your Canned Sweet Corn
As you see in the pictures, the corn in the jars is kind of cloudy. That is simply the milk from the corn cobs and the smaller pieces of corn that were mixed in with the corn in the jars. There's nothing wrong with it. In fact, I made Chicken Pot Pie on the stove last night using a jar of my freshly canned sweet corn, and it was deliciously sweet. I think the milk gives it a little bit more than the corn you can find at the store already canned.
I'm pretty sure that all of my favorite recipes include corn. The very best of the best recipe I use being my Corn Casserole. My canned corn also makes a great quick side to any dinner dish, or drop in for most soups, and casseroles when we have it on hand. The canned stuff you buy at the store, even if it's organic, just simply doesn't come anywhere close to tasting quite as good as my homemade corn does.
I truly hope that all of my canning recipes motivate you to try some of these recipes out yourself and see just how much better homemade canned products from fresh fruits and vegetables can be.
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© 2018 Victoria Van Ness