Canning corn - Raw Pack Method

This is so much better than buying canned corn. I could tell you all about what happens when corn in canned in a factory, but let's skip that and get right into the goodness of canning your own corn.

You don't have to grow your own corn in order to can any. Go to a local Farmer's Market, or a farmer or friend that grows corn and get fresh corn to can. They can do all the work and you reap the benefits! We have gotten corn from a sweet Amish family that we stop in to see through out the summer.

Start with fresh corn on the cob - as fresh as you can get.   According to the USDA, about 32 pounds (in husk) of sweet corn is needed per canner load of 7 quarts; an average of 20 pounds is needed per canner load of 9 pints. Note that a bushel weighs 35 pounds and yields 6 to 11 quarts of canned corn, which is an average of 4½ pounds of corn in the husks per quart of finished canned corn.
 Cut the kernels from the cob

Whole Kernel Corn – Cut kernels from cob about 2/3 to 3/4 the depth of the kernels.

Pack raw corn loosely in clean, hot Mason jars, leaving 1-inch headspace, (corn tends to expand more than other vegetables). Cover with boiling water leaving 1-inch headspace. Adjust jar lids.

 Put the lids and rings on the jars

Wipe the rims of the jars, put the lids on and then the rings on snugly, not not TOO hard.

Dial Gauge Canner—Process at 11 pounds pressure - Pints 55 minutes and Quarts 85 minutes. For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.

Weighted Gauge Canner—Process at 10 pounds pressure - Pints 55 minutes and Quarts 85 minutes. For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.

When the processing time is up, turn off the heat, and allow the pressure canner to cool and the pressure to drop to zero before opening the canner.  Let the jars cool without being jostled.

When it is time to eat, you just heat the corn up - it is cooked already and is delicious!