Local Produce · Preserving the Harvest

Sweet Corn, Canning

For the first time, we are canning our own corn using fresh Utah corn on the cob. This year we decided to use Petersen Family Farms corn, a local farm in Riverton. It probably isn’t the cheapest corn, but we were able to purchase 7 cobs for $2.50. You can get a lot of canned sweet corn for that price. I think the most intimidating part of canning your own corn on the cob is cutting the corn off the cob. The internet suggests all these fancy gadgets and techniques, but I found the easiest way to cut corn off the cob is a knife and a roasting pan. After that, raw packing the corn and pressure canning is pretty easy and straight-forward.

Sweet Corn, Canning


  • 20 pounds corn, in husk (approximately 35 small cobs)
  • salt


  1. Husk corn, remove silk, and wash.
  2. Cut corn from cob at about three-fourths the depth of kernel. Caution: Do not scrape cob.
  3. Prepare water bath canner, jars, and lids. Dont forgot to add 1/2 cup vinegar to canner water to keep your bottles looking nice.
  4. Fill jars with raw kernels, leaving 1-inch headspace. Do not shake or press down.
  5. Add 1/2 teaspoon of salt per pint jar, if desired.
  6. Add fresh boiling water, leaving 1-inch headspace.
  7. Wipe rim and place hot lid on jar, screwing band down until fingertip-tight.
  8. Place jars in pressure canner. Adjust water level, lock lid and bring to a boil.
  9. Vent steam for 10 minutes, then close vent.
  10. Continue heating to achieve 11 lbs pressure and maintain pressure to process pint jars for 55 minutes (0 – 1,000 feet elevation). Refer here for different processing times and pressure for elevation.
  11. Turn off heat. Let pressure return to zero naturally.
  12. Wait 2 minutes longer, then open vent. Remove canner lid.
  13. Wait 10 minutes, then remove jars, cool and store.
  14. Transfer jars to a towel-lined surface and let stand until completely cool, about 24 hours.
  15. Check lids and refrigerate any jars that are not sealed.

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