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)
- Husk corn, remove silk, and wash.
- Cut corn from cob at about three-fourths the depth of kernel. Caution: Do not scrape cob.
- Prepare water bath canner, jars, and lids. Don’t forgot to add 1/2 cup vinegar to canner water to keep your bottles looking nice.
- Fill jars with raw kernels, leaving 1-inch headspace. Do not shake or press down.
- Add 1/2 teaspoon of salt per pint jar, if desired.
- Add fresh boiling water, leaving 1-inch headspace.
- Wipe rim and place hot lid on jar, screwing band down until fingertip-tight.
- Place jars in pressure canner. Adjust water level, lock lid and bring to a boil.
- Vent steam for 10 minutes, then close vent.
- 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. 12. Turn off heat. Let pressure return to zero naturally.
- Wait 2 minutes longer, then open vent. Remove canner lid.
- Wait 10 minutes, then remove jars, cool and store.
- Transfer jars to a towel-lined surface and let stand until completely cool, about 24 hours.
- Check lids and refrigerate any jars that are not sealed.