This simple cold pack method for pressure canning corn is an easy way to preserve fresh summer corn for year-round use. Just a few basic tools and a pressure canner are all you need.
8earscornabout 8 cups of kernels; white, yellow, or bi-color all work
to coverhot water
½teaspooncanning saltoptional, per pint jar
Instructions
Prep equipment. Wash jars in hot, soapy water. Place in the canner, add water, and warm over medium heat.
Shuck corn. Shuck the corn, remove silks, and rinse well. Cut kernels from the cob and transfer to a bowl.
Fill jars with corn. Remove warm jars. Loosely spoon corn into each jar, leaving 1 inch of headspace.
Add salt and water Add 1/2 teaspoon of canning salt per pint jar, if using. Pour hot water over corn, maintaining 1 inch headspace.
Debubble and attach lids and rings Remove air bubbles, wipe jar rims, and apply lids and rings until fingertip tight.
Process. Load jars into pressure canner. Lock lid and vent steam for 10 minutes. Then bring to 10 lbs pressure and process pints for 55 minutes (adjust for altitude).
Cool. Turn off heat and let pressure return to zero naturally. Remove lid and let jars sit for 5 minutes before transferring to a towel to cool for 12–24 hours.
Notes
This recipe uses the cold pack method and is intended for pressure canning only. Do not use a water bath canner for plain corn. Always adjust for altitude as needed.