Nothing quite says Summer like the taste of fresh sweet corn! Whether boiling, roasting or grilling – the sugary-sweet taste of a just-picked ear of corn is hard to beat.

Whether growing your own or purchasing locally from one of the many home-grown stands that dot the landscape – preserving corn is a great way to keep that harvest for use the year around. Full of nutrition – it can be used all year long as a side dish – or the perfect addition to salsa, soups and more.

Canned corn ready to be placed on our canning pantry shelf.
Canned corn ready to be placed on our canning pantry shelf.

Many people will tell you that freezing sweet corn is the best way to preserve the true flavor to enjoy throughout the winter months.  I have been a firm believer in that as well –  but I have to say that tasting the canned version has opened my eyes to a great flavor as well.

Canning is also a great way to save on freezer space! I often don’t have enough room to freeze several dozen bags of sweet corn, nor did I want to, in fear of a power outage and the danger of losing it all at once. Canning has become a great way for us to spread out the preserving of the harvest beyond the freezer.

Here is how we preserve our corn :  (printable recipe at the end of the post)

Preserving Corn, Freezing or Canning

1. Pick and use only Fresh Sweet Corn.

After placing the cob in ice water, cut off kernels 3/4 of the way from the cob.
After placing the cob in ice water, cut off kernels 3/4 of the way from the cob.

2. Husk the corn – And be sure to put those husks in your compost pile!

3. While you husk the corn, get a large stock pot of water boiling.

4. When all the corn is husked, boil several ears of corn for 3 minutes.

5. After boiling – place the corn in an ice water bath for the same amount of time (3 minutes) to cool.

6. Cut the corn 3/4 off the kernel.  Many people use a bunt pan to do this on, however, I find this a little awkward for me. I use a 9×13 roasting pan, with a 2 cup square dish in the middle of the pan to place the ears of corn on while I cut.  This allows most of the kernels to fall inside the dish. (you will still have a few escapees of corn from the pan)

**If freezing corn – skip to number 13

When canning, pour boiling water over kernels - continue to leave 1 inch head space
When canning, pour boiling water over kernels – continue to leave 1 inch head space

7. Fill a large stockpot full of water and put on medium-high heat until it boils.

8. In the mean time, prepare canning jars – by sterilizing and keeping jars and lids hot.

9. Cold Pack – Fill hot jars with corn kernels leaving 1 inch head space. Fill jars with boiling water, continuing to leave 1 inch head space.

10. Wipe rims, add hot lids, and finger tighten rings – place in pressure canner.

11. Repeat until pressure canner is filled. (ours holds 8-9 pint jars, or 7 quart jars).

12. Pressure can with 10 lbs of pressure for 55 minutes (quart jars take 1 hour, 20 minutes) – increasing for altitude above sea level as necessary.

If you have the room, you can freeze sweet corn - much quicker!
If you have the room, you can freeze sweet corn – much quicker!

13. IF FREEZING – place 2 cups of corn in freezer safe bags – remove air and seal. Label and use within 12 months. **We use Food Saver bags.

14. If canning – remove cans from pressure canner and let sit overnight on a towel, in a cool area.  Check to make sure that each jar sealed by pushing down the center of the jar – if it doesn’t move, it is sealed properly. Store in a cool, dark place for up to 12 months.

Enjoy!

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Mary and Jim




How to Freeze or Can Sweet Corn
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Ingredients
  1. Sweet corn
Instructions
  1. Pick and use only Fresh Sweet Corn.
  2. Husk the corn - And be sure to put those husks in your compost pile!
  3. While you husk the corn, get a large stock pot of water boiling.
  4. When all the corn is husked, boil several ears of corn for 3 minutes.
  5. After boiling - place the corn in an ice water bath for the same amount of time (3 minutes) to cool.
  6. Cut the corn 3/4 off the kernel. Many people use a bunt pan to do this on, however, I find this a little awkward for me. I use a 9x13 roasting pan, with a 2 cup square dish in the middle of the pan to place the ears of corn on while I cut. This allows most of the kernels to fall inside the dish. (you will still have a few escapees of corn from the pan)
  7. **If freezing corn - skip to Freezing step
  8. Fill a large stockpot full of water and put on medium-high heat until it boils.
  9. In the mean time, prepare canning jars - by sterilizing and keeping jars and lids hot.
  10. Cold Pack - Fill hot jars with corn kernels leaving 1 inch head space. Fill jars with boiling water, continuing to leave 1 inch head space.
  11. Wipe rims, add hot lids, and finger tighten rings - place in pressure canner.
  12. Repeat until pressure canner is filled. (ours holds 8-9 pint jars, or 7 quart jars).
  13. Pressure can with 10 lbs of pressure for 55 minutes (quart jars take 1 hour, 20 minutes) - increasing for altitude above sea level as necessary.
  14. IF FREEZING - place 2 cups of corn in freezer safe bags - remove air and seal. Label and use within 12 months. **We use Food Saver bags.
  15. If canning - remove cans from pressure canner and let sit overnight on a towel, in a cool area. Check to make sure that each jar sealed by pushing down the center of the jar - if it doesn't move, it is sealed properly. Store in a cool, dark place for up to 12 months.
Notes
  1. Recipe courtesy of Old World Garden Farms
Old World Garden Farms http://oldworldgardenfarms.com/

 

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7 thoughts on “Preserving Corn – How To Freeze or Can Corn From The Garden

  • August 24, 2016 at 12:52 pm
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    I enjoy your website. This is the first time that I have canned corn, with a pressure canner. My issue is that most of the water in the jars came out. The jars are sealed. Just wondering if this is a problem?

  • July 30, 2015 at 9:22 am
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    Mary, We freeze our corn, always have so that is what we do. I like the idea of the husk corn freezing, interesting. I have one question, can you tell me what brand of vacuum sealer you use? I was looking at them and there are so many to choose from, was just wondering which brand you use. Thanks and God Bless.

  • July 30, 2015 at 9:12 am
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    Do you have a favorite sweet corn for home growers?

  • July 29, 2015 at 10:10 am
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    you cannot safely can corn without a pressure canner, do NOT use water bath method… it is not safe for low acid foods like corn!!

    • July 29, 2015 at 7:59 pm
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      thank you for the info on the pressure canning

  • July 29, 2015 at 9:48 am
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    What if you don’t have a “pressure canner”??

  • July 29, 2015 at 8:38 am
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    In the 1960’s my mother was overwhelmed with corn one year with no time to can or prepare to freeze so she just put the unhusked corn into freezer bags and threw them in the freezer…Wow when she took them out she just husked which was very easy and no silks left then put in pot of boiling water.
    The corn was soft but wonderful…so that has been our family’s method ever since.
    Enjoying your website as we are building our dream home on 48 acres in NJ and plotting and planning our garden too.

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