How to Freeze or Can Sweet Corn


  • Sweet corn


  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.

Recipe Notes

Recipe courtesy of Old World Garden Farms