Whole Kernel Corn- Pressure Canning


Preserving Method: Pressure Canning

  1. PPREPARE pressure canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  2. HUSK corn and remove silk. Wash corn cobs. Cut corn from cob and measure.
  3. PACK corn into hot jars according to raw pack or hot pack recipe below. Add 1 tsp salt to each quart jar, 1/2 tsp to each pint jar, if desired.
  4. REMOVE air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  5. PROCESS filled jars in a pressure canner at 10 pounds pressure 55 minutes for pints and 1 hour and 25 minutes for quarts, adjusting for altitude, according to your pressure canner instructions. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Raw Pack

  1. PACK corn loosely into hot jars leaving 1 inch headspace.
  2. LADLE boiling water over corn leaving 1 inch headspace.

Hot Pack

  1. PLACE corn in a large saucepan. For each 4 cups corn, add 2 cups water. Bring to a boil. Reduce heat and simmer 5 minutes.
  2. PACK corn and liquid into hot jars leaving 1 inch headspace.
Whole Kernel Corn - Ball® Recipes is rated 4.8 out of 5 by 5.
Rated 5 out of 5 by from Just right! Just canned this summers corn and the instructions were just right. I also added a tsp of sugar like some said, cracked one open and it was perfect.
Date published: 2017-08-26
Rated 5 out of 5 by from pressure canning I canned corn in a pressure canner today for the first time. The corn has darkened quite a bit,,did it burn ? I hot packed it, and canner had water in it.
Date published: 2017-08-08
Rated 4 out of 5 by from Sorry - a question? Can I do this in my freshtech canner? I love this and loved how it came out - but I prefer to can as I harvest in small batches?
Date published: 2016-08-25
Rated 5 out of 5 by from made lots more like the other reviewer, i ended up with much more - i averaged 2 ears per pint. i am actually just finishing it now so i dont know how it tastes - i added the 1/2 tsp salt per pint but did not add the sugar (other reviewer did). corn seemed plenty sweet to start. i am sure we will be enjoying summers goodness while the snow flies!
Date published: 2015-09-17
Rated 5 out of 5 by from The texture was a true surprise. What a wonderful surprise to have an almost crunchy texture! I followed your recipe with one minor exception. In tasting the raw corn, it didn't seem to have the sweetness I was expecting so I added a 1/4 teaspoon of sugar along with your recommended 1/2 teaspoon of canning salt. This brought out the flavor I had hoped for. One other item. Maybe we grow bigger ears of corn here in Illinois but our results were a far larger quantity than expected. Based on your recommendation of "(about 10 to 19 ears) per quart jar" I picked up 60 ears expecting to have a yield between 6 and 12 pints. We ended up with 36 pints! Trust me, I'm not complaining, we all love corn, but it maybe something to look at.
Date published: 2014-09-29
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