Whole Kernel Corn- Pressure Canning
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You Will Need
You Will Need
- 3 to 6 lb corn in husks (about 10 to 19 ears) per quart jar
- Salt, optional
- Ball® Glass preserving jars with lids and bands
*You must process at least 2 quart jars or 4 pint jars in the pressure canner at one time to ensure safe processing.
- 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.
- HUSK corn and remove silk. Wash corn cobs. Cut corn from cob and measure.
- 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.
- REMOVE air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
- 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.
- PACK corn loosely into hot jars leaving 1 inch headspace.
- LADLE boiling water over corn leaving 1 inch headspace.
- 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.
- PACK corn and liquid into hot jars leaving 1 inch headspace.