Canning Corn

The sweet corn is not ready yet, but I felt like writing this post in anxious anticipation of one of my favorite foods.

It won't be too long before the sweet corn stands will be popping up on the street corners, and even people who don't have a garden will be stopping for a treat.


To can corn simply fill hot jars with cut corn leaving a little more than an inch of headspace. If desired, at 1/2 tsp canning salt to each pint or 1 tsp for each quart. Add Boiling water leaving 1 inch headspace. Add lids and process in a pressure canner at 10 pounds pressure. Process pints for 55 minutes or quarts for 1 hour 25 minutes. For altitudes over 1000 feet use 15 pounds pressure.

I also can some corn relish, which I personally think is a great topping for burgers. The recipe is based on a recipe from the Ball Blue book. Yield is about 4 pint jars.

2 quarts cut corn
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 clove garlic, crushed
3 cups vinegar
2 cups sugar
2 Tbs ground mustard
1 Tbs mustard seed
1 Tbs celery seed
1 Tbs turmeric
1 Tbs canning salt


Combine all ingredients and boil for 25 minutes. Fill hot pint leaving 1/2 inch headspace. Add lids and process in a hot water bath for 15 minutes.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes



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