Wednesday, June 17, 2009

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


  1. Hello Ms. Charlotte!

    Do you blanch or cook the corn before you can it? How do you cut your corn from the cob? The corn and corn relish looks yummy!

    Thank you.

  2. You can do a "hot pack," which means boil the corn in just enough water to cover it and then fill your canning jars. That is the way my mother always did it. I guess, I just tend to do a "raw pack" because I figure that the corn gets cooked while it is processing in the pressure canner so I don't need to cook it twice.

    To cut it of the cob, you can just stand it on end on your cutting board (using one hand to hold it up) and run your knife down the edge of the cob.

    Another option is to get a fancy corn cutter.

  3. It sounds good, I sure gonna do this:)

  4. I'm so glad to have discovered your site! I love to can, especially fruits and jams. I posted just last week about a cute crazy quilt project to make decorative jar lids; you might be interested in it. Anyway, thanks for the neat site, all about canning. I'll be back often :)

  5. Thanks for the crazy quilt idea. I've never been good at sewing, but I am sure other people like that idea. I was planning to right a post about making canned gifts look more decorative. I will have to link to you when I do that.

  6. Is there anything prettier than rows of home canned goods on a pantry shelf? And isn't the corn just the brightest of colors!


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