Canned Whole Kernel Corn

Yield: Approximately 4 ½ pounds of corn per quart

Ingredients

• Fresh corn on the cob (slightly immature kernels, best for eating fresh)

• 1 teaspoon salt per quart (optional)

• Boiling water (for blanching and covering)

Preparation

1. Select Corn: Choose ears with slightly immature, tender kernels.

   • ⚠️ Note: Some very sweet varieties or overly immature kernels may brown during canning. Test a small batch before canning large quantities.

2. Husk & Clean: Husk corn, remove silk, and wash thoroughly.

3. Blanch: Boil ears for 3 minutes.

4. Cut Kernels: Slice kernels from cob at about ¾ the depth of each kernel. Do not scrape the cob.

Packing Methods

Hot Pack (Recommended)

1. Place kernels in a saucepan, using 1 cup hot water per quart of kernels.

2. Heat to boiling and simmer for 5 minutes.

3. Add 1 teaspoon salt per quart jar, if desired.

4. Fill hot jars with corn and cooking liquid, leaving 1-inch headspace.

Raw Pack

1. Pack raw kernels into hot jars, leaving 1-inch headspace. Do not shake or press down.

2. Add 1 teaspoon salt per quart jar, if desired.

3. Cover with fresh boiling water, maintaining 1-inch headspace.

Finishing

• Wipe rims, adjust lids, and process jars in a pressure canner according to USDA-recommended times for whole kernel corn.

• Adjust times for jar size and altitude.

⚠️ Important: Corn is a low-acid vegetable and must always be pressure canned.

Thank you for reading!