Freshly harvested corn is one of the most delicious summer bounties, but what happens when the season is over, and your only option is store-bought canned corn? You do your own canning! Trust us, home-canned corn is the closest you can get to fresh corn.\n\n\n\nSince corn is a low-acid food, it has to be processed in a pressure canner and cooked at a really high temperature to get rid of any harmful bacteria. Don\u2019t worry, and even if you\u2019re new to the canning world, the process is straightforward: first, you have to prep it, then fill the jars, process them, let them cool and label them for storage.\n\n\n\nThere are two techniques you can use to preserve your corn in cans, so be sure to read the full guide we\u2019ve put together with all the essentials on how to can corn!\n\n\n\nHow to Select the Best Corn for Canning\n\n\n\n\n\n\n\nQuality corn ears will, of course, give the best results. The corn you\u2019re going to use for canning should be solid, without soft spots or missing kernels. But maybe you\u2019re at the farmers\u2019 market and can\u2019t peel back the husk to look at the kernels, so here are a few tips to select the best sweet corn for canning.\n\n\n\nTake a look at the husk. If it looks dry or has small holes, it means that corn isn\u2019t fresh and might even have insect damage. Instead, look for bright green husks that signal freshly harvested corn.\n\n\n\nAnother indicator of fresh corn are the tassels, or silks, at the top of the cob. Avoid tassels that look mushy or dry, and they should be of a yellowish-brown color and smell fresh.\n\n\n\nNow, let\u2019s talk about quantity. Pressure canners can typically take either 9 pint-sized (500 ml) jars or 7 quarts (1 L) jars. For one pint jar, you'll need about 4 medium long ears of corn, and for a quart jar, you should get approximately 8 ears.\n\n\n\nOnce you have your sweet corn ears, it\u2019s time to prep them for canning!\n\n\n\nHow to Can Sweet Corn Step-by-Step\n\n\n\nGather your Canning and Kitchen Supplies\n\n\n\nThese are the supplies you\u2019re going to need for the whole canning process:\n\n\n\nPressure cannerCanning jars with their lidsCanning tools (lid lifter, jar lifter, canning ladle, funnel, bubble popper, and canning bands)Kettle or large potLarge bowlSmall potKitchen towelsKnifeCutting boards\n\n\n\nPrepare the Canning Supplies\n\n\n\nIf you\u2019re taking your first steps into the canning world and thus have never used a pressure canner before, we suggest that you read the manufacturer\u2019s instructions first.\n\n\n\nThis is what you should do to prepare your canning supplies:\n\n\n\nWash both the canning jars and the lids in warm, soapy water and thoroughly rinse them afterward. Don\u2019t boil the lids as it can affect their ability to seal.Set the jar rack into the pressure canner, place the jars in, and fill the canner with water.Sterilize the jars (not the lids!) by boiling them over medium heat for approximately 10 minutes.While you wait for the sterilization process to end, you can start boiling the water needed to fill the jars of sweet corn in a large pot or kettle over high heat.Now, keep both the jars and the lids warm until they\u2019re ready to use. You can warm them in a small pot over low heat, but always keeping a close eye on them so they don\u2019t boil.When you have your corn ready to be canned, place a clean kitchen towel on the counter and line up your freshly washed jars and lids on it. To prevent the jars from cooling down, we like to take them out of the warm water as we need them, one at a time.\n\n\n\nPrepare the Corn\n\n\n\n\n\n\n\nPrepping the corn might take a few minutes, so you might want to do it while your jars are being sterilized. Here\u2019s what you need to do:\n\n\n\nRemove the husks and the corn silk from each ear of corn.Rinse well under cool running water.Blanch the corn. While this step is optional, we\u2019ve found it makes it easier to cut the kernels from the cob.\n\n\n\nYou should bring a large pot of water over high heat and fill a large bowl with cold water. Drop the cobs into the boiling water and blanch for about 3 minutes. Remove the cobs and submerge them into cold water for a minute or two.\n\n\n\nTrim the pointy end of the corn with a knife and slice off the kernels into a large bowl.\n\n\n\nBe careful not to slice so deep that you scrape the cob because that will add extra starch that can make your jar look cloudy.\n\n\n\nChoose the Technique\n\n\n\nAs we\u2019ve mentioned at the very beginning of this article, there are two techniques to can corn. The first one is the raw pack, which is the usual choice for canned corn, which involves ladling the food into the jars while it\u2019s still raw and pouring boiling water on top. While this method is faster, it might lead to shrinkage.\n\n\n\nThe other technique is the hot pack, which is typically used when you\u2019re going for water bath canning. Even though water bath canning is not suitable for corn, you can still use the hot pack method with a pressure canner. It\u2019s going to take a bit longer than the raw pack because you need to precook your corn first, but the flavor and the color will both be better.\n\n\n\nWhichever method you go with, we recommend filling one jar at a time if you\u2019re working with a large amount for two reasons. One, the jars and the lids should be warm when you fill them, and two, the corn should remain as hot as possible throughout the whole process. So you should fill the first jar, seal it and place it into the pressure canner before moving on to the next jar.\n\n\n\nCan the Corn with the Raw Pack Method\n\n\n\n\n\n\n\nYou\u2019ve chosen your technique, and now you\u2019re finally ready to start canning! These are the steps to can corn following the raw pack method:\n\n\n\nFill the jars with your kernels, making sure to leave a 1-inch (3 cm) headspace (i.e. the space between the top of the kernels and that of the jar). Don\u2019t press the corn down or shake the jars.If you want to enhance the flavor, add \u00bd teaspoon of canning or pickling salt. Don\u2019t use regular table salt, or you\u2019d risk the development of harmful bacteria.Take the boiling water from the large pot or kettle you filled while prepping your canning supplies and pour it over the beans in each jar, always leaving a 1-inch headspace.Remove any air bubbles with the bubble popper by running it between the glass and the food. If you don\u2019t have a bubble popper, you can just use a clean ruler.Measure your headspace again, and add extra water if needed.Wipe away any food or liquid that might\u2019ve spilled on the rims. Make sure to remove anything that can prevent a seal from forming.Finally, attach each lid and canning band. Keep in mind that overtightening canning bands can prevent the vacuum seal from forming.\n\n\n\nAs a rule of thumb, they should be tight enough that you could still tighten them another \u00bc-inch to \u00bd-inch (0.50 cm to 0.25 cm).\n\n\n\nCan the Corn with the Hot Pack Method\n\n\n\nFor the hot pack method, this is what you should do:\n\n\n\nBoil 1 cup of water for every 4 cups of corn kernels.Add the corn and let simmer for about 5 minutes.Fill your jars with corn and water, making sure to leave a 1-inch (3 cm) headspace in each jar.Then, follow steps 4 to 7 in the raw pack method. Namely: remove air bubbles with the bubble popper, wipe the rims, and attach the lids and canning bands.\n\n\n\nProcess the Jars of Sweet Corn\n\n\n\nNow, for the last stage of the canning process, you\u2019re going to need all of your canning supplies. This is the way to process sweet corn:\n\n\n\nCarefully place each filled jar on the pressure canner\u2019s rack using the jar lifter. The pressure canner should be at least half-filled with simmering water.If you\u2019re following our advice on canning large amounts of corn, lower the rack back into the water to keep the jars hot while you fill the remaining ones.When all of the jars are in place, adjust the water level according to the manufacturer\u2019s instructions. If you need to add more water, try to use the hot water from your large pot or kettle if you still have some left.Fasten the pressure canner\u2019s lid securely, heat at the highest setting, and bring the canner to a boil.Let the canner vent for 10 minutes, then place weight on the vent.Adjust the processing time for your altitude according to the manufacturer\u2019s instructions. Typically, you should process pint jars for 55 minutes and quart jars for 85 minutes.After the processing time is complete, turn the heat off and let the canner cool for at least 1 hour.Being mindful of the steam, remove the lid, and let the jars adjust to the pressure change for a few minutes.Lift the jars with the jar lifter and place them on a kitchen towel.Let cool for between 12 and 24 hours. You should hear the \u201cpop\u201d signaling the successful jar sealing.Date, label, and store your canned sweet corn in a cool, dark place, and you\u2019re done! Now you can enjoy your corn for up to 12 months.\n\n\n\nHow to Cook Corn from a Can\n\n\n\n\n\n\n\nMaybe you\u2019ve canned an ungodly amount of corn (hey, we\u2019ve all been there), and no are wondering what tasty dishes you can make with it. Sweet corn can be stirred into soups, made into appetizers such as elote dip, and even leftover corn fritters.\n\n\n\nIf you\u2019re looking for something quicker and easier, though, here\u2019s how to transform your canned corn into cream corn:\n\n\n\nHeat your corn and let simmer for about 10 minutesPlace half of the corn into a blender and add half a cup of cream.Blend until it becomes a pur\u00e9e.Add butter and salt to taste.\n\n\n\nAll that\u2019s left is to heat, and it\u2019s ready to serve!\n\n\n\nConclusion\n\n\n\nIf you want to have crispy sweet corn all year round and have a pressure canner and a few canning jars in your cupboard, you can preserve it for up to a year and use it for different dishes.\n\n\n\nWe\u2019ve provided a complete step-by-step guide so that you can safely and confidently can as much corn as you want. The process takes time, though, so remember to be patient and follow our tips for the best results!