• Pressure is On! Canning Sweet Corn

    by  • August 21, 2012 • Featured, Local Food, Preserving • 7 Comments

    corn for pressure canning

    I finally did it. I bit the bullet and tried pressure canning. I chose canning corn for my first project because it is abundant right now and I generally like store-bought canned corn.

    To begin, Alex and I husked 4 dozen ears of fresh, non-GMO corn from Bird’s Haven Farms. I cut kernels off the cobs while a large pot water boiled on the stove and the jars and lids sanitized in two additional pots of boiling water. Yes, I’m glad that our heat wave finally broke and the kitchen stayed at sub-sauna temperatures!

    sweet corn in jars for canning

    I loaded the raw corn into the jars, pouring boiling water over top and released air bubbles with a sanitized thin knife. I read the instruction manual and adjusted the canner weight for 10 pounds of pressure. Then I placed on the two part lids, put the jars in the canner, twisted the lid closed and turned up the heat.

    My sweet corn and I survived to report that pressure canning is no more trouble than water bath canning. The only difference, really and truly, is the annoyance of the sputtering canner sound. For sweet corn, you must endure the hissing for a full fifty five minutes. I recommend leaving the kitchen and doing something else during the processing, lest your ears bleed from the racket.

    lifting jar out of pressure canner

    The canner had to cool for a full half hour before the seal released. All six jars sealed within minutes of being removed from the pot. Sweet!

    Only time will tell if home canned corn texture is something I enjoy eating, but at the very least this batch taught me that pressure canning is nothing I should fear. Low acid vegetables, stocks, and meats – the pressure is on!

    Have you ever pressure canned? What do you think about it?


    Added to Simple Lives Thursday #110

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    I live to eat and eat to live, planning every meal to include as much local and seasonal abundance as possible. My favorite color is purple, my favorite vegetable is whatever is fresh and local, and my favorite drink is whatever you're pouring. Follow me @racheltayse


    7 Responses to Pressure is On! Canning Sweet Corn

    1. August 21, 2012 at 11:57 am

      Thanks for this – we just bought a pressure canner and it’s been sitting in its box still as we have been fearful of using it! You have given us the nudge to actually use it.

      • August 21, 2012 at 1:47 pm

        I do hope you’ll try it!

    2. August 21, 2012 at 9:26 pm

      I use my pressure canner for making stock – it takes up too much room in the freezer otherwise. I have to agree with you, that it spits and is noisy compared to the water bath. I have corn to can also, and I’m looking forward to it.

      • August 22, 2012 at 9:30 pm

        Stock is next on our list because the freezer is half full of it right now! We always seem to accumulate stock in the summer and use it more in the winter.

    3. August 22, 2012 at 8:03 am

      Nice! I’ve been using one of these vessels lately, they’re a really nice and safe piece of equipment. I was window shopping Amazon and saw a few 22 qt ones for only about $70, and the gaskets, based on what I see in the thrift stores are tougher rubber than a timing belt. The corn looks awesome, enjoy!

      • August 22, 2012 at 9:31 pm

        I agree that they’re much more safe than I was led to believe. I’m more likely to slice myself with a knife or burn pouring out pasta water than cause an explosion or something with a pressure canner.

        As is obvious by my use of half pint jars, I clearly need to invest in a bigger size…

    4. May 20, 2015 at 11:44 am

      Do you know how much time is needed in the pressure canner to do 1/2 pint jars? Also, does the time change if you’re adding things to the corn for flavoring such as onion, celery, seasonings?

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