Canning Corn, Quart Jars
- Details
- Published on March 15 2011
- Written by David Blackburn (All Rights Reserved)
We prefer this method of home canning corn because it can be easily made into Cream Corn or Corn Casserole.
Also see:
- Canning Whole Kernel Corn in Pint Jars
- Canning Cream-Style Corn in Pint Jars
- Making Cream Corn
- Making Corn Casserole
| 1 Quart | 2 Quarts | 3 Quarts | 4 Quarts | 5 Quarts | 6 Quarts | 7 Quarts | 8 Quarts | |
| Whole Sweet Corn in Husks | 4-1/2 lbs. | 9 lbs. | 13-1/2 lbs. | 18 lbs. | 22-1/2 lbs. | 27 lbs. | 31-1/2 lbs. | 36 lbs. |
| Boiling Water | as needed | |||||||
| Canning Salt (Optional) | 1 tsp. per pint | |||||||
Yields will vary based on how you cut the carrots.
- Use only perfect corn.
- Husk, remove silk and wash corn.
- Blanch for 3 minutes, reserving cooking water for canning.
- Cut corn from cob, keeping only 3/4 of the kernel.
- Can corn using raw pack or hot pack method with 1" headspace and then add boiling water, maintaining 1" headspace.
- Add optional salt to each canning jar.
- Process using a pressure canner for 85 minutes for quart jars at 11 pounds for a dial gauge or 10 pounds for a weighted gauge.
- For elevations above 1,000 foot level see Altitude Time Adjustments.
- After processing, place the jars on a towel, separated by 1" to cool.
- Labeling and Storing
Equipment Needed:
- Pressure canner, Presto (Best Value)
- Pressure canner, All-American (Best Quality)
- Lifting tool
- Canning funnel
- Large stove-top pot
- *Jars and lids
- Clean Cloth Towels
- Paper towels
- *See manufacturer's instructions
These instructions are adapted from the United States Department of Agriculture's Complete Guide to Home Canning.
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Video 4: Home Canning Vegetables and Home Canning Soup Introduction to a pressure canner, sometimes referred to as a pressure cooker. At the end of this video you should understand how to can low acid foods how to home can vegetables and home canned soup. |
el, quarter and remove the seeds.Combine water, spices, sugar, lemon juice and cornstarch in a large, heavy pan and slowly bring to a boil, stirring continuously to avoid lumping of cornstarch.Add fruit and bring up to simmer, cooking for about five minutes, stirring continuously.
