Canning Corn, Quart Jars
- Published on March 15 2011
- Written by David Blackburn (All Rights Reserved)
- 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
- 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.
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.