How To Water Bath Can Corn

Are you looking to preserve the delicious taste of fresh corn all year round? Well, look no further! In this article, we will guide you through the process of water bath canning corn, ensuring that you can enjoy its sweetness long after summer is over.

Before we get started, it’s important to note that Corn like other low acid vegetables is not recommended for water bath canning. That said people have been water bath canning corn for generations. Today this is referred to as a form of Rebel Canning in the United States and is still practiced every day in other countries where pressure canners are hard to get or even banned entirely.

Is Water Bath Canning Corn Safe?

This is where you have to use your personal judgment and you need to understand how the biggest risk works. The bacteria that produces botulinum spores have to be killed off in its entirety through a long canning process to safely can corn.

This long processing time does leave you less crunchy but the corn is safe to eat are safe to eat provided you get a good seal.

To help make my home canned corn safer I add both salt and vinegar to each jar of corn. This further tenderizes the corn but makes it harder for bacteria to thrive.

How to water bath can fresh corn

Water bath canning corn is as easy as water bath canning any other food including water bath canning tomatoes or green beans. The biggest difference is that when water bath canning your corn you will need to keep them at a rolling boil for 3 long hours.

Over time your canner will lose water from the boiling process. To help keep it at a rolling boil and filled you can keep a pot of water on another burner of your stove and keep it at a boil to dump into your water bath canner.

For long process canning projects, I use a very large and call stock pot for a canner because you can indeed can without a canner and this is taller than the jars and will not run out of water easy.

Selecting and Preparing Fresh Corn

When you’re selecting and preparing fresh corn, it’s important to choose ears that are firm and have bright green husks. Start by harvesting corn in the morning when the sugar content is highest.

Look for plump kernels that are tightly packed together. To prepare the corn, peel back the husks but leave them attached at the base. Remove any silk strands and rinse the ears under cool water.

Corn is a versatile vegetable with many nutritional benefits. It’s a good source of fiber, vitamins A, B, and C, as well as antioxidants. Adding corn to your diet can support healthy digestion and boost your immune system.

So grab those fresh ears of corn and enjoy their delicious taste while reaping their health benefits!

What you need for canning corn

Canning jars: mason jars or other jars suitable for canning. Make sure they are clean and sterilized before use.

Canning lids: new lids that have not been used before.

Canning rings: bands that secure the lids onto the jars.

Canning pot: a large pot with a rack or insert to hold the jars.

Jar lifter: a tool to safely lift and remove hot jars from the canning pot.

Timer: to ensure proper processing time.

Ingredients for canning Corn

White vinegar: Use distilled white vinegar, with 5% acidity.

Corn: fresh and washed.

Water: enough to cover the jars during processing.

Canning salt: optional, but recommended for flavor and preservation. Use 1/2 teaspoon per pint or 1 teaspoon per quart jar, if desired.

Preparing Jars and Equipment

Make sure all your jars and equipment are properly cleaned to maintain the highest level of food safety. Start by washing the jars, lids, and bands with hot soapy water. Rinse them thoroughly to remove any soap residue.

Always use tongs or oven mitts when handling hot equipment for safety. Once everything is cleaned and sterilized, you can proceed with canning your fresh corn using the water bath method.

You really do not need to be boiled and sterilized because you will be processing them for such a long time that no bacteria can survive.

Preparing the Corn for Canning

Shuck your corn and wash it to remove extra silk, dirt, and insects that may be in the corn. At this point, you can choose to blanch your corn if you wish. Carefully cut the corn getting as much of the kernels off as you can. There are some great tools for cutting corn off the cob.

Blanching your corn

You can blanch your corn. This can help with preserving the color but if you want to save time feel free to skip this step.

Fill a large pot with water and bring it to a boil. Then, carefully place the ears of corn into the boiling water for about 4 minutes. This process will partially cook the corn and make it easier to remove from the cob.

After blanching, transfer the corn into a bowl filled with ice water to stop the cooking process and cool them down quickly.

Step-by-Step Canning Corn

Wash your jars, lids, and bands in hot, soapy water, rinse them well, and keep them warm until ready to use. If you will be cold packing your canning jars you do not need to heat them to sterilize them because you will be processing it for so long.

Prepare your corn removing it from the cob following the directions above.

Add 1 tablespoon salt and 2 tablespoons vinegar to each canning jar. this will increase the acidity of the jars helping to make them safer. Here you can add any herbs and spices you may want to add for flavoring. Great options include red pepper flakes, Italian seasoning, garlic, or diced onions.

Fill your jars to the bottom rim with your corn tightly packed.

Top off your jars leaving 1/2 inch head space with water.

Wipe the rims of the jars with a clean, damp cloth to remove any food residue. Do not use vinegar for this as it has been shown to cause issues with seals breaking early in newer canning lids.

Place the lids on the jars and screw on the bands fingertip-tight.

Place a canning rack in the bottom of a large pot or canner and fill it with enough water to cover the jars by at least 1 inch.

Place the jars in the canner, making sure they are not touching each other or the sides of the canner.

Bring the water to a gentle boil and process the jars for the recommended time (which will depend on the recipe and the altitude where you live).

Process these jars in boiling water for three hours topping the canner off with boiling water as needed.

When the processing time is up, turn off the heat and let the jars sit in the canner for 5 minutes.

Remove the jars from the canner with jar tongs and place them on a clean towel or rack. Leave them undisturbed for 12 to 24 hours.

Check the seals of the jars by pressing down on the center of each lid. If the lid doesn’t flex up and down, the jar is sealed. If a jar is not sealed, store it in the refrigerator and use it within a few days.

Storing and Enjoying Canned Corn

When you’re ready to savor the taste of your homemade canned corn, imagine opening a jar and spooning out those golden kernels into a steaming bowl. Storing your canned corn properly will ensure its quality and freshness for months to come.

Find a cool, dark place in your pantry or basement to keep the jars. Make sure they’re away from direct sunlight and extreme temperatures. It’s best to use older jars first to prevent spoilage.

When you’re ready to enjoy your delicious corn, get creative with some recipes! Add it to soups, stews, casseroles, or even salads for an extra burst of flavor and texture. The possibilities are endless!

So go ahead and experiment with different dishes using your homemade canned corn – you won’t be disappointed!

Water bath canning corn is a great way to preserve the freshness and flavor of this delicious vegetable. By following the steps outlined in this article, you can ensure that your canned corn will be safe and ready to enjoy whenever you want.

Remember to select fresh corn, sterilize your jars and equipment, properly prepare the corn for canning, process and seal the jars correctly, and store them in a cool, dark place.

With a little patience and care, you’ll have tasty canned corn all year round!