How to Can Corn
Preparing Jars and Lids to Can Corn
A lot of times people are intimidated by it because they feel canning is just way to much work or really hard to do, both of which are not true. Canning corn is simple and fun, although corn is a low acid vegetable so you will have to use a pressure cooker and not the water bath method.
You want to get your corn as close to canning as possible. Corn loses it's sweetness after it's picked, so the longer you wait to can it after picking it or buying it the less sweet your canned corn will be.
Have your jars ready for canning by either boiling them or putting them through the dishwasher. Bands that come with your jars can be used over and over, but never use the lids more than once. Boil your lids for just a few minutes and leave them sitting in the boiled water. At this point in the canning process go ahead and fill your pressure cooker 2/3 of the way and get the water heating up.
How to Can Corn
Take all the husks off your corn and remove as much of the silk. A soft vegetable brush works great in removing the silk, just be gentle you don't want to damage the corn itself. Now you remove the corn off the cob, simply take a knife and cut the kernels at about a depth of 2/3 to 3/4 of the way to the cob. Hold your corn straight up while doing this grasping the smaller end. The corn will look like long strips, gently roll them and they will come apart. Or put them into a ziplock bag and roll.
Now, for each quart of corn you want to add 1 cup of water and cook it in a pan for 5 minutes. Bring it to a boil and then simmer. Fill your jars with the corn leaving an inch at the top. Add the liquid that you cooked it in as well, if you need more liquid add boiling water. Wipe the rims and put on your lids and bands.
Put your corn into your pressure cooker, let it get to 10-11 pounds of pressure and cook for 55 minutes for pints and 85 minutes for quarts. Wait for your pressure to go to zero, remove jars from pressure cooker and let cool.