Canning Corn in 3 Easy Steps

There is nothing better than some fresh sweet corn straight from the garden or local farm. Living in New Jersey, August is the best month to get the sweetest juiciest corn.

But, 1 or 2 months of goodness is not enough. That is why I wanted to find a way to enjoy it all year round. Turns out, corn is perfect for putting in canning jars.

This article is going to show you how to can fresh corn in a few steps.

corn on the cob bundle

How to Can Corn at Home

Jamie here, the Simple Family Preparedness team member who shares canning tips and recipes with you. I love corn on the cob!  And there is nothing better than corn in the winter to take away the midwinter blues and remind you of a warm summer afternoon.

Canning corn will require pressure canning.  If you don’t have a pressure canner yet, I highly recommend the All American Pressure Canner.  Another good, but less expensive option is the Presto Pressure Canner.

You will need all your basic canning supplies, a clean environment, and great produce.

For ingredients, all you will need is corn, water, and some salt.

Be sure to read the instructions that came with your pressure canner before you get started. Every machine is a bit different. It will only require you to put a few quarts in your canner to start, add your jars with lids, properly attach the cover, let the steam release, let the pressure build, cook for the allotted time and then cool down.

 Step One: Gather and Prep your ingredients

To start, shuck your corn cobs. I find it easier to just fold the husks back and use it as a handle while cutting the kernels off.  Remove the corn silk and rinse your cobs. Next, cut the kernels off of the cob.  You can use a knife, an old-fashioned corn cutter, or one of the newer versions of a corn cutter.  Mine is from The Pampered Chef and I love it. It makes cutting the kernels easy and seems less messy than some of the other methods.

Step Two: Fill your jars

Today I used the raw pack method for my corn. After cutting, I put it into hot sterilized pint jars leaving 1-inch headspace.

At this point, you can add a 1/2 teaspoon of salt to each pint if you desire (1 t/quart). Once the jars are filled with the corn, fill them with boiling water again leaving 1″ headspace. Remove air bubbles and place lids and rings on jars.

Corn ready for canning
Corn ready for canning

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Step Three: Pressure can your jars

Place your jars in your pressure canner, position and attach your lid, and proceed per your canner’s instructions. Pints of corn require cooking for 55 minutes(1 hour 25 min for quarts).  Once your canner has cooled, remove your lid and jars. Let your jars cool and check the tops to make sure they are all sealed. Now you can enjoy corn off the cob this winter.

If you want to learn more about canning, this free webinar is a great resource! Just click HERE, then press play to watch the free one-hour webinar. Afterward, you can click on any of the links that are on that page if you are interested in taking a full course.

The Pros and Cons of Making Canned Corn

Pros of Canned Corn

Now that you know how to can corn, it’s time to learn more about it. Sure, preserving your own vegetables is smart and healthy, but there are pros and cons to everything. Let’s start with the positive points first.

  1. Healthier Alternative

If you buy canned corn from the store, it might have a higher amount of preservatives and sodium than you’d like. But when you do it yourself, you can use all-natural methods of preserving and no salt.

  1. Versatility

Putting together canning jars of corn at home allows you to get as creative as you’d like. There aren’t a lot of choices of corn mixtures in regular supermarkets, so the DIY method is the best. For instance, if you like spicy foods, you can add jalapenos and other spices. You can even combine it with other vegetables like squash, garlic cloves, or green peppers.

  1. Self-Sufficiency

No matter which vegetable you choose to plant, it doesn’t hurt to know how to grow your own crops. In today’s world, everyone relies on farmers to supply the food we need. People are accustomed to going into a store to get all of their groceries. However, if you know how to create your own harvest, you can survive if there’s ever a shortage of food.

Cons Of Canned Corn

  1. Time-Consuming

Running to the grocery store and grabbing a few canned goods is quick and simple. However, it takes more time and effort to create homemade jars of produce. It’s definitely not a simple process, but it’s worth it.

  1. Upfront Costs

You’ll save money over time by preserving corn, but there are some things you’ll need to buy first. You’ll need mason jars with lids, a large pot, and a jar lifter. If you already have those things in your kitchen, you’re in luck.

  1. Shelf Life

Fresh vegetable preservatives won’t last as long as frozen corn. You’ll get about a year’s worth of goods from corn stored in a mason jar; which is still a good amount of time. However, it must be preserved in an area that’s not too hot or cold.

6 Easy Corn Recipes to Make at Home

Corn is such a tasty veggie and there’s so much you can do with it. Believe it or not, it pairs well with other foods besides mashed potatoes and meatloaf. You’d be surprised at the many ways you can spruce up your favorite side dish. Check out these recipes:

1. Southwestern Style Corn


  • 1 Tablespoon of butter
  • ⅓ cup of fresh cilantro
  • 3- ⅓ cups of corn
  • 1 tomato
  • ½ teaspoon of salt
  • 1 tablespoon of lime juice
  • ½ teaspoon of cumin

Heat butter over medium-high heat in a skillet. Pour in the corn and stir it until it becomes tender. Then, add in the lime juice, tomatoes, cumin, and salt. Cook it all together for approximately three to four minutes. Garnish the dish with a dash of cilantro.

Southwestern-style corn goes well in fajitas or a taco salad. You can add it to a casserole dish or simply use it as a side item.

2. Scalloped Corn


  • 4 tablespoons of unsalted butter
  • 1 tablespoon of sugar
  • 3 large eggs
  • 1 cup of shredded cheddar cheese
  • A pinch of salt
  • 1 ½ cups of half and half
  • 5 cups of corn
  • 1 ½ cup of crushed Ritz crackers

Preheat your oven to 325 and grease your baking pan with butter. Beat the eggs and half-and-half together in a bowl. Add in the crackers, corn, sugar, cheddar cheese, and salt. Pour the ingredients into the baking pan and even it with a spoon. Cook it in the oven uncovered for 35 minutes. In a separate bowl, melt the remaining 3 tablespoons of butter in the microwave. Add in the remaining cup of crackers and the other half of shredded cheese over the corn casserole. Put it back in the oven for an additional 20 minutes.

This dish goes well on a side of steak or fish. Spruce up your chicken breasts by stuffing the casserole inside, or simply enjoy it on its own.

3. Creamed Corn


  • 4 cups of sweet corn
  • Salt
  • ½ stick of butter

Melt the butter in a skillet over medium heat and add in the corn. Stir often for about 20 minutes until it gets a thick consistency. Salt and pepper to taste.

Creamed corn is good on a cold evening alongside tasty pork chops.

4. Hot Corn Dip


  • 5 cups of corn
  • Salt
  • 2 cloves of garlic finely chopped
  • 1 green bell pepper thinly chopped
  • ½ red onion finely dices
  • 2 tablespoons of unsalted butter
  • 1 package of room temperature cream cheese
  • ½ cup of sour cream
  • ½ cup of mayo
  • 2 scallions sliced thinly
  • 1 pound of Monterey jack cheese
  • 4 ounce can of green chiles

Melt the butter in a skillet over medium heat and mix in the red onions, garlic, bell peppers, and jalapenos. Cook the veggies together for roughly 5 minutes and set aside. In a separate bowl, combine the mayo, cream cheese, sour cream, and a third of the Monterey jack cheese. Smooth the soft ingredients together with a spoon or an electronic mixer on low. Stir in the scallions, veggie mixture, corn, and can of chiles. Pour all the ingredients into a baking pan and sprinkle on the remainder of the cheese. Heat your oven to 350 and cook for 22 minutes.

Serve this dip with tortilla chips. It’s great for occasions like birthday parties, baby showers, Superbowl festivities, and more.

5. Corn-Kernel Cornbread


  • 1 cup of cornmeal
  • 4 tablespoons of unsalted butter
  • 1 cup of all-purpose flour
  • 2 teaspoons baking powder
  • ¼ cup of sugar
  • ¾ cup of milk
  • 1 egg
  • 1 teaspoon of salt

Preheat your oven to 350 and coat an 8-inch baking dish with butter. Place it in the oven to melt the butter. In a bowl mix together the baking powder, salt, sugar, cornmeal, and flour. Next, stir in the egg, milk, and corn. Pour the batter into the pan and evenly spread it across the baking dish. Bake for 30 minutes until golden brown.

This cornbread pairs well with a hot bowl of chili or with a mouthwatering pot roast.

6. Corn and Rice Medley

  • 2 tablespoons of butter
  • 2 cups of water
  • 1 cup of Basmati rice
  • 3 shallots thinly sliced
  • ½ teaspoon of white sugar
  • 2 tablespoons chopped mint leaves
  • 2 cups of corn
  • Salt and pepper to taste

Melt the 1 tablespoon of butter in a pan over medium heat. Pour in the rice and water, and bring to a boil. Minimize the heat, cover, and cook for 18 minutes, or until the rice is tender. In a separate skillet, melt the other tablespoon of butter over medium heat. Stir in corn, sugar, shallots, salt, and pepper. Stir the ingredients together for 4 to 6 minutes. Garnish with mint.

This rice pairs nicely with salmon or chicken. Feel free to add shrimp or potatoes to make the dish a complete meal.

Final Thoughts On How To Can Corn

As you can see from the information provided above, it’s a good idea to make homemade canned corn. You can officially say that corn isn’t a boring dish, and there are dozens of ways to have fun with it. Once you get the hang of harvesting the crop and preserving it, you’ll probably never go back to the store-bought version. The beautiful thing about nature is that it supplies nutritious foods, and you don’t have to own a huge farm to take advantage of it. What new corn recipes do you plan to make?

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Becky is a wildlife enthusiast and pet and livestock care expert with a diploma in canine nutrition. With over a decade of experience in animal welfare, Becky lends her expertise to Simple Family Preparedness through insightful info about pets, livestock, bee keeping, and the practicalities of homesteading.

Last update on 2024-05-20 at 20:37 / Affiliate links / Images from Amazon Product Advertising API

38 thoughts on “Canning Corn in 3 Easy Steps”

  1. My mom raised 12 kids! She always used a water bath canner to can corn and green beans! All of us are healthy kids! I boil my corn in quart jars in water bath for 3 1/2 hours!

  2. I’ve always had trouble canning corn it seemed to spoil. Part of the problem was poor seal, you need to wipe your jar tops off before putting on lids, and lids should be hot. But I found out freezing corn worked beeper for me.

  3. Hi Misty, I’ve been canning a long time, with the old canners, n my corn would turn out great. About 5 years ago, we got a pressure canner, followed the instructions, n the corn looks like it’s burnt. It’s dark yellow n even a little brownish on the bottom. Do you have any suggestions for me ? I would appreciate it, thnx

    • The sweetness of the hybrid varieties these days have a high sugar content which can be caramelized in processing causing it to look brown.

    • My mom and I can corn almost every year. We have found that if the pressure gets too high ( more than 12 pounds), the corn darkens. We use an old fashion pressure cooker. We keep the pressure above 10 pounds but less than 12 pounds and it turns out great.

  4. Thanks for the info; I was going to freeze some corn but since I don’t have extra freezer space, I’ve changed my mind!

  5. Great article but I have a question. Ok, so after you put the raw corn in the jars, fill them with boiling water, seal them, you put the jars of corn in boiling water for an hour? Just making sure I am reading this correctly. Also, how many ears of corn does it take for 1 pint, in your opinion? Thank you so much.

    • Kimberly,

      I just finished putting up 48 ears (4 doz) and it ended up being 24 pint jars. So, somewhere around 2 ears to a pint. It depends on the size of corn kernel and the size of the ears. I always make sure I have enough jars ready in case my count is off. Nothing is worse than running out of jars.

      • Kimberly, for the first part of your question. You have to use a pressure canner. It’s not just boiling water. And for pints, it’s 55 minutes in a pressure canner (usually at 10lb or 11lb pressure, but it depends on your altitude). Hope this helps.

    • You may have filled the jars too full. If there is a question, put in less, not more. When corn has reached no pressure after doing the processing, open the canner and let the lid sit tilted on the pot and let it cool for 10 minutes. After 10 minutes remove the lid entirely and let jars cool another 5 minutes. This slower cooling helps keep the jars from losing contents and syphoning off the fluid. Remove jars carefully and keep keep them as level as possible. Since following this rule, I have had very little problem with siphoning. And don’t overfill the jars; so important.

  6. I remember growing up we had a big garden and canned everything from it in a water bath canner—sometimes for hours on end. But modernization and safety has brought about the pressure canner. Now with just my husband and I, I am into canning more than ever because I want to know what is in my canned foods and I can control what, if any, additives are in my canned goods. Besides, I love the look of all that beauty in jars that I have put up… I live in ga and ther are many U-Pick farms around close to where I live and if I am not canning, freezing, then I am dehydrating. I love what I can do with home grown and farmers market produce.
    There is so much information on the internet, YouTube and also check with your county extension office, I have taken several canning and preserving classes from them.

  7. This sounds too easy…I’ve never canned (not in my adult life anyway-my family used to do tomatoes & pickles when I was a kid), but I’m planning on buying all my supplies next pyck. Looks like I’ll try this first, since our local veggie guy has a lot of corn left. Thanks for all the tips!

    • Hi Deb, it is easy. You just need to keep your equipment clean and follow the directions. I love to use my Ball canning book for instructions and cooking times. They also have good recipes and easy to follow instructions. Next month I’m planning a post for beef vegetable soup that is also done in the pressure cooker. Happy canning and let us know how it goes!


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