Are you looking for a way to preserve the bounty of fresh vegetables from your garden or local farmers’ market? Canning is a great way to do just that. One of the most popular vegetables for canning is corn, as it offers a delicious taste and crunchy texture when properly preserved. In this blog post, we will discuss how to can corn in three simple steps, including what supplies are needed, safety tips, storage tips and more!
Choosing the Right Variety of Corn
When selecting corn for canning, you’ll want to pick a variety that has high sugar content. Sweet yellow or white varieties work best, but if they’re not available, you can also use field corn. Be sure to select ears with full kernels and green husks – any signs of discoloration or shriveling could indicate that the corn is overripe.
Preparing Your Supplies & Ingredients
Before getting started, make sure you have all the necessary supplies and ingredients on hand. You’ll need jars, lids and rings, an appropriate boiling pot (large enough to fit several jars at once) and the corn itself. Additionally, you may wish to add seasonings such as salt or spices to enhance the flavor.
Instructions On How To Can Corn
Once everything is ready to go, here’s how to can corn:
1. Start by washing the jars and lids in warm soapy water. Rinse them thoroughly and set aside.
2. Husk the corn and cut the kernels off the cob. Place the kernels in a large bowl and cover with cold water.
3. Bring a large pot of water to a boil and place the lids in the water to sterilize them. Let them sit in the hot water until ready to use.
4. Drain the corn and fill each jar evenly with the kernels. Add any desired seasonings and pour boiling water into the jars, leaving about ½ inch of space between the top of the liquid and the lid.
5. Wipe down the edges of each jar before screwing on the lids tightly.
6. Place the jars into the boiling pot of water, making sure there’s plenty of room around each one for air circulation.
7. Boil for 25 minutes, then turn off the heat and let cool for 1 hour before transferring to a cool location.
Safety Tips When Canning
Canning is an easy process, but it does require some precautions to ensure food safety:
- Wear gloves when handling the jars and lids during preparation and processing.
- Use only freshly harvested produce for canning; avoid overripe fruits and vegetables.
- Sterilize all equipment before beginning, including jars, lids and pots.
- Make sure that the lids are screwed on tightly before placing them in boiling water.
- Never put too many jars in a single pot of boiling water; leave room for air circulation.
- Follow all instructions carefully when canning vegetables to prevent spoilage or contamination.
Storage Tips For Canned Corn
Once canned, corn should be stored in a dry, dark location where temperatures remain consistent. Avoid storing cans in direct sunlight or areas prone to extreme temperature fluctuations as these conditions can lead to spoilage. Inspect all cans prior to opening and discard any with signs of rust or corrosion. If opened cans appear moldy or smell bad, discard immediately as well. Once opened, store canned foods in airtight containers or resealable bags and consume within 3 days.
Tips On Preparing The Jars Before Filling With Corn
To ensure proper sealing and long-term preservation of canned vegetables like corn, take extra care when preparing your jars beforehand:
- Wash all jars in warm soapy water before filling them with vegetables or other contents.
- Use only new lids that haven’t been previously used – older ones won’t seal correctly.
- Dry both lids and jars completely before filling with contents to prevent condensation buildup inside.
- Gently wipe down each jar’s rim before securing the lid on top to remove any debris that might interfere with a tight seal.
Tips On Filling The Jars With Corn
The quality of your final product depends on how you pack your jars with corn:
- Fill each jar up to ¾ capacity with prepared kernels while still leaving enough room for liquid and headspace at the top of each jar. This ensures even cooking throughout all parts of the contents without overcrowding.
- Pack each jar lightly so that kernels don’t settle too tightly together during boiling; this prevents pockets of undercooked or overcooked food from forming inside each jar.
- Cover each jar with boiling water or broth after packing with kernels; this helps provide additional protection against bacteria growth during storage.
The Boiling Process Of Canning Corn
Once filled with corn and topped off with liquid, the next step is to boil your cans:
- Carefully lower each jar into a large pot of boiling water using tongs or a special tool made specifically for canning.
- Ensure that each jar remains covered with boiling water throughout the entire duration of boiling time; adjust levels if necessary by adding additional hot water from time to time as needed.
- Boil for approximately 25 minutes before turning off heat and allowing cans to cool for 1 hour before moving to a cooler location away from direct heat sources.
Testing The Seal After Processing Is Complete
Once cooled, test each jar’s seal by pressing firmly on the center of its lid – it should not flex beneath your touch if sealed correctly. Any flex indicates improper sealing which will likely result in spoilage upon storage; if any jars fail this test, simply repeat the process again starting from Step 4 above until all seals are intact before storing your canned corn away safely.
Storing Your Canned Corn
Once all seals are secure, move your canned corn to a dry area away from direct sunlight where temperatures remain constant – preferably below 75°F (24°C). Label each jar with details such as date canned and contents inside, then store upright and keep out of reach of children or pets at all times. Properly canned corn can last anywhere from 12 months to 5 years depending on environmental factors such as humidity and temperature levels; check periodically for signs of spoilage prior to consuming, and discard any suspect cans immediately for safety reasons.
Preserving your own food is an incredibly rewarding experience that comes with lots of benefits – like knowing exactly what goes into your food! Canning corn is easy enough for anyone who has access to fresh vegetables and some basic supplies – plus, you get to enjoy perfectly preserved veggies year round! We hope you found our guide helpful – happy canning!
I am an inspired, life-long homesteader with a heart for simple, sustainable living. Growing up surrounded by farmland in the rural Midwest, I developed a deep respect for nature and the rewards of cultivating your own land. That’s why I’m passionate about helping others become homesteaders, too. Through my website therootedhomestead.com, I share my DIY tips, share inspiring stories of other homesteaders, and provide resources for anyone who dreams of growing their own food or living off the land. I hope to open a door to a more joyful, meaningful and purposeful life for all.