Pressure canned Corn

Pressure canning corn is practical and rewarding. Find out how to do it safely and enjoy great corn year-round.

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Prep Time 30

Cook Time 0

Processing time 55

Total Time 1 25

Course canning, Food Preservation, Make Ahead, Pantry Staples, Staple Foods

Cuisine American Homesteading, Canning & Preserving, Home Food Preservation, Traditional American, vegetables

Servings pints

Calories 130 kcal

Prepare the pressure canner by adding 2 inches of water and bring to a boil.
Wash all the jars, lids, and bands with hot soapy water.
Cut all the corn off of the cobs into a large bowl.
Heat the water in the electric kettle.
In each clean jar, add 1/2 tsp of canning salt and fill the jars with corn leaving 1 inch headspace.
Using the food funnel, fill each jar with boiling water. Run the bubble popper through the jars to remove any trapped air. Adjust the water level if necessary.
Wipe the rims of the jars with a clean, damp towel.
Place the lids onto the jars and tighten the bands fingertip tight.
Place the jars into the pressure canner, tighten the lid and allow to steam for 10 minutes.
Place the weight on the vent pipe on the canner and monitor the pressure until it reaches 10 pounds. Process the corn for 55 minutes (adjust for altitude if necessary).
Important! Turn off the burner and allow the pressure to release on its own. Do not remove the weight on the vent pipe!
Once the pressure has released and the safety lock releases, open the canner and remove the jars with the jar lifter to a towel lined cutting board.
Allow the jars to rest for 12 hours before dating, labeling, and storing.

Serving: 1cupCalories: 130kcal

Keyword canning corn safely, pressure canning, pressure canning corn for beginners, shelf stable food

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