Homemade Canned Corn on the Cob

by

Introduction:

Preserving whole corn on the cob in jars is a traditional and effective way to enjoy the taste of summer all year long. This recipe keeps the corn flavorful, sweet, and juicy. The technique involves canning in a simple brine to lock in freshness.

Ingredients:

  • Fresh corn on the cob (young, sweet, and tender)
  • Water
  • Salt (non-iodized, preferably pickling salt)
  • Optional: 1 tablespoon of sugar (to enhance sweetness)

Equipment Needed:

  • Sterilized 1-liter (or quart-sized) glass jars with lids
  • Large pot or pressure canner
  • Tongs
  • Clean towels

Preparation:

  1. Select the Corn:
  • Use young, tender corn.
  • Husk the corn, remove silk strands, and trim ends to fit into jars if needed.
  1. Sterilize the Jars:
  • Boil the jars and lids for 10 minutes.
  • Let them dry on a clean towel.
  1. Blanch the Corn (Optional but recommended):
  • Boil corn for 3–4 minutes, then transfer immediately to ice water for another 3 minutes.
  • This helps preserve color, flavor, and texture.

Brine Preparation:

  • Mix 1 tablespoon of salt with 1 liter of water (you can add 1 tablespoon of sugar if desired).
  • Bring the mixture to a gentle boil.

Jar Packing:

  1. Place corn cobs vertically into jars (cut to size if needed).
  2. Pour hot brine into the jars, leaving about 2 cm (¾ inch) of headspace at the top.
  3. Remove air bubbles by tapping the jar or using a knife down the sides.
  4. Wipe the jar rims with a clean cloth and **seal with sterilized lids Processing Options:

Option 1: Pressure Canning (Recommended for Safety)

  • Process at 10 lbs pressure:
  • Quart jars: 85 minutes
  • Pint jars: 55 minutes
  • Adjust time and pressure for altitude if needed.

Option 2: Water Bath Canning (Not recommended for corn, but done traditionally)

Warning: Corn is low-acid, and water bath canning is not considered safe unless acidity is adjusted or used as refrigerator pickles. Use a pressure canner for long-term storage.

Storage:

  • Let jars cool completely (12–24 hours).
  • Check seals (lid should not pop when pressed).
  • Store in a cool, dark place up to 1 year.
  • Refrigerate after opening and consume within 3–5 days.

Serving Suggestions:

  • Heat with butter, herbs, and a sprinkle of chili flakes.
  • Grill or roast for a smoky flavor.
  • Add to soups, stews, or corn salads.

Conclusion:

This beautiful method of preserving corn not only makes for an eye-catching pantry display but also brings convenience and taste to your table. Whether for a festive side dish or a quick snack, canned corn on the cob is a delicious treasure in every jar.

Leave a Comment