How to Can Corn On The Cob: the Easy Method to Do It Naturally at Home
Canning corn at home without a pressure canner is easy and cost-effective, all you have to do is shell the corn from the cob, boil it and then store it in sterilized jars with salt and sugar and their cooking water. Store these jars in a cool, dark place for up to a year to enjoy sweet, crisp corn year-round.
No type of summer salad—or even salads all year round—is complete without that beautiful, juicy, and sweet crispy bite of corn. Easy to buy at the grocery store, did you know that you can also can corn at home? That's right! Save money, make it naturally in the comfort of your own kitchen, and enjoy it all year round and as much as you'd like.
How to Can Corn Naturally At Home
Canning corn at home is simpler than you might think. Here’s a method that doesn’t require a pressure canner, but rest assured, it’s just as effective. It's extremely easy and straightforward, and you'll just need your corn on the cob, salt and sugar and, obviously, the jars to can the corn!
First, wash and shell the cobs of corn. You want those kernels clean and ready to go. Place the corn grains in boiling water and let them cook for about 5 minutes—just enough to get them tender but still crisp. Now, fill the four glass jars with the cooked corn kernels. Add one teaspoon of sugar and one teaspoon of salt to each jar. Top up with boiling water, mix well, and close the jars tightly to create a vacuum. Voila! You've just canned your own corn.
What's The Best Type of Corn to Preserve?
Can you can corn from your own garden or the supermarket? Absolutely! Whether it's homegrown or store-bought, the choice is yours. If you're picking corn from your garden, make sure the ears are at their peak ripeness. They should feel full and firm, with plump kernels that are milky when pierced. For supermarket corn, select ears with bright green husks, moist silk, and kernels that pop when you press them. Freshness is key to ensuring your canned corn is top-notch.
Can You Can Corn in a Hot Water Bath?
While it’s true that pressure canning is generally recommended for low-acid foods like corn to prevent the risk of botulism, this method we're using is a safer alternative as it relies on the acidity introduced by the salt and sugar. However, if you’re strictly using the hot water bath method, be extra cautious about sterilizing your jars and ensuring a good vacuum seal.
How to Keep Corn From Turning Brown When Canning
One of the challenges of canning corn is keeping it from turning brown. To keep your corn looking as golden as the day it was picked, make sure to follow the method closely. The sugar and salt not only add flavor but also help preserve the color. Store your sealed jars in a cool, dark place like a pantry or basement. Properly canned and stored, your corn should last up to a year. Just think of it as cornservation!
