Canned whole-kernel corn is excellent as a side dish, in corn fritters, corn pudding, chili, soups, and casseroles. It takes around 32 pounds of fresh, un-husked, corn on the cob to make 7 quarts, 20 pounds for a canner load of 9 pints. Because it is not acidic, corn MUST be processed in a pressure canner.
Select perfectly ripe or slightly immature corn for best eating quality. Husk the corn, remove silks and wash. Blanch corn on the cob for 3 minutes in boiling water. Cut kernels from the ear about ¾ of the way down the kernel. Do NOT scrape the cob.
Raw Pack: fill clean, hot jars with raw kernels, leaving 1-inch headspace. if desired, add 1 teaspoon salt to each quart, ½ tsp. for pints. Without shaking or compacting the kernels add fresh boiling water, leaving 1inch headspace. Adjust lids and process as noted below.
Hot Pack: place kernels in saucepan, adding 1 cup of hot water for each quart of corn. Bring to boil and simmer 5 minutes. Fill jars with corn and liquid, adding 1 tsp. salt per quart jar, ½ tsp. for pints, if desired, leaving 1” headspace.
In either case, tighten lids and process in a PRESSURE Canner at 11 pounds pressure in a dial-gauge canner, 55 minutes for pints, 85 minutes (1 hour 25 minutes) for quarts. For each 2000 feet of elevation increase the pressure one pound, timing remains the same. In a weighted-gauge canner process at 10 pounds up to 1000 feet elevation and 15 lb. at higher elevations.
Freezing gives you variety: Corn-on-the-cob, whole kernel, or cream style. For corn-on-the-cob, blanch small ears 7 minutes, medium ears 9 minutes, and large ears over 1-1/2” in diameter 11 minutes. Chill quickly, drain and package. Seal, label and date, and freeze.
For whole kernel or cream style corn, blanch whole ears for only 4 minutes. Cool corn and cut kernels from cob at about 2/3 depth for whole kernel, less for cream-style and scrape the cobs with the back of the knife for the juice and heart of the kernels. Package these leaving ½” head space, seal, label & date, and freeze.
Frozen corn can be used in any recipe for fresh corn.
Dehydrating works well, too! Prepare the corn as for canning then spread the blanched kernels in a single layer on trays and dehydrate at 125º for 6 to 8 hours or until brittle. Stir occasionally to facilitate drying.
Dried corn can be soaked and used in fritters, puddings, soups stews or ground, dry for cornbread.
Pickled, corn is enjoyed as Corn Relish. A wonderful tangy side dish to have with barbeque or other meals. Corn relish can be made with fresh or frozen corn kernels. It only requires boiling water bath processing as the vinegar makes it acidic enough.
To make Pickled Corn Relish
- 10 cups fresh whole kernel corn (16 to 20 medium-size ears), or six 10-ounce packages of frozen corn
- 2-1/2 cups diced sweet red peppers
- 2-1/2 cups diced sweet green peppers
- 2-1/2 cups chopped celery
- 1-1/4 cups diced onions
- 1-3/4 cups sugar
- 5 cups vinegar (5 percent)
- 2-1/2 tbsp canning or pickling salt
- 2-1/2 tsp celery seed
- 2-1/2 tbsp dry mustard
- 1-1/4 tsp turmeric
- Yield: About 9 pints
Procedure: Boil ears of corn 5 minutes. Dip in cold water. Cut whole kernels from cob or use six 10-ounce frozen packages of corn. Combine peppers, celery, onions, sugar, vinegar, salt, and celery seed in a saucepan. Bring to boil and simmer 5 minutes, stirring occasionally. Mix mustard and turmeric in 1/2 cup of the simmered mixture. Add this mixture and corn to the hot mixture. Simmer another 5 minutes. If desired, thicken mixture with flour paste (1/4 cup flour blended in 1/4 cup water) and stir frequently. Fill jars with hot mixture, leaving 1/2-inch headspace.
Adjust lids and process ½ pints or pints 15 minutes at altitudes under 1000 ft., 20 minutes from 1000 ft. to 6000 ft. and 25 minutes above 6000 ft.
Full recipe here: https://nchfp.uga.edu/how/can_06/pickled_corn_relish.html
If this is your first time canning, it is recommended that you read Principles of Home Canning. For that and other information about canning online: https://nchfp.uga.edu/how/can_home.html
Questions about food preservation? Contact the Master Food Preserver Program through the Humboldt County Cooperative Extension Office for information: 707) 445-7431, or online at: http://cehumboldt.ucdavis.edu
References:
https://nchfp.uga.edu
So Easy to Preserve (5th edition, Cooperative Extension, University of Georgia)
Excalibur – The Complete guide to Food Dehydration
Ball Blue Book, 2006