Safety classification
Tested
Testing authority: National Center for Home Food Preservation (University of Georgia / USDA-derived guidance)
Safety reviewed: 09/09/2026
Processing details
Altitude adjustment: Dial gauge: 11 psi at 0–2,000 ft; 12 psi at 2,001–4,000 ft; 13 psi at 4,001–6,000 ft; 14 psi at 6,001–8,000 ft. Weighted gauge: 10 psi at 0–1,000 ft; 15 psi above 1,000 ft.
Source & provenance
Safety classification: Tested recipe from NCHFP.
Whole-kernel corn canning safety
| Method | Pressure |
|---|---|
| Pack | Hot or raw pack |
| Jar sizes | Pint or quart |
| Headspace | 1 inch |
| Quantity | About 20 lb in husks per 9 pints or 31½ lb per 7 quarts |
Processing details
Method: Pressure
Tested source
Tested recipe source: National Center for Home Food Preservation (NCHFP)
Whole-kernel corn timeline
- Prepare: Husk, remove silk, wash, blanch 3 minutes, and cut kernels at about three-fourths depth.
- Pack: For hot pack, add 1 cup hot water per quart of kernels and simmer 5 minutes; for raw pack, do not shake or press.
- Process: Leave 1 inch headspace and pressure-can for the tested jar-size, gauge, and altitude schedule.
Equipment for whole-kernel corn
Affiliate disclosure: Equipment links may earn a commission at no added cost; safety guidance is independent.
- Pressure canner with rack and tested dial or weighted gauge
- Pint or quart Mason jars with two-piece lids
- Large pot,
canning funnel, jar lifter, headspace tool, and bubble remover
Visual method guide
- Blanch ears 3 minutes after husking and washing.
- Cut kernels at about three-fourths depth without scraping cobs.
- Use the complete hot or raw pack and leave kernels uncompressed.
- Fill jars as directed, maintain 1 inch headspace, and process under pressure.
The official source and WPRM recipe card remain authoritative.
Safety essentials
Safety boundary: Do not scrape the cob or press a raw pack; follow the tested pack and pressure schedule.
What is whole-kernel corn?
This tested NCHFP method pressure cans cut whole corn kernels, not cream-style corn.
Before you begin
- Use freshly harvested ears at ideal maturity.
- Do not scrape the cobs.
- Salt is optional.
Altitude-adjusted pressure schedule
| Jar | Time | 0–2,000 ft | 2,001–4,000 ft | 4,001–6,000 ft | 6,001–8,000 ft |
|---|---|---|---|---|---|
| Pints | 55 min | 11 psi | 12 psi | 13 psi | 14 psi |
| Quarts | 85 min | 11 psi | 12 psi | 13 psi | 14 psi |
| Jar | Time | 0–1,000 ft | Above 1,000 ft |
|---|---|---|---|
| Pints | 55 min | 10 psi | 15 psi |
| Quarts | 85 min | 10 psi | 15 psi |
Corn — Whole Kernel — NCHFP
Ingredients
- 31 1/2 lb sweet corn in husks average for 7 quarts; 20 lb for 9 pints
- 1 tsp salt optional per quart
- boiling water for packing
Equipment
- 1 Pressure canner Dial- or weighted-gauge.
- 7–9 Canning jars Pints or quarts.
- 7–9 Two-piece canning lids Prepare according to manufacturer directions.
Directions
- Husk corn, remove silk, wash, and blanch 3 minutes in boiling water. Cut kernels from the cob at about three-fourths kernel depth. Do not scrape the cob.
- Hot pack: for each clean quart of kernels, add 1 cup hot water, heat to boiling, and simmer 5 minutes. Fill jars with corn and liquid, leaving 1-inch headspace.
- Raw pack: fill jars with raw kernels without shaking or pressing down. Add fresh boiling water, leaving 1-inch headspace. Add salt if desired.
- Pressure process pints 55 minutes or quarts 85 minutes.
- Dial gauge: 11/12/13/14 psi by 2,000-ft altitude bands through 8,000 ft. Weighted gauge: 10 psi through 1,000 ft; 15 psi above.
Recipe Notes
Private Notes
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Tried this recipe?
Share your results how it turned out.How to serve whole-kernel corn
Drain and heat as a side dish, or add to chowders, casseroles, salsas, and corn bread.
Whole-kernel corn questions
May I scrape the cob?
No. Scraped corn is denser and belongs to the separate cream-style corn process.
Is salt required?
No. The listed salt is optional for flavor.
Can I use a boiling-water canner?
No. This low-acid food requires pressure
Whole-kernel versus cream-style corn
Whole-kernel corn is cut at three-fourths depth without scraping. Cream-style corn includes scraped pulp, is denser, and has its own pints-only process.
Whole-kernel corn troubleshooting
Why did the corn darken?
Use fresh corn, avoid overmature kernels, follow the blanching step, and do not overprocess.
What if pressure drops below the required level?
Restore the required pressure and restart the full processing time.
What if a jar does not seal?
Refrigerate promptly or follow an authoritative reprocessing procedure within the permitted time.
Source & provenance
NCHFP, “Corn – Whole Kernel”. Adapted from the USDA Complete Guide to Home
Editorial review: Supporting blocks checked against the official source on September 20, 2026. The WPRM recipe card was preserved.
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:
Typical canning season
Season: Summer, Fall
Months: July, August, September
How much of the main ingredient should I grow?
18–35 lb of Sweet corn per person per year
This is an annual planning range that includes preserving and typical fresh use. Plant, row-foot, and square-foot estimates are shown only when compatible cited yield or spacing data is available.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.