Corn — Whole Kernel — NCHFP
Tested NCHFP pressure-canning directions for whole-kernel corn with hot- and raw-pack options.
Ingredients
Whole-kernel corn
- 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.
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Recipe Notes
Safety: Whole-kernel corn is low acid and requires pressure canning. Do not scrape the cob, and do not compress raw-pack kernels.
Exact source: https://nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/corn-whole-kernel