How to Pressure-Can Fresh Corn (shelf-stable canning instructions for delicious corn)

Рет қаралды 13,982

Күн бұрын

In this video, I'm talking about canning fresh corn in mason jars. I'll show every step to go from fresh ears of corn, to some beautiful pressure-canned jars of delicious and shelf-stable corn.
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Equipment used in this video:
Granite Ware Pressure Canner
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Norpro Canning Tools - 6 Piece Set
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Corn Kernel Peeler
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Pressure-Canning Notes:
Leave 1 inch of headspace for both pints and quarts.
For Pints: Process at 10 LBS pressure for 55 minutes (adjust for high altitude, if necessary)
For Quarts: Process at 10 LBS pressure for 1 hours & 25 minutes (adjust for high altitude, if necessary)
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Пікірлер: 29

@InfantryOutdoors 2 жыл бұрын

It's funny how I was just thinking today about canning some corn and a pups this video. Really great job on the video and explanation. I am for sure going to do this!

@GreatLakesPrepping 2 жыл бұрын

Thanks friend!

@foresttales506 2 жыл бұрын

That corn looks so delicious! Thanks for covering this topic! 🌽 🌽

@GreatLakesPrepping 2 жыл бұрын

Thanks Forest!

@ruthanneflear3122 13 сағат бұрын

Add a small amount of vinegar to canner to remove the white film on jars when canning.

@gowest5145 2 жыл бұрын

I would let the jars cool and see if the lids seal, if not by then put in the refrigerator and use. Or you could freeze them. Thanks for the lesson, I'm just learning to pressure can, did it once already but I have done a lot of water bathing. My great aunt would always bring her garden corn to the holiday dinners. She would make creamed corn with it with Milnot (a kind of canned milk) pepper, and salt. It was delicious.

@bethhammel4281 Жыл бұрын

Doesn’t rinsing the corn wash off the juices and flavor?

@lilblackduc7312 2 жыл бұрын

By this Fall, having that much fresh corn is going to require the presence of an armed guard! 🤔

@chadcoin2240 11 ай бұрын

How many ears of corn did you use to get 5 pints?

@averagejoesmiling456 2 жыл бұрын

Just wondering if you could pressure can corn that had been frozen previously? I have some in my freezer that I'm not eating quickly enough. So, I'm wondering if I could can that. Your thoughts, Great Lakes?

@GreatLakesPrepping 2 жыл бұрын

It would work, as far as food safety is concerned (assuming you follow all the proper pressure canning steps). Thaw it all out first, of course. That being said, it could affect the texture being frozen, thawed, and then basically pressure cooked. Personally, I wouldn't go through all the trouble. The freezer is a superior food preservation method in a lot of ways, and it will last longer in your freezer (assuming it always stays frozen) than it would in a mason jar.

@averagejoesmiling456 2 жыл бұрын

@@GreatLakesPrepping I never thought about the texture thing. Yes, that makes sense. I won't risk it. I'll just keep using it frozen. Thanks for the wisdom, Great Lakes! God bless!

@jimmylarge1148 Жыл бұрын

@@GreatLakesPrepping freezing lasts longer than canned? I’ve never heard that before. Canned food can last 5-7 years if done right. I’ve never tried to eat 5 year old frozen anything I guess. Seems like it would freezer burn by then? No?

@user-yx2qv8ew7u 10 ай бұрын

If I watered bath canned my cor 2 1/2 days ago can I open it and pressure can it? It looks ok

@GreatLakesPrepping 10 ай бұрын

That's a tough one. As far as bacteria is concerned, water bath canning your corn isn't really different than just having wet, room temperature corn sitting in a Tupperware container on your counter for 2.5 days. For me, I wouldn't eat it after that. Of course, it's probable that the pressure canning would kill any bacteria that's accumulated in those 2.5 days (and all that dead bacteria will just become part of your corn). But it's not something I would personally risk. I'm sure others would tell you it's fine, but I would have to trash it.

@bonniekay6486 2 жыл бұрын

What variety of corn did you use? I’ve tried pressure canning super sweet corn which burned in the jar. I also tried a regular sweet corn which worked, but it didn’t taste very good.

@GreatLakesPrepping 2 жыл бұрын

This was sweet corn

@jimmylarge1148 Жыл бұрын

Sweet corn will turn darker when canned. U sure it was burnt?

@bonniekay6486 Жыл бұрын

@@jimmylarge1148 It was like caramelized and stuck. Tasted burned. I’ve learned since that some super sweets can be canned but some can’t. It is something to research before buying the seed.

@jimmylarge1148 Жыл бұрын

@@bonniekay6486 huh. Well I guess I’m abt to find out what happens. We canning today lol

@bonniekay6486 Жыл бұрын

@@jimmylarge1148 I hope it is perfect when finished. Sweet corn is so good!

@user-yx2qv8ew7u 10 ай бұрын

I did not rinse it before canning

@matthewstoner765 2 жыл бұрын

Can you do meats that way ?

@GreatLakesPrepping 2 жыл бұрын

You can absolutely pressure can meats, though each type of food can have different procedures, processing times, and pressure requirements. It's important to use a pressure canning recipe for the specific type of food you want to do. The process/details in this video is specific to corn.

@monicalamontagne7888 10 ай бұрын

Where in the great Lakes? I'm in MI

@GreatLakesPrepping 10 ай бұрын

Also Michigan

@monicalamontagne7888 10 ай бұрын

Lapeer area

@robertholland3517 Жыл бұрын

I cut my corn off cream style instead of whole kernel and usually freeze it. What steps are different in canning cream style?

@GreatLakesPrepping Жыл бұрын

Hi Robert. The process is almost the same, with a couple important differences. For cream style corn, you should only use pints (not quarts). Pressure canning all about making sure high heat gets to the very center of whatever your food product is. Cream style corn is denser than whole kernels in water, so heat has a harder time penetrating through. Since a pint is a narrower/smaller jar, there's less "distance" the heat needs to travel to get to the center. And also, the processing time. For the same reason, the processing time is higher than regular kernels. For cream corn in pints, it's 1 hours and 15 minutes. Here's the basic procedure for pressure canning cream style corn: Husk corn, remove silk, and wash ears. Blanch ears 4 minutes in boiling water. Cut corn from cob at about the center of kernel. Scrape remaining corn from cobs with knife. Add 1 cup water to each 2 cups of corn and heat to a boil. Add 1/2 teaspoon salt to each pint jar (optional). Fill pint jar with hot corn mixture, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe jar rims. Process at 10lbs of pressure for 1 hour and 15 minutes (if at altitudes over 2000ft, higher pressure required)