Nothing beats the flavor of freshly picked corn. Preserve the season’s supply of crisp sweet corn so you may enjoy it during the colder months. Find out how to preserve corn in jars so you always have some on hand.
Canned corn can be used in a variety of ways, including salads, soups, stews, and chilis, or simply buttered and given as a side dish.
How To Can Sweet Corn
Sweet corn should only be used if it has been recently harvested. The syrupy sweetness of a freshly picked ear of corn can’t be replicated.
1. Prepare the Corn
Corn must be husked, the silk removed, and then washed thoroughly. Allow to dry on kitchen towels.
The corn kernels can be easily removed from the cob after being blanched. Bring a big pot of water to a boil over high heat, then fill a large bowl with ice water. When the water boils, put a few cobs in the pot and let them blanch for 3 minutes. Take the corn out and immediately submerge it in ice water to stop the cooking. Take the cob out of the ice water and set it on some clean paper towels. Keep doing this until all of the corn is blanched.
Remove the kernels from the cob without cutting too deeply. Scraping the cob will add a lot of starch to your canned corn, making it murky. Instead, use a sharp knife to cut around three-fourths of the depth of the kernel from the cob.
The simplest way to do this is to remove the corn’s pointed tip and place it on the bottom of a large bowl, slightly angled towards you. Carefully move the knife down the cob, slicing away from you towards the bowl while gripping tightly at the stem end. The kernels will naturally fall into the bowl. Twist the cob and continue slicing until all of the kernels have been removed.