Stock Your Pantry with Summer Sweetness—Safely and Simply

When your summer garden (or farmers market haul) gives you more corn than you can eat fresh, it’s time to preserve it for the months ahead. Pressure canning corn is the safest and most effective way to lock in its flavor and nutrition for winter meals.

Whether you’re brand-new to canning or just need a refresher, this guide will walk you through the entire process—from prep to pantry.

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🛠 What You’ll Need
Before you begin, gather your canning supplies. These tools make the job easier, safer, and cleaner:

Pressure Canner – Essential for safely preserving low-acid vegetables like corn

Mason Jars with Lids and Bands – I use wide-mouth pints and quarts

Canning Funnel – Ensures clean jars and no trapped air

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🌽 How to Pressure Can Corn

Step 1: Prep the Corn
Shuck and remove all silk

Cut kernels off the cob (a bundt pan works wonders here)

Step 2: Blanch
Boil corn for 3 minutes

Drain and keep hot

Step 3: Pack Jars
Fill hot, sterilized jars with hot corn, leaving 1” headspace

Add optional ½ tsp salt per pint jar for flavor

Pour in boiling water to cover corn

Step 4: Remove Bubbles & Seal
Slide a bubble remover tool or butter knife down jar sides

Wipe rims clean

Add lids and bands, fingertip-tight

Step 5: Pressure Can
Process in a pressure canner:

Pints: 55 minutes at 10 PSI

Quarts: 85 minutes at 10 PSI
(Adjust for your altitude)

🧊 Cool & Store

Let jars cool undisturbed for 12–24 hours

Check seals, label with date

Store in a cool, dark place for up to 18 months

💬 Final Thought

Canning corn is one of the most rewarding ways to preserve your garden’s bounty. With the right tools and a little patience, you’ll enjoy the taste of summer long after the last harvest.