12 Steps to Canning Corn

Step 9, Cooking the Corn

Cream style Corn

For cream style corn measure the kernels, pulp, and milk. Add 1/2-teaspoon salt (optional) and 1 1/4 cups of boiling water to each pint of the corn you have. Boil for 3 minutes. Ladle hot corn and liquid into hot jars leaving 1-inch headspace. Process ONLY in pints. Adjust two-piece caps. Process pints for 85 minutes in a pressure canner.

Whole Kernel style Corn

Pack loosely in hot jars and. Do not shake or press down. Add 1/2-teaspoon salt to each pint, 1 teaspoon to each quart (optional). Ladle boiling water over corn leaving 1-inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints for 55 minutes, quarts for 85 minutes in a pressure canner.