Processing: Pressure Canning 55mins (pints), 85mins (quarts)
Yield: 1-1 1/2 cups per cob
Storage: 12 months +
Preserve your home grown corn by pressure canning! Delicious to serve in salads, or add into lots of family meals. Boil the husks to make a great corn stock - a base for a fantastic corn soup!
fresh ears of corn (approx 4 ears needed to make 1 quart of kernels)
boiling water
sea salt
  1. Prepare jars by covering in water and boiling for 10 minutes. You can also heat them by the glass setting of your dishwasher.
  2. Husk corn, removing silk and any discoloured or damaged kernels. Wash cobs, drain and remove kernels. Rinse kernels and drain.
  3. While you are preparing the corn, place the lids into a bowl of boiled water. Do not simmer or boil, just let the lids heat through in the few minutes while you fill the jars, removing the lids from the water when you are ready to place them onto the jars so they stay hot. 
  4. Use a slotted spoon to fill the hot jars with the corn kernels to 1 inch from the top. Add 1/2 teaspoon salt per pint jar (optional). Fill jars to 1 inch (2.5cm) from the top with boiling water. Remove bubbles, top up with extra water to the 1 inch headspace (if required), then wipe rims and seal bands fingertip tight.
  5. Your pressure canner needs 2 inches (5cm) of pre-boiled water in the bottom before adding the hot jars. Then place each filled jar of corn into the canner. Put the lid onto the canner and turn onto high heat. Once the white steam is present (constant stream), vent for 10 minutes before adding weight and bring up to pressure (10lbs weighted, 11lbs dial gauge). Adjust pressure level according to your altitude if required. Once pressure is reached, start your timer for 55mins (pints) or 85mins (quarts). Once the time is up, turn the heat off and allow pressure to return to zero. Then remove the weight and wait another 5 minutes before removing the lid and cooling jars overnight on a towel-covered bench.
  6. Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.

Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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