There’s something deeply satisfying about preserving the fruits of your labor—or, in this case, someone else’s labor. This year, our sweet corn didn’t quite thrive like we had hoped. We managed to grow enough to can 12 pints, but we knew we wanted more for the pantry. So, we did what any good homesteader would: we found a solution. The local Amish community sold us a bushel of sweet corn for just $20, and we got to work.
Well, sort of. Since I’m very close to giving birth, most of the heavy lifting was done by a friend while I watched and provided some moral support from the sidelines. Still, we ended up with 27 pints of golden, buttery corn, adding up to a total of 39 pints on the shelf for the season.
Here’s a breakdown of how we canned the corn, including a few tips for those who may not have done it before.
The Process:
I use a Nesco digital pressure canner, which has become my go-to for most canning projects. Pressure canning sweet corn ensures it’s safely preserved, as corn is a low-acid food that requires the higher heat only a pressure canner can provide.
What You’ll Need:
• A bushel of sweet corn (about 36 ears, which yielded 27 pints for us)
• Canning jars (pint-sized are ideal for sweet corn)
• Salt (optional, but we like adding ½ tsp per pint jar)
• Water for blanching and packing
• A pressure canner (I used my trusty Nesco digital canner)
Step-by-Step Instructions:
1. Shuck the Corn: Get all the husks and silks off the corn. We ended up with a little assembly line—my friend husking, while I supervised and occasionally helped with the finer details like getting those pesky silks off.
2. Blanch the Corn: Blanching is essential because it helps preserve the flavor and texture of the corn. We boiled the ears for about 3 minutes, then quickly transferred them to ice water to stop the cooking process.
3. Cut the Kernels: After the corn has cooled, cut the kernels off the cobs. Be sure to stand the cob up vertically and use a sharp knife to slice downwards. We made sure to leave some of the cob intact, so it wasn’t mushy when canned. We used a tool meant for removing kernels from the cob and I will link a few options below.
4. Prepare the Jars: Add ½ teaspoon of salt to each pint jar if you’re going for extra flavor. Then, pack the jars with the corn kernels, leaving about 1-inch headspace.
5. Fill with Water: Pour boiling water over the corn in the jars, maintaining that 1-inch headspace.
6. Seal and Pressure Can: With your lids and rings in place, it’s time for the Nesco to do its magic. For pints of corn, the rule is 55 minutes at 10 PSI. The beauty of the digital canner is that it handles much of the work for you—no fiddling with pressure gauges or heat adjustments.
Results:
We ended up with 27 pints of corn from the bushel, along with the 12 pints from what we grew ourselves. Though I wasn’t as hands-on as usual, I felt grateful for the community and friends who helped bring it all together. It was worth the $20 investment, and now I know I’ve got enough corn to last us through the winter and beyond.
Lessons Learned:
• Corn is finicky: Sometimes, even when you do everything right, the garden just doesn’t cooperate. We’ll try again next year, but knowing we can rely on local farmers is a big relief.
• Pressure canning isn’t scary: If you’ve never canned with a pressure canner before, the digital Nesco is a great starter option. It takes the guesswork out of the process, so you can focus on preparing your food safely.
• Canning with a friend is better: Especially when you’re about to pop with a baby, having someone who can step in and help is a blessing. Canning doesn’t have to be a solo endeavor!
Final Thoughts:
While I may have been less involved this time around, I’m reminded of how rewarding it is to see those jars lined up, knowing we’ll enjoy that home-preserved sweet corn all winter. Whether you grow your own or buy from a local farmer, there’s something special about stocking your pantry with food you helped preserve.
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