Growing and Selecting Corn for Home Canning

In this informative episode, Diane - The Canning Diva®, shares tips on selecting the perfect corn varieties to enhance your home canning experience. While there are many varieties of corn available to us, there are certain sweet corn varieties known to provide more milk pulp to create cream-styled corn and others whose flavor can withstand the high temperatures of pressure canning. 

Diane will share with you the recipe and instructions on how to make and preserve cream-styled corn as well as her delicious Corn Chowder canning recipe. She will also dive into the culinary math used to ensure you have enough fresh ears of corn for your home canning endeavors.

For more information or to download these fun recipes, click on the respective links:

https://canningdiva.com/which-varieties-of-corn-are-better-for-canning/

https://canningdiva.com/recipes/canning-cream-style-corn-recipe/

https://canningdiva.com/recipes/corn-chowder-canning-recipe/ 

Canning University (CU) gives new canners and food preservationists a secure place to learn and grow the art of food preservation with a learn-at-your-own-pace environment.  The Canning Diva® will teach individuals, no matter their experience level or location, and give every student the tools, knowledge and understanding of the science and math behind home canning and food preservation.  Being learning today at www.canning.university

Transcript

When I shared the recipe and instructions for canning cream-style corn, I was asked what type of corn variety is best for home canning. Many canners were disappointed with the variety of corn they either bought, or planted, because the kernels did not produce enough milk or pulp to create this time-honored favorite in a jar.

Selecting the perfect corn variety for home canning

Well, I have done some digging for all of you and have put together a comprehensive list of recommended sweet corn varieties for home canning and preserving. I have also included some math to help plan ahead when purchasing fresh ears of corn, or when harvesting.

Here is a list of popular sweet corn varieties for home canning:

1.      Peaches and Cream (white and yellow kernels that are sweet and have a creamy texture)

2.      Delectable (white and yellow kernels each filled with milky juice)

3.      Silver Queen (all white sweet corn, late-season variety with tender kernels)

4.      Ambrosia (yellow and white bicolor variety that is sweet, tender and has a creamy texture)

5.      Kandy Korn (yellow corn with a high sugar content and juicy kernels)

After taking time to carefully select a corn variety that is right for you and your canning endeavors, the next key step is determining how many ears are needed to can a batch for long-term storage.

From the Penn State Extension office, they state the following: “A bushel of ears weighs an average of 35 pounds and yields 6 to 11 quarts of whole-kernel style or 12 to 20 pints of cream-style corn. An average of 31½ pounds (in husks) is needed for a 7-quart canner load of whole-kernel corn. An average of 20 pounds is needed for a 9-pint canner load of cream-style corn. An average of 2½ pounds makes 1 pint of frozen whole-kernel corn.”

While this is just a guide, keep in mind it all depends on the variety you grow or purchase. Some ears will be longer and have a wider diameter than others. While some varieties are shorter and more stout. I tell my students to have a few extra ears on hand to round out the jar. Worse case, you will have a few extra ears to enjoy with dinner that evening.

To make things easier when removing corn kernels from the cob. Click here for an article I wrote which includes links to videos and tips to make shucking corn so easy! Especially because you will need to have over 30 ears of corn per canning batch.

Lastly, there are many delicious canning recipes which incorporate corn kernels. Recipes like Chicken Tortilla Soup, Tex-Mex Corn Relish, and you may use corn kernels when making a variety of Meals in a Jar.

Whether you use fresh corn off the cob, or use frozen corn kernels, your canning recipes will thank you. Have fun preserving corn in your canning recipes this season.

There is nothing better than taking fresh corn cobs off the stalk and prepping them for later use. Whether it be freezing corn kernels or using your fresh corn to create Black Bean & Corn Salsa, the possibilities are endless.

One of my favorite uses for fresh corn is to create and preserve Cream-Style Corn. This creamy vegetable is made by removing the kernels of corn from the cob then running a knife over the baren cob to extract the pulp and milk remaining. We then heat it through on the stovetop until the kernels are tender, then mash, or puree, a portion to create a smooth texture. Seasonings like salt or sugar are often added to enhance the corns flavor.

Cream-style corn is a popular side dish in many American households and is commonly used in recipes for casseroles, soups, and cornbread. It adds sweetness and creaminess to dishes and can be enjoyed on its own or as an ingredient in various recipes. It is a convenient option for adding flavor and texture to a variety of dishes, especially during times when fresh corn is not in season.

Cream-Style Corn Canning Recipe

Makes about 6 quarts or 12 pints

There are several fun ways to use your home canned cream-style corn. Use in home canned soups to create a creamy texture without using dairy. I will often use a pint jar when making a casserole or when baking corn bread.

Ingredients

• 36 ears of corn (28 pounds)
• 5 cups water
• 2 teaspoons sugar (optional)
• 1 teaspoon salt (optional)

Instructions

1. Husk the ear of corn and remove the silk. Wash the ears in fresh running water. Cut the base off the ear of corn to create a flat bottom.
2. Using a large mixing bowl, stand one ear upright in its center with one hand, and remove the kernels in a downward motion with a serrated knife with the other hand. Work your way around the entire ear of corn until all of the kernels are removed. Or use Corn Cutter Tool like shown above.
3. After removing the kernels, use the knife to scrape the pulp and milk from the cob, capturing it in the bowl. Repeat this step for every ear of corn.
4. Transfer the corn, pulp, and milk into a stockpot and add the water, sugar, and salt. Bring to a boil over medium-high heat, stirring often to avoid scorching. After 5 minutes, using an immersion blender or a potato masher, quickly puree or mash a quarter of the kernels. Do not mash or puree the entire stockpot full, we want there to be whole and partially whole kernels. Return to a boil, then remove from heat.
5. Using a funnel, ladle the cream-style corn into jars leaving a 1-inch headspace.
6. Wipe the jar rims with vinegar. Add the lids and rings and hand tighten.
7. Process in a pressure canner at 10PSI or according to your elevation and canner type; 55 minutes for pints and 85 minutes for quarts.

Recipe Tip: Sometimes I will use a quart jar of cream-style corn as a base for making Corn Chowder on the stovetop when I need a quick, healthy meal.

Corn chowder is a traditional American soup likely originating in New England, particularly among early settlers who relied heavily on locally available ingredients. The dish was likely inspired by Native American culinary traditions, as corn was a staple food for many Native American tribes in the region.

Early versions of corn chowder typically included ingredients such as corn, potatoes, onions, bacon or salt pork, and milk or cream. Over time, variations of the recipe have emerged, with some including additional ingredients like carrots, celery, herbs, or even seafood such as clams.

Corn chowder's popularity grew throughout the United States, especially in regions where corn is abundant, and it remains a beloved comfort food in American cuisine today. Its rich and creamy texture, combined with the sweetness of corn, makes it a comforting and satisfying dish, especially during the colder months.

Corn Chowder Canning Recipe

Makes approx. 7 quarts or 14 pints

Indulge in the comforting flavors of the American heartland with this hearty corn chowder recipe, featuring sweet corn kernels simmered in a yummy broth infused with bacon, perfect for cozy evenings and comforting gatherings alike. When you are ready to heat a jar on the stovetop, add 1/2 cup heavy cream to each quart or 1/4 cup to each pint and top with grated cheddar cheese and chopped chives.

Ingredients

• 2 tablespoons butter
• 1 medium onion, chopped (1 cup)
• 6 celery stalks, diced (1 cup)
• 6 garlic cloves, minced (1 tablespoon)
• 6 thick-cut bacon strips, cut into 1/2-inch pieces
• 6 medium potatoes, cubed (6 cups)
• 5 cups corn kernels, fresh or frozen
• 2 red bell peppers, finely chopped (2 cups)
• 16 cups chicken broth, divided
• 1/3 cup cook-type ClearJel
• 1 teaspoon paprika
• 1 teaspoon salt, optional
• 1/2 teaspoon pepper

Instructions

1. In a large stockpot, melt the butter over medium-high heat. Add the onion, celery, and garlic, mix well and cook through for about 8 minutes or until the onions become translucent. Add the bacon, mix well and cook through, about 10 minutes.
2. Add the potatoes, corn, bell peppers, and 15 cups of broth, paprika, salt and pepper. (Please be sure to reserve 1 cup of broth for the next step.) Stir to mix ingredients well, and bring to a boil. Boil for 5 minutes.
3. In a small bowl, whisk together the ClearJel with the remaining 1 cup of broth, then add it to the stockpot. Mix well and boil for one additional minute then remove from heat.
4. Using a funnel, ladle the hot chowder into hot jars filling to 1-inch of headspace.
5. Wipe each jar rim with a washcloth dipped in vinegar. Add lid and rings and hand tighten.
6. Process in a pressure canner at 10 PSI or according to your elevation. Process quart jars for 90 minutes and pint jars for 75 minutes.

Have fun creating this delicious hearty soup any time of the year. It is also a great way to use up frozen corn to make room in the freezer for more seasonal harvests.

Happy Canning!
 xo
 Diane, The Canning Diva®
 www.canningdiva.com