Celebrate the Red and Gold of Summer

Freezing is the preferred method of preserving corn for many home food preservers. However, home canned corn is a product far superior to commercially canned corn, and deserves a try.

For best quality when preserving corn by either canning or freezing, process as soon after picking as possible; within 2 hours is ideal. For longer storage, layer corn on refrigerator shelves no more than 2 ears deep. Cold storage keeps sugar in corn from converting to starch, helping it to stay sweet. Corn left in bags or baskets rapidly loses quality.

Canned corn
Select ears containing slightly immature kernels of ideal quality for eating fresh. Canning super-sweet varieties or kernels that are too immature may yield brown canned corn. While brown corn is not very attractive, it is however safe to eat. Before canning large amounts of a new corn variety, process a test batch to check color and flavor.

For each 7-quart canner load, you need an average of 32 pounds of sweet corn in the husk. For each 9-pint canner load, you need about 20 pounds of sweet corn.

Husk corn, remove silk and wash. Blanch 3 minutes in boiling water to gelatinize starch and lock in flavor and nutrients. Cut corn from cob at about two-thirds the depth of kernel. Do not scrape cob.

Measure corn into large saucepan, adding 1 cup of boiling water for each 4 cups of corn. Bring to a boil then reduce heat and simmer for 5 minutes.

Pack hot corn into hot jars, leaving 1-inch headspace. Add ½ teaspoon salt to pints or 1 teaspoon salt to quarts if desired. Fill jar to 1-inch from top with boiling hot cooking liquid. Remove air bubbles.  Wipe jar rims and adjust lids. Process in a dial gauge pressure canner at 11 pounds pressure or in a weighted gauge pressure canner at 10 pounds pressure, pints for 55 minutes, quarts for 85 minutes.

Source: University of Missouri Extension Guide GH1454 “Preserve Your Garden Delights”

Corny questions and answers
Q: Why do I need to blanch corn on the cob before freezing it?
A: Blanching slows or stops the action of enzymes which cause loss of flavor, color and texture. Blanching cleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins.

Q: How can you prevent corn-on-the-cob from tasting “cobby”?
A: After blanching ears for the recommended time, chill immediately with ice water until the cobs are completely cold. Partially thaw the ears of corn before cooking.

Q: What caused my frozen sweet corn to turn gray? I followed directions carefully.
A: The exact cause of graying is unknown, although water hardness and pH may be involved. Super-sweet varieties of corn tend to turn brown during heating. To avoid, blanch corn for no longer than necessary and cool as quickly as possible. Place pan of blanched corn in ice water if kernels are cut, or immerse cobs in ice water. Do not add additional sugar to the corn. Use stainless steel or glass containers for blanching and cooling the corn.

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Savor Golden Sweet Corn All Year Long
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