This is a Ball Blue Book variation on the USDA’s procedure for canning corn kernels.
It raises a jar of plain corn to semi-gourmet levels with the simple addition of a bit of red pepper, and dried basil.
Quantities of corn needed
Numbers are approximate guidelines.
Fresh corn on the cob
On average, as a very rough guideline, expect to need about 2 kg (4 1/2 lbs / roughly 8 medium cobs) of corn on the cob per 1 litre (US quart) jar of canned corn
- 14 kg (31.5 lb) of corn on the cob = 7 litres (US quarts) canned corn
- 9 kg (20 lbs ) of corn on the cob= 9 x 1/2 litres (US pints) canned corn
- 1 US bushel corn on the cob = 16 kg (35 lbs) = 6 to 11 litres (US quarts) canned corn
A medium-sized cob of corn is about 20 cm (8 inches) long, excluding the stalk, about 5 cm (2 inches) at its widest, and, weighs around 1/4 kg (1/2 lb).
Frozen corn kernels
As a rough guideline, you’ll need about 300 g (10 oz in weight) of frozen corn kernels per 1/2 litre (1 US pint) jar
- 2 kg (4 1/2 lbs) corn kernels = 7 x 1/2 litre (1 US pint) jars
Jar size choices: Either 1/2 litre (1 US pint) OR 1 litre (1 US quart)
Processing method: Pressure canning only
Headspace: 3 cm (1 inch)
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
Processing time: Half-litres (pints) 55 minutes; litres (quarts) 85 minutes
Serving size: 175 g (1 cup)
Fat: 1.0 g
- Red bell pepper
- Dried basil
- Fresh corn: husk and silk corn, then wash. Scrape kernels off going about ¾ of the way down, without scraping the cob.
- Frozen corn: If using frozen, empty bag into a large microwave-safe jug or bowl with 1 cup of water, cover and zap for 7 minutes. Drain well.
- For each 1 litre / 500 g / 1 pound / 1 quart of corn kernels, put in a large pot with 250 ml (1 cup) of water. Bring to a boil, then lower to a simmer for 5 minutes.
- EITHER pack into ½ litre (US pint) jars, adding 1 or 2 strips of red bell pepper and ¼ teaspoon dried basil, OR pack into 1 litre (US quart) jars, adding 3 or 4 strips of red bell pepper and ½ teaspoon dried basil.
- Leave 3 cm (1 inch) headspace.
- Top up with clean boiling water (such as from a kettle, for instance), maintaining headspace.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
- Processing time: Half-litres (pints) 55 minutes OR litres (quarts) 85 minutes
Processing guidelines below are for weighted-gauge pressure canner. See also if applicable: Dial-gauge pressures.
|Jar Size||Time||0 to 300 m (0 - 1000 feet) pressure||Above 300 m (1000 ft) pressure|
|1/2 litre (1 US pint)||55 mins||10 lbs||15 lb|
|1 litre (1 US quart)||85 mins||10 lbs||15 lb|
The USDA also offers a raw-pack procedure.
How to pressure can.
When pressure canning, you must adjust the pressure for your altitude.
More information about Salt-Free Canning in general.
Corn – Whole Kernel. In: Ball Blue Book. Muncie, Indiana: Healthmark LLC / Jarden Home Brands. Edition 37. 2014. Page 113.
Note: Ball omits the 3 minute pre-boil of the whole cob before starting, which the USDA includes.
To be clear, Ball does not have a procedure for starting from frozen. Completely thawing frozen corn and then proceeding with their procedures should be an equivalent.
Serving size: 175 g, drained (1 cup)
Per 175 g / 1 cup:
- 124 calories, 2 mg sodium
- Weight Watchers PointsPlus®: 4 points
* Nutrition info provided by http://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.