Corn kernels with red pepper and basil

How to safely home can corn kernels at home, with an added gourmet flair of red pepper and basil.

Course Side Dish
Cuisine American
Keyword Corn, Peppers
Prep Time 1 hour 30 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 40 minutes
Yield 1 varies
Calories 124 kcal



  1. Fresh corn: husk and silk corn, then wash. Scrape kernels off going about 3/4 of the way down, without scraping the cob.
  2. 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.
  3. 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.
  4. EITHER pack into half-litre (US pint) jars, adding 1 or 2 strips of red bell pepper and 1/4 teaspoon dried basil, OR pack into 1 litre (US quart) jars, adding 3 or 4 strips of red bell pepper and 1/2 teaspoon dried basil.

  5. Leave 3 cm (1 inch) headspace.
  6. Top up with clean boiling water (such as from a kettle, for instance), maintaining headspace.
  7. Debubble, adjust headspace.
  8. Wipe jar rims.
  9. Put lids on.
  10. 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)
  11. Processing time: Half-litres (pints) 55 minutes OR litres (quarts) 85 minutes

Recipe Notes

The corn should be totally thawed coming out of the microwave. It doesn't need to be cooked; just, you want no frozen bits left, so that you are achieving the equivalent of starting from room temperature fresh, which is what the tested procedure was based on.