Important: Safety Warning
This page describes home-canning methods from before the causes of botulism were understood. Canning low-acid foods without a pressure canner, as described here, can allow the growth of Clostridium botulinum, whose toxin is among the deadliest known. Follow current USDA home-canning guidelines instead.
This information has been left in for historical purposes but should not be acted upon.
Home › Salads and Dressings › Corn
Corn
Select perfectly fresh corn, remove the husks and silk, and carefully cut the corn from the cob. Corn for canning should never remain in the house over night. It is almost impossible to keep, doing your very best, and will not keep if not freshly picked. Pack the corn in the jars and press down closely, filling each jar to the very top. Put on the tops and screw them down. Arrange in a wash boiler as previously directed. Pour around the jars sufficient cold water, put the lid on the boiler and boil continuously three hours. Watch carefully, seeing that there is sufficient water to make a full volume of steam. When done, lift out the jars and screw down the covers as tightly as possible. Stand aside to cool, and when cold give them another screw and keep in a dark, cool place.