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How to Can Whole Kernel Corn

Whether you grow your own or get a great deal at the local farmers market, you don't have to use up all your valuable freezer space.

Recipe Submitted by: Kenneth Akers of Barren Springs, VA

Usually take 10-20 ears of corn per quart depending on size. I was able to pick a bushel basket full and had enough for 20 pints.
Pressure Canned Whole Kernel Corn
10-20 ears per quart
1 tsp per quart


  1. Warm jars and clean lids.
  2. Husk corn and remove silk. Wash and rinse ears of corn.
  3. Cut and strip corn from cob into a large bowl.



  1. Pack corn loosly into your warm jars leaving 1 inch headspace (to the what I call the shoulder of the jar).
  2. Add salt to each jar of corn.
  3. Bring a large pot of water to a boil. Ladle the boiling water over the corn in each jar covering the corn up to 1 inch headspace.


  1. Remove air bubbles from each jar and wipe the rim.
  2. Process filled jars at 10 pounds of pressure for 55 minutes for pints or 1 hour and 25 minutes for quarts.
  3. Remove jars and let cool.
  4. Check lids for seal after 24 hours and reprocess any that may have not sealed.

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