Preserving The Harvest: Pressure-Canning Corn

by Tammy Taylor

*This post contains an affiliate link

I recently received quite a few ears of sweet corn but it was WAY more than we could eat fresh.   I wanted to preserve it so none would be wasted.  Our freezer is already pretty full so I was only able to toss in a couple of the whole ears for freezing, and then I went to researching pressure-canning options.  I was able to can the corn in little time and since I was using my * Tattler Canning Lids I also created no waste.  The cobs went to the hog traps, the shucks went to the goats and the sweet corn goodness goes to us!

Preserving that corn by pressure canning means we'll be enjoying the sweet taste of summer even during the cold months of winter! #TexasHomesteader

Gathering The Materials

I started by preparing all of my materials in advance. The pint canning jars are washed and I checked for any nicks around the rims. Then the clean jars were placed in a 200-degree oven to keep them warm.

The Tattler lids & rubber gaskets are washed & dropped in scalding water (NOT boiling). You’re just trying to soften those gaskets for a great seal.  I just love these tattler lids since I bought them years ago. There’s  no waste! I always hated buying the flat canning lids over & over again – they’re single use. But not so with these *Tattler Lids. You reuse the lids and rubber rings over & over again. Now THAT speaks to my crunchy green heart, y’all!

And the pressure canner is washed and loaded with 3 quarts of water & placed on the stove to begin heating. A large stockpot to hold the corn was brought out & and a pan of water was put on to boil in case more liquid was needed when filling the jars.  I also bring out my stainless steel strainer spoon, jar lifter, funnel & oven mitts.  Now I’m finally ready to start preparing the corn.

Trick For Removing Corn From Cob

I begin by removing the husks & silks from the ears and stacking the cleaned corn to the side.  When all husks are removed I begin to remove the kernels from the cob.  An easy way to do this is to use a bunt pan:  Place the pointed end of the corn cob into the hole in the middle of your bundt pan and cut the kernels about 2/3 of their depth downward along the length of the corn.  The corn falls into the bunt pan and your mess is minimized.

An easy trick to removing corn from the cob. Preserving that corn by pressure canning means we'll be enjoying the sweet taste of summer even during the cold months of winter! #TexasHomesteaderClever huh??  Wish I could say I thought of it myself but I learned about that waaaaaaay back when my grandmother was canning corn from her garden!

Anyway, after the corn is removed from the cob I measure to see how much corn I have harvested and add about 1-1/2 cup water per 5-cups of corn and pour it all into my big stock pot.  Over medium heat I allow it to simmer for 10 minutes.

Jars Into The Pressure Canner

When the simmering time is up I use my strainer ladle to place the corn into my hot canning jars, being sure to leave 1″ headspace. Then I add water to that 1″ headspace mark & stir the corn with a plastic handle to release any trapped air bubbles. (corn swells up at canning so leaving 1″ headspace is important).  I wiped the rim of each jar to make sure no food particles were present. Then I placed the Tattler lid with rubber seal in place on top of the jar, using the screw band to finger tighten. Not too tight, you want pressure to be released as it’s canning.

The filled pint jars were put into my canner, and I placed the lid on the canner, locking it down.  The weight isn’t yet on the vent as it needs to steam for 10 minutes first.  After that time is up I place the weight at 10 lbs pressure on the vent and wait for the pressure to build up enough to make the weight jiggle gently, then I start timing.

When the canner has worked for 55 minutes I turn off the heat and allow the pressure to gradually reduce on it’s own (about 20-30 minutes).  When no pressure is heard when the weight is wiggled, it was finally safe to open the canner – always with the lid facing away from you to avoid steam burns.  With my jar-lifters I remove each jar & place them on a tea towel to cool (do not touch the lids or rings yet!)  I allowed the jars to cool overnight and in the morning I removed the rings & tested for a proper seal by trying to gently lift the tattler lids.  Success – they all sealed!

Now I must note here that I’m sharing how I canned my corn and it worked great – but different canners require different procedures and even your area above sea level affect what weight you should use.  For your specific circumstances be sure to consult your canner’s manual and be sure you read the  USDA’s recommendations on safe canning and follow their directions closely – food safety is important!


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8 thoughts on “Preserving The Harvest: Pressure-Canning Corn

  1. Kathy

    This looks marvelous – Dearest loves fresh corn – will have to look into those lids! I am delighted that you shared with Home and Garden Thursday,

  2. Cynthia L.

    I have two pressure canners, but have to admit I am scared to use them! They were passed on to me from my father. I will have to get over m y fears and use them!

    Thanks so much for sharing this great post at the Living Big on Less Money! You know I love it when you share – I also love seeing your baby cows!

    1. Texas Homesteader Post author

      Cynthia, there are easy ways to assure your pressure canners are safe & ready to use. Replace the gaskets & safety pressure plug since over time they can become brittle or stiff. And if it’s a dial-guage canner have it calibrated to make sure it’s showing pressure accurately. Then you should be good to go! ~TMR~

  3. Natalie

    I have heard of the tattler lids once or twice before. I didn’t know they could be used in a pressure canner – so that’s good to know since I have just started pressure canning. I like the idea of them (a lot) but I wonder how long they actually last. It seems like a big investment to buy enough for all of my jars. I guess I could just start with a box at a time if I can find them locally (rather than paying for shipping each time). Thanks for sharing.

    1. Texas Homesteader Post author

      Hummm Natalie, I’ve never heard that there was any problem using Tattlers in a pressure canner. I guess I jumped in & it worked ok for me, but are there any other Tattler users that care to weigh in? ~TMR~


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