Canning corn - hot water bath method?

I don't buy this pressure canner stuff. Generations well before ours had nothing to use but hot water bath canners, canned millions of jars of food and they all lived. My grandmother never used a pressure canner in her life and lived to be 99 years old.

You do have to practice excellent sanitation procedures. Sterilize your jars in the dishwasher. Boil your lids, rings and other canning equipment on the stove. If you need to add water to the jars, boil water on the stove and let it cool down. Wipe the jars around the top with a clean paper towel to get any drips, slops off before putting on your insert and ring.

Process quarts 4 hours and pints 3 hours. Be sure the water covers the jars by at least an inch and stays that way. Keep a kettle of hot water handy to refill the canner as needed. It needs to boil but not boil really hard. Keep the lid on as much as possible also.

Adding a teaspoon of salt to a quart jar and 1/2 teaspoon of salt to pints also aids in the preservation process. Do not use iodized salt, use kosher or canning salt. The iodine in the iodized salt can turn the foods color and give the canned foods an off/metallic taste. Canning corn can be a bit problematic; the little fine pieces of the corn pack up around the lid and can prevent it from sealing properly. And I have had them blow the lid off for the same reason. Not a good thing; a real burn hazard.

I used to can corn but I much prefer the flavor of frozen corn. You can get a small chest freezer very reasonably, less than $150. Then you can freeze other things too like peppers, applesauce, large batches of soup, tomato sauce, buy meats on sale and divide into meal sized packages.

If a jar of ANY canned food is discolored or has an off smell, throw it out. This goes for commercially canned foods also.

Canning Corn

Absolutely not. It has to be pressure canned. Trying any other method has the chance of being a real mistake. There are recipes for pickled corn but that would be the only way to raise the acid level high enough to can it in a water bath. Freezing would be a better option.

RE:

Canning corn - hot water bath method?

Why can't you raise the acid level of corn so that you can preserve it using the hot water bath method?

I agree with Aka....blanch it and put it in quart freezer bags and freeze it. Corn can last up to a year in the freezer if you prepare it properly.

And to answer your original question....do you like pickled corn? Because that's what you will end up with if you try to raise the acidity of the brine.

Why not freeze it! Cook it a little bit then put in Freezer bags! Works Great! When ready to cook Thaw it out a little bit or almost completely then cook!