Grandma’s Canned Corn

Original Recipe from:  Lucy Griffin-Bowers

There is nothing my family loves better than farm fresh corn on the cob.  Michigan grows the best bi-color, sweet corn.  Imagine tasting that same delicious corn in the middle of winter….yum!  Canning corn is very simple, and pretty fast.  The most labor intensive part is cutting the corn off the cob.  The time consuming part is just the processing time for the filled jars.  A pressure canner is best for corn, much faster than the hours you have to boil using the hot water bath method.  Grandma’s recipe uses quart size jars.  Unless you have a large family, you might find pints are better for you.  If you are single, half-pint jars would work great.  That’s the beauty of canning; you make the size that works best for your household. 

Grandma had two recipes for canned corn, each is listed below.  Take your pick, they are both great.  My personal favorite is the first one, Canned Corn.  Enjoy!

Canned Corn

Ingredients and Directions (in Grandma’s words)

Cut corn from cobs raw and pack in quart jar half full and put 1 teaspoon salt on this.  Then finish filling jar full, loosely.  Don’t put any water in the corn after you fill jars.  Put on lids and process for 3 hours (hot water bath method)  See Kay's Note below.

Canned Cooked Corn

Ingredients and Directions (in Grandma’s words)

Cut corn from cobs.  Cook for 20 minutes in enough water to cover the corn and salt to taste.  When cooked for 20 minutes, pack in jars within about 2 or 3 inches from the top and then finish filling jar with liquid in which it was cooked.  Put lids on jars and process for 3 hours (hot water bath method)

Kay’s Notes:  These recipes are from the 1930’s, today’s recommended processing times and methods have changed.  Process jars as recommended by your canner’s instruction manual or the USDA Complete Guide to Home Canning website.