Canned Sweet Corn on the Cob Bulk Recipe

Pressure Canning Instructions For Vegetables

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Who doesn’t love sweet corn, especially in the summertime? Yet having that fresh corn taste in the middle of a cold winter is a great way to fight off those winter blues. Always follow the manufacturer’s directions when using a pressure canner. Also, never drop the pressure by using cold water. The shock of the cold water will cause the jars to break inside the canner. Remember that as your jars cool, you may hear dings and popping sounds. This is music to a canner ears. It means the jars are vacuum-sealed.


  • 24 lbs. fresh corn on the cob, husks and silks removed
  • 12 C water
  • 6 tsp. canning salt


Prepare the jars and caps according to the manufacturer’s specifications and keep them hot.

Cut the corn from the cob using a sharp knife and place it into a 12-qt. pot. Add the water to the corn and place the pot over high heat, bringing the water to a boil. Reduce the heat to medium and simmer the corn for 5 minutes.

Pack the corn in the jars and add enough liquid to maintain a 1-inch headspace. Add 1 tsp. of salt to each jar and release any air bubbles. You may need to have an extra pot of boiling water in case you need to add more liquid to maintain the correct headspace.

Wipe the jar rims and hand-tighten the lids. Process the jars in a pressure canner at 10 lbs. of pressure for 1 hour 25 minutes. Allow the pressure to return to 0 and let the jars stand in the canner 10 minutes before opening the lid. Carefully remove the jars with a jar lifter and place them in a draft-free area to cool. Check the seals once they have cooled, and refrigerate any jars that did not seal correctly. Use refrigerated jars that did not seal within two weeks. Before eating or tasting your corn, boil it for 15 minutes. Makes 6 quarts.

Preparation Time: approximately 15 minutes
Processing Time: approximately 1 hour 25 minutes
Standing Time: approximately 10 minutes
Total Time: approximately 1 hour 50 minutes

Nutritional Information: (approximate values per 1/2 C serving)
Calories 136; Fat 2g; Saturated Fat 0g; Carbohydrates 32g; Fiber 3g; Protein 4g; Cholesterol 0mg; Sodium 312mg.

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