Canning corn is a great way to preserve the sweet taste of summer corn to enjoy all year long. There are two main methods for canning corn – raw pack and hot pack. The raw pack method is perfectly safe and effective for home canning when done properly.
What is Raw Pack Corn Canning?
Raw pack corn canning simply means putting raw, uncooked corn kernels straight into the jars before processing. The kernels are packed tightly into the jars, leaving 1 inch of headspace. Then the jars are filled with hot liquid (water, broth or juice), leaving the appropriate headspace. The lids are put on the jars and they are processed in a water bath or pressure canner.
The main benefits of raw packing corn are:
- It’s faster and easier – no need to blanch or cook the corn first.
- The texture is crisper – the kernels retain a nice crunch.
- The corn holds its shape better – the kernels don’t break down as much.
- The flavor is more true to fresh – it keeps that sweet, summery raw corn taste.
Is Raw Pack Corn Canning Safe?
Yes, raw pack canning of corn is completely safe when done properly using an approved recipe and following proper canning methods. The USDA and Extension offices consider it a safe canning method for corn.
The key things to ensure safety are:
- Use an appropriate processing time and method (boiling water bath or pressure canner). Follow instructions and times carefully for your altitude.
- Use the right headspace – too much or too little can impact sealing and safety.
- Make sure jars seal properly after processing – if any fail to seal, refrigerate and use quickly.
- Verify jar seals are still good before use – do not use if lid bulges or pops up, indicating spoilage.
- Ensure proper acidity levels – add lemon juice, citric acid or vinegar as directed by recipe.
As with any canning, safety comes down to following instructions precisely and taking care at each step of the process. Provided pH levels are adequate, the canning process will kill any bacteria and create a vacuum seal, allowing the jars to be shelf-stable and safe at room temperature for over a year.
Step-By-Step Instructions for Raw Pack Corn Canning
Follow these steps for safely raw pack canning corn at home:
- Select fresh, tender sweet corn. Corn should be at ideal ripeness for eating fresh off the cob. Remove husks and silks.
- Wash and sanitize all canning equipment and jars. Heat new lids in simmering (not boiling) water to soften seal compound.
- Fill a large pot (16-21 quart) half full with water and bring to a simmer. This will be your water bath canner. Heat additional water in a kettle to use as hot liquid for filling jars.
- Cut corn kernels from the cob about 2/3 down to the bottom. Don’t scrape too close to the cob, as it can give a starchy taste.
- Fill clean jars tightly with raw corn kernels, leaving 1-inch headspace. Pack corn into the jars without crushing kernels.
- Add hot water, broth or juice to the jars, leaving the appropriate headspace per recipe instructions, usually 1 inch. Add lemon juice, vinegar or citric acid if directed.
- Remove air bubbles by sliding a bubble tool or thin plastic knife down inside the jars. Add more liquid if needed to maintain headspace.
- Wipe jar rims with a clean, damp cloth. Center lids on jars and apply bands fingertip tight.
- Use a jar lifter to carefully place filled jars in simmering water bath canner. Ensure jars are covered by 1-2 inches of water. Add more hot water if needed.
- Process (boil) jars in the water bath for the time indicated in your recipe, adjusting for altitude. Start counting processing time as soon as the water returns to a boil.
- When processing time is up, turn off heat. Use a jar lifter to transfer jars from canner back to a towel or rack. Leave jars undisturbed for 12-24 hours to cool and set seals.
- Check seals on cooled jars by pressing down on the center of the lid. It should not flex up and down at all. Refrigerate any jars with unsealed lids and use quickly.
- Wipe and label sealed jars. Store in a cool, dark place for up to 1 year. Corn may darken over time but will remain safe to eat if seals stay intact.
Be sure to always use current, tested canning recipes from reliable sources like the USDA, Ball or Bernardin. Adjust processing times for your altitude if needed. Only make alterations to recipes from trusted sources.
Choosing a Raw Pack Corn Canning Recipe
There are a few key things to look for in a raw pack corn canning recipe:
- Ingredients: Corn, water or broth, lemon juice, salt and/or sugar are typical. Some recipes may include cream-style corn or extra starch.
- Acidity level: Adequate acidity is needed for safety. Look for recipes with lemon juice, citric acid or vinegar added.
- Processing method: Raw pack corn should be processed in a boiling water bath, not a pressure canner.
- Processing time: This varies from 55-85 minutes typically based on jar size. Be sure to adjust for altitude if needed.
- Credible source: USDA, Ball, Bernardin, and university extension offices are reliable sources.
Here are some sample raw pack corn canning recipes to get you started:
Basic Raw Pack Corn
Ingredients:
- Corn kernels cut from 6 ears
- 2 cups hot water
- 1/4 cup lemon juice
- 1/2 tsp salt (optional)
Process: Pints for 85 mins, Quarts for 90 mins in boiling water bath
Raw Pack Corn with Cream Style Corn
Ingredients:
- Corn kernels cut from 8 ears
- 1 (15 oz) can cream style corn
- Enough hot water to cover corn
- 1/4 cup lemon juice
Process: Pints or Quarts for 85 mins in boiling water bath
Spicy Raw Pack Corn
Ingredients:
- Corn kernels cut from 10 ears
- 2-1/2 cups water or broth
- 1/4 cup lemon juice
- 1 tbsp sugar
- 2 tsp salt
- 1 tsp cayenne pepper (optional)
Process: Pints for 85 mins, Quarts for 90 mins in boiling water bath
Tips for Getting Best Results from Raw Pack Corn Canning
Here are some tips and tricks to help you get great results when raw pack canning corn:
- Select tender, milky sweet corn for peak flavor and texture. Kernels should be plump and fill the jar.
- Cut corn from the cob rather than scraping for visual appeal and best flavor.
- Underfill rather than overfill jars to avoid dense, crushed texture. Corn should be loosely packed.
- Use hot liquid to fill around corn, releasing air bubbles for good seals and prevention of floating kernels.
- Add salt, sugar or spices to the hot packing liquid to infuse flavor into the corn.
- Store canned corn in a cool, dark place. Eat within 1 year for best quality and safety.
Frequently Asked Questions
Is it better to hot pack or raw pack corn?
This is a matter of personal preference. Raw packing is faster and yields crisper, crunchier corn kernels. Hot packing softens the texture but can help the flavor permeate more. Both methods are safe when done properly.
How long does raw pack canned corn last in storage?
Properly canned corn that maintains a good vacuum seal can safely be stored at room temperature for 12-18 months. After that time quality degrades but the corn remains safe to eat as long as seals are intact. For best quality, use within 1 year.
Can you raw pack corn without lemon juice or other acids?
No, a proper level of acidity is necessary for safe canning. Lemon juice, citric acid or vinegar must be added when canning corn to balance the pH. Follow trusted canning recipes exactly.
What jar size should be used for raw pack corn canning?
Both pint and quart sized mason jars work well for raw pack corn. The recipe processing time may vary slightly between the sizes. Be sure to use the processing time given for the specific jar size in your recipe.
Should you scrape the corn cob when raw packing corn?
Lightly scraping the cob is fine, but avoid over-scraping. This can add excess starch and alter the flavor. Cutting the kernels from the cob helps maintain texture and appearance.
Conclusion
Raw pack canning is a safe, effective method for preserving corn with a fresh, crisp texture and true corn flavor. When done properly using an approved recipe, raw pack corn can be safely shelf-stable for over a year. Be sure to follow directions carefully and always use up any jars that fail to seal properly. With a little practice, you can enjoy the sweet taste of summer corn long after the season is over. Raw pack corn makes a tasty, nutritious addition to meals all year round.