How to Can Corn (Whole Kernel)
Fresh sweet corn kernels preserved by pressure canning.
The Short Answer
Corn must be pressure canned. Process pints for 55 minutes and quarts for 85 minutes at 10 PSI.
Canning Method at a Glance
Source: USDA NCHFP | Last verified: March 30, 2026
Pressure Canning Corn (Whole Kernel)
Cut kernels at 3/4 depth. Do not scrape cob.
Headspace: 1 inch
Step-by-Step: Canning Corn (Whole Kernel)
- Husk corn and remove silk.
- Cut kernels from cob at 3/4 depth.
- Hot pack: add water, boil 5 minutes, pack with liquid.
- Raw pack: pack raw kernels, cover with boiling water.
- Leave 1-inch headspace. Remove air bubbles, wipe rims, apply lids.
Cut only three-quarters of the kernel depth. Cutting too close adds starchy material that makes corn gummy and increases processing density.
Safety Notes
Important: Low-acid; must be pressure canned. Do not can cream-style corn in quart jars.
The Bottom Line
Corn (Whole Kernel) must be pressure canned (low-acid food). Always use tested recipes from the USDA, Ball, or university extension programs. Follow processing times exactly, and adjust for your altitude if you live above 1,000 feet. When in doubt about any canning procedure, consult the USDA National Center for Home Food Preservation at nchfp.uga.edu.
Frequently Asked Questions
Pints: 55 minutes. Quarts: 85 minutes at 10 PSI. Corn is dense and requires longer processing than many vegetables.