This is a Ball Blue Book variation on the USDA’s procedure for canning corn kernels.

It raises a jar of plain corn to semi-gourmet levels with the simple addition of a bit of red pepper, and dried basil.

Contents hide

1 Quantities of corn needed
- 1.1 Fresh corn on the cob
- 1.2 Frozen corn kernels
2 The recipe
3 Corn kernels with red pepper and basil
4 Reference information
5 Recipe source
6 Nutrition

Quantities of corn needed

Numbers are approximate guidelines.

Fresh corn on the cob

On average, as a very rough guideline, expect to need about 2 kg (4 ½ lbs / roughly 8 medium cobs) of corn on the cob per 1 litre (US quart) jar of canned corn

14 kg (31.5 lb) of corn on the cob = 7 litres (US quarts) canned corn
9 kg (20 lbs ) of corn on the cob= 9 x ½ litres (US pints) canned corn
1 US bushel corn on the cob = 16 kg (35 lbs) = 6 to 11 litres (US quarts) canned corn

A medium-sized cob of corn is about 20 cm (8 inches) long, excluding the stalk, about 5 cm (2 inches) at its widest, and, weighs around ¼ kg (½ lb).

Frozen corn kernels

As a rough guideline, you’ll need about 300 g (10 oz in weight) of frozen corn kernels per ½ litre (1 US pint) jar

2 kg (4 ½ lbs) corn kernels = 7 x ½ litre (1 US pint) jars

The recipe

Jar size choices: Either ½ litre (1 US pint) OR 1 litre (1 US quart)

Processing method: Pressure canning only

Yield: varies

Headspace: 3 cm (1 inch)

Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)

Processing time: Half-litres (pints) 55 minutes; litres (quarts) 85 minutes

5 from 1 vote

Corn kernels with red pepper and basil

How to safely home can corn kernels at home, with an added gourmet flair of red pepper and basil.

Course Side Dish

Cuisine American

Keyword Corn, Peppers

Prep Time 1 hour 30 minutes

Cook Time 1 hour 40 minutes

Total Time 1 hour 40 minutes

Yield 1 varies

Calories 124 kcal

Ingredients

Instructions

Fresh corn: husk and silk corn, then wash. Scrape kernels off going about ¾ of the way down, without scraping the cob.
Frozen corn: If using frozen, empty bag into a large microwave-safe jug or bowl with 1 cup of water, cover and zap for 7 minutes. Drain well.
For each 1 litre / 500 g / 1 pound / 1 quart of corn kernels, put in a large pot with 250 ml (1 cup) of water. Bring to a boil, then lower to a simmer for 5 minutes.
EITHER pack into half-litre (US pint) jars, adding 1 or 2 strips of red bell pepper and ¼ teaspoon dried basil, OR pack into 1 litre (US quart) jars, adding 3 or 4 strips of red bell pepper and ½ teaspoon dried basil.
Leave 3 cm (1 inch) headspace.
Top up with clean boiling water (such as from a kettle, for instance), maintaining headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
Processing time: Half-litres (pints) 55 minutes OR litres (quarts) 85 minutes

Recipe Notes

The corn should be totally thawed coming out of the microwave. It doesn't need to be cooked; just, you want no frozen bits left, so that you are achieving the equivalent of starting from room temperature fresh, which is what the tested procedure was based on.

Processing guidelines below are for weighted-gauge pressure canner. See also if applicable: Dial-gauge pressures.

Jar Size	Time	0 to 300 m (0 - 1000 feet) pressure	Above 300 m (1000 ft) pressure
½ litre (1 US pint)	55 mins	10 lbs	15 lb
1 litre (1 US quart)	85 mins	10 lbs	15 lb

The USDA also offers a raw-pack procedure.

Reference information

How to pressure can.

When pressure canning, you must adjust the pressure for your altitude.

More information about Salt-Free Canning in general.

Recipe source

Corn – Whole Kernel. In: Ball Blue Book. Muncie, Indiana: Healthmark LLC / Jarden Home Brands. Edition 37. 2014. Page 113.

Note: Ball omits the 3 minute pre-boil of the whole cob before starting, which the USDA includes.

To be clear, Ball does not have a procedure for starting from frozen. Completely thawing frozen corn and then proceeding with their procedures should be an equivalent.

Nutrition

Serving size: 175 g, drained (1 cup)

Per 175 g / 1 cup:

124 calories, 2 mg sodium
Weight Watchers PointsPlus®: 4 points

* Nutrition info provided by https://caloriecount.about.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.