Canning Corn Woes

This is one vegetable I do not think I will ever try to can again. I will probably always freeze my fresh corn.

Let me explain why. I had put up about 25 quarts of corn in one afternoon. I was pretty darn proud of myself for getting it all done in one day as I had the two boys needing mommy’s attention several times that afternoon along with several phone calls but I had gotten it all done.I decided to put the lovely jars of corn on my dining room table to cool as there were so many. The boys and I then went out for pizza.

When we got home we decide to watch movies in the family room which was just off the dining room. Well to make a long story short as we were watching the movie I kept hearing this pop, pop, pop, sound. At first I did not worry about it as I thought it might be other kids playing outside. Then I realized it was coming from my dining room. Needless to say I ran to the dining room only to find out my corn was EXPLODING it was going everywhere. I had one heck of a mess to clean up. To this day I have no clue as to why my corn EXPLODED but it did and I have never canned corn since. I just freeze it.

So here is my canning method I used oh so many years ago. Maybe one of you can figure out what I did wrong in the canning process.


Corn from garden
Boiling water
Pint jars (canning)
Lids & rims
Pressure cooker

Remove husks, silk and wash corn. Cut corn off the cob and rinse. While removing the silks from the corn, wash and sterilize pint jars (enough for corn you have). Pack hot jars loosely with raw corn. Cover with boiling water. Leave 1 inch head space. Add 1 teaspoon salt if desired. Be sure to wipe top of jar clean. Adjust hot lids and rims. Process in pressure cooker for 55 minutes. Reduce pressure normally.

My freezing method was posted earlier so check it out also.

This is a recipe that I truly love to use fresh corn with. I hope ya’ll enjoy it.

Fresh Corn Fritters

1 cup vegetable oil
2 cups whole-kernel or cream-style corn, cut from cob
2 eggs, separated
2 tablespoons onion, minced
1/4 cup sifted flour
1/2 teaspoon salt
1/2 teaspoon baking powder
pepper to taste

Heat the oil to 375degrees in a skillet or fryer. In a bowl, combine the corn, egg yolks and onion. Mix well. Add the sifted flour, salt, baking powder and pepper. Beat the egg whites until stiff and fold them into the corn mixture. Drop the mixture by teaspoonfuls into the hot oil. Cook fritters until golden brown, turning once. Drain on paper towels. Serve hot. Makes about 2 dozen.