It's time to vote on our 2017 photo contest! Vote for your favorite photos of the year here!

Canning whole-kernel corn: raw pack or hot pack?

Fowlerville, MI(Zone 5b)

Two years ago was the first time I tried my hand at canning, and I loved it; canning green beans, tomatoes, and homemade apple sauce. This year I would like to try canning corn. I have two choices - raw pack and hot pack. The Ball Blue Book gives instructions for both but does not say WHY you would do one over the other. Which one do you prefer and why?

Thanks for your help. :)

Boise, ID(Zone 5b)

I usually freeze my corn. It is so much better.

However, this year we had so much corn, we ran out of room in the freezer and decided to can some.

We used the cold pack method. To me, it is quicker. As soon as you get enough pints filled, you can start processing them while you are working on the rest.

I don't see a reason for doing the hot pack method. It doesn't reduce the amount of time you have to process it.

My 2 cents...

Mackinaw, IL(Zone 5a)

Late answering this, but I agree with Adobe_Rose. I prefer to freeze my corn, too; I like the texture and flavor much better, and find that canned corn seems to get a little discolored, and look less appetizing.

I think the only danger in cold-packing food is that you should use hot, sanitary canning jars, and there is some risk that putting cold food in a hot jar may crack it. I've never personally had it happen, but I think that is the main argument for hot-pack. You put hot food in a hot jar, and then put it in hot water to process it, so you don't have the sudden temperature changes that can shatter the glass. I've done cold-pack tomatoes and cukes with no problem, so don't think corn should be much different.

Casper, WY(Zone 4a)

It is recommended that any non acid food is canned in a pressure canner to kill any soil born bacteria. Canning in a regular canner is not safe due to the fact that the boiling water is not hot enough to kill the bacteria, which can cause food poisoning. Only tomatoes and pickled products are safe in regular canners.

I also froze corn. Done as fast as possible since the sugar in corn turns quickly to starch once picked. A farmer wife told me to add a bit of milk and sugar in the water when cooking corn. It really improves the taste that is lost during freezing.

Mackinaw, IL(Zone 5a)

Sorry, I didn't specify pressure canner. I hardly do hot water baths on anything.

I try to freeze my corn within hours of when it is picked. I don't have room to grow my own, but always buy from one particular lady, who calls me when the good freezing varieties are ready, and we work out a day and time for me to come pick up a lot of freshly picked corn. It is exceptional. Wish I remembered which variety it is!

Post a Reply to this Thread

Please or sign up to post.