We eat corn all winter long—it tastes just like fresh corn. Sharing a simple recipe for canned corn.

Add diced red bell pepper or jalapeño for a pop of color and flavor before canning (ensure proper processing for mixed vegetables).

Create a Mexican-style corn mix with lime zest and a pinch of chili powder.

For a creamed corn version, blend some of the kernels before reheating and finish with cream.

FAQs:

Q: Can I use frozen corn instead of fresh for canning?
A: It's best to use fresh corn. Frozen corn has already been partially cooked and may become mushy during canning.

Q: Do I need to add salt?
A: No—salt is optional and is used primarily for flavor, not preservation.

Q: Why can’t I use a water bath canner?
A: Corn is a low-acid food and must be processed in a pressure canner to prevent the risk of botulism.

Q: How do I know if a jar didn’t seal properly?
A: The lid will pop or flex up and down when pressed. Refrigerate and use within a few days if this happens.

Q: How long will canned corn last?
A: When stored properly, home-canned corn can last up to 12 months or longer. Always check for spoilage before use.

This simple recipe for canned corn brings the warmth of summer to your winter table. Enjoy the fresh taste in every bite—no frozen bags required!