In this article, we will answer the question “How to store canned corn after opening?”, how to freeze fresh corn, and how to safely can corn at home.
How to store canned corn after opening?
It depends on how long you want to keep your canned corn after opening. If it is just 3-4 days, refrigeration is the way to go. For this, you need to empty the can and transfer the corn to an air-tight glass container. An air-tight plastic container also works.
Once opened, they can become exposed to the outside air and become susceptible to rusting. The preserving solution inside can only expedite the process. Therefore, it is important to transfer the canned corn to a safe container but keep the brine solution.
If you want the corn out of an opened can to last for a couple of months, consider freezing it. Drain the brine solution and transfer the corn to a freezer bag. Squeeze out the air from the bag, seal it, and chuck it into the freezer.
How to safely eat corn at home?
- 12 ears of corn on the cob (large ears)
- 1½ teaspoons canning salt, (if using-optional) (only use ½ teaspoon per jar)
- First, heat and sterilize your canning equipment, lids, and canning jars. This is important to eliminate the risk of botulism. A pint jar can fit about 4 medium-long ears of fresh corn on the cob while a quart jar can only take as many as 8 ears
- Peel off the corn husk from the cobs and rinse the corn cobs under cold running water. Grab a sharp serrated knife and use it to cut the corn kernels from the cob.
- There are two ways to go about canning corn. Both are discussed below.
Raw pack: This involves adding corn to hot canning jars, then filling the jar with hot water, leaving about an inch of headspace on top.
Hot pack: Heat the corn in boiling water. Then transfer this hot boiling water containing corn to the canning jar, leaving an inch of headspace on top.
- Pop the air bubbles in the jar by dumping a plastic spoon in it a few times. Dry the wet rim of the jar by wiping it with a dry cloth. This provides a good seal. Tightly close the jar with the sterilized flat lid. Then put on the ring band.
- Lower and place the prepared canning jars onto the racks inside a pressure canner. Close the lid and let the water come to a boil. Let the steam escape through the open vent for about 10 minutes before closing the vent.
- When the pressure canner reaches 10 pounds pressure, start noting the processing time. Make sure the pressure is maintained during processing. Pint jars (500ml) need a processing time of 55 mins whereas the quart jars (1L) need to be heated for 85 mins at 10 pounds pressure.
- When the processing time is over, remove the pressure canner from heat and let the pressure drop to zero naturally. Then uncover the vent and open the lid of the canner.
- Wait for about 10 minutes before transferring the hot jars to a dish towel laid on the counter. This step is important as direct contact with the cool counter can crack the hot jars. Closing the temperature difference is important.
- Let the jars cool for about 12 hours before testing them for sound seals and keeping them in your pantry. Don’t forget to wipe them dry and put a clear label on the jars.
- To test the integrity of the seal, remove the screw band and press the flat lid in the center. If the seal is sound, the lid won’t yield to the pressure. Improperly sealed jars need to go in the fridge. Use their contents within 1-2 days before they go bad.
How to freeze fresh corn off the cob?
Husk and rinse the corn. Bring water to a rolling boil in a saucepan. Boil the corn ears in this water for about 3 minutes. Then transfer to ice-cold water and keep for about 3 mins.
Remove the corn kernels from the cob and put them in a freezer bag. Remove as much air as possible from the bag. Seal the bag, put a label, and chuck it into the freezer. Processed and frozen this way, corn lasts up to 12 months.
In this article, we answered the question “How to store canned corn after opening?”, how to freeze fresh corn, and how to safely can corn at home.