Which Varieties of Corn are Better for Canning?

When I shared the recipe and instructions for canning cream-style corn, I was asked what type of corn variety is best for home canning. Many canners were disappointed with the variety of corn they either bought, or planted, because the kernels did not produce enough milk or pulp to create this time-honored favorite in a jar.

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Selecting the perfect corn variety for home canning

Well, I have done some digging for all of you and have put together a comprehensive list of recommended sweet corn varieties for home canning and preserving. I have also included some math to help plan ahead when purchasing fresh ears of corn, or when harvesting.

Here is a list of popular sweet corn varieties for home canning:

1.      Peaches and Cream (white and yellow kernels that are sweet and have a creamy texture)

2.      Delectable (white and yellow kernels each filled with milky juice)

3.      Silver Queen (all white sweet corn, late-season variety with tender kernels)

4.      Ambrosia (yellow and white bicolor variety that is sweet, tender and has a creamy texture)

5.      Kandy Korn (yellow corn with a high sugar content and juicy kernels)

After taking time to carefully select a corn variety that is right for you and your canning endeavors, the next key step is determining how many ears are needed to can a batch for long-term storage.

From the Penn State Extension office, they state the following: “A bushel of ears weighs an average of 35 pounds and yields 6 to 11 quarts of whole-kernel style or 12 to 20 pints of cream-style corn. An average of 31½ pounds (in husks) is needed for a 7-quart canner load of whole-kernel corn. An average of 20 pounds is needed for a 9-pint canner load of cream-style corn. An average of 2½ pounds makes 1 pint of frozen whole-kernel corn.”

While this is just a guide, keep in mind it all depends on the variety you grow or purchase. Some ears will be longer and have a wider diameter than others. While some varieties are shorter and more stout. I tell my students to have a few extra ears on hand to round out the jar. Worse case, you will have a few extra ears to enjoy with dinner that evening.

To make things easier when removing corn kernels from the cob. Click here for an article I wrote which includes links to videos and tips to make shucking corn so easy! Especially because you will need to have over 30 ears of corn per canning batch.

Lastly, there are many delicious canning recipes which incorporate corn kernels. Recipes like Chicken Tortilla Soup, Tex-Mex Corn Relish, and you may use corn kernels when making a variety of Meals in a Jar.

Whether you use fresh corn off the cob, or use frozen corn kernels, your canning recipes will thank you. Have fun preserving corn in your canning recipes this season.

Diane, The Canning Diva®