The University of California Cooperative Extension Master Food Preservers of El Dorado County announced on Apr. 30 that while it is possible to can supersweet and white corn, these varieties may not be the best choices for this preservation method due to potential quality issues.
This information is important for home food preservers who may be considering which types of corn to use for canning. According to the announcement, although there are no safety concerns with canning supersweet or white corn, problems such as browning, tough texture, or a grayish appearance may occur after processing.
The group explained that high heat during pressure canning causes sugar in sweeter varieties of corn to caramelize, resulting in browning. Supersweet varieties also tend to become tough and may lose their creamy texture. White sweet corn often appears grayish after being canned. Other factors like using immature kernels or applying too much pressure during processing can also affect the final product’s color and taste. The organization recommended testing a small batch before proceeding with larger quantities.
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For more information about safe home food preservation methods or advice from experts, readers are encouraged by organizers to visit the National Center for Home Food Preservation at nchfp.uga.edu or contact their local Cooperative Extension office.