How long to pressure can half-pints and pints of whole-kernel corn
Pressure can whole-kernel corn for 55 minutes (half-pints and pints) at 11 lb on a dial gauge (0–2,000 ft) or 10 lb on a weighted gauge (0–1,000 ft). The time stays the same at every altitude; the pressure goes up: add 1 lb of dial pressure for each 2,000 ft above 2,000 ft, and use 15 lb on a weighted gauge above 1,000 ft.
Half-pints and pints of whole-kernel corn by altitude
| Altitude | Half-pints and pints |
|---|---|
| 0–2,000 ft | 55 min at 11 lb |
| 2,001–4,000 ft | 55 min at 12 lb |
| 4,001–6,000 ft | 55 min at 13 lb |
| 6,001–8,000 ft | 55 min at 14 lb |
| 8,001–10,000 ft | 55 min at 15 lb |
Other jar sizes: quarts · all whole-kernel corn times
What the time assumes
- Method: pressure canner
- Acidity: low-acid: must be pressure canned
- Headspace: 1 inch
- No tested process: half-gallons. Putby shows no time for this size.
Whole-kernel corn only. Cream-style corn has a different tested process.
Questions
- How long do you pressure can half-pints and pints of whole-kernel corn?
- Pressure can whole-kernel corn for 55 minutes (half-pints and pints) at 11 lb on a dial gauge (0–2,000 ft) or 10 lb on a weighted gauge (0–1,000 ft). The time stays the same at every altitude; the pressure goes up: add 1 lb of dial pressure for each 2,000 ft above 2,000 ft, and use 15 lb on a weighted gauge above 1,000 ft.
- What pressure do you use for whole-kernel corn at 5,000 feet?
- At 4,001–6,000 ft use 13 lb on a dial gauge or 15 lb on a weighted gauge. The processing time does not change with altitude.
- Can you water bath can whole-kernel corn?
- No. This is a low-acid food. A boiling-water canner cannot reach the temperature that destroys botulism spores, so whole-kernel corn must be pressure canned.
- What headspace should I leave for whole-kernel corn?
- Leave 1 inch of headspace.
Sources
- USDA Complete Guide to Home Canning, Guide 4 (Vegetables) · NCHFP; weighted gauge: USDA Complete Guide to Home Canning, Guides 4 and 5 (weighted-gauge column) · NCHFP
Times and pressures are restated from the National Center for Home Food Preservation and the USDA Complete Guide to Home Canning, in our own words. They are the same table Putby's app uses; a test in the app fails if the two ever disagree. Altitude schedule: Putby adds minutes to boiling-water processes in five steps up to 10,000 ft; at the higher steps that can be a few minutes longer than a food's own USDA altitude table, never shorter. If your tested recipe gives a longer time, use the recipe's time. Last reviewed 2026-10-16.