Husk and Blanch the Corn:
Husk the corn and blanch the cobs for 3-4 minutes, then cool in ice water.
Remove the Kernels:
Cut the kernels off the cobs.
Pack the Corn into Jars:
Sterilize canning jars and fill them with the corn kernels, leaving about 1 inch of headspace.
Add Boiling Water: Pour boiling water over the corn, ensuring the kernels are completely covered, and leave 1 inch of headspace at the top.
Seal and Process:
Seal the jars with lids and process them in a pressure canner according to the manufacturer’s instructions (usually about 55-85 minutes, depending on the jar size and altitude).
Let the jars cool completely, and check that the lids are sealed properly before storing.
Store: Canned corn should be stored in a cool, dark place and can last for a year or longer.

Tips for Storing Corn Long-Term:

Avoid Storing Fresh Corn Unrefrigerated: Fresh corn loses its sweetness and freshness quickly at room temperature.
Vacuum Sealing: For freezer storage, using vacuum-sealed bags can help prevent freezer burn and extend the corn’s shelf life.
Label Everything: Always label the date when freezing, drying, or canning corn, so you know when it’s best to use.

Conclusion:

Storing corn for up to a year is easy and effective with methods like freezing, dehydrating, or canning. Whether you prefer whole cobs, kernels, or canned corn, these preservation techniques will keep your corn fresh and delicious, ready for use in all your favorite recipes year-round.