B, Thank you for reaching out with your question! When it comes to preserving corn, it’s important to follow proper food safety guidelines. After blanching the corn, it’s best to cool it down quickly in ice water and then refrigerate it if you plan on using it the next day. Storing the corn kernels at room temperature for an extended period can increase the risk of bacterial growth and spoilage. So if you’re doing a large batch and need to split the process over two days, I recommend completing the blanching and cutting steps on the first day, and then refrigerating the corn kernels overnight. This will help maintain their freshness and quality until you’re ready to proceed with the canning process. By following these steps, you can ensure that your canned corn turns out delicious and safe to consume. If you have any more questions, feel free to ask.

Barbara, There is no tested safe canning recipe for corn on the cob. I suggest blanching and freezing it instead.

I don’t think raw packing vs. hot packing will affect the sweetness of canned corn. I have done both over the years and have not noticed a difference. What can affect the sweetness is the corn type and how fresh it is before canning. Freshly picked sweet corn has the highest sugar content. Once harvested, the sugar in the kernels begins turning to starch, and the sweet flavor diminishes as the sugar disappears.