The History of Canning Corn: Production, Methods, and Industry Evolution

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January 18, 2012 1 reads

Sweet corn canning grew from a niche product into a major branch of vegetable processing, and a key milestone in mechanizing it was the continuous, mechanized production line for sweet corn canning developed by the design institute "Gipro-pishcheprom." That line was created to sharply raise labor productivity in the canning process and increase the overall output of corn preserves.

How far back does the history of corn canning go?

The history of corn canning stretches over many years, and pinning down an exact starting date is difficult. Reliable figures only exist at the national, large-scale level. The history of canning corn According to records of corn canning, by 1965 the output of sweet corn preserves reached up to 25 million cans per year. Set against the total volume of canned goods planned for the end of the seven-year economic plan, however, that figure represented less than 0.4% of all canned production.

Because that share was so small, sweet corn canning was subsequently expanded. The contrast with the United States illustrates how much room there was to grow.

What place did canned corn hold in the United States?

Canned corn ranked third in production volume among vegetable preserves in the United States, behind only green peas and tomatoes, and only by a very narrow margin — roughly 2.5 to 7%. Consumption of canned corn was nearly equal to that of green peas, making it one of the most popular vegetable preserves on the American market.

A large portion of American canned corn — almost half — was made from corn kernels treated with an alkali (lye) to strip off the outer skin, after which the kernels were cooked to soften them. The eating quality of this product was modest at best: it consisted of a mass of swollen, gelatinized kernels with a rather mediocre flavor.

What was "cream-style" sweet corn?

After the war, producers in the United States began making a new type of sweet corn product known as "creamed" (cream-style) corn. This preserve was a mixture of two components:

whole kernels cut from the cob at a very early stage of maturity;
a finely milled purée prepared from fully ripe kernels.

To this mixture a filling liquid was added, made up of water, sugar and salt. In appearance the finished product resembled cracked or chopped corn. American canneries also produced canned corn with peppers and with lima beans, as well as salted and dried corn — though the share of these specialty products in total output was small compared with ordinary canned sweet corn.

How was corn used in Soviet canning beyond sweet corn?

Corn served several other purposes in the canning industry of the Soviet Union beyond plain sweet corn preserves. The product range of Soviet canneries included several kinds of "corn porridge" (kukuruznaya kasha) preserves with various additions, such as:

meat or minced meat;
carrots;
apples;
pumpkin;
apricots, and others.

The foundation of the recipe for these porridge-type preserves was corn grits (corn groats) — a milled corn product whose production and nutritional value are discussed further below.

Frequently Asked Questions

When did canning sweet corn begin on an industrial scale?

The exact origin of corn canning is hard to date, but by 1965 industrial production of canned sweet corn reached up to 25 million cans per year. Despite this output, it represented less than 0.4% of total canned product volume at that time.

What types of canned corn are produced?

Canned corn comes in several forms, including whole-kernel sweet corn, alkali-treated corn with the outer skin removed, creamed (cream-style) corn, corn with peppers and lima beans, plus salted and dried corn. Each varies in flavor, texture, and production volume.

What is creamed corn?

Creamed corn, introduced in the U.S. after the war, is a mixture of whole kernels cut from young, early-maturity cobs and a finely ground puree made from fully ripe kernels. A liquid of water, sugar, and salt is added, giving it a crushed-corn appearance.

Where does canned corn rank among vegetables in the U.S.?

In the United States, canned corn ranks third by production volume among canned vegetables, after green peas and tomatoes, trailing them by only 2.5–7%. Consumption of canned corn is nearly equal to that of green peas.

How is alkali-treated canned corn made?

Nearly half of U.S. canned corn was made from kernels treated with alkali to remove the outer skin, then boiled to soften them. The result is a mass of swollen, gelatinized kernels with a mediocre flavor that many found unappealing.