Assemble these utensils:
Kitchen knife chopping board
2-quart utility bowl
Set of measuring spoons
Liquid measuring cup
2 No. 2 cans or
2 8-ounce glass jars
Pressure canner
Thermometer timer
Assemble these supplies:
5 medium size fresh corns (approximately
1 1/2 - 2 cups kernels)
1 teaspoon salt
Steps in preparation:
A. Raw Pack
1. Husk corn and remove silk.
2. Wash and cut corn from cob at about center of kernel and scrape cobs with the back of a strong knife.
3. Pack corn in pint jars to 1 inch of top and in tin cans to 1/2 inch of top. Do not shake or press down.
4. Fill to top with boiling water. Add 1/2 teaspoon salt to each container.
5. Exhaust to 170°F (about 25 minutes).
6. Seal and process in pressure canner at 10 pounds pressure (240°F) pint jar for 95 minutes; No. 2 cans for 105 minutes.
7. After processing, complete the sealing of glass jars.
8. Cool, label, and store.
B. Hot Pack
1. Do the first 2 steps in raw pack.
2. To each pint of corn add 1 cup boiling water.
3. Heat to boiling.
4. Pack hot corn in pint jars to 1 inch of top and No. 2 cans to top. Add 1/2 teaspoon salt to each container.
5. Exhaust to 170°F (about 10 minutes).
6. Seal and process in pressure canner at 10 pounds pressure (240°F) pint jars for 85 minutes and No. 2 cans for 105 minutes.
7. Complete the sealing of glass jars.
8. Cool, label, and store.
Helpful hint: Frozen corn can ideally be canned as cream-style corn.
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