Ingredients
- Corn-{32 pounds (in husk) of sweet corn is needed per canner load of 7 quarts; an average of 20 pounds is needed per canner load of 9 pints.}
- Canning salt (non iodized salt)- 1/2 tsp per pint, 1 tsp per quart
Instructions
- Start with Fresh Corn on the Cob.
- Remove the husk and silk from the corn.
- Using a soft vegetable brush very gently, helps to easily remove the silks from the corn.
- Cut kernels from cob about 2/3 to 3/4 the depth of the kernels.
- Fill jars with corn leaving 1 inch headspace (corn expands as you cook it).
- Add enough boiling water to cover the corn.
- Jiggle the jar to release any trapped air bubbles.
- Be sure to still leave 1 inch headspace.
- Add salt to the jars ½ tsp. per pint, 1 tsp. per quart.
- Salt is for seasoning purposes only so it is optional.
- Wipe the rims of the jars and make sure they are clean and not cracked.
- Place the sealing lid and ring on securely.
- Process the jars
- Pints - process for 55 minutes
- Quarts - process for 1 hour 25 minutes
- Follow the pressure canning operation instructions that come with your canner.
- When the processing time is up turn off the heat.
- Wait for the pressure gauge to return to zero before opening the canner.
- Use a bottle lifter to lift the bottles out of the canner and place in a draft free location where the bottles will not be bumped.
- When the bottles are cooled check the seals.
- If the lids pop when touched then they are not sealed.
- On the sealed bottles write what the contents are and the date bottled.
- Wash them off if necessary and place them on the shelf where you will be storing them!