The Easy Way to Can 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.
non iodized salt- 1/2 tsp per pint, 1 tsp per quart
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!
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