Canning corn does not need to be canned in tin can. It can also be kept in jars that should be sterilized to avoid contamination. This is a good way of preserving corn because it spoils easily.
How to make Canned Corn:
Cool, dry, label and store in a cool, dry place.
Husk and silk corn. Cut from the cob 2/3 the depth of the kernel. Do not scrape cob.
Measure corn. To every quart of corn, add 1 teaspoonful of salt and half as much boiling water as corn.
Heat to boiling point and cook for from 15 to 20 minutes.
Pack boiling hot into clean containers. Half-seal glass jars.
If using tin cans seal them completely.
Process pint glass jars at 10 pounds for 15 minutes in pressure cooker.
Seal completely. For No. 2 tall tin cans, process at 10 pounds for one hour in a pressure cooker.
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