Canned Corn (Kernel Style)

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.