Canning Whole Kernel Corn

By vpitts2004

Ingredients

• 12 large fresh ears of corn
• 1 teasp salt per jar
• boiling water

Preparation

Step 1

Remove husks, silk and wash corn.

Cut corn off the cob and rinse again.

While silking corn, wash & sterilize jars so that they will be hot when you fill them.

Pack hot jars loosely with raw corn.

Cover with boiling water, leaving 1 inch of head space; add 1 tsp salt per jar.

Wipe rims with wet paper towel & place hot lids & screw on rings.

Process in a pressure cooker for 10 minutes for pints or 20 minutes for quarts.

Reduce pressure slowly.

Remove jars to kitchen towel on counter & allow to cool & seal.