Canned Corn
Ready In: 1 hr 45 mins
Yields: 1 pint
Ingredients
- 3 -6 ears of corn, per quart
- 1⁄2 teaspoon pickling salt
- water
Directions
- Husk corn, remove silk and wash.
- Cut kernels from cob. Pack loosely into hot jars, leaving 1 inch headspace. Do not shake or press down.
- Add 1/2 teaspoon salt to each pint jar, 1 teaspoon salt to each quart jar, if desired.
- Ladle boiling water over corn leaving 1 inch headspace.
- Remove air bubbles and apply lids.
- Process pints 55 minutes, quarts 1 hour and 25 minutes at 10 pounds pressure in a pressure canner.
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