Canned Corn

Directions

1. 1
   Cut corn from cob; do not scrape cob.
2. 2
   Put into pint jars. Shake lightly, but do not pack.
3. 3
   Add enough cold water to cover corn, then 1/2 teaspoon fresh lemon juice to each jar.
4. 4
   Seal and cook in hot water bath for 3 hours.
5. 5
   After reaches boiling point, do not boil at high temperature.
6. 6
   If using quart jars, use 1 teaspoon lemon juice per can.