Canned Corn

3 ingredients
6 steps

Ingredients

  • 3 -6 ears of corn, per quart
  • 1/2 teaspoon pickling salt
  • water

Directions

  1. 1
    Husk corn, remove silk and wash.
  2. 2
    Cut kernels from cob. Pack loosely into hot jars, leaving 1 inch headspace. Do not shake or press down.
  3. 3
    Add 1/2 teaspoon salt to each pint jar, 1 teaspoon salt to each quart jar, if desired.
  4. 4
    Ladle boiling water over corn leaving 1 inch headspace.
  5. 5
    Remove air bubbles and apply lids.
  6. 6
    Process pints 55 minutes, quarts 1 hour and 25 minutes at 10 pounds pressure in a pressure canner.

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