Select ears containing slightly immature kernels of ideal quality for eating fresh. Canning some sweeter varieties of kernels that are too immature may cause browning. However, this does not affect the safety of the product. If unsure of variety can a small amount, check color and flavor before canning large quantities. Remove corn husks and silk; wash ears. Blanch 3 minutes in boiling water. Cut corn from cob at about three-fourths the depth of kernel. Do not scrape cob.

Hot Pack—Add 1 cup boiling water to each 4 cups of corn and bring to a boil. Simmer 5 minutes. Pack hot corn into hot jars, leaving 1-inch headspace. Add ½ teaspoon salt to pints; 1 teaspoon to quarts, if desired. Fill jar to 1 inch from top with boiling hot cooking liquid. Remove air bubbles. Wipe jar rims. Adjust lids and process as directed below.

Raw Pack—Pack corn into hot jars, leaving 1-inch headspace. Add ½ teaspoon salt to pints; 1 teaspoon to quarts, if desired. Fill jars 1 inch from top with boiling water. Remove air bubbles. Wipe jar rims. Adjust lids and process.

Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure:

Pints................ 55 minutes

Quarts............... 85 minutes

Submitted by: CM