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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Raw Pack canned corn - adapted from the Ball Blue Book. A great tip I heard here on Zaar is to use an angel food cake pan when cutting the kernels off the cob. Just place the cop on the center point of the pan and cut around the cob...all the kernels fall into the pan beautifully with no mess! Ingredients:
3 -6 ears of corn, per quart |
1/2 teaspoon pickling salt |
water |
Directions:
1. Husk corn, remove silk and wash.
2. Cut kernels from cob. Pack loosely into hot jars, leaving 1 inch headspace. Do not shake or press down.
3. Add 1/2 teaspoon salt to each pint jar, 1 teaspoon salt to each quart jar, if desired.
4. Ladle boiling water over corn leaving 1 inch headspace.
5. Remove air bubbles and apply lids.
6. Process pints 55 minutes, quarts 1 hour and 25 minutes at 10 pounds pressure in a pressure canner.
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