Canning corn does not need to be canned in tin can. It can also be kept in jars that should be sterilized to avoid contamination. This is a good way of preserving corn because it spoils easily.
How to make Canned Corn:
- Cool, dry, label and store in a cool, dry place.
- Husk and silk corn. Cut from the cob 2/3 the depth of the kernel. Do not scrape cob.
- Measure corn. To every quart of corn, add 1 teaspoonful of salt and half as much boiling water as corn.
- Heat to boiling point and cook for from 15 to 20 minutes.
- Pack boiling hot into clean containers. Half-seal glass jars.
- If using tin cans seal them completely.
- Process pint glass jars at 10 pounds for 15 minutes in pressure cooker.
- Seal completely. For No. 2 tall tin cans, process at 10 pounds for one hour in a pressure cooker.
