Canned Corn
24 pounds fresh corn on the cob
Canning Salt
1. Remove the husk and silk from the corn, using a sharp knife, slice the corn from the cob, measuring the corn as you go so that you know how many total pints or quarts of corn kernels you have. Meanwhile bring 1 gallon water to a boil in an 8 quart pot (needed in step 3)
2. Place the corn in a 12 quart pot. For each quart of corn, add 2 cups boiling water; for each pint of corn add 1 cup boiling water. Place the pot over medium-high heat and bring to a simmer. Then reduce the heat to medium and allow the corn to simmer for 5 minutes.
3. Ladle the corn into your prepared jars and pour additional boiling water over it, if necessary, leaving 1 inch head space. Add 1 teaspoon salt to each quart jar or 1/2 teaspoon salt to each pint jar.
4. Process the filled jars in a pressure canner at 10 pounds pressure for 1 hour 25 minutes (quarts) or 55 minutes (pints)
5. After processing, if you find jars that haven't sealed, refrigerate them and use them within 2 weeks. Prior to eating or tasting boil the food for 15 minutes.
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