As soon as you remove jars from canner, complete seals if necessary.
_In tin cans._—Use No. 2 cans only. Pack corn to ½ inch of top; do not
shake or press down. Add ½ teaspoon salt to each can. Fill cans to top
with boiling water. Exhaust to 170° F. (about 25 minutes) and seal cans.
Process in pressure canner at 10 pounds pressure (240° F.)—