•Hot Pack.—Husk corn and remove silk. Wash. Cut corn from cob at about
center of kernel and scrape cob. To each quart of corn add 1 pint
boiling water. Heat to boiling.
_In glass jars._—Use pint jars only. Pack hot corn to 1 inch of top. Add
½ teaspoon salt to each jar. Adjust jar lids. Process in pressure canner
at 10 pounds pressure (240° F.)—