•Raw Pack.—Husk corn and remove silk. Wash. Cut from cob at about
two-thirds the depth of kernel.
_In glass jars._—Pack corn to 1 inch of top; do not shake or press down.
Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Fill to ½ inch of
top with boiling water. Adjust jar lids. Process in pressure canner at
10 pounds pressure (240° F.)—
Pint jars 55 minutes
Quart jars 85 minutes
As soon as you remove jars from canner, complete seals if necessary.
[Illustration: 76621B
A nail driven at an angle through the cutting board (see arrow)
holds the cob steady and makes it easy to cut corn from the cob.]
_In tin cans._—Pack corn to ½ inch of top; do not shake or press down.
Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to
top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal
cans. Process in pressure canner at 10 pounds pressure (240° F.)—
No. 2 cans 60 minutes
No. 2½ cans 60 minutes
•Hot Pack.—Husk corn and remove silk. Wash. Cut from cob at about
two-thirds the depth of kernel. To each quart of corn add 1 pint boiling
water. Heat to boiling.
_In glass jars._—Pack hot corn to 1 inch of top and cover with
boiling-hot cooking liquid, leaving 1-inch space at top of jar. Or fill
to 1 inch of top with mixture of corn and liquid. Add ½ teaspoon salt to
pints; 1 teaspoon to quarts. Adjust jar lids. Process in pressure canner
at 10 pounds pressure (240° F.)—
Pint jars 55 minutes
Quart jars 85 minutes
As soon as you remove jars from canner, complete seals if necessary.
[Illustration: 76624B
To hot pack corn, put heated corn loosely in C-enamel cans; fill
cans with boiling liquid.]
_In tin cans._—Pack hot corn to ½ inch of top and fill to top with
boiling-hot cooking liquid. Or fill to top with mixture of corn and
liquid. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans.
Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure
canner at 10 pounds pressure (240° F.)—
No. 2 cans 60 minutes
No. 2½ cans 60 minutes