Corn, Whole-Kernel
•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.
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.
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 |