| Pint jars | 85 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Use No. 2 cans only. Pack hot corn to top. Add ½ teaspoon salt to each can. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 105 minutes |
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.
