Canning Whole Kernel Corn - cooking recipe

Ingredients

corn (3/4 full in jar)
water (3/4 full in jar)
1 tsp. salt (per each jar)

Preparation

Boil corn-on-the-cob until color changes.
Take out of water, allow to cool and cut off the cob; don't scrape cob.
Place in pint jars, filling jars 3/4 full with water and 1 teaspoon salt. Seal tightly.
(Boiling lids will help sealing.)
Place in canner, build pressure to 5 pounds, cut heat off and allow pressure to drop.