Canned Corn - cooking recipe

Ingredients

3 -6 ears of corn, per quart
1/2 teaspoon pickling salt
water

Preparation

Husk corn, remove silk and wash.
Cut kernels from cob. Pack loosely into hot jars, leaving 1 inch headspace. Do not shake or press down.
Add 1/2 teaspoon salt to each pint jar, 1 teaspoon salt to each quart jar, if desired.
Ladle boiling water over corn leaving 1 inch headspace.
Remove air bubbles and apply lids.
Process pints 55 minutes, quarts 1 hour and 25 minutes at 10 pounds pressure in a pressure canner.