Directions. PREPARE pressure canner. BOIL ears of corn in a large pot of water for 4 minutes. TRANSFER corn mixture to a stainless steel saucepan and bring to a boil over medium-high heat. LADLE corn and liquid into hot jars, leaving 1 inch headspace.
fresh corn on the cob – any quantity. I figure 1.5 ears per serving. 1 Large pot of boiling water (for filling the jars) 1 medium sized pot of boiling water (to heat the cut corn) 2 large bowls, one filled with cold water and ice. 1 sharp knife. 1 Large spoon or ladle.
Hot pack â€“ Add 1 cup water to each 2 cups of corn and heat to a boil. Add 1/2 teaspoon salt to each pint jar, if desired. Fill pint jar with hot corn mixture, leaving 1-inch headspace. Caution: Quart jars are not recommended due to the denseness of the canned product.