HOW TO CAN CORN

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Canning Corn:
Shuck Corn remove as much husk as you can
Clean and Sanitize your canning jars and lids
Clean and soak you corncobs while you finish prepping
Remove all corn from cobs, (best to use a serrated knife) be sure to get as close as you can to the cob
Using a canning funnel distribute the kernels of corn in jars, just below the rim
Add 1 Tablespoon of salt to each jar
Fill canner or large pot with water and bring to a boil
Place canning lids in a pot and bring not quite to a boil
Add boiling water to each jar just up to the rim
Wipe down moths of jars to ensure a good seal
Place lids,screw down lids just a bit further than hand tight
Place in canner using a jar lifter,be sure not to crowd
Bring pressure to 5lbs, than close vent and watch for 85min keeping pressure at 10lbs
Remove with jar lifter,place on cooling rack
Enjoy! Should have a shelf life of 2 or more years if stored properly.






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