Canning Recipes Whole Kernel Corn - Hot And Raw Packs Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 3 pounds corn (in husks) per quart jar - (to 6) Salt -- (optional) Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions. Hot Pack - Husk corn and remove silk; wash. Cut corn from cob. Measure corn. Place corn in a large saucepot. For each quart of corn add 2 cups water. Bring to a boil; reduce heat and simmer 5 minutes. Pack hot corn and liquid into hot jars, leaving 1-inch headspace. Add 1/2 teaspoon salt to each pint or 1 teaspoon salt to each quart, if desired. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight. Process pints 55 minutes, quarts 1 hour and 25 minutes at 10 pound pressure in a steam-pressure canner. For elevations higher than 1,000 feet, increase pressure accordingly following cooker manufacturer's recommendation. Raw Pack - Husk corn and remove silk; wash. Cut corn from cob. Loosely pack corn into hot jars, leaving 1-inch headspace. Add 1/2 teaspoon salt to each pint or 1 teaspoon salt to each quart, if desired. Carefully ladle boiling water over corn, leaving 1-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight. Process pints 55 minutes, quarts 1 hour and 25 minutes at 10 pounds pressure in a steam-pressure canner. For elevations higher than 1,000 feet, increase pressure accordingly following cooker manufacturer's recommendation. This recipe yields ?? © 2008 canning-recipes.com contact