Husk the corn, remove corn silks, and cut out any damaged spots. You may want to do this outside, as it is messy. Rinse the cobs in clean water. Blanch if desired.

For Raw Pack:

Add 1/2 teaspoon of salt per pint jar, 1 teaspoon per quart jar. The salt is for seasoning, so you can skip it if you need to avoid sodium.

Pack the corn loosely into hot jars, leaving 1-inch headspace. Don’t shake the corn down or pack it in.

Ladle boiling water over the corn, leaving 1-inch headspace. Remove air bubbles and wipe the rims clean. Screw on your canning lids, and load into your pressure canner.

Pressure can pints for 55 minutes and quarts for 1 hour and 25 minutes at 10 pounds pressure, adjusting if needed for altitude or canner type.

For Hot Pack:

Clean the corn and cut the kernels from the cob, but don’t scrape the cobs. Measure corn, water and salt (if desired) into a large pot.

Add 1/2 teaspoon salt and 1 cup water for each pint of corn kernels, or 1 teaspoon salt and 2 cups boiling water for each quart of corn kernels. Bring the corn mix to a boil, and then reduce heat and simmer for 5 minutes.

Ladle hot corn and water mix into jars, leaving 1-inch headspace. Remove air bubbles and wipe the rims clean. Screw on your canning lids, and load into your pressure canner.

Pressure can pints for 55 minutes and quarts for 1 hour and 25 minutes at 10 pounds pressure, adjusting if needed for altitude or canner type. Proceed as above with canning.