• Choose eating-quality corn with slightly immature kernels. You will need about 8 medium ears of corn for every Quart Jar (1 L) you would like to make.
• Husk Corn and remove silk. Wash your ears of corn.
• Using a knife, cut kernels from the center of the cob. Do not cut kernels from the tip ends of the corn. I use a bunt pan and place the corn tip in the center hole of the bundt pan when cutting. This holds the corn more securely and collects most corn kernels as you cut them off the cob. This reduces wasted corn and the mess of cleaning up.

Prepare Canner and Jars

• Prepare your Pressure Canner according to Manufacturer instructions.
• Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass. Heat jars in hot water.

Raw Pack Instructions

• Bring water to a boil in a large pot on your stove. Reduce to a simmer, keeping your liquid hot. I use an electric kettle to keep boiling water ready for canning.
• Loosely pack raw corn kernels into hot jars leaving 1-inch (2.5 cm) headspace.
• Add 1/2 tsp salt per pint jar or 1 tsp salt per quart jar. (Optional)
• Ladle or pour boiling water into the jar to cover the corn kernels, leaving 1-inch (2.5 cm) of headspace.
• Remove air bubbles from the jars using your de-bubbler. Adjust headspace as needed by adding more boiling liquid.
• Clean your jar rim with a damp paper towel.
• Place the lid and the band on your jar. Adjust to fingertip tight.
• Using your jar lifter place your jar into your prepared hot pressure canner.

Hot Pack Instructions

• Measure the corn kernels. For every 4 cups (1 L) of corn kernels, add 1 cup (250 mL) of water to a large stock pot. Combine the corn and water in the pot.
• Bring to a boil over medium-high heat. Reduce heat and boil gently for 5 minutes, until heated through.
• Ladle hot corn and cooking liquid into hot jars leaving a 1-inch (2.5 cm) headspace.
• Add 1/2 tsp salt per pint jar or 1 tsp salt per quart jar. (Optional)
• Remove air bubbles from the jars using your de-bubbler. Adjust headspace as needed by adding more boiling liquid.
• Clean your jar rim with a damp paper towel.
• Place the lid and the band on your jar. Adjust to fingertip tight.
• Using your jar lifter place your jar into your prepared hot pressure canner.

Processing Instructions

• Adjust the water level if needed in the canner, lock the pressure canner lid, and bring it to a boil over medium-high heat. Vent steam for 10 minutes, then close the vent. Continue heating your pressure canner to achieve 10 lbs (69 kPa) of pressure (Make sure to adjust for your altitude) and maintain that pressure for the entire cooking time.
• Process Pint Jars (500 mL) for 55 minutes and Quart Jars (1 L) for 85 minutes. Set a timer so it is much easier to remember how long you need to pressure can them for.
• Turn off the heat when the timer is complete. Let pressure return to zero naturally. Wait 2 minutes after the pressure gauge reads 0, then open your vent. Remove your canner lid (making sure to lift it away from you so you don't get burned by the steam).
• Leave jars in the pressure canner for 10 minutes after you remove the lid. Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars try not to tilt them to the side as this could affect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.
• Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.