Instructions: Prepare Ball brand or Kerr brand jars and closures according to manufacturers 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 manufacturers 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 manufacturers recommendation.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.