I. With Hulls

Corn should be canned within an hour of being shucked if possible. Husk the ears and remove all silk with a stiff brush. Cut the corn from the cob, being careful not to include any defective kernels. Pack into the jars, pressing it down and filling with cold water. Salt to taste - about 1 t to a quart and lay on the rubber rings and covers and set on the rack in the boiler. Surround with lukewarm water about 3 inches deep. Cover the boiler, bring quickly to the boiling point and steam for one (1) hour for pint jars and 1 1/4 hours for quarts. Clamp down the covers and remove the jars and let cool away from any draft or leave in the boiler over night.

The next day raise the spring clamp and steam in the boiler for an hour or an hour and a quarter, then chimp on the covers and allow to cool. Repeat this process the third day.

Set the jars aside for two or three days and then test them for thorough sterilization by releasing the spring clamp and picking up the jar by the edge of the cover. If there has been the slightest decomposition, the gases formed will relieve the suction produced when the jars cool and the cover will come off. When this happens taste the contents of the jar and if the flavor is unaffected sterilize again and test once more. To open jars release the spring and insert a thin knife blade under the rubber next the jar.

Cover off.

Closed.

Spring loosened.

Testing.

Spring Top Preserve Jars

From Bulletin No. 359 - Canning Vegetables in the Home. U.S. Dept. Agriculture.

II. Without Hulls

Score each row of grains and press out the pulp, using the back of a knife. Pack into jars and proceed as above, steaming for one hour on three successive days.