Canned corn

[easttenngator]

As we get more and more scares in the food we buy from the store,one safe way to know what is in your food is to make it yourself.
I know not everyone has the time now a days but if you do you will be well rewarded.

This 1st one takes the most amount of time but is the best veggie I can each year.

things you will need

1 a canner which is a big pressure cooker with a pressure gauge on top.
2 mason jars with unused lids either pints or quarts
3 corn
4 salt
5 hot water


Pick your ears of corn and the same day cut the meat off the cob into a large mixing bowl. Once done add 2 quarts of water into the canner and start to preheat.
Pack corn into jars leaving 1/2 inch of head space the add one teaspoon salt and fill with water till you have 1/4 inch of headspace.
Put jars into canner and put on high until steam vaule is puttting out pure steam and no air. Bring canner to 10 bls of pressure and cook for 55 minutes for pints and 85 minutes for quarts. You will need to adjust your heat down a couple of times as the inside of the canner get hotter.

The 1st year you will have to spend a little money on getting the canner and jars but it pays off and the corn is fresh and sweet and is almost like cream style but better ...really hard to explain bt it is great corn. And safe that the most important part to me.