Corn is just so great to have on hand all through the year.
Its always recommended to pressure cook the corn vs water canning. However some people do both. Preserving corn is pretty easy and inexpensive. It also means that you have to buy corn in the store which is an expensive alternative to doing it yourself.
Heres the simple process:
Pull the husks off of the corn
Fill your stock pot with water and bring to a rolling boil. Put 3 or 4 ears of corn in the water and return to a boil. Blanch it about 3 minutes.
Get your bucket or tub of ice water ready and pull the corn from the stock pot with the tongs nad drop immediately into ice water to stop the cooking process.
Once the corn is cool, place ear standing up in your bowl and cut the corn off the cob using a sharp knife or your corn kernel er.
Check out an easy peasy way to get the corn off: http://sitesetc.com/~canning/canning-veges/video-easy-peasy-way-to-cut-corn-off-the-cob/
Canning corn Process
Wash/ boil the seals and jars
Spoon the blanched corn kernels into the jars and leave about an inch head-space at the top of the jars. Do not pack the corn in tight. Add a half teaspoon of salt and a tsp of distilled white vinegar to each pint jar.
Pour boiling water into the jar making sure to leave the 1 inch head-space
Wipe the rims to make sure the rims are dry and place the seals on and then screw the ring on finger tight.
Follow the steps that your pressure cooker gives on canning vegetables carefully.
Place processed jars on a towel to cool for 24 hours.
After 24 hours, check your seals to make sure they sealed properly. If some did not seal properly, you can process again to seal that jar or you can use it for dinner that night.
For more information: americanpreppersnetwork.com
Image source: Rosana Prada