White corn
White corn
Ingredients
- 10 ears white corn
- 4 cups boiling water
Instructions
- Husk corn, remove silk, and wash. Blanch 3 minutes in boiling water. Cut corn from cob about 3/4 the depth of the kernel.
- Sterilize 4 pint jars and add corn kernels into the jar leaving 1" headspace in the jar. Add boiling water and remove air bubbles using a plastic spatula. Fill the jars back up to 1" headspace.
- Process pints in pressure canner for 55 minutes at 11 lbs of pressure. Remember to follow the specified instruction for your pressure canner for cooling and removing jars after pressure has returned to zero.