Directions
1Select corn at its prime. Husk and remove silk. Wash. Cut off the top halves of the kernels, then srape off the rest of the corn with the back of a knife. In a large sauce pan, add 1 cup of water for each 2 cups of corn. Stirring constantly, bring mixture to a boil. Fill pint jars, leaving 1-inch headspace. Add 1 tsp of Mrs. Wages® Pickling & Canning Salt and 1 tsp sugar to each pint. Adjust lids, Process immediately using the steam pressure canner method.
Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages'® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.
