Corn

Husk and remove silk from corn.  Wash and cut corn from cob at about 2/3 the depth of the kernel.  Fill jar with corn leaving ½ inch head space.  Add ½ tsp. of salt to jar then fill with water leaving ½ inch head space.  Wipe off jar rim.  Boil flats and place flats and rings on jar.  Pressure cook.

Process at 10 pounds pressure – Pints - 55 minutes.
                                                    Quarts – 85 minutes.
Process at 15 pounds pressure – pints and quarts 50 minutes.

Frozen Corn

Husk and remove silk from corn.  Wash and blanch corn in boiling water for 4 minutes. Cut corn from cob at about 2/3 the depth of the kernel.  Place desired amount of corn into freezer plastic bags.  Freeze  immediately.