Important: Safety Warning
This page describes home-canning methods from before the causes of botulism were understood. Canning low-acid foods without a pressure canner, as described here, can allow the growth of Clostridium botulinum, whose toxin is among the deadliest known. Follow current USDA home-canning guidelines instead.
This information has been left in for historical purposes but should not be acted upon.
Home › Salads and Dressings › Canning-Corn
Canning-Corn
must be done with boiling water. Screw on the covers as tightly as possible, stand aside where the air will not strike them for one or two hours. Then put in a cool place to cool. When cool, again screw on the covers and put in a dark, dry place.