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Corn

Make careful selection of tender juicy sweet corn, at the best stage for table use. Corn should be canned as soon as possible after gathering. Remove husks and silk; blanch tender ears 5 minutes, older ears 10 minutes. Cold dip and cut from cob. Do not cut too close to the cob. Pack at once into hot sterilized jars. As corn swells during sterilization, leave space of 1 inch at top. Add salt and cover with boiling water. Be sure that water penetrates through the corn to the bottom of the jar. Loosely seal and sterilize three hours in boiling water. Remove as soon as time is up, tighten covers, invert to test seal and cool. Label and store.