Start by shucking your corn and getting as many of the little hairs off.
Grab either your de-cobber or knife and start cutting the corn off the cob. This can be tricky so watch your fingers.
Place corn in clean water to help get the milk out. You may have to rinse and repeat if your corn was really milky
Using funnel, scoop corn into jars leaving 1" headspace
Fill with water again, leaving 1" headspace.
Remove any bubbles with chopsticks, straw, or other debubbling tool
Wipe rim with damp vinegar towel.
Add lid and ring and put into canner
Fill canner with water to manufacture recommendation. Ours is 3 quarts
Set it on the stove and get the water heating, we usually put ours on high as we are loading it
Once the canner is loaded, place your lid per manufacture instructions.
We let our canner vent for 5-10 minutes then place the weight on the vent pipe.
Once the weight starts rocking, slowly decrease the stove temp until the weight is just barely rocking.
Let this process for 85min for quarts and 55 for pints
Once the time is done, remove from heat and let the canner cool and depressurize naturally. This usually takes about 30-45min depending on processing time
Once the canner is safe to open, remove lid and, if the contents of your jar are not obviously boiling, pull the jars out with the jar grabby thing and place on a towel to cool completely
Remove rings and wash threads. Corn is extremely sticky so the rings may be hard to remove. Not doing so can lead to mold, rust and rotten food.
Wash the threads of your jar (where the rings were) with warm soapy water. Write the date and store
