We grow an acre of sweet corn every year and there is nothing like having fresh canned corn. How to can corn is not difficult; however, it is time consuming. To do a raw pack, husk corn; remove silk. Wash. Cut corn from cob. Don’t scrape. Pack corn loosely into hot jars, leaving 1-inch headspace (space between corn and top of the jar). Do not shake the jar or press the corn down. Add 1/2 teaspoon salt to each pint, 1 teaspoon to each quart, optional. Pour boiling water over corn, leaving 1-inch headspace. Remove any air bubbles. Adjust the two piece cap. Process pints for 55 minutes, quarts for 1 hour 25 minutes, at 10 pounds of pressure in a steam pressure canner. Enjoy!