Corn

Ingredients

• Fresh corn (ears)
• Boiling water
• Coarse sea salt

Directions

1. Blanch the corn for no longer than 5 minutes.

2. Plunge the corn into cold water to stop cooking.

3. Cut the corn from the cob using a sharp knife.

4. Pack the corn into sterilized jars immediately.

5. If working alone, cut enough corn to fill one jar, pour boiling water over it, add salt, and seal the jar with a rubber and cap.

6. Place the jar into the canner right away.