Putting Food By: part 4

In preparing corn for canning, first you need to blanch the ears and it's easier to do with the corn still on the cob. You'll need another kettle of boiling water for this, but if you get the blanching part over with all together then you can get that pot off the stove and out of the way. As soon as the water is boiling put about 3 or 4 ears in the water for 6 to 8 minutes. After that, take them out and spread them on a big towel and put more in the pot, and so forth until all the corn you are going to process is blanched.

As soon as the ears are cool enough to handle you can start cutting the corn off the cob. It helps to do this if you have a block of wood that a long nail has been hammered through. Turn the block so the pointy end of the nail it up and slide the ear down so the nail goes through the cob. This will help your ears from slipping and sliding all over the place-the corn ears, that is.

Get out a good sharp knife and simply start slicing down the rows of kernels, cutting the kernels from the cob at about three-fourths the depth of the kernel till you've got a bare cob. Put these kernels in a bowl and start all over again with another ear till the whole batch is done.

Take your jars out of their bath and turn them upright. Pack the corn loosely to about one-inch from the top of the jar. Pour in boiling water, salt optional and to taste, to just cover the corn.

Get your kettle of rings and flats over to where the filled jars are and, using some tongs, take out the flats. Have a clean table knife handy because the flats are real friendly with each other when they are wet. They tend to stick together and it's easiest to separate the little buggers with the tip of a knife. After they are separated you place one flat on the top of each jar but it's a good practice to take a clean rag and wipe the rims of each jar just incase anything got on the rims while filling the jars. After the flats are in place put a ring on each jar and tighten it.