While freezing is the prefered method for perserving corn, following are directions for canning:
Cream styled: husk corn, remove silk, and wash. Cut corn off the cob from about the middle of the kernel. Scrape the cob. To each quart of corn and scrapings in the saucepan, add 2 cups boiling water. Heat to boiling, the fill pint jars (quarts are not recommended) leaving 1 inch head space. Process at 10 pounds pressure for 85 minutes.
Whole kernel: husk, remove silk, wash. Blanch 3 minutes in boiling water. Cut from cob at 3/4 inch depth. Do not scrape cob. Raw pack-Pack corn in jars, leaving 1-inch headspace. Do not shake or press down. Add fresh boiling water, leaving 1-inch headspace. Hot pack-To each quart of kernels in saucepan, add 1 cup hot water. Heat to boiling and simmer 5 minutes. Fill jars with corn and cover with cooking liquid, leaving 1-inch headspace. Process at 10 pounds pressure -- 55 minutes for pints, 85 minutes for quarts.
Freezing:
Corn on the cob: Husk, remove silks, and trim ends. Use a large kettle for blanching. Blanch small ears (1 1/4-inch diameter) 7 minutes; medium ears (1 1/4- to 1 1/2-inch diameter) 9 minutes; large ears (over 1 1/2-inch diameter) 11 minutes. Chill in ice water for as long as it takes to blanch or corn may become mushy and develop a cob flavor.
Cut corn: Husk, remove silks, and trim ends. Blanch 4-6 minutes, depending on size of ear. Chill. Cut from cob.
