It did require measuring the corn once I'd cut it from the cob, so that I could add 1/2 tsp salt and 1 cup of water to every pint of kernels, then bringing the whole thing to a simmer before putting into hot jars, but that was as hard as it got.
Even the processing in the pressure canner was easier: 10 pounds pressure for only 55 minutes for pints.
So, from start to finish:
- pick corn in garden
- shuck corn and remove silks
- rinse in cool water
- cut kernels from ears with sharp paring knife--get entire kernel, you'd be surprised how 'deep' they go; I thought at first I was surely going to cut into the cob
- amass kernels in a large bowl
- measure kernels into large pot
- add 1 cup water and 1/2 tsp canning salt for every 2 cups kernels
- heat to simmer
- put in jars, leaving 1" head space
- process 55 minutes at 10 pounds pressure
corn, water and salt in the jar
jars in the canner
processed jars cooling on island