Cut the raw corn off the cob.
Add 1/2 teaspoon salt to each pint jar.
Add boiling water up to one inch from the top.
Wipe off the edge of the jar so that there is nothing on the rim. If there is anything on the rim, even a drop of water, the jar may not seal.
Put the lid and a ring on and lightly tighten the ring. The ring should be "finger tight" not "wrench tight" or "Uncle Brutus tight" Place the jars in the pressure canner, vegetables need to be pressure canned. We get 10 small mouth jars per batch in the pressure cooker.
We do the canning outside on the driveway. The pressure canner is really loud and creates a lot of humidity. Not a pleasant thing to have in the house. The canning is done at 15 pounds (10 pounds if your elevation is less than 1000 feet) pressure for 55 minutes.
After 55 minutes turn off the heat, let the pressure dissipate on its own--about 20 minutes. Then open the canner. Remove the jars with a jar lifter or folded up dish towel. Careful, they are hot!!