Cream Style Corn

Select corn at its prime. Husk and remove silk. Wash. Cut off the top halves of the kernels, then srape off the rest of the corn with the back of a knife. In a large sauce pan, add 1 cup of water for each 2 cups of corn. Stirring constantly, bring mixture to a boil. Fill pint jars, leaving 1-inch headspace. Add 1 tsp of Mrs. Wages® Pickling & Canning Salt and 1 tsp sugar to each pint. Adjust lids, Process immediately using the steam pressure canner method.