In order to can any vegetable, you need to have a pressure cooker. A pressure cooker is necesary due to the low acidity of vegetables. The only "vegetable" you can safely can without a pressure cooker is a tomato.
In this example, I am using the "cold pack" canning method. That means that the item being canned enters the can cold and a hot liquid is added. In this case the liquid happens to be lightly salted water.
These are small jars and only needed 15 minutes in the pressure cooker but the time depends on how big your jars are.
I guess this might be a good time to tell you that there is nothing to afraid of when it comes to pressure cooking. I too was not too sure the first
time I used it but now I feel very safe around it.
The following is a great site that will give you all the information you need to know in order to can corn. I wish you luck in your squirrel endeavors.
http://www.pickyourown.org/howtocancornrawpack.htm
Thanks for sharing this good way of preserving the vegetables. This will help me to can the vegetables which I do not find in the season. Easy and simple!
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