After canning 11 quarts of dill pickles and 2 quarts of pickled banana peppers, I decided to tackle the bag of ear sweet corn I had from Karen's yesterday. 

I got it all shucked, blanched and off the cob before supper.  After supper, I gave the pressure canner a whirl.  I didn't have everything quite set right but with Rich's help, I got it working correctly and 55 minutes later, I have 10 pints of freshly canned sweet corn sitting on my table.

I had to put the rest of the corn in the frig as it was too late to start another batch so I'll finish the rest tomorrow. 

I'm pleased with how the canner worked and will make good use of this purchase.  I can't wait to can my chicken and beef broths so I don't have to freeze it.  My freezers are packed right now and I still have chicken that needs to go in there.  I think I will be canning some of it.

I'm off to bed.
Carol