To Freeze: Divide between freezer bags, remove as much air as possible, put in freezer.
1 Tsp Lemon Juice 1 Pint Corn
Cook 1/2 hour, jar and seal.
Yes, this is exactly how the recipe is in my mother's book. To add some clarity - put 1 tsp of lemon juice in a pint jar and fill the jar to 1/2 inch from the top with corn. Top with boiling water, lid, ring and process in a water bath canner for 30 minutes. The lemon juice increases the acidity so you can use a water bath canner. If you do not add lemon juice, it should be processed in a pressure canner.