Grandma'S Corn Soup

1. 1

   Cook all together until it boils.

2. 2

   Pack in jars.

3. 3

   Put on cold mason inserts.

4. 4

   Screw lid rings on tightly.

5. 5

   Place in canner and cook in hot water for 3 hours.

6. 6

   Lids should seal in canner.

7. 7

   Take out of canner and set aside.

8. 8

   Do not touch for at least 24 hours. Lids should have made a popping noise within that time period.

9. 9

   Any that hasn't sealed, refrigerate immediately and use before spoiling.

* Per serving · 4 servings · Values may vary.

No additional tips available.