You are right Annie, unless you pickle the corn (add vinegar and raise the acidity level) canners should always pressure cook low acid vegetables.

http://www.pickyourown.org/pickledcornrelish.htm
has an explanation of why and Ohio State University produces a canning fact sheet that can <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> be found here http://ohioline.osu.edu/hyg-fact/5000/pdf/5344.pdf

Annie knows how to cook! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />

How about sharing another award winning recipe with us? Please with a cherry on top... <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />