Fill a large pot with clean water and bring it to a boil over high heat. This will be the water you will be using to fill your jars.
Lay a kitchen towel on the counter. Remove the jars from the canner with the jar lifter, drain, and line up on the towel.
Fill the jars loosely with raw kernels, leaving a 1-inch headspace. Don't shake, press down, or compress the corn. You want the individual kernels to be free to move around when processed in the canner.
Add 1/2 teaspoon canning salt to each pint jar, or 1 teaspoon to each quart (salt is optional). Add fresh hot water to the jar, leaving 1-inch headspace.
Run your bubble popper through the jar to release bubbles.
Use your magnetic lid lifter to lift lids out of the warm water, center lid on the jar, and screw on band until it is fingertip tight.
Using the jar lifter, place the jars back into the pressure canner leaving a little space in between them. Once the jars are all in canner, adjust the water level per your pressure canner's instructions. If adding water, use the hot water from your large pot.
Follow the directions for your pressure canner and process pints for 55 minutes, and quarts for 85 minutes at 10 pounds of pressure for at altitudes of less than 1,000 feet. Adjust processing time for your altitude if necessary.
When processing time is complete, turn off the heat and allow the pressure canner to cool and depressurize. The time will depend on your brand and should be between 30 to 60 minutes. Follow the instructions for your pressure canner.
When the pressure canner has cooled, spread a kitchen towel on the counter, remove the weight from the vent pipe or open the petcock, and wait 10 minutes.
While wearing pot holders, unlock the cover and remove the lid while tilting it away from you so that steam does not burn your face.
Use a jar lifter to remove the jars from canner and place on the towel. The jars will be hot and bubbling. Do not tighten bands. Allow the jars to cool for 12-hours. As the jars cool, you will hear the satisfactory "ping" of the jar lids sealing.
Wait until the jars have cooled for at least 12-hours, and then check to be sure jar lids have sealed. Test the seal by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the jar and use up within a few days.
Remove the screw on bands and wash the jars. Label, date, store your jars in a cool, dark place, and use within 12-18 months. Yields 9 pints or 7 quarts.